What is it that makes the French diet so healthy? What is it that makes the diet of some Northern European countries so unhealthy? Nutritionists and epidemiologists have examined the diet of Northern Ireland and SW France against the background of large scientific population comparisons of disease and death in the two areas, especially cardiovascular. Does the protection come from copper in red wine and from beta-carotene in vegetables? Chemistry, physiology, dietary studies and epidemiology are behind this attempt to find a true basis for healthier eating.