Can champagne really be good for your health?

Before you start popping the bottles here’s some interesting information to consider.

 Champagne, or sparkling wine, may be packed with more benefits than most of us might have realized. Did you champagne has been linked to better memory and better heart health? Check it out below!

Dementia and Memory Improvement

Champagne contains phenolic compounds that have been shown to support memory-boosting proteins within the brain. It’s been theorized that over the course of three years, regular champagne consumption (thought not overindulging), could increase these proteins by as much as 200%.

There are other Studies that have shown specifically that spatial memory can be improved after the consumption of champagne. This might be particularly important to older folks. Early signs of dementia typically occur in someone’s 40s. So it could be beneficial to have a few glasses of champagne weekly to ward it off….

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Heart Health

While red wine typically gets all of the credit, champagne could also be beneficial for your heart. If you’re wondering why, it’s because champagne is made with both red and white grapes, and therefore contains polyphenol antioxidants.

These antioxidants help to increase our levels of “good” cholesterol and protect our arteries to prevent heart disease. Polyphenols protect the lining of the blood vessels in your heart. Resveratrol is one of those polyphenols that we hear a lot about and helps to prevent damage to blood vessels, reduce our “bad” cholesterol and prevent clots.  

Cheers that!

Fun fact – the polyphenol, resveratrol, is actually heat stable, which means cooking won’t affect it!

So I went ahead a whipped up a batch of Orange Coconut Mimosa Muffins to support your brain and heart health.

Orange Coconut Mimosa Muffins

Ingredients

• 2 cups oat flour
• 1/3 cup xylitol or preferred sugar
• 1 Tablespoon flax meal
• 1 Tablespoon baking powder
• 1 cup champagne
• 1/4 coconut or non-dairy milk
• 2 Tablespoon orange juice; zest of half an orange
• 4 Tablespoons almond butter
• 1/3 cup shredded unsweetened coconut

Directions

Preheat the oven to 350°F and grease a mini muffin pan*.

Use a large mixing bowl to combine your dry ingredients plus orange zest and excluding the coconut.

Begin adding your liquid ingredients and give the batter a stir between each addition. Finally stir in your shredded coconut.

Your batter should be slightly thicker than pancake batter. If it’s too thick, go ahead and add more liquid (champagne, non-dairy milk, or orange juice) – it’s hard to mess this recipe up, so don’t worry!

Bake your mini muffins for 11 minutes (that’s perfect for my oven, yours might vary by a minute or two). For larger muffins, bake 13-15 minutes and for a loaf, go ahead and bake for 40-45 minutes.

Enjoy!

 

 

 

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