No… The sulfites did NOT give you a headache… and chances are you are NOT allergic to them either! Sulfite “allergy” is perhaps mostly myth. Sensitivity is extremely rare. Less than 1% of the population has been show to exhibit some sensitivity to sulfites. If it’s you, you’d know for sure and it would probably not be just a headache. Several studies have shown that even most people with sulfite sensitivity don’t react to sulfites unless they are in much higher quantity than is in the average glass of wine.
Often those who complain of getting headaches when they drink wine say that red causes them more than white. The syndrome has even been given an acronym: RWH (Red Wine Headache). But white wines almost always contain more sulfites than red… which again shows that it must be something else besides the sulfites that are causing your headaches.
So why do I get headaches when I drink wine, you ask? Good question. And by “good question” I mean nobody knows for sure. It’s probably the histamines. Hista-what? The things that cold pills inhibit… the stuff that stuffs you up. There aren’t high levels of these in red wine, but in the presence of ethanol – you know, the “fun” part of wine – the effects of histamines may be increased… because you’re body is too busy gettin’ its drink on. Nobody is sure, but…
The point is: it’s NOT the sulfites. So don’t fear them.
Here are two simple tests you can do:
1. Eat a handful of dried fruit. If you don’t get a headache or have other ill effects, you don’t have sulfite sensitivity. A couple ounces of dried fruit has more sulfites that the average bottle of wine.
2. Take a Claritin or other antihistamine the next time you go wine tasting (or before drinking that next bottle of Pinot Noir). If it minimizes or prevents the headache these activities usually cause you, then… Voila! Sulfites = innocent, histamines = guilty.
Sulfites are found in almost every commercially produced bottle of wine, even if the winemakers don’t add any. However, they aren’t really bad for you. Sulfites are as natural as they are additive.
Grapes naturally contain sulfites and yeast create sulfites during fermentation. The human body even creates its own sulfites. They have also been used for centuries in wine and food production.
Technically, sulfites are anti-oxidants… like resveratrol… but sulfites prevent the oxidation and spoilage of wine and other foods and drinks. Wine without sulfites will start to deteriorate and spoil in a much shorter amount of time, especially if stored without careful control of temperature and light exposure.
This is why a commercial winery cannot afford to take the risk of making wines without sulfites. If their un-sulfited wine isn’t sold and drunk within a year or two of release, it will go bad and cause them to lose lots of money. Wine without added sulfites will quickly brown, sometimes immediately, and many people find this to be a turn-off and will not purchase the browned wine, even if it tastes fine.
Wines sold in the US and Australia are required to state that a bottle of wine “contains sulfites” (if they’ve been added), but almost every wine producer in the world adds them. So while you’re dining in Paris on your bottle of Bordeaux that has no mention of sulfites… you can still be sure that sulfites have been added.
Organic?
Organic wines must be made without adding sulfites, according to US regulations. However, the next time you see a bottle of wine with the word “organic” on the bottle, read it closely. 9 times out of 10 it will say “Made with organic grapes” rather than just “Organic Wine,” or “100% Organic Wine” which is even more rare. “Made with organic grapes” means that the grapes were farmed according to the strict organic regulations (no chemical fertilizers or pesticides, etc.) but that winemakers are at liberty to make additions and adjustments to the wine during the winemaking process, like adding sulfites so that the wine won’t spoil. But even organic wines can have up to 20 ppm (parts per million) of sulfites… because they can naturally occur in wine.
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I would like to see your referances on your claims regarding Sulfite allergies (sensitivities) as being rare. I would have to disagree as I am a huge sufferer..of both histamines and sulfites. Who knows…maybe I will make a discovery that could change my life is I can read your sources too. Otherwise it is hear say.
Thanks for your comment rebeccarose.
Searching the web will turn up results from the FDA and others of statistics showing that from less than 1% to less than 3% of the population has sulfite allergy or sensitivity. Additionally, up to 5% of asthmatics can be aggravated by sulfites. All in all I think those stats would classify as “rare.”
I’m not claiming that those who suffer from a sulfite allergy don’t suffer, and in some cases the reaction can be severe. But the number of people claiming to have sulfite allergy or sensitivity may be much greater than the number who actually have an allergy. In many cases their assumed “sulfite allergy” is their own arm-chair diagnosis. There are several other allergy triggers in red wine in particular that are a likely cause for many people’s issues.
Here’s a link to info about sulfites that gives a lot of good info:
http://allergies.about.com/od/foodallergies/a/sulfites.htm
Here’s a link to an article about some of the studies that are being done on the other triggers in red wine:
http://www.beekmanwine.com/prevtopbd.htm
Having said all that, it sounds like you probably shouldn’t drink red wine. No matter what the cause, if it makes you feel crappy, that’s as good a reason as any to abstain.
Hope this helps.