SC - Re: sca-cooks V1 #325
Robert Beaulieu
robert.beaulieu at sympatico.ca
Sat Oct 4 08:44:36 PDT 1997
Lord Ras wrote:
>>and I get violent migraines from red wine yet have
>>never had a reaction to it when it is used as a cooking ingredient.
Lady Peyton replies:
>Just a wonder......most wine induced headaches are caused by sulfites (which
>more and more commercial wines are using no matter how high the quality).
> Would a Sulfa Product break down because of heat? Is this why no headache
>when it is cooked? And is it only red? Then this might involve an allergy
>to tannins but how would heating a tannin change it's properties?
>Anyone??????
Lady Derdriu replies:
>Actually, most wine-induced headaches are caused by the overindulgence in
>alcohol ;->
>Really, though, it is not sulfites that cause the problem with red wine as
>much as it is the tyramines, which seem to be absent in white wines. The
>difference between cooked and uncooked may be a tolerance level -- you may get
>less wine in cooked versions from all the other ingredients and so don't get
>enough of the chemicals to provoke a reaction, whereas with uncooked wine, you
>tend to be drinking it.
Even if those comments are probably true.
It is of interest to know that sulfites do cause a lot of headaches,
that they are much more present in white wines and is lower quality
wines (avoid white cheap wines if you have problems!);
But you will not have problems with it cooked because it is in wine in
it gas for and therefor evaporates in cooking...
Also decanting the wine and/or leaving it sit in your glass for 15
minutes get rid of it almost completely.
Lord Robert de QuelquePart
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