There is light on the horizon. Rising like a glorious new dawn, the rays of possibilities warming all they touch, a new discovery has arrived. And it may spell the death knell of the dreaded broccoli.Yes, my friends, saponins could well be the answer. Because, as our Mediterranean pals have known for millennia - well, hundreds of years, at least - red wine is the answer to most of our prayers. And the panacea to all our ills. Because red wine contains saponins.
According to a very serious and scientific-looking website, " ... saponins are being found in an increasing number of foods and their presence in wine adds to the mounting evidence that red wine really may make a difference in lowering your cholesterol." Let me repeat that in case you missed it. They make a difference in lowering your cholesterol.
Halleluja. So this may well turn out to be a festive season of joy after all. I'm going to be hard at work making a difference in lowering my cholesterol over the next few weeks by sampling the wonder cure in abundance. In fact I made an excellent start over the weekend with Goatville Girl and Boota Boy. And if you exclude the first couple of hours of the day after, it seems to be working.
Hence my imminent pilgrimage to the centre of saponin production in South Africa, the Cape winelands. Boy, is my cholestrol in trouble.
And not a brocolli in sight.
2 comments:
Viva saponins B-boy. Bring lots of them on. They are nice, except the next day they aren't.
But didn't I also read somewhere that these elusive saponins are only found in the wine of a certain region of France, namely the Côtè de Rhône or some such? Shouldn't we all just pack up and move to the South of France? Shall I lead?
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