Champagne (Xiang Bin Jiu)
Botanical Name: N/A (However, only the French may use the designation “Champagne,” everyone else must call it “Sparkling Wine.”
Champagne is for celebrating but it is also a medicine! It is full of antioxidants and polyphenols that help prevent heart attacks, strokes and lower pressure. New studies are also showing that in small amounts, a small glass per night, it can aid short term memory loss and certain other cognitive functions! So enjoy a few bubbles, relax and have some fun! Happy New Year!
Below is an overview of Champagne, combining and interpreting the best of Western Science, Traditional Chinese Medicine (TCM), Shamanism, Folklore and more. Gain a balanced and thorough understanding of the healing properties of Champagne.
Western Name: Champagne
Also Known As: Sparkling Wine
Organs/Systems: Heart, Nerves
Key Western Actions & Medicinal Uses: Sedates, Relaxant, Antioxidant, Intoxicant, Mild Stimulant, Antibacterial.
Pin Yin: Xiang Bin Jiu
Also Known As: N/A
Meridians: Heart, Liver
Key TCM Actions & Medicinal Uses: Warms and Moves Blood: lowers blood pressure, reduce risk of heart attacks, stimulant, warming. Calms Shen/Lifts Spirit: reduces stress, calms nerves, can lift emotions, soothes, sedates.
Parts Most Frequently Used: Fermented Grapes
Flavors/Temps: Bitter, Sweet, Warming
Caution: Overindulging can cause nausea, vomiting and headaches. Not recommended during pregnancy.
History/Folklore: Wines from the Champagne region in France, where the beverage originated date back to the Medieval times and were largely an outgrowth of wine being poorly stored causing fermentation and sweetness. As sugar was introduced as a second phase of Champagne fermentation, the drink became even sweeter. These versions of Champagne were much sweeter than is currently popular.
Another “problem” was the creation of bottles that could withstand the pressures created during the fermentation process. Bottles would routinely pop open, destroying and spilling their contents, ruining over a year’s worth of hard efforts from the vineyards, through harvest to storage in the cellars. These popping bottles are said to be the cause of the development of the first Champagnes and were known as “the devil’s wine.”
The oldest recorded sparkling wine is credited to the Benedictine monks in the Abbey near Carcassone in Southern France.
Royalty became associated with the production of Champagne in the 17th through 19th centuries, identifying the drink as a luxury beverage that was expensive and special.
A study published in the British Journal of Nutrition showed that Champagne slowed the removal of nitric acid from blood helping to lower blood pressure and prevent strokes.
Research by Dr. Jeremy Spencer, is showing that certain proteins in Champagne are beneficial for short-term memory and help support certain cognitive functions, as well. Three glasses a week were found to delay the onset of degenerative brain disorders such as dementia.
Used in skin products as a detoxifier, the tartaric acids and antioxidants in Champagne help even out skin tone and the antibacterial properties help prevent skin breakouts.
Polyphenols, Histamines, Tannins, Flavonoids, Proteins, Tartaric acids.
4 oz. = 80 cal.
4 ounces of Champagne is roughly 80 calories.
A Glass of Water
A glass of water for every glass of Champagne you drink will help prevent dehydration and the morning after headache!
Studies have shown that champagne can improve your special memory and the ability to perform certain calculations.
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