I read a very good article today in the Weekend Australian written by Max Allen regarding wine additives. In the article he quotes some of his readers stating they ended up with a headache from drinking wine because of the preservatives or additives. Some were honest and said it was because of how many glasses of wine they had to drink to really appreciate the wine. I have deliberately included the following paragraph from the article to assist you with forming an opinion about wine additives.
"Creina Stockley, health and regulatory information manager for the
Australian Wine Research Institute, hears similar concerns all the time.
And she points out that while a few people are genuinely allergic to
some wine additives (primarily sulphur dioxide), by far the primary
cause of adverse reactions is - ahem - the alcohol, present in far
higher concentration than any other component in wine. In other words,
she says, it is highly unlikely that processing aids or additives are
the wicked culprits they're often made out to be."
I can't put the whole article here, obviously, but another very interesting point Creina Stockly goes on to say is, "...you'll find more (preservatives) in supermarket sausages or burgers, and much more - 10 times the amount - in dried apricots or sliced apple".
Interesting don't you think? I would really like to hear what you reckon. 'Till next time and remember to live simply, laugh often, wine alot.
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