Allergic to wine?
Posted on May 30th, 2007 by Alison 8 Comments »
When I was first told that I had to give up beer (due to celiac disease), I thought “at least I can drink wine!” Well, lately I’m not so sure.
I sometimes feel uncomfortable effects of wine (and not just when I drink too much!). I have heard about sulfites, tannins and even allergens in the barrels – I don’t know which of these things is causing my symptoms. I don’t know if I have an allergy, an intolerance, or something else. In my search for answers I have found these interesting articles. Cheers! (Or not.)
You may want to try a Champagne I came across this summer. It’s called Dreamweaver by Tobin James Cellars in Paso Robles, California.
I met the owner, but was unable to get his “secret” to why his alcohol was the only one I could drink. Must be the lack of corn.
I was able to drink this without any side effects, unless I indulged in more than a bottle!
Jan. of 2010 thru blood and skin tests I found I had over 70 food sensitivities, also 5 chemical, 5 food dyes, molds, grasses, dust etc.
Corn, gluten, dairy, tapioca, vanilla and potato are some of the 70 foods.
I am glad I just found your sight – the restless leg story was insightful!! Thank you for sharing such a wealth of information,
56 year old woman from California
Einy,
I love champagne — and sparkling wine!
I stopped eating gluten about a week now, and mid-week stopped dairy… just to out of curiosity to see if I would feel better… as I don’t suffer from stomache ailments, just some congestion and cough, and achy joints, and muddled brain. Immediately, my congestion cleared up, and my co-workers have noticed I am not coughing every day and have so much energy that I am zooming around the office and during my evening walk.
I also found it isn’t that hard to do! There are lots of food choices available at the grocery store. I can still make a delicious brown rice pasta, yummy gluten free toast with almond butter, use brown rice bread in sandwiches, and almond milk to add to my tea. I don’t miss wheat or dairy a bit.
I highly recommend that everyone, regardless of their maladies try this. It may be a huge and wonderful surprise!
Have a blessed day!
Doris from the Bay Area
As a short alcohol history, when I turned 21 I drank wine coolers for a period, no big deal, then I stopped drinking altogether. I was dx w/CD in 2006 at almost 45 yrs old. I decided to try resveratrol, an antioxidant, last winter. I had about an ounce w/lemon juice in water in the morning. I broke out in hives, but not until the next day. It took a couple more times with worsening symptoms before I figured it out. I broke out in itchy hives on my thighs. The second time I broke out on my thighs, then back and arms as though it were working its way upward. I was wheezy, my eyes and lips were puffy.
I have a history of using lemon juice in my salads or water, no problem.
Another IgE-type reaction I had was to IV dye during a CT scan: racing heart, throat closing, and dizziness.
Both times I used Benadryl, was drowsy, and fine afterwards. I understand there are different quality brands of Resveratrol.
I’ve never had allergic reactions like this, until later life and after the CD dx.
Personally, I have numerous food allergies/intolerances – Corn, Gluten (Celiac Disease), Rice, Oats, Oats, Potato, Vinegars, Citrus, Tannin (I’m assuming, because it is shared in Coffee, most Teas and red wine), and something that’s on non-organic produce (bisulfites?), as well as swelling from farm raised fish (but not wild caught) and non-grass fed red meat. Oh… and can’t have chicken that is injected with anything (probably the corn thing). I have to be careful with eggs too.
Anyway, I noticed, that for me, I could tolerate white wine, but not the red (and I love red)… Tannin is the culprite, I suppose – just wanted to put that out there, in case anyone else noticed a similar connection.
I have thought for a while that I had a wine sensitivity- both red and white. Recently I was introduced to hard ciders from the Brittany and Normandy regions in France which are very different from those produced in US. I don’t get any of the adverse reactions to these imported ciders that I always get from wine. I recommend sampling a few. We find them at Whole Foods and other nicer markets.
Do you guys know that most wines are done in oak barrels which are soaked with a paste made of flour? I will tell you how I found out?
I went to visit my sister, and she is not a drinker, the 3 weeks I spent with her and her family I did not have any gluten reaction, my skin burns with gluten, when I came back I had a glass of wine with my husband and bang! the burning… I google the question “is there any gluten in wine? and the rest is yes, I guess I am extremely sensitive to gluten and my inmune system reacts to even the smallest particles, I tried a gluten free beer the other day, 2 sips and I felt sick, it was made of malt, yuck!
I found out that wines done in stailess steel are OK, but you have to make sure they don’t use a clarifying agent made of wheat, I have not find a good wine yet but Julio Gallo’s wines they claim are gluten free and other few brands which I have not been able to find yet. Good luck!
I gave up red wine too, for a while, but not all wines give me a headache. There are organic and sulfite-free wines too. Keep trying!
I had no idea that some could be processed with flour. I’m only gluten intolerant…a little gluten gives me an instant stomachache, but usually nothing more, but I can tell within seconds if I’ve had gluten. Will make note of this when I try new wines. Thanks to everyone for sharing this info.