Do you 'wheeze' after Christmas
Do you Wheeze after a night out? It could be you are lacking in Molybdenum and reacting to the sulphite in your wine. Sulphite is a sulphur-based chemical preservative and also found in dried fruit (your mince pies and Christmas pudding)
Molybdenum has been shown to be required for the activity of at least seven enzymes in our body, and numerous body systems rely on these enzymes for support
Legumes – including beans, peas and lentils – offer more molybdenum than any other food group, according to the Linus Pauling Institute. Grains and nuts also contain this element. Meats, dairy products, eggs, vegetables and fruits provide low quantities of molybdenum
4 Myths About Sulfites in Wine
Here are four myths that I have found are commonly believed about sulfites and wine.
Myth #1: Sulfites in wine cause headaches.
Medical research is not definitive on the relationship between sulfites and headaches. There are many other compounds in wine such as histamines and tannins that are more likely connected to the headache effect (not to mention alcohol!).
Myth #2: Red wine has extra sulfites, thus causes headaches.
In the EU the maximum levels of sulfur dioxide that a wine can contain are 210 ppm for white wine, 400 ppm for sweet wines — and 160 ppm for red wine.
The fact that red wines typically contain less sulfites may seem surprising to people who blame sulfites for their red wine headaches! Quite similar levels apply in the U.S., Australia and around the world.
Why do red wines have less sulfites? They contain tannin, which is a stabilizing agent, and also almost all red wines go through malolactic fermentation. Therefore, less sulfur dioxide is needed to protect the wine during winemaking and maturation.
Myth #3: Wine should be avoided because it contains sulfites.
Another surprising fact is that wine contains about ten times less sulfites than most dried fruits, which can have levels up to 1000 ppm. So if you regularly eat dried fruit and do not have any adverse reaction you are probably not allergic to sulfites.
While the figures I have stated are maximum SO2 levels, discussions with many winemakers over the years would lead me to believe that in practice, sulfite levels are generally well below the maximum permitted limits.
Myth #4: Sulfites are inherently unnatural.
Apart from the potential allergic reaction, many people are against sulfites, because they feel they are an unnatural addition when making wine. While that view is valid, it is important to remember that sulfites are also a natural by-product of the yeast metabolism during fermentation. So even if you do not add any additional SO2, your wine will still contain sulfites