SC - Wine Thoughts-OOPS

[LYN M PARKINSON]

Minna,

>>Black pepper and fruit type peppers are way unrelated biologically AND
in terms of their chemical makeup.  Either her allergies are a bizarre
coincidence or she just doesn't like hot foods.<<

I don't know whether Isobel is talking about me, but you are right on
both counts.  Add in mustard, radishes, raw but not cooked onion,
horseradish--anything with a vitriolic oil or certain kinds of
acid--don't know what kinds, as I'm fine with citrus fruit--and they act
as a contact poison on the lining of my mouth, esophogus, and even
stomach.  Those blisters can keep me from eating for a week if they're
severe, as well as the pain I go through.  As a result, I've never been
able to develop a taste for hot foods, and CERTAINLY have an emotionally
negative reaction to them.  I'm much more fortunate than the people I've
met who go into anaphalectic shock as a result of their food allergies; I
only do that with bee stings.  

Are you a chemist?  Could you figure out what does this to me?  And to a
number of people in my family?  There may be things I'm afraid to try
that I could eat, such as cubebs, or grains of paradise.  I can do
ginger, as long as it's not strong.  It's no fun, missing things you'd
really like to try.

Regards,

Lady Allison
allilyn at juno.com
Master Chirurgeon, Orden des Linquistringes, Princess' Order of Courtesy

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