Since the abstract only referenced Scotch whiskys (Speyside, Highland and Islay) and the Japanese product (I didn’t even know there was such a thing, but since the authors are all Japanese I suppose they had to include the home brew), Irish whiskey doesn’t enter into the discussion.

I’m no organic chemist, but that’s how it reads to me, and it’s the same kind of rationale I’ve seen advanced for the beneficial effects of prune juice and pomegranate.

Pom or Glenlivet … hmmm … tough choice.

If so, it’s good news indeed. I’ll drink to that! But how is it that the authors of the abstract don’t know that there is no “e” in “whisky”?

In case NoelC’s been on the ale all this while, try this:

Reactive Oxygen Scavenging Activity of Matured Whiskey and Its Active Polyphenols

(Link)

Indeed. Still, it always seems to be about wine.

Subsequent studies found evidence which suggested that the safety limits should be raised, but they were ignored by a succession of health ministers.

One found that men drinking between 21 and 30 units of alcohol a week had the lowest mortality rate in Britain. Another concluded that a man would have to drink 63 units a week, or a bottle of wine a day, to face the same risk of death as a teetotaller.

Meanwhile, UkGov has come out with advice that parents shouldn’t let their kids drink until 15. Radio 1 this morning interviewed a 13-year-old with much more sense than any politician, who said: “At house parties, the girl in the corner, crying, in a puddle of her own sick, is always the one with the strict parents who didn’t let her drink.”