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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
  • none

Categories: Domestic Science.

Tags: cooking, wine, preservative.

 

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