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  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. Due to 
  this assumption, these experts have rarely considered the 
5 ways in which the effects of wine are different than those 
  of other alcoholic beverages. 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
10 healthful effects of wine that have been discovered in 
  recent studies.
                 It is undoubtedly true that most alcoholic 
  beverages have negative physiological effects. For 
  example, alcohol is known to raise the body’s level of 
15 lipids (fats, cholesterol, waxes, sterols, etc.), which play a 
  considerable role in the development of premature heart 
  disease. 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 
20 much slower when individuals drink wine than when they 
  drink equal qualities of beer or liquor. In addition, they 
  also discovered that the rate of death from premature heart 
  disease in Europe dropped significantly as the rate of 
  moderate wine consumption increased. Skeptics have 
25 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 
30 consumption that have below average levels of physical 
  fitness and medical technology.
                 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 
35 doctors commonly use to improve blood flow through
  clogged blood vessels. Their studies have also shown that
  wine contains compounds that counteract the harmful 
  effects of high lipid levels. Because many studies have 
  found lipid processing to be the weightiest contributing 
40 factor in occurrences of premature heart disease, the lipid-
  regulating components of wine are gaining widespread 
  attention in the field of cardiac medicine.
                 In addition, the scientists have discovered other 
  effects of wine that improve cardiac heath. Their studies 
45 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.
  This finding is similar to the results of another study that 
  deemed grape juice a tonic that decreases platelet 
50 adhesiveness. The similar results of the two studies suggest 
  that the source of the potentially healthful effects of wine
  is in some of the natural compounds of grapes. This may 
  explain why non-grape alcoholic beverages do not have 
  similar effects as wine on blood vessel thickness or platelet
55 adhesiveness.
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In lines 1-6 what reason did the author give for experts not considering the ways in which the effects of wine are different from those of other alcoholic beverages?   


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