It may sound contradictory, but I believe that red wine should be a part of every athlete’s diet. Small amounts on a regular basis will not only provide numerous anti-cancer effects, but the components found in red wine also appear to enhance fat metabolism.
Resveratrol is the active ingredient thought to be responsible; it’s found in dark grapes but a particularly potent, bioavailable source is red wine. Resveratrol has been shown to dramatically increase the rate at which cells metabolize fat. I’ll give you an idea of how much I believe in the health benefits of resveratrol and red wine.
Previously I never drank red wine as I never really cared for its taste at all. However, based on the steadily accumulating health benefits of this drink, I’ve trained myself to have a half-glass of red wine with my evening meal. This small amount is all that’s required to provide some rather powerful benefits, and this amount can be calculated into the pre-contest calorie intake of most bodybuilders.
I’m not advocating that consuming large amounts of red wine is going to get you ripped. Not for a second. Alcohol is alcohol; a calorie-dense nutrient that acts a lot like fat in promoting calorie storage. However, bodybuilders and other athletes need to get their heads around the idea that science is unveiling previously ‘hidden’ compounds in regular foods that have profound benefits to our metabolism and physiology. Sometimes these compounds are found in foods that are not your typical bodybuilding staples. Smart athletes will incorporate this new research into their diets and reap the benefits.
