Protestant Communion Compared To "catholic Holy Communion."

[Paddington]

[quote name='Katholikos' post='1249251' date='Apr 19 2007, 04:46 PM']St. Paul was teaching this when he wrote: "Therefore whoever eats the bread [b]-OR-[/b] drinks the cup of the Lord unworthily will be guilty of profaning the body [b]-AND-[/b] blood of the Lord." (1 Cor 11:27).[/quote]


Thanks for that.
It looks great. I will still see what the EO say about it.
The other remarks were good too. Thanks to Aloysius and Thessalonian as well.

[Guest T-Bone]

[quote name='Budge' post='1247995' date='Apr 18 2007, 10:02 AM']And there are theories the wine of that time had a LOT less alcohol, only some alcohol was added to kill impurities.[/quote]

A theory has scientific/historical basis.

Alcohol was not added to wine. The alcohol was a natural consequence of natural fermentation from yeast that were naturally on the surface of the grapes. Wine in those times had variable alcohol content depending on alot of factors-in most likelyhood, it had more alcohol than wine of today, seeing as they had no control over the natural fermentation process. As for alcohol "killing" impurities: . Alcohol in wine would retard bacterial growth, but would not remove any impurites already present.

[White Knight]

Bump up, I guess there aren't any futher responses from anybody about this topic. Oh Well, thanks for the discussion guys and gals.

[Akalyte]

Interresting:

The use of grape juice began during the American Temperance Movement, which began in the early 1800s and culminated in Prohibition in the early 1900s. The motivations for switching to grape juice were those of the Temperance philosophy. Basically, they thought that alcohol was unhealthful, and that it contributed to crime and the degeneration of society. In the tradition of Temperance, many modern believers still believe drinking alcohol to be a sin. When Dr. Thomas Bramwell Welch successfully pasteurized Concord grape juice in 1869, he widened the availability of unfermented grape juice to churches that were distant from vineyards, and made it possible for churches to have unfermented wine even when grapes were not in season. Prior to pasteurization and refrigeration, there was really no good way to prevent the fermentation of grape juice into wine. Some have suggested that ancient societies boiled grape juice to reduce it to a thick syrup that would not ferment, and then added it to water to create wine, but the New Testament evidence does not bear out that this was the typical wine of Jesus' time (e.g. wineskins do not burst except under the pressure of fermentation [Matt. 9:17], etc.).

[Archaeology cat]

[quote name='T-Bone' post='1249877' date='Apr 20 2007, 12:09 AM']A theory has scientific/historical basis.

Alcohol was not added to wine. The alcohol was a natural consequence of natural fermentation from yeast that were naturally on the surface of the grapes. Wine in those times had variable alcohol content depending on alot of factors-in most likelyhood, it had more alcohol than wine of today, seeing as they had no control over the natural fermentation process. As for alcohol "killing" impurities: . Alcohol in wine would retard bacterial growth, but would not remove any impurites already present.[/quote]

I was going to post that, so thanks. I guess I can add that the first "vintage date" is from Egypt, as far as I'm aware. Even though we have earlier evidence of wine from Sumeria, I guess they didn't care about the dates.