Professor Denise Wilson of the University of Washington recently studied the levels of arsenic in American wines.
Denise Wilson, a professor at the University of Washington, recently conducted studies concerning arsenic levels in some foods and beverages. One surprising place she found the toxin was in American wine.
She specifically tested the offerings from vineyards located in the top wine producing regions of the US, which include California, Oregon, Washington, and New York.
A University of Washington press release notes, "The study looked at red wines, except from two areas in Washington where only white wines were produced, because they are made with the skin of grapes where arsenic that is absorbed
