Let's start with the main thing: no, we are not encouraging you to drink alcohol or, even worse, consume it in unlimited quantities. As with beer, we are just going to show you how to make smart choices. In this case, the one that will cause minimal harm to health, and, perhaps, even improve it in some respects.
On the agenda this time, tequila is a strong Mexican alcoholic drink made from the heart of blue agave and mainly in the vicinity of the city of Tequila in the western state of Jalisco. In Mexico, tequila is loved not only for its bright taste, but also for a number of medicinal properties, the most impressive of which can be found in our material.
Blue agave (agave azul), a traditional Mexican plant in the agave family, contains a large amount of inulin, a polysaccharide that can improve the digestive process. Research shows that healthy doses of inulin not only help the stomach function, but stimulate the digestion of food, which, in turn, reduces the risk of severity, heartburn and other discomfort.
Unlike probiotics, prebiotic fibers feed the beneficial bacteria that are already in our gut. And while probiotics help increase their quantity, prebiotics are responsible for quality. Including - for the quality of their work for the benefit of your health. A 2010 study by the National Autonomous University of Mexico suggested that fructans, polymers of the fructose molecules found in tequila, help increase the number of bifidobacteria and lactobacilli in the body.
We hope you know that there are tons of calories in any alcohol. Plus, under the influence of alcohol, the brain loses control over appetite, so you consume significantly more than you could and what your body actually needs. On the other hand, quality tequila can work both ways in this case. Unlike agave syrup, which is often used in the production of inexpensive drinks, natural agave juice does not raise blood sugar levels, which means it does not provoke overeating. This is evidenced by the results of a study on laboratory mice published in 2008 in the British Journal of Nutrition.
Reducing the risk of osteoporosis
The fruit in tequila, among other things, can improve bone health - this was stated in 2016 by scientists at the Mexican Center for Research and Advanced Studies. To do this, they looked at the effect of agave on the bone tissue of mice. The results showed that those mice in the diet of which natural agave juice was present absorbed more calcium from food (while less of it was removed from their body) than those animals whose menu remained unchanged. In addition, mice from the first group showed an increase (by 20%) in osteocalcin, a non-collagen protein responsible for the formation of new bone tissue.
Scientists still can't explain why a few sips of alcohol a week can help reduce the risk of developing dementia - and yet research provides very compelling evidence on this matter. For example, in 2009, at an international conference on Alzheimer's disease, data were presented from experiments on older people who consumed 8 and 14 servings of alcohol per week. As a result, those who consumed 8 servings had a 37% reduction in their risk of dementia. However, keep in mind that those who drank 14 servings of alcohol, the same indicator became twice more than the original.