Pour a glass of dry red with your steak and your stomach turns into a bioreactor.
On its own, red meat undergoes lipid peroxidation during digestion, producing inflammatory byproducts like malondialdehyde. Those compounds help oxidize LDL cholesterol, which can lead to plaque in your arteries.
Pair that steak with dry red wine and its polyphenols act as antioxidants in the stomach, suppressing that peroxidation as it happens.
Clinical studies show the pairing reduces formation of these compounds by 30% to 50% before they enter the bloodstream.
Next time you have a steak, pair it with wine.
Your heart and your tastebuds will thank you.
