Probably the researchers they sometimes jump too quickly to conclusions. Thus, a British study from 2013, which has recently re-emerged on social networks and in the press, suggested that champagne could, with three drinks per week, prevent Alzheimer’s disease. The trouble is that this champagne, the team of Reading University … had administered to rats before releasing them in a maze which they had triumphed, on average, 5.29 times 8, against 3.5 times for rats carburaient to soft drinks, and 4 times for those who had swallowed another drink. Although this difference may seem significant, there is no evidence that it would end up in humans, nor that it would be justified to conclude that the champagne is failure to cognitive impairment. But the opposite is not proven either, and Dr. David Vauzour, head of the study, is not willing to stop there: “In the near future, he said, we will test these discoveries human beings, as has already been done with other foods rich in polyphenols, such as blueberries and cocoa, and we expect that a moderate consumption of champagne had similar results on human cognition. ”

anti-aging Action

The idea that champagne interferes with aging, both mental and physical, also does not date from yesterday. Thus the Duke of Saint-Simon, famously recounted in detail life at the court of Louis XIV, he has noted in his memoirs that the Duchesne doctor who cared for the son of the Sun King, kept up His death (in 91 years: a record for the time!) “perfect health and her entire head, supper every night with a salad and drinking only champagne He advised that regime.”. And the famous actress Sarah Bernhardt, who died on the set of a film in nearly 80 years, said that the secret of his indomitable energy was “the will, supported by an excellent champagne”.

As David Vauzour, Dr. Tran Ky, former professor at the University of Reims – who discovered the “golden nectar bubbles” during his urology studies and eventually devote it 25 years ago, a book that has been around the world * – is convinced that the champagne has anti-aging, due to its high antioxidant polyphenols. “The champagne, he says, contains 440 varieties of polyphenols, including the famous resveratrol. Some red wines totaling more but, in champagne, the effect is super-activated by the double fermentation which characterizes the production of this wine. ”

champagne or tea?

Already known for its therapeutic properties in the Middle Ages, when it was still “quiet”, the champagne wine becomes sick at the same time as the kings in the late seventeenth century, when it starts to foam. Physicians recognize this wine charged with carbonic acid a beneficial effect on the digestion. They prescribe the same “in symptomatic pregnant women vomiting,” which would jump their colleagues of the XXI century, which prohibit alcohol during pregnancy to avoid fetal alcohol syndrome. Considered a natural tonic, champagne is recommended for convalescents and anemic, especially since it “brings peace and joy in hypochondria sad and sick.” Sovereign against rheumatism, it is also popular for its anti-infectious qualities, to the point that “the front line to combat cholera” in 1909 during an outbreak in China, and that according to the Medical Larousse of 1920, “according to recent studies, the champagne destroys the bacillus of typhoid fever in ten minutes!”

The champagne-health organization develops to the point that some bottles are labeled “Clos of Youth”, “hygienic Champagne” or “Herbal convalescent,” and that starts with a sparkling produce drug introduced before final corking – “Champagne quinine,” “Champagne pepsin”, “Champagne eupeptic” – and sold in pharmacies. Some champagne houses will even say “suppliers of civilian and military hospitals.”

Damn, this is alcohol!

It goes without saying that this essentially empirical enthusiasm is no longer appropriate today. Especially since, as Dr. Tran Ky recognizes itself, “the crucial problem of champagne, just like other wines, is the presence of alcohol.” Since in February 2009, the INCA (French Cancer Institute), relaying a report by global research against cancer Fund, introduced the use of alcohol – including wine! – To increase the risk of various cancers, 9% (for cancers of the colon and rectum) or 10% (for the breast) to 168% (for cancers of the mouth, pharynx and larynx), manufacturers liquor dare not append health claims for their products.

The same year, however, Jeremy Spencer, head of the Department of Nutritional Sciences of the University of Reading (yet it!), Relaunched the debate between cardiologists and oncologists with a study published in the British Journal of Nutrition, where he claimed that a couple of glasses of champagne a day reduces the risk of stroke and heart problems.

The bubble effect

So drink or not to drink? For Dr. Tran Ky, it would be a shame not a wine which contains 4,000 components – minerals, trace elements, vitamins, complex carbohydrates … – and which stimulates appetite, aids digestion, fight against constipation (a problem that the great Irish writer Samuel Beckett suffered to the point of writing “One day, returning from the toilet, I found the door of my room key and closed my stuff piled outside the door. That’s how you say j ‘was constipated at that time … “and he took off for a cure … champagne!), combat depression, relieves some headaches, promotes sleep by her intake of magnesium, iron, calcium, zinc and copper, and its fast action on the hypothalamus, even affects the biology of desire. But he recommends not exceeding a cup of champagne a day, ensuring that even “the excess would lose all its beneficial properties.”

Celebrations obviously apologize few differences, but beware though: another British study has shown, there are already fifteen years that the blood alcohol consumer champagne rises faster and stays longer than that of alcohol drinkers “flat”. A “bubble effect” should not be overlooked if you want to finish 2015 in style!

* Dr. Tran Ky and François Drouard, The therapeutic virtues of champagne, Artulen Publishing, 1990. Dr. Tran Ky evokes the action of champagne on Alzheimer’s disease in the twilight of memory Éditions You Feng, 2011.

How much does it weigh?

The caloric value of crude champagne 755 kcal / l or 566 kcal for a 75 cl bottle, or 81 kcal per flute (flute or 7 per bottle). The semi-dry champagne, which contains more sugar, “weighs” 875 kcal / l or 656 kcal bottle.

(Values ​​taken from the book by Bruno Duteurtre, Champagne, from tradition to science, Editions TEC & DOC, Lavoisier, 2010)