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Good News, You Probably Dont Have A Sulphite Allergy

Food allergies are a terrifying thing – the idea of a child’s throat swelling up from touching a desk where a peanut butter sandwich previously sat, or going into anaphylaxis from a bee sting at recess – but research is showing that the “sulphite allergy” many people assume they have is likely not the case.

For decades, wines in America (and for a lesser time, wines in Europe) have come with a notice stating that they contain sulphites. Sulphites are an organic salt released as a byproduct during fermentation. Many wine drinkers lament that they cannot enjoy a glass of red due to a sulphite allergy or that they have to stop after one glass in order to avoid a headache from the sulphites. Some will ask sommeliers for sulfite-free wines. These wines do not exist. The good news? Chances are that sulfite allergy is not actually a sulphite allergy.

Here are five things most people don’t know about sulphites and sulfite allergies and the truth behind why many people think they have one:

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Wine And The Fight Against Alzheimer’s

As Easter and Passover approach in the Christian and Jewish faiths, some interesting information is being discovered about Israeli wine and its possible role in helping find a cure for Alzheimer’s.

Alzheimer’s, a progressive disease that destroys memory and impairs other brain function, is a crippling disease that has had a tremendous impact on families as they watched their loved ones slip into its grips. It turns out that Resveratrol, a compound found in grapes that scientists have found to fight acne and some believe to have benefits from anti-aging to cancer prevention, may also hold the key to helping fight Alzheimer’s. This isn’t too much of a surprise considering recent studies showing that red wine can help improve seniors’ memory.

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Is This The End Of Hangovers?

Scientists at the University of Illinois Urbana have made a breakthrough in the genetic engineering of yeasts that could bring about the end of the hangover.

The yeast found in wine is what is known as a polyploid gene. This means that the gene appears many times in the genome in perfect copies. Traditionally, these have been impossible to engineer because changing one version of the gene in the genome doesn’t stick – the genome would “correct” the gene that had been changed to match the rest. The scientists, however, have discovered a method for gene splicing that allows them to uniformly modify multiple versions of the gene, taking out the parts that cause hangovers, while keeping or improving other parts of the wine.

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