How To Drink Wine Like the World's Top Health & Nutrition Experts - Dry Farm Wines

How To Drink Wine Like the World's Top Health & Nutrition Experts

Unfortunately, most of what you drink today isn't wine. It's just a sterilized, processed, and sugary alcoholic concoction that we call wine.

That's why it's not recommended for most diets, including Paleo, Bulletproof, Ketogenic, or any low-sugar or low-carb lifestyle.

Yet the top health leaders, like Mark Sisson, Dave Asprey, Abel James, Jimmy Moore, Robb Wolf, JJ Virgin, and many more still drink.

How? They drink healthier, natural wine. I'll explain what that means in a moment.

First, let's find out where things went wrong with "wine" today...

What's wrong with today's "wine"?

Since you care about the food you eat, you'll understand this well. Wine production is like food production. And food production, as you know, is seriously messed up.

Think about ground beef.

Modern industrialized food production degrades the quality of that beef from the start. Industrial animal agriculture has the goal of raising animals as quickly and as fatty as possible. The animals are fed growth hormones, antibiotics, and other steroids. Then their meat is processed and packaged with chemical additives, aldehydes, colorings, sweeteners, and other long-chemistry-words-that-we-can't-pronounce. After all is said and done, that burger on your plate is more chemistry experiment than cow.  

That's the type of "beef" you and I avoid at all costs.

We prefer our meat to be grass-fed and grass-finished. We want farmers who care about their animals, their land, and our health. We want them to raise their animals in a natural environment, without using unnatural fattening processes. And we want the meat to go from the farm to our plate without any of the funny business of industrialized manufacturing in between.

You already know that though. All people who care about their health are passionate advocates for real food.

Here's what you might not know...

Wine production is very similar to modern industrialized food production

Modern wine growers want to yield high outputs of grapes as quickly as possible so they irrigate, use weed killers, and spray unnatural chemicals on the vines. The amount of pesticides sprayed on vines has grown 26-fold in the last 50 years. Grapes now have among the highest doses of synthetic pesticides of any crop.

The result is similar to animals. The grapes get fatter, making them more cost-effective for producing wine, while unfortunately sacrificing health and quality.

Those grapes are then mixed with a cocktail of additives and out pops that $14 bottle of wine on the shelf at Whole Foods.

The FDA approves 76 different additives for use in winemaking. Most commercial wines include any number of the following:

  • Sugars
  • Sulfites
  • Grape juice concentrate
  • Tartaric acid
  • Oak “essence” (actual oak barrels are expensive)
  • Colorings like Mega Purple and Ultra Red
  • Pesticides, herbicides, fungicides, insecticides and chemical fertilizers
  • Commercial yeast
  • Acetaldehyde
  • Albumen (egg white)
  • Ammonium phosphate
  • Ascorbic acid
  • Defoaming agents (polyoxyethylene 40 monostearate, silicon dioxide, dimethylpoly-siloxane, sorbitan monostearate, glyceryl mono-oleate and glyceryl dioleate)... mmm, those are all yummy-sounding things, right?
  • Gelatin
  • Granular cork
  • Milk products (pasteurized whole, skim, or half-and-half)
  • Oak chips or particles
  • Soy flour

... and a whole lot more!

Wine, like food, went from being local, pure, and artisanal to commercial and industrial.

Fortunately, there is a better, more natural way for wine, just like there is for food. It's the natural wine movement and it's starting to catch on in Europe.

There are wine growers who care about their land, their fruit, their wine, and their health. Those are the people we like. They grow grapes naturally - nothing added, nothing removed. And then, when the fruit is ready, they opt to make wine the natural way, the way wine has always been made for thousands of years. They wait for grapes to ferment with the help of local yeast.

The result is a healthier, more vibrant wine.

Just like grass-fed meat both tastes better AND is better for you, so too with natural wine. It tastes better and makes you feel better.

And just like food, you have the choice. You can buy grass-fed steak or you can buy factory steak. You can drink natural wine or you can drink factory wine.

The choice is yours.

Wines that are lab-tested for the highest standard of health

At Dry Farm Wines, we curate the world's best natural wines.

But because we're fanatical about our health, we go a step further...

All our wines are lab-tested for the highest standard of health, including being sugar-free, mycotoxin/mold-free, low alcohol, low sulfites, paleo/keto-friendly, and more.

Sugar-free and carb-free

Our wines are lab tested for fructose and glucose, the two sugars found in wine. All of our wines are <1g/L of total sugars, making them statistically sugar-free.

Ethyl alcohol is carb-free, so since the carbs in wine come from the sugar content and our wines are sugar-free, they are also statistically carb-free.


All of our wines are tested for the mycotoxin Ochratoxin A and meet the E.U. standard for screening at less than 2 parts per billion (for context, OCA in coffee is allowed in the E.U. up to 10 parts per billion). There is no standard for OCA in the U.S. even though OCA is a known carcinogenic.

Low Alcohol

Wines can range in alcohol from 7 – 24% by volume. However, alcohol on the label is not required by the US Government to be accurate. It is simply “stated” and there is no enforcement for its accuracy. We test every wine to verify it is at or below 12.5%.

Even just 30 years ago, most wines were no higher than 12.5%. And yet, today, it's more common to see 13-15%. Why? Because there's a false belief in the US that higher alcohol wines are better. It's just not true. Low alcohol wines are healthier, more natural, and better tasting.

Low Sulfites

The US government restricts added sulfites in wine to 350 ppm (parts per million). For now, we have created a standard not to exceed 75 ppm in our wines and most of the wines we represent are below 50 ppm.

Like many practices in the wine world, adding sulfites is a source of controversy. Winemakers often add S02 to wine to stabilize and preserve the wine. We feel (and many experts agree) that wines with less sulfites taste more alive. They just have more soul and personality.

That said, all wines contain some sulfites since they are naturally occurring. That's why we generally aim as low as possible, but still accept levels up to 75 ppm.

Paleo and Ketogenic Friendly

All of us who work at Dry Farm Wines follow a Paleo or Ketogenic diet, and we drink these wines every night.

Without all the additives, unnatural practices, and high sugar levels, wine is no longer a "cheat" food. It's a social and pleasurable part of a healthy lifestyle.

And this is how the world's top health and nutrition leaders still drink wine. They choose healthier, natural wine.

Here's what they say:

 They've also written more about it here:

We're grateful to have such incredible people supporting our mission.

If you're interested in joining this community, sign up for your first shipment of curated, natural, delicious wines here:

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The best way to understand how natural, lab-tested wine is different than commercial wines is to experience it yourself. 

Dry Farm Wines is the only natural, lab-tested, and health-conscious wine club in the world.

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