Better Bods Better Health, PO Box 4054, Timaru Tel: 0800 Whoo Hoo (9466 466) [email protected]

Wine and preservatives

Hi Rachel I would like to know if you could recommend a good preservative free wine, both for cooking and for drinking. I don't drink much, but it would be nice to have something once in a while. In your book you suggest avoiding anything fermented, does this include spirits as they would undergo a distiling process. Regards Susan

Hi Susan, Yes most alcohol contains free glutamic acid, so I do not consume this very often. Our body (liver) is very good at detoxing harm, as long as you use protective barriers such as saturated fats, so you can ocassionally have a little alcohol, or use the odd time in cooking. However I would not use this if you are especially sensitive or going through the "detox" period. Naturally fermented is best to use, eg. balsamic vinegar, the best ones are available from health food shops, as they have undergone a more slow and natural process, again if undergoing the detox would be best to avoid, until the "gut" has healed properly, as could be more sensitive. In Australia and France they have successfully made some red organic wines that do not contain Sulphur Dioxide or 220, so hopefully New Zealand will follow suit. In the meantime, pays to buy the more expensive brands as they usually have less preservatives (220)added. Remembering its the accumulation effect when we start having trouble. So ok the odd treat unless of course you are really senistive. Cheers Rachel


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