Daisy
Member
Posted: 06.23.2008 at 08:30:44
06.22.2008 at 11:19:08, being human wrote:
lots of sulphates in wine , ( from what I have read around) , although have heard that champange, the real stuff, might be the safe choice for many.
I know that it doenst have a high histamine level/yeast level when compared to other beers and wines etc.
so, perhaps cultivate expesive tastes in this direction?
Any wines/champagnes are a problem. Sulphites (SO
3) are produced as a by-product of fermentation, even when they aren't added as a preservative. Even the "sulphite-free" wines contain a small amount.
...Am not that familier with sulphate allergies, but isnt there a link with metals? eg cooking pans, avoiding copper? or am I going the wrong direction?
Haven't heard of a problem with copper or metals leaching or converting sulfites.
I have had a couple of copper pans, but they were lined. Mostly I use enameled cast iron (Le Creuset) or plain cast iron (frying pan). The heavy pots keep me from burning too much whilst I'm doing 10 things at one time, and cooking dinner.
Take care,
Daisy
Self: seafood, egg, nuts, sulfites, yellow dye, IV contrast
GA - USA