Dr. Enrique Orrillo
Director of the Peruvian Center for Regenerative Cellular Therapy
Pisco is a firewater made from grapes that have been fermented without any additives, and has been distilled after a total transformation of glucose into ethylic alcohol. In Peru we have all of the climactic and soil conditions for this drink, our Pisco, to be the best it can be.
Starting from this premise and with the consideration that in the production of Pisco there are no additives, we can infer that the beneficial properties of the drink on our health are those that the grapes themselves have.
The grapes have a considerable amount of vitamins, such as vitamin A, elements of the vitamin B complex, such as B1, B2 (riboflavin), B6, and vitamin E. These compounds give the fruits and their derivatives such as Pisco, great detoxifying and purifying properties, as well as significant diuretic action.
If we want to talk about organs and physiological systems, we must say that Pisco, when consumed in moderation, causes an important improvement to the nervous system, the metabolic action at a neuronal level, and therefore, one has better neuro-conduction, as well as increased cerebral perfusion, through increased neuronal work. This helps prevent cerebral-vascular accidents and degenerative illnesses such as dementia and Parkinson’s disease.
In regards to the cardiovascular system, it improves cardiac conduction and the ejection fraction of blood with each heart beat, which ensures an increased blood flow and can prevent myocardial heart attacks.
In regards to the kidneys, it increases dieresis and promotes the clearing of toxic substances from the body.
Its effect on the immunological system is positive due to an increase in the production of antibodies, which ensures a better defense system against bacterial or viral infections, both at the respiratory and digestive levels.
We value Pisco not only for its social results, but also for its effects on our health.
Translated by Katrina Heimark
Pisco bilingual magazine