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Why do sulphides in wine cause a hangover when drunk, but not when cooked ?

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About 30 years ago, I gave up drinking wine as I always ended with a blinding headache after an evening when wine was served.  It seemed to cure the problem and I was told that it was likely to have been the sulphides (preservatives) that had caused the effect.  It obviously saved me a lot of money.  Recently, however, my wife asked me why, when she uses wine in the cooking, I do not suffer the same effect ?  I confessed that I do not know.  Can you explain ?

 

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  • Asked by KenGibbs
  • on 2010-01-24 09:43:32
  • Member status
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Categories: Domestic Science.

Tags: cooking, wine, preservative.

 

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3 answer(s)


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zoo.inertia says:

Partly because tissue is already inflamed due to lack of moisture caused by the solvent properties of alcohol.

Cooking denatures, proteins, sugars, fats whatever.

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Tags: cooking, wine, preservative.

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posted on 2010-01-25 11:55:11 | Report abuse


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flexo_24 says:

When used in cooking, the heat will cause the alcohol to evaporate, therefore leaving the flavour and no headache the next morning!

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posted on 2010-01-25 14:25:34 | Report abuse


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tbrucenyc says:

Heat breaks down the sulphites into sulphur dioxide which then evaporates.

"...some people are allergic to sulphites, which should not be confused with sulphides that cause the wines to smell like rotten eggs, and/or onion skin.

Breakdown:

Sulphites when heated give the respective oxides and sulphur dioxide.

Sulphite Oxide becomes Sulphur dioxide - tutorvista.com

Evaporation:

Decanting benefits the flavour of the wine due to evaporation,  ...allowing sulphur dioxide to disappear. - food reference.com

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posted on 2010-01-25 22:17:47 | Report abuse


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