Improving Passage

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1

	The following passage discusses a study that
	examined the effects of drinking wine.

	(1) Many experts of the physiological effects
	of alcoholic beverages have assumed that the only active
	ingredient in wine, like liquor and beer, is alcohol. (2)
	Furthermore, experts of the physiological effects of
	alcoholic beverages have rarely considered the ways in
	which the effects of wine are different than those of other
	alcoholic beverages. (3) Wine encompassing grape based
	fermented beverages only and not from other ingredients.
	(4) While making no distinction between wine, beer and
	liquor and while focusing the majority of their research on
	the excessive or abusive intake of these beverages, these
	experts have obscured the healthful effects of wine that
	have been discovered in recent studies.
	(5) It is undoubtedly true that most alcoholic
	beverages have negative physiological effects. (6) For
	example, alcohol is known to raise the body’s level of
	lipids (fats, cholesterol, waxes, sterols, etc.), which play a
	considerable role in the development of premature heart
	disease. (7) But a recent group of scientists has found
	several non-harmful effects of moderate wine consumption
	In particular, they found that alcohol enters the
	bloodstream much slower when individuals drink wine
	than when they drink equal qualities of beer or liquor. (8)
	In addition, it was also discovered that the rate of death
	from premature heart disease in Europe dropped
	significantly as the rate of moderate wine consumption
	increased. (9) Skeptics have pointed out other factors,
	such as increasing levels of exercise and improvements in
	medical technology, to account for this phenomenon, but
	their arguments cannot explain why the rates of death from
	premature heart disease have fallen in other areas of high
	wine consumption that have below average levels of
	physical fitness and medical technology.
	(10) What could account for the apparently
	healthful effects of wine? For one, the scientists have
	discovered that wine contains a natural clot-breaking
	compound that doctors commonly use to improve blood
	flow through clogged blood vessels. (11) Their studies
	have also shown that wine contains compounds that
	counteract the harmful effects of high lipid levels. (12)
	Because many studies have found lipid processing to be
	the weightiest contributing factor in occurrences of
	premature heart disease, the lipid-regulating components
	of wine are gaining widespread attention in the field of
	cardiac medicine.
	(13) Meanwhile, the scientists have discovered
	other effects of wine that improve cardiac heath. (14)
	Their studies show that wine not only decreases the
	thickness of the innermost walls of blood vessels, but also
	reduces the formation of blood clots by reducing platelet
	adhesiveness. (15) This finding is similar to the results of
	another study that deemed grape juice a tonic that
	decreases platelet adhesiveness. (16) This may explain
	why non-grape alcoholic beverages do not have similar
	effects as wine on blood vessel thickness or platelet
	adhesiveness.