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WINEMAKING Some people inhale when they swallow reactions in asthmatics comes from a "fascinating study" that sug- gests a surprisingly simple mechanism: Some people inhale when they swallow but most people don't. "If you blow sulfur dioxide into the lungs of an asthmatic, every F single asthmatic in the world will react to some dose," he explains. "In massive doses, it will make almost any- one wheeze." Australian researcher David Allen showed that sulfite-sensitive individ- uals reacted when they ingested sulfites in mouthwash but not when sulfites were delivered directly to the stomach. Allen speculated that those who react get sulfur dioxide into their lungs when they swal- low, either by belching it back from their stomach or by inhaling when ingesting high-acid foods or drinks. "So some people may actually inhale that headspace, if you will, over their glass of wine as they swallow it." or Steve Taylor, director of the Food Allergy Research & Resource Program at the University of Nebraska, the most compelling theory so far about how sulfites trigger adverse That scenario squares with Taylor's own findings, which suggest that "not all sulfited foods and beverages are created equal." It's the acidic foods and beverages that cause the biggest problem, he found. That explains why restaurants posed such a big risk for sensi- tive individuals. "Salad freshener was put on in an acidic solution, and then people put dressing on it, making it even more acidic. And although potatoes aren't horribly acidic, some of the sulfite levels were absolutely enormous. I've seen levels of a couple thousand parts per million in hash browns." Reactions to wines may have varied, too. The sulfites are in acid and in equi- librium with the air, but other substances in wine can bind to sulfites and mitigate their effects. While it's clear that sensi- tive individuals react to unbound, or free, sulfites, Taylor has data suggesting they might not react to bound sulfites. "We proved it, but only on a small number of subjects. It's hard to find large numbers of these people." —L.G. Wine and Jazz magazine - Your sole connection to a vast wine consuming, jazz loving audience. proven wine buyers nationwide. 50,000 magazines reaching The lowest advertising cost of all national wine publications. Distribution: Mailed subscribers, winery tasting rooms, winery wine club members, food & wine festivals, wine tours, jazz festivals, cruises and more! Available nationwide at fine establishments including: Published semi-annually. Advertising and editorial opportunities contact: Suzanne Bernhardt - National Sales Manager 770-852-2278 • suzanne@wineandjazz.com Wines & Vines JAnUARY 2011 57