Allergy Relief Expert

Many people need a drink to get through the day, because they are addicted to the ingredients of an alcoholic drink. Therefore, it seems that alcoholism and food are closely related to addiction, if not identical.

Researchers at the Deaconess Hospital in St. Louis, Missouri, have recently conducted intensive research on alcoholism and its possible causes. There was evidence to justify the belief that alcoholism is, in fact, an allergy food. His research showed that alcoholics are twice as susceptible to allergies to foods that are non-drinkers. Alcoholics were found are addicted to different elements within the drink, rather than alcohol itself.

Alcoholic beverages are made by the fermentation of sugars derived of cereal starches and vegetables. For example, beer contains barley and hops, whiskey, barley malt, vodka, potatoes, barley or rye, wine, grapes, and so on. All alcoholic beverages contain yeast, another common allergen.

The presence of alcohol in the system acts as a catalyst for the absorption materials in the intestinal tract. As the alcohol is absorbed, it is required along with food particles from which the alcoholic beverage made in particular. Moreover, because the catalytic effect of alcohol, accelerated uptake of any drug or food eaten with alcohol, also occurs.

The ingredients that make an alcoholic drink can cause a form of addiction of food allergy, which, because of the influence of alcohol, is even more acute without alcohol food allergies. As a result, a person with this problem becomes a compulsive drinker, or grossly inaccurate use of that word – ‘alcoholic’.

The chemical effect of alcohol causes compulsive drinkers experience withdrawal symptoms that are even more intense than other food allergies. The drinker addicts, in despair, reaches another drink to seek relief and thus perpetuates an endless cycle of ingestion and withdrawal. Dr. Mandell writes about addiction alcohol as a food allergy.

“Alcoholics may feel they are taking to combat a state of anxiety or depression of mind due to some emotional problems – and no doubt a drink makes them feel better fast – but in reality, are suffering from addiction form of food allergy, and anxiety and depression nervous system are allergic reactions to food residues of raw materials, of the alcoholic beverage.

As in most related with food allergies, there is an addictive process that requires more frequent large doses to control withdrawal symptoms and briefly to regain a sense welfare. This is particularly true with the compulsive drinker, which is locked in a cycle of relief and withdrawal symptoms, followed by recurrent symptoms, which is only relieved with more alcohol. It is only when this endless cycle is permanently broken the victim could regain good health. After that, abstinence is usually the only answer, even if the allergy is to grains and the person who has been a beer drinker, then a change to a non-grain based on wine, as wine, can solve the problem. However, this should only occur after a period of total abstinence for at least six months to allow the immune system overloaded system to regain full function.

People who are dependent on alcohol often have a serious problem of childhood masked allergy. Along his childhood and teens in the afternoon, which were never well – suffering from various diseases recurring fatigue and terrible attacks of depression that go with insidious condition. Then, with his first sip of beer or spirits, they feel much better. Others may have an initial negative reaction, followed by a sensation beneficial. The result in both cases is that the individual forms a firm bond with the alcoholic beverage and subsequently incorporated into their daily lives. Start a spiral downward, which can last many years before the person reaches a stage where the alcohol is no longer relieve the symptoms no matter how much is consumed.

Most alcoholic beverages other than wine is cereal based, with wheat being an important ingredient. Therefore, a close relationship appears to exist between a person the taste for foods such as bread, cakes and cookies, and the need to drink beer in excessive quantities.

About the Author:
Daniel Struinburg is an volunteer counselor for a Alcoholics Anonymous in St. Louis, Missouri.

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Some people suffer from wine allergies with symptoms that include headaches, irregular heartbeat, asthma, facial flushing, sinusitis and other reactions. For them, Monahan makes low-allergy wines (hypo-allergic). This means we avoid unnecessary additives where possible.

Let’s consider the chemicals and compounds found in wine and particularly the ones that affect people. They are, Preservative #220 also called Sulphur Dioxide or Sulphites, Preservative Potassium Sorbate (#202) or Sorbic Acid (#200), Wood tannins from oak, Tannins from skins/pips, Alcohol content and Salicylates, Amines.

Each of the above can have a role in causing allergies. However, it is generally the ‘combined total load’ of these chemicals that determine the severity of a reaction.

Many people are affected by the sulphites that are found in wines. Sulphites are a group of food chemicals numbered from 220 to 226.  The most common one used in Australia is Preservative 220 which is Sulphur Dioxide.  This additive is very reactive and binds with anything in its path. It’s an excellent chemical for destroying bacteria and ‘mopping up’ free oxygen.However, that same reactive ability is also the cause of allergy problems for some people.

Sulphites are measured in ‘parts per million’ or ppm. In most countries, a 750ml bottle of champagne can have up to 350ppm which is very high, considering the maximum daily intake is only 60ppm according to the World Health Organisation. Table wines can have up to 250ppm of sulphites added, and at that level a sensitive person can expect a nasty reaction after just one glass. Organic wines are half this level, and have a limit of only 125ppm in Australia.  Monahan ‘Low Preservative’ wines are even lower, and our whites are below 85ppm, and our reds are below 60ppm.

Oak Tannins
Some people avoid wines made with oak because it affects them poorly. This is interesting because oak barrels have been used in wine-making for centuries, and wine and oak are synonymous. However, oak is a problem for some people because it contains high levels of strong tannins that are the astringent component of timber designed to repel insects and grazing animals. These are quite complex phytonutrient molecules. Most people do not have a problem with oak, but some people will react adversely. The term tannin relates to their use in tanning animal hides to make leather, due to their astringent properties.

We do not use oak in our white wines because we believe the negatives outweigh the positives. Our red wines contain reduced levels of oak because we use aged French oak barrels. We do not use new barrels because the oak tannins and timber resins are highest in a brand new barrel. There are some naturally occurring allergens found in plants, like Salicylates that help protect them from diseases, and insects. And for a small percentage of people, these salicylates can cause health problems, and furthermore, there no lab tests to determine if a person is susceptible.This is because salicylate reactions only occur when the tolerance level of the person has been exceeded. As a general rule, those who can safely eat fresh fruits like apples, pears, grapes, cherries etc without ill affects, do not have a problem with salicylates.

Amines are another source of allergens. In wine, amines are formed by the breakdown of proteins in grapes during fermentation. These amines are normally broken down in the body with the help of enzymes which render them harmless, but someone with sluggish or blocked enzymes can be affected. The reality is that all foods are made up of hundreds of naturally occurring compounds that can have varying effects on us, depending on how much we eat and how sensitive we are. It is recommended that anyone affected by these types of natural plant compounds should select their wine carefully.

Total Load

Wine allergies affect people in different ways, but the more common symptoms are facial flushing, irregular heart beat, low blood pressure, headaches and asthma.  The poor effects experienced by some wine drinkers is caused by the ‘total load’ of additives and alcohol. At Monahan we go to great lengths to produce low-allergy wines where the ‘total load’ is low.

Related Post: Sulfite Allergies.

Provided by Monahan Estate Wines, Australia

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If you are really allergic to alcohol then you suffer from allergies Type 1, also called Contact Allergies.  suggests that it is more often than not, the other ingredients that cause allergic reaction such as yeast and sulfur dioxide instead of alcohol itself.

We do not know how people can suffer from allergies to alcohol products because many of the usual symptoms associated with alcohol consumption also associated with an allergic reaction. Reddening of the skin of the face and neck, itchy eyes and nose, hives, loss of motor functions, vomiting, and eczema are the typical reactions of the contents of wine and beer and also symptoms of allergic reactions to alcohol.

Some people in Asia experience descent unusual flushing reaction after ingestion of alcohol. This is believed to be caused by a genetic disorder. The body can not metabolize alcohol correctly. It has been suggested that anyone who experiences a flushing reaction after drinking alcohol may be at risk for esophageal cancer, disease liver, alcohol and related conditions.

Sulfur dioxide is added to wine since Roman times. It inhibits yeast growth, preventing the wine becomes wine vinegar thus giving a longer life. Sulfur dioxide also helps to give the old wine of its many different flavors. There is limits on the quantity of sulfur dioxide winemakers are permitted to add. Wines with more than 25 parts per million of sulfur dioxide should be included in the wine label.

Allergies to yeast found in wine and beer, although rare, can cause an allergic reaction and usually manifests as hives.

Red wine contains more histamine from white wines. Taking antihistamines before drinking wine can help reduce the allergic effects of histamines. Fruit wines contain low levels of histamine in wine grapes.

The egg white is commonly used in the fining process. The imposition of fines is the process where unwanted organisms are eliminated by the addition of egg whites or bentonite. The strong drop of the suspension and removed, creating and a wine course. None of the egg white or bentonite is supposed to remain in the wine after the fining process is completed clearly bentonite egg not listed on the label as part of the components of wine.

If you are not sure what is giving you problems you could try the test food challenge. Avoid all allergy causing foods and beverages for several weeks. Then the doctor will give you a pill of each suspected agents at a time under close supervision. If symptoms appear within two hours after taking the pill, then you are allergic to it and will have to avoid.

Always consult your physician before using this information.

About the Author:

Dr Vincent Crump, of the Allergy Clinic Auckland, UK

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