Concerning the potential damage that alcohol has to the body, I will refrain from giving a long response (remember, folks, one of my many professions is as a drug prevention specialist), and just say that, even though the human body has a remarkable system for flushing out alcohol, it can still cause damage, even in small amounts. Cough syrup has about as much alcohol as can be safely passed through your system without any damage, and even that can be abused.

Anywho, I definitely agree that when it comes to the WoW, the moderation and wisdom is the key to the whole thing.

I’ve long thought that the fermentation process was the thing that preserved and purified the water used to make the wine.

But to be fair to that professor, “really good grape juice” has an alcohol content; all fruit juices do, especially in areas without refrigeration. The question becomes: what was the alcohol content of wine produced with those ancient methods? Is it any different today, with tightly controlled processes and glass bottles or aluminum vats to start it all in?

I don’t know for sure, and it doesn’t really matter, but it would still be interesting to learn the answer.

It happens to the best of us, but most of us try not to be laughably obvious about it.

Great teacher, but damn.

Jesus could just as easily turned it into purified water…the wine had a purpose.