If you've ever needed an 'excuse' to keep on stilin, have a look at this from http://ezinearticles.com/?The-Health-Be ... id=3788969" onclick="window.open(this.href);return false;" rel="nofollow
"The second aspect of oak aged spirits is a particularly potent antioxidant found in the oak barrels. It is the same antioxidant which is found in many fruits and vegetable matter, such as grapes, strawberries, walnuts, pecans, raspberries, pomegranates, and other natural produce. It is called ellagic acid, and it is highly concentrated in the oak wood that the aging barrels are made of. This chemical is leeched into the aging spirit during the lengthy oak aging. During the temperature fluctuations common in spirit aging environments, the liquid penetrates the wood barrel and comes out again, many times over, thus infusing the liquid with plenty of ellagic acid from the oak. This would happen with any oak aged liquid, most commonly aged wines, cognac, brandies, bourbon & scotch whiskies, and even some aged rums. All of these alcoholic beverages contain hefty amounts of ellagic acid, as well as the many other substances that are inherent in the drinks themselves before the aging process.
Ellagic acid has been shown to cause cell death in cancer cells. It is also thought that it prevents carcinogens from binding to DNA. As we all know, DNA damage passed on through replication can result in cancerous mutations. It also strengthens connective tissue resulting in the prevention of the cancer from spreading. Ellagic acid also reduces heart disease, liver fibrosis, birth defects, and it promotes wound healing. It has also been shown to prevent tumor growth, bladder cancer, breast cancer, esophageal cancer, leukemia, and prostate cancer. It is also antimicrobial."
So keep stilin. Its good for you
Ferret
