|Posted on Thursday, April 26, 2012 - 8:57 pm: || |
I'm wondering if anyone else has noticed a practical (not just on paper) interaction between alcohol or wine and free glutamic acid reactions. Or more specifically, an after-effect when the alcohol is gone.
It would make sense, since alcohol acts like or stimulates GABA which might (from some reading I've done) stimulate glutamate release.
My current theory is that alcohol the night before makes tiny amounts of FGA ingestion much worse the next day for me. (Migraines). The reason I say this is that I did an unscientific experiment for a few days...the only time I had any reaction to the wine was after eating out -- pretty carefully, except I had two bites of my friend's mashed potatoes which had whipping cream in them. The reaction seemed worse from the wine, but it could have been some hidden FGA in my own food.
|Posted on Friday, April 27, 2012 - 9:44 am: || |
LisaS, Yes, I noticed I cannot tolerate a particular homemade vinegarette if I drink wine. I am positive of this as it has happened about 15 times. I just figured the grapes used in the wine (maybe sprayed with Auxigro or something) put me over the edge. I didn't figure it was actually the alcohol content, but maybe.
|Posted on Friday, April 27, 2012 - 11:58 pm: || |
Wine has sulfites, and makes me ill even in small amounts. And sulfites do make me more susceptible to FGA. I substitute with sake (not plum flavored!) & do ok with it.
|Posted on Saturday, April 28, 2012 - 4:35 am: || |
I have found an organic wine i do fine with so maybe organic is an option? I can't tolerate US wine at all and have varying degrees of reactions to other world wines. If i cant get organic wine i generally try for German and do okay....
|Posted on Saturday, April 28, 2012 - 1:08 pm: || |
I think there are two things going on -- I think the sulfites in the wine (even organic, apparently, though it is less) must combine badly with glutamate, but I also wonder about alcohol itself. But, I seem to be able to tolerate a little wine, OR carefully eating out (I think some glutamates slip through), but not both.
|Posted on Sunday, April 29, 2012 - 12:32 am: || |
Im not sure about the alcohol, but i always assumed the wine issue to be due to sulfites as im sensitive to sulfites. I have read somewhere (i cant think where as it was a long time ago) that German wine is lower in sulfites.
|Posted on Sunday, April 29, 2012 - 5:11 am: || |
At Whole Foods I recently found a wine that said "no detectable sulfites" and tried it - can't say it did any obvious harm. I forget which brand, but when I went back I noticed they had a few that were sulfite free. I tried a different one and it didn't seem to sit as well with me.
Alcohol is a GABA agonist, meaning it mimics GABA in the brain. Which in the short term causes the pleasant side effects of alcohol.
However, when it wears off, now not only is there no longer a GABA-mimicking drug in your brain, but in order to prevent a GABA overload your brain has stopped producing GABA in any sort of useful quantity. I believe that's why it can be very dangerous for a chronic 24/7 drunk to suddenly quit....sort of the same reason why one shouldn't suddenly stop steroid drugs.
|Posted on Sunday, April 29, 2012 - 2:33 pm: || |
I used to buy an organic wine, it claimed no sulfites added, and hardly any detectable. brand was Frey. It didn't bother me, but it didn't taste super good either.