SC - Re: sca-cooks V1 #325

[Sue Wensel]

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??????

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. 

Derdriu

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