Red Wine + Colitis = No Colitis?

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My friend mentioned that she read an article about how resveratrol, found in red wine, suppresses Ulcerative Colitis. “Red wine may be the silver lining here!” she wrote. I want to believe that, but is it too good to be true? It’s the real deal, according to the article “Resveratrol suppresses colitis and colon cancer associated with colitis” from the National Center for Biotechnology Information. Now, they’re not saying to guzzle bottles of red wine–you’d have to drink about “1,000 a day” to receive the necessary concentration–but they are saying that resveratrol supplements are a good addition to an IBD-sufferers diet: “Resveratrol. . .is a naturally occurring compound, often derived from the Japanese (bushy) knotweed, but is also found in the skin of red grapes and is a constituent of red wine…Resveratrol has been shown to suppress several autoimmune diseases, including experimental encephalomyelitis, arthritis, myocarditis, and diabetes. The capability of resveratrol to suppress chronic inflammatory diseases associated with a high cancer risk, such as inflammatory bowel disease (IBD), has only been explored in rats by one other group…[in this study] resveratrol administered in the basal diet suppresses DSS-induced colitis and colon cancer associated with colitis in mice.” Read more here. In the meantime, if you can stomach it, pour yourself a nice glass of pinot noir. Studies show it has the highest concentration of resveratrol of all the red wines (white wines are not made with the grape skin, thus they have little to no concentrations of resveratrol). And for those of you following the Specific Carbohydrate Diet, you’ll be pleased to know that dry red wine is permitted!