Asthma. For some, even a sip or two of wine can make their airways tighten and inflamed – and a common trigger is sulfites, added to wines as a preservative. (Contrary to popular belief, white wines usually have more sulfites than reds.) Even the wines labeled “sulfite-free” usually contain small amounts of the substance because… Read more »
Glycoproteins, which have similarities to big allergens like latex, ragweed and kiwi, may be the key culprit behind wine allergies.
Some of our favorite winter things can also trigger reactions. AL gives the low-down on watch to watch out for.
Allergen Where It Hides Alternate Names Sulphites alcoholic and non-alcoholic beer and cider vinegar and wine vinegar wine baked goods with dried fruits bottled lemon/lime juices canned/frozen fruits, vegetables cereal, cornmeal, cornstarch, crackers condiments: horseradish, ketchup, mustard, pickles, relish and sauerkraut dehydrated potatoes, and frozen French fries dried fruits and vegetables, e.g. apricots, raisins, sweet… Read more »
From the Allergic Living magazine archives. On the Canadian Food Inspection Agency’s list of the top 11 foods that cause the most frequent and severe allergic reactions, 10 of the names will be familiar – peanuts, tree nuts, milk, eggs, fish, shellfish, soy, wheat, sesame and mustard. But the eleventh name on the list may… Read more »
These chemical additives cause reactions that mimic allergy. But the reason why remains a mystery. Consider the Canadian Food Inspection Agency’s list of the Top 11 food groups that cause the most frequent and severe allergic reactions. Eight of the names will be familiar to most North Americans: peanuts, tree nuts, milk, eggs, fish and… Read more »