Some scientists believe that whiskey may be one of keys to preventing Big C
For a quite a number of years, liquor has been known not only to bring destructive intoxication and addiction upon its patrons, but also as deterrent to a healthy lifestyle. But as a potential weapon against cancer? Sounds controversial.
Rumors that single malt whiskey may be a tool to combat cancer have begun circulating recently. Whether it actually holds any water has yet to be proven. According to one of theory’s proponents, a consultant to whiskey industry, Dr. Jim Swan, antioxidants present in whiskey, particularly ellagic acid, can reduce risk of developing cancer, since this acid fights unstable atoms that aid in rapid cell replication. He added that more cells were produced, more likely that rogue cancer cells will be born. “Whiskey can protect you from cancer and science proves it,” he said, speaking at EuroMedLab 2005 conference in Glasgow. Dr Swan explained that ellagic acid, which is in greater concentration in whiskey than in red wine, breaks down harmful free radicals present in our body.
However, Cancer Research UK remains unconvinced. The agency has raised concerns that what Dr Swan and his supporters are pushing might mislead consumers into drinking excessive amounts of whiskey just to avoid cancer. Cancer Research noted that liquor intake can eventually lead to certain kinds of cancer, such as those in esophagus, throat, mouth, bowel and liver. Dr Swan’s idea that whiskey can prevent cancer also received criticism, owing mostly to an absence of population data supporting them. Contrariwise, according to agency’s head of cancer information Lesley Walker, there exists evidence that high alcohol consumption does increase cancer risks. Ms Walker noted that while ellagic acid is a formidable antioxidant and may greatly aid in fight against cancer, its presence in whiskey is not reason enough for people to begin drinking up, especially as ellagic acid can also be found in certain fruits.