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What You Should Know About Drinking WIne
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Visit our Other Sites
Seeds for Change Just a List... Reiki Retreat Geopathic Stress
What You Should Know About Drinking Wine
Thursday, February 28, 2008 by: Frank Cooper Source
Many health-conscious people wonder whether wine is a medicinal tonic that benefits their health, or something
that should be avoided at all costs. Nutritionist Frank Cooper spent two years researching the subject of wine and
health, and found many answers. He investigates the medicinal, nutritional, and environmental issues to do with
wine, and the health considerations of the chemicals and additives that may be used in wine-making.
The journey starts by revisiting the French Paradox and why French cuisine is protective against heart disease.
Professor Serge Renaud's paper, published in the British Medical Journal in 1991, helped bring wine into favour
around the world. The good doctor, a Cardiologist working at the University of Bordeaux, reported that 2-3
glasses of red wine per day for males could reduce the risk of coronary heart disease by 40%. For women he
recommended 1-2 glasses per day.
The American 60 Minutes Program interviewed the good doctor in 1992 and coined the phrase The French
Paradox because the French had significantly less coronary heart disease than other western countries, yet
consumed a diet rich in cholesterol and saturated fats. Also, the average cholesterol level of an older male in
France is 235 mg/dl (6.1 mmol/L) and at that level, an American would be reaching for their Lipitor.
Scientists at the time claimed that the beneficial component in wine was the alcohol, which dilated the arteries
and acted as an anti-clotting agent, and that all alcoholic beverages would convey benefits. But were these
scientists correct?
Copenhagen Heart Study - Denmark
The answer was provided several years later in 1995 when the Copenhagen Heart Study from Denmark was
published in the British Medical Journal. This was a study to analyse alcohol consumers of wine, beer, and liquor.
The study tracked 24,000 men and women over a twelve-year period. The report analysed the death rates and
found that only wine had a beneficial effect on reducing all-cause mortality. The Copenhagen Study proved that
there was something different about wine. But what was it? What were the health properties in wine?
Antioxidants / Free Radicals
The answer came from American food scientists who were investigating 'free radicals' and antioxidants. Dr. Edwin
Frankel and his colleagues at the U.S. Department of Agriculture in Illinois and the University of California
(Davis), had done considerable study into oxidation and the benefits of anti-oxidants. When oxidation occurs in
the human body it can damage living cells. However Frankel's team observed that the natural chemicals found in
plant foods were powerful anti-oxidants that counter-balanced the damaging effects of cell oxidation. In other
words, oxidation is fine in the human body if there is a counter-balancing supply of anti-oxidants as found in plant
foods.
So what are these chemicals found in plants? Scientists call them phytonutrients or phytochemicals and they are
a general term to describe the thousands of chemicals in fruits and vegetables that give plants their colours,
smell, and medicinal properties. Phyto is simply a Greek word for 'plant'. The green in broccoli, the blue in
blueberries, the red in grapes, are due to different phytonutrients.
Plant phytonutrients are a key source of anti-oxidants for the human body. Whilst the human body does have its
own ability to produce anti-oxidants, the principal source of anti-oxidants is fruits and vegetables.
Frankel's team reported in the British Medical Journal in 1993 that the phytonutrients in wine, with names like
Flavonoids and Resveratrol, significantly inhibited the oxidation of lipids (ie. fats & oils) and cholesterol in human
blood. It should be mentioned that a primary cause of cardiovascular disease is oxidative damage to the artery
walls caused by oxidised or rancid lipids and cholesterol in the bloodstream, causing the artery walls to become
inflamed, leading to the build-up of plaque that narrows the artery.
I spoke to Dr Frankel, and to cut a long story short, the research conducted by his team explained why
cardiovascular damage was greatly reduced in populations that consume lots of fruits, vegetables, and wine.
That's because these diets are rich in phytonutrients and therefore rich in anti-oxidants to counter-balance the
free radicals. For your information, red wine is a little higher in these phytonutrients than white wines, but white
wines have the advantage of being lower in ethanol alcohol.
The populations in France and Australia (my country) are regular consumers of wine providing a rich source of
phytonutrients. It is therefore noteworthy that the people living in both France and Australia enjoy excellent
longevity, and only the Japanese live longer. OK, that summarises the health aspects of wine.
Let's now consider some of the downsides of wine.
As a clinical nutritionist working with patients, I have noted many people who suffer from wine allergies. These
sufferers restrict their consumption of wine because of headaches, facial flushing, sinus problems and other
negative reactions.
Wine allergies can be linked to a number of chemicals that enter the winemaking process, and to a lesser extent,
the natural chemicals contained in the grape itself. Since most people can eat grapes without a problem, it would
suggest that the natural phytochemicals found in grapes are an unlikely culprit. Therefore the focus must be on
the chemicals added during the grape-growing and winemaking processes.
Chemicals that are permitted by law for use in winemaking include pesticides, herbicides, equipment cleaning
chemicals, and sulphite preservatives. No one really knows the exact part that each chemical plays towards
allergies, and in any event, we know from studies conducted with phytomedicines (Herbal Medicines) that people
react differently to the same chemicals. But at the end of the day, if you suffer from wine allergies, that is the only
thing that is important.
The extent to which chemicals are used in wine-making varies greatly between wine-makers, so let's investigate
the more common chemicals that are used.
Vineyard Chemicals
Insects and fungal diseases are a major problem in most vineyards and they are treated before they cause
serious damage. The solution is to spray the vines with compounds that destroy the pests, and these can be
either organic or man-made pesticides. Some vineyards use organically-approved pesticides like natural sulphur
and hydrogen peroxide as they do not leave any toxic residues on the grapes. However the majority of vineyards
use man-made pesticides because they are more powerful, and require less effort. As a rule, man-made
chemicals benefit the grape-grower, whilst organic pesticides are of benefit to the consumer for health reasons.
You should be aware that the grapes used in winemaking are not washed. This may come as a surprise to many
people, who would naturally assume that grapes are washed after picking but prior to fermentation to remove all
traces of pesticides, herbicides, fungicides. Sadly, that is not the case. The obvious question is "Why not wash
the grapes?" Unfortunately this is not possible, as grapes are normally 'machine harvested' and the grape skins
are damaged by the picking equipment and grape juice is released. In other words, the collection containers are
filled with damaged grapes in a sort of liquid mush, and there in no way that the grapes can be washed.
Sulphur Dioxide, Sulphites, Preservative #220
Many people, including myself, are affected by wine allergies caused by the addition of Sulphur Dioxide. This is a
chemical that goes under different names including "Preservative 220" and "Sulphites". These are all the same
term for Sulphur Dioxide and it is the chemical that has been proven to cause most of the allergies experienced
by wine drinkers. Note that whilst #220 is the most commonly used, any number between #220-226 is a sulphite.
As a simple rule, any wine that is capable of being shipped long distances and stored in hot tropical 40c
temperatures, will need high levels of preservative sulphites to stop the wine from deterioration. Such high
preservative levels can be a culprit in what we call 'restaurant syndrome' and most consumers have experienced
the ill effects of a good night out.
Sulphites are measured in parts per million or PPM. In most countries a 750ml bottle of wine can have up to
250ppm of sulphites added, and at that level a sensitive person can expect a nasty headache or sinus reaction
after just one glass. A low-sulphite wine would contain less than 60ppm of sulphites. Some wineries indicate the
level of sulphites in their wines but these are very few. In the absence of any formal data, or expensive testing, I
would suggest the self-test method for anyone worried about sulphites. What's the self-test method? Drink 1/4 of
a bottle of wine and see how you feel the next day. Then lift that level to 1/3 of a bottle on another day and try it
again. If you don't get a headache then stick with that wine for a while as it must be low in sulphites. You might
even do this test a couple of times to be sure. If it passes the test, then buy a couple of boxes of that wine. In a
nutshell, find a wine that agrees with you, and stick with it.
Oak – a potential problem for some.
During my investigations, I noted that some people avoided wines made with oak because it 'did not agree' with
them. This is interesting because oak barrels have been used in wine-making for centuries, and wine and oak
are synonymous. However there are several problems with oak.
Oak is a problem for sensitive people because it contains high levels of tannins that are the astringent
component of most plants designed to repel insects and grazing animals. Tannins have strong chemical
properties that affect some people.
Another problem with oak is that the insides of wine barrels require cleaning and disinfecting from time to time.
Unfortunately this will require cleaning chemicals to clean the inner barrels and these are absorbed into the
timber and will leech back into the wine later.
But it gets worse. Researchers in Europe found a chemical called 2,4,6-Tribromophenol in wooden wine barrels,
wooden wine racks, and the crates used to transport the grapes. It's a chemical used to give timber 'fire
retardant' properties and is used in furniture, building materials, and other wood products. Unfortunately, wineries
source the barrels and wood chips from distributors who source them from elsewhere and the original supplier is
often unknown. You can find more on a website called (www.panda.org) which is a global environmental group
concerned with the degradation of the environment.
Currently there are no laws in place to preclude the use of these chemicals in the winemaking environment. So
how toxic is 2,4,6-Tribromophenol? Well it's very toxic, because if you put a tiny amount into a large aquarium
with fish, the fish will die. These chemicals are stored somewhere in the human body and disease may manifest
years later.
What should you do? This is difficult to answer as no one knows how pervasive this problem is. I would be
cautious about wine made with oak barrels and oak chips, unless you feel confident that the oak has not been
treated with hazardous fire-retardant chemicals. Oak sourced from France is probably the safest. Alternatively,
do what I do and drink unoaked wine.
Cork or Screw caps – which is better?
This is a winemakers' hot topic. But let me give you the story as I see it in the year 2008. The traditional cork as
we know it, has been used for centuries. It allows the wine to breath, and helps the wine to age over time for
those who like to cellar their wines. However it has a real problem. Cork is a natural product and can cause the
tainting of the wine giving it a bad taste and smell. Statistically, it happens to 1-in-16 bottles which means that 1
bottle in every 16 is a dud. That's a very high risk especially if you have bought a premium-imported wine. For
the technically inclined, it occurs when an airborne fungus combines with chlorine and becomes a compound
called 2,4,6-Trichloroanisole, which causes the musty taste and smell known as 'cork taint'. Where do these
chlorine products come from? They can be found in cork trees that have absorbed chlorine-based pesticides
such as DDT, chlordane, and heptachlor.
The newer Diam cork developed in France fixes the tainting problem and is a re-manufactured granulated cork
which has been sterilised with super-cold liquid Carbon Dioxide CO2 under very high pressure.
I personally prefer the screw type closures like the Stelvin Closure, as they create a perfect seal, and this allows
the winemaker to add less sulphite preservatives. I personally don't like to drink wines that have more than about
60ppm of sulphites, and that's achievable with a screw cap system, but difficult to do with cork unless it's a Diam.
Does wine contain histamines?
This is a commonly held belief that is inaccurate. Histamines are molecules released by the human body when
exposed to some types of allergen which might be pollen or dust, and that includes the sulphites in wine. When
the human body reacts to an allergen like sulphites, the immune system triggers a cascade of events, and one of
those is the release of histamines by the cells and tissues, which cause the familiar redness to the skin or results
in headaches and so on. Histamines are a part of your immune system – but they are not in the wine. Some
wines may contain small amounts of 'amines' but these are different from histamines.
Wine does contain other trace phytonutrients such as tannins, salicylates and other compounds, and there are
some adult people - statistically around 1% of the population - who have heightened levels of chemical sensitivity.
If this is you, then one option is to reduce the chemical load by drinking wine that is 'organic and preservative-
free' and seeing whether this fixes the problem. It should be emphasised that there is a very small percentage of
the population who suffer from life-threatening reactions to some foods and chemicals, and we are well aware of
the dangers of peanuts to these people. Anyone suffering from these sorts of severe reactions should avoid wine
altogether.
Supplements for the alcohol blues
One of the problems with excessive alcohol is that it causes us to feel lethargic the next morning. That's because
alcohol overloads the liver, and whenever your liver is overloaded, your energy level drops. The Chinese
realised the importance of the liver many centuries ago, and Traditional Chinese Medicine focuses strongly on
liver health. So what should you do if you are attending a dinner function, where you may drink more wine then
you should?
There are several things you can do that are very helpful for reducing the effects of wine. It is well known that
ethanol alcohol interferes with a number of bodily process, and in particular the action of B vitamins, so it is
useful to take a multi-B vitamin before or with dinner. Secondly, drink plenty of water to flush the alcohol and to
hydrate the body. When you go to bed, drink another big glass of water. This should minimize any ill effects.
One problem in 'eating out' is the over-zealous wine waiters who insist on refilling our wine glass every few
minutes. This means that you don't know how much wine you are drinking, and likely to drink more than you
should. The solution for this problem is a simple method used by a business friend of mine who regularly attends
business lunches and dinners. This chap drinks white wine for these situations and orders a separate bottle of
sparkling mineral water. Then he regularly 'tops up' his own wine glass with the mineral water and this stops the
wine waiters from filling his glass. He finds that this method allows him to drink lots of water, and only a little wine,
and he can go back to work without feeling sluggish.
Ethanol alcohol and your liver
Wine contains ethanol that the human body breaks down to its primary constituent which is acetaldehyde, a
chemical that is toxic in high concentrations. Acetaldehyde can diffuse across the brain barrier and irritate the
membranes in the brain that lead to headaches the next morning. Fortunately, we have a key body organ called
the liver that has the responsibility to breakdown the acetaldehyde and remove it from circulation.
At the quantities of 1-2 glasses of wine per day, the liver can generally clear the acetaldehyde without any
problem, particularly if wine is consumed with food. Drinking adequate amounts of water is important because it
helps flush the system and re-hydrates the brain tissues and cells. Alcohol does have a relaxing effect on the
body and arteries which is considered therapeutic. It would appear that the overall beneficial effect of the
phytonutrients, vitamins and mineral in wine, may outweigh the negative effects cause by the acetaldehyde by-
products, provided you keep within the recommended consumption guidelines. If you are a regular drinker, aim
for a couple of days per week that are alcohol-free to give your liver a rest. And anyone with an impaired liver
should not drink.
Nationalities affected by ethanol alcohol
People from Europe, who have been drinking wine since 2000 years BC, have genetically adapted to ethanol
alcohol. However certain populations such as those of Asian descent, and the original native people in the
Americas and Australia, do not have the same genetics for the metabolism of alcohol. These populations have a
higher likelihood of experiencing facial redness and flushing, heart rate fluctuations, and symptoms of reduced
blood pressure. This is sometimes referred to as 'oriental flushing syndrome'. This is due to a deficiency in the
enzyme that breaks down alcohol - called aldehyde dehydrogenase – and consequently acetaldehyde remains in
the bloodstream at higher levels for longer periods. In other words, the acetaldehyde is not being removed from
the bloodstream quickly enough causing the hot flushing effects. Rough estimates suggest that 50% of Chinese,
Japanese, and Koreans are partially deficient in this enzyme.
Acetaminophen/Paracetamol and alcohol
Most people are not aware that the #1 cause of kidney failure in Australia is due to paracetamol (called
acetaminophen in USA) which is a painkiller readily available in supermarkets. This "gentle to the stomach"
painkiller is deadly to the kidneys if taken in excess. In fact, there is no other drug that has such a narrow margin
between the effective dose and the toxic dose. In other words if taken exactly as prescribed, paracetamol has a
good safety record. But if taken beyond its guidelines, then damage occurs. What is also not well known is that
paracetamol affects the detoxification pathways used by the human body to breakdown alcohol, and therefore
anyone concurrently drinking alcohol and taking paracetamol will be over-dosing on paracetamol. This can cause
serious kidney damage and lead to kidney failure and ultimately liver failure. If painkillers are required, then I
would recommend the herbal painkillers.
Vintage wines versus branded wines
It is interesting to look at the difference between vintage wines and branded wines. Grape production and sugar
levels vary each year with the climate, and this contributes to the unique characteristics of vintage wines. Vintage
wines are made using traditional winemaking techniques as found in France and the Mediterranean countries,
and these wines reflect the characteristics of the year they were picked. On the other hand, there are mass-
produced branded wines, and these are generally made to a specific taste so that the 'consumer experience' is
the same every year. This can only be achieved via chemical manipulation using various additives and
production processes. These branded wines require chemical additives, blending, and manipulation during
fermentation to achieve the same taste each year. These mass-produced wines are overly processed and can
affect those with wines allergies. To draw an analogy, you can buy quality bread made from just flour, water, salt
and yeast; and you can buy bread that is made from countless ingredients and additives. You have choices.
How much wine can you safely drink?
One or two glasses per day are fine for most people who do not have a medical condition. A glass of wine is
100ml, so 100-200ml per day is fine for the average-size person. A larger person weighing say 180lbs (80kg) or
more may consume 200-300ml per day. Remember that a standard size bottle of wine is 750ml (26 fluid ounces)
so a quarter bottle is probably the right amount for most people.
Final Summary
It's clear when we look at all the facts that wine in general has a number of health properties.
On the plus side, we have a beverage that is extremely rich in the Flavonoids and thousands of other
phytonutrients that provide significant amounts of anti-oxidants to assist our health by preventing free radical
damage that is associated with heart disease and other illnesses. Wine also provides a rich array of trace
minerals and vitamins that are important. There are also studies to support the fact that small quantities of
ethanol alcohol does act as a relaxant and vasodilator to reduce cardio stress. In other words, in its purist form, a
good vintage wine made using traditional wine-making techniques, and drunk in moderation, qualifies as a
medicinal tonic that can contribute to our longevity as is seen in France.
Conversely, there is the negative aspect of wine. All alcoholic beverages result in the conversion of ethanol
alcohol to toxic acetaldehyde in the human body that the liver must detoxify. This can be a problem for anyone
with impaired liver function, or for people with a genetic background that is lacking in the enzymes needed to
breakdown acetaldehyde. In other words, acetaldehyde remains in the bloodstream for longer periods which is
harmful. And then we have the issue of agricultural chemicals, and the additives used in wine-making. As you can
appreciate, it is preferential to drink wines with a minimum of chemical additives and made by traditional wine-
making techniques.
I think we can learn from the French Paradox. A glass or two of good wine with dinner contributes extra vitamins,
minerals, digestive factors, and greatly enhances the enjoyment of the culinary experience.
Remember, common sense should prevail before drinking wine, and those with a medical condition should
consult with their physician, and pregnant women should not drink alcoholic beverages particularly during the first
trimester. And remember, never drink and drive!
In conclusion, the decision to drink wine is a personal one. It's not a judgment call that any of us should make for
others. The important thing is to be educated about what wine is, how it should be consumed, and whether you
feel it's for you.
About the author
Frank Cooper is a Naturopathic Nutritionist based in Australia. He is the author of the book "Cholesterol and the
French Paradox" released in 2006 that explains the reasons the French enjoy low levels of heart disease. His
clinic is based in the Hunter Valley, one of Australia's premier wine regions. For more information visit his website
www.frankcooper.com.au or his vineyard www.monahanestate.com.au
Thursday, February 28, 2008 by: Frank Cooper Source
Many health-conscious people wonder whether wine is a medicinal tonic that benefits their health, or something
that should be avoided at all costs. Nutritionist Frank Cooper spent two years researching the subject of wine and
health, and found many answers. He investigates the medicinal, nutritional, and environmental issues to do with
wine, and the health considerations of the chemicals and additives that may be used in wine-making.
The journey starts by revisiting the French Paradox and why French cuisine is protective against heart disease.
Professor Serge Renaud's paper, published in the British Medical Journal in 1991, helped bring wine into favour
around the world. The good doctor, a Cardiologist working at the University of Bordeaux, reported that 2-3
glasses of red wine per day for males could reduce the risk of coronary heart disease by 40%. For women he
recommended 1-2 glasses per day.
The American 60 Minutes Program interviewed the good doctor in 1992 and coined the phrase The French
Paradox because the French had significantly less coronary heart disease than other western countries, yet
consumed a diet rich in cholesterol and saturated fats. Also, the average cholesterol level of an older male in
France is 235 mg/dl (6.1 mmol/L) and at that level, an American would be reaching for their Lipitor.
Scientists at the time claimed that the beneficial component in wine was the alcohol, which dilated the arteries
and acted as an anti-clotting agent, and that all alcoholic beverages would convey benefits. But were these
scientists correct?
Copenhagen Heart Study - Denmark
The answer was provided several years later in 1995 when the Copenhagen Heart Study from Denmark was
published in the British Medical Journal. This was a study to analyse alcohol consumers of wine, beer, and liquor.
The study tracked 24,000 men and women over a twelve-year period. The report analysed the death rates and
found that only wine had a beneficial effect on reducing all-cause mortality. The Copenhagen Study proved that
there was something different about wine. But what was it? What were the health properties in wine?
Antioxidants / Free Radicals
The answer came from American food scientists who were investigating 'free radicals' and antioxidants. Dr. Edwin
Frankel and his colleagues at the U.S. Department of Agriculture in Illinois and the University of California
(Davis), had done considerable study into oxidation and the benefits of anti-oxidants. When oxidation occurs in
the human body it can damage living cells. However Frankel's team observed that the natural chemicals found in
plant foods were powerful anti-oxidants that counter-balanced the damaging effects of cell oxidation. In other
words, oxidation is fine in the human body if there is a counter-balancing supply of anti-oxidants as found in plant
foods.
So what are these chemicals found in plants? Scientists call them phytonutrients or phytochemicals and they are
a general term to describe the thousands of chemicals in fruits and vegetables that give plants their colours,
smell, and medicinal properties. Phyto is simply a Greek word for 'plant'. The green in broccoli, the blue in
blueberries, the red in grapes, are due to different phytonutrients.
Plant phytonutrients are a key source of anti-oxidants for the human body. Whilst the human body does have its
own ability to produce anti-oxidants, the principal source of anti-oxidants is fruits and vegetables.
Frankel's team reported in the British Medical Journal in 1993 that the phytonutrients in wine, with names like
Flavonoids and Resveratrol, significantly inhibited the oxidation of lipids (ie. fats & oils) and cholesterol in human
blood. It should be mentioned that a primary cause of cardiovascular disease is oxidative damage to the artery
walls caused by oxidised or rancid lipids and cholesterol in the bloodstream, causing the artery walls to become
inflamed, leading to the build-up of plaque that narrows the artery.
I spoke to Dr Frankel, and to cut a long story short, the research conducted by his team explained why
cardiovascular damage was greatly reduced in populations that consume lots of fruits, vegetables, and wine.
That's because these diets are rich in phytonutrients and therefore rich in anti-oxidants to counter-balance the
free radicals. For your information, red wine is a little higher in these phytonutrients than white wines, but white
wines have the advantage of being lower in ethanol alcohol.
The populations in France and Australia (my country) are regular consumers of wine providing a rich source of
phytonutrients. It is therefore noteworthy that the people living in both France and Australia enjoy excellent
longevity, and only the Japanese live longer. OK, that summarises the health aspects of wine.
Let's now consider some of the downsides of wine.
As a clinical nutritionist working with patients, I have noted many people who suffer from wine allergies. These
sufferers restrict their consumption of wine because of headaches, facial flushing, sinus problems and other
negative reactions.
Wine allergies can be linked to a number of chemicals that enter the winemaking process, and to a lesser extent,
the natural chemicals contained in the grape itself. Since most people can eat grapes without a problem, it would
suggest that the natural phytochemicals found in grapes are an unlikely culprit. Therefore the focus must be on
the chemicals added during the grape-growing and winemaking processes.
Chemicals that are permitted by law for use in winemaking include pesticides, herbicides, equipment cleaning
chemicals, and sulphite preservatives. No one really knows the exact part that each chemical plays towards
allergies, and in any event, we know from studies conducted with phytomedicines (Herbal Medicines) that people
react differently to the same chemicals. But at the end of the day, if you suffer from wine allergies, that is the only
thing that is important.
The extent to which chemicals are used in wine-making varies greatly between wine-makers, so let's investigate
the more common chemicals that are used.
Vineyard Chemicals
Insects and fungal diseases are a major problem in most vineyards and they are treated before they cause
serious damage. The solution is to spray the vines with compounds that destroy the pests, and these can be
either organic or man-made pesticides. Some vineyards use organically-approved pesticides like natural sulphur
and hydrogen peroxide as they do not leave any toxic residues on the grapes. However the majority of vineyards
use man-made pesticides because they are more powerful, and require less effort. As a rule, man-made
chemicals benefit the grape-grower, whilst organic pesticides are of benefit to the consumer for health reasons.
You should be aware that the grapes used in winemaking are not washed. This may come as a surprise to many
people, who would naturally assume that grapes are washed after picking but prior to fermentation to remove all
traces of pesticides, herbicides, fungicides. Sadly, that is not the case. The obvious question is "Why not wash
the grapes?" Unfortunately this is not possible, as grapes are normally 'machine harvested' and the grape skins
are damaged by the picking equipment and grape juice is released. In other words, the collection containers are
filled with damaged grapes in a sort of liquid mush, and there in no way that the grapes can be washed.
Sulphur Dioxide, Sulphites, Preservative #220
Many people, including myself, are affected by wine allergies caused by the addition of Sulphur Dioxide. This is a
chemical that goes under different names including "Preservative 220" and "Sulphites". These are all the same
term for Sulphur Dioxide and it is the chemical that has been proven to cause most of the allergies experienced
by wine drinkers. Note that whilst #220 is the most commonly used, any number between #220-226 is a sulphite.
As a simple rule, any wine that is capable of being shipped long distances and stored in hot tropical 40c
temperatures, will need high levels of preservative sulphites to stop the wine from deterioration. Such high
preservative levels can be a culprit in what we call 'restaurant syndrome' and most consumers have experienced
the ill effects of a good night out.
Sulphites are measured in parts per million or PPM. In most countries a 750ml bottle of wine can have up to
250ppm of sulphites added, and at that level a sensitive person can expect a nasty headache or sinus reaction
after just one glass. A low-sulphite wine would contain less than 60ppm of sulphites. Some wineries indicate the
level of sulphites in their wines but these are very few. In the absence of any formal data, or expensive testing, I
would suggest the self-test method for anyone worried about sulphites. What's the self-test method? Drink 1/4 of
a bottle of wine and see how you feel the next day. Then lift that level to 1/3 of a bottle on another day and try it
again. If you don't get a headache then stick with that wine for a while as it must be low in sulphites. You might
even do this test a couple of times to be sure. If it passes the test, then buy a couple of boxes of that wine. In a
nutshell, find a wine that agrees with you, and stick with it.
Oak – a potential problem for some.
During my investigations, I noted that some people avoided wines made with oak because it 'did not agree' with
them. This is interesting because oak barrels have been used in wine-making for centuries, and wine and oak
are synonymous. However there are several problems with oak.
Oak is a problem for sensitive people because it contains high levels of tannins that are the astringent
component of most plants designed to repel insects and grazing animals. Tannins have strong chemical
properties that affect some people.
Another problem with oak is that the insides of wine barrels require cleaning and disinfecting from time to time.
Unfortunately this will require cleaning chemicals to clean the inner barrels and these are absorbed into the
timber and will leech back into the wine later.
But it gets worse. Researchers in Europe found a chemical called 2,4,6-Tribromophenol in wooden wine barrels,
wooden wine racks, and the crates used to transport the grapes. It's a chemical used to give timber 'fire
retardant' properties and is used in furniture, building materials, and other wood products. Unfortunately, wineries
source the barrels and wood chips from distributors who source them from elsewhere and the original supplier is
often unknown. You can find more on a website called (www.panda.org) which is a global environmental group
concerned with the degradation of the environment.
Currently there are no laws in place to preclude the use of these chemicals in the winemaking environment. So
how toxic is 2,4,6-Tribromophenol? Well it's very toxic, because if you put a tiny amount into a large aquarium
with fish, the fish will die. These chemicals are stored somewhere in the human body and disease may manifest
years later.
What should you do? This is difficult to answer as no one knows how pervasive this problem is. I would be
cautious about wine made with oak barrels and oak chips, unless you feel confident that the oak has not been
treated with hazardous fire-retardant chemicals. Oak sourced from France is probably the safest. Alternatively,
do what I do and drink unoaked wine.
Cork or Screw caps – which is better?
This is a winemakers' hot topic. But let me give you the story as I see it in the year 2008. The traditional cork as
we know it, has been used for centuries. It allows the wine to breath, and helps the wine to age over time for
those who like to cellar their wines. However it has a real problem. Cork is a natural product and can cause the
tainting of the wine giving it a bad taste and smell. Statistically, it happens to 1-in-16 bottles which means that 1
bottle in every 16 is a dud. That's a very high risk especially if you have bought a premium-imported wine. For
the technically inclined, it occurs when an airborne fungus combines with chlorine and becomes a compound
called 2,4,6-Trichloroanisole, which causes the musty taste and smell known as 'cork taint'. Where do these
chlorine products come from? They can be found in cork trees that have absorbed chlorine-based pesticides
such as DDT, chlordane, and heptachlor.
The newer Diam cork developed in France fixes the tainting problem and is a re-manufactured granulated cork
which has been sterilised with super-cold liquid Carbon Dioxide CO2 under very high pressure.
I personally prefer the screw type closures like the Stelvin Closure, as they create a perfect seal, and this allows
the winemaker to add less sulphite preservatives. I personally don't like to drink wines that have more than about
60ppm of sulphites, and that's achievable with a screw cap system, but difficult to do with cork unless it's a Diam.
Does wine contain histamines?
This is a commonly held belief that is inaccurate. Histamines are molecules released by the human body when
exposed to some types of allergen which might be pollen or dust, and that includes the sulphites in wine. When
the human body reacts to an allergen like sulphites, the immune system triggers a cascade of events, and one of
those is the release of histamines by the cells and tissues, which cause the familiar redness to the skin or results
in headaches and so on. Histamines are a part of your immune system – but they are not in the wine. Some
wines may contain small amounts of 'amines' but these are different from histamines.
Wine does contain other trace phytonutrients such as tannins, salicylates and other compounds, and there are
some adult people - statistically around 1% of the population - who have heightened levels of chemical sensitivity.
If this is you, then one option is to reduce the chemical load by drinking wine that is 'organic and preservative-
free' and seeing whether this fixes the problem. It should be emphasised that there is a very small percentage of
the population who suffer from life-threatening reactions to some foods and chemicals, and we are well aware of
the dangers of peanuts to these people. Anyone suffering from these sorts of severe reactions should avoid wine
altogether.
Supplements for the alcohol blues
One of the problems with excessive alcohol is that it causes us to feel lethargic the next morning. That's because
alcohol overloads the liver, and whenever your liver is overloaded, your energy level drops. The Chinese
realised the importance of the liver many centuries ago, and Traditional Chinese Medicine focuses strongly on
liver health. So what should you do if you are attending a dinner function, where you may drink more wine then
you should?
There are several things you can do that are very helpful for reducing the effects of wine. It is well known that
ethanol alcohol interferes with a number of bodily process, and in particular the action of B vitamins, so it is
useful to take a multi-B vitamin before or with dinner. Secondly, drink plenty of water to flush the alcohol and to
hydrate the body. When you go to bed, drink another big glass of water. This should minimize any ill effects.
One problem in 'eating out' is the over-zealous wine waiters who insist on refilling our wine glass every few
minutes. This means that you don't know how much wine you are drinking, and likely to drink more than you
should. The solution for this problem is a simple method used by a business friend of mine who regularly attends
business lunches and dinners. This chap drinks white wine for these situations and orders a separate bottle of
sparkling mineral water. Then he regularly 'tops up' his own wine glass with the mineral water and this stops the
wine waiters from filling his glass. He finds that this method allows him to drink lots of water, and only a little wine,
and he can go back to work without feeling sluggish.
Ethanol alcohol and your liver
Wine contains ethanol that the human body breaks down to its primary constituent which is acetaldehyde, a
chemical that is toxic in high concentrations. Acetaldehyde can diffuse across the brain barrier and irritate the
membranes in the brain that lead to headaches the next morning. Fortunately, we have a key body organ called
the liver that has the responsibility to breakdown the acetaldehyde and remove it from circulation.
At the quantities of 1-2 glasses of wine per day, the liver can generally clear the acetaldehyde without any
problem, particularly if wine is consumed with food. Drinking adequate amounts of water is important because it
helps flush the system and re-hydrates the brain tissues and cells. Alcohol does have a relaxing effect on the
body and arteries which is considered therapeutic. It would appear that the overall beneficial effect of the
phytonutrients, vitamins and mineral in wine, may outweigh the negative effects cause by the acetaldehyde by-
products, provided you keep within the recommended consumption guidelines. If you are a regular drinker, aim
for a couple of days per week that are alcohol-free to give your liver a rest. And anyone with an impaired liver
should not drink.
Nationalities affected by ethanol alcohol
People from Europe, who have been drinking wine since 2000 years BC, have genetically adapted to ethanol
alcohol. However certain populations such as those of Asian descent, and the original native people in the
Americas and Australia, do not have the same genetics for the metabolism of alcohol. These populations have a
higher likelihood of experiencing facial redness and flushing, heart rate fluctuations, and symptoms of reduced
blood pressure. This is sometimes referred to as 'oriental flushing syndrome'. This is due to a deficiency in the
enzyme that breaks down alcohol - called aldehyde dehydrogenase – and consequently acetaldehyde remains in
the bloodstream at higher levels for longer periods. In other words, the acetaldehyde is not being removed from
the bloodstream quickly enough causing the hot flushing effects. Rough estimates suggest that 50% of Chinese,
Japanese, and Koreans are partially deficient in this enzyme.
Acetaminophen/Paracetamol and alcohol
Most people are not aware that the #1 cause of kidney failure in Australia is due to paracetamol (called
acetaminophen in USA) which is a painkiller readily available in supermarkets. This "gentle to the stomach"
painkiller is deadly to the kidneys if taken in excess. In fact, there is no other drug that has such a narrow margin
between the effective dose and the toxic dose. In other words if taken exactly as prescribed, paracetamol has a
good safety record. But if taken beyond its guidelines, then damage occurs. What is also not well known is that
paracetamol affects the detoxification pathways used by the human body to breakdown alcohol, and therefore
anyone concurrently drinking alcohol and taking paracetamol will be over-dosing on paracetamol. This can cause
serious kidney damage and lead to kidney failure and ultimately liver failure. If painkillers are required, then I
would recommend the herbal painkillers.
Vintage wines versus branded wines
It is interesting to look at the difference between vintage wines and branded wines. Grape production and sugar
levels vary each year with the climate, and this contributes to the unique characteristics of vintage wines. Vintage
wines are made using traditional winemaking techniques as found in France and the Mediterranean countries,
and these wines reflect the characteristics of the year they were picked. On the other hand, there are mass-
produced branded wines, and these are generally made to a specific taste so that the 'consumer experience' is
the same every year. This can only be achieved via chemical manipulation using various additives and
production processes. These branded wines require chemical additives, blending, and manipulation during
fermentation to achieve the same taste each year. These mass-produced wines are overly processed and can
affect those with wines allergies. To draw an analogy, you can buy quality bread made from just flour, water, salt
and yeast; and you can buy bread that is made from countless ingredients and additives. You have choices.
How much wine can you safely drink?
One or two glasses per day are fine for most people who do not have a medical condition. A glass of wine is
100ml, so 100-200ml per day is fine for the average-size person. A larger person weighing say 180lbs (80kg) or
more may consume 200-300ml per day. Remember that a standard size bottle of wine is 750ml (26 fluid ounces)
so a quarter bottle is probably the right amount for most people.
Final Summary
It's clear when we look at all the facts that wine in general has a number of health properties.
On the plus side, we have a beverage that is extremely rich in the Flavonoids and thousands of other
phytonutrients that provide significant amounts of anti-oxidants to assist our health by preventing free radical
damage that is associated with heart disease and other illnesses. Wine also provides a rich array of trace
minerals and vitamins that are important. There are also studies to support the fact that small quantities of
ethanol alcohol does act as a relaxant and vasodilator to reduce cardio stress. In other words, in its purist form, a
good vintage wine made using traditional wine-making techniques, and drunk in moderation, qualifies as a
medicinal tonic that can contribute to our longevity as is seen in France.
Conversely, there is the negative aspect of wine. All alcoholic beverages result in the conversion of ethanol
alcohol to toxic acetaldehyde in the human body that the liver must detoxify. This can be a problem for anyone
with impaired liver function, or for people with a genetic background that is lacking in the enzymes needed to
breakdown acetaldehyde. In other words, acetaldehyde remains in the bloodstream for longer periods which is
harmful. And then we have the issue of agricultural chemicals, and the additives used in wine-making. As you can
appreciate, it is preferential to drink wines with a minimum of chemical additives and made by traditional wine-
making techniques.
I think we can learn from the French Paradox. A glass or two of good wine with dinner contributes extra vitamins,
minerals, digestive factors, and greatly enhances the enjoyment of the culinary experience.
Remember, common sense should prevail before drinking wine, and those with a medical condition should
consult with their physician, and pregnant women should not drink alcoholic beverages particularly during the first
trimester. And remember, never drink and drive!
In conclusion, the decision to drink wine is a personal one. It's not a judgment call that any of us should make for
others. The important thing is to be educated about what wine is, how it should be consumed, and whether you
feel it's for you.
About the author
Frank Cooper is a Naturopathic Nutritionist based in Australia. He is the author of the book "Cholesterol and the
French Paradox" released in 2006 that explains the reasons the French enjoy low levels of heart disease. His
clinic is based in the Hunter Valley, one of Australia's premier wine regions. For more information visit his website
www.frankcooper.com.au or his vineyard www.monahanestate.com.au