First there was POM, the bottled nectar of the annoying pomegranate, more seed than fruit. Now cider is trying to move in on the action. Cider!
What this Johnny-Appelseed-come-lately boasts with POM is they is high levels of phenolics, those life prolonging antioxidants. Morley Safer “discovered” on “60 Minutes” in 1991 that moderate consumption of red wine helped lower heart disease in a phenomenon known as “the French Paradox.” Ever since then various hangers-on in the world of drinks have been trying to one-up vin rouge. Red wine, particularly from high elevations, boasts high levels of phenolics.
The Economist recently reported that cider is the latest to extol it’s health virtues. Varieties of British cider apples have been found to have phenolic levels 10 times that of Golden Delicious (no mention of comparison with red wine grapes). But will they transfer to humans through cider? British researcher Serena Marks is doing a study to find out. The wine world will be watching. And we don’t want to have to put her on notice!
“Who’s threatening us now: robots!” [Dr. V]