Boiled wine, unsuspected effects. Warning a nutritionist

Mulled wine. Frank Cooper, a famous Australian nutritionist who has studied several vineyards around the world, has come to the conclusion that most wines contain extremely harmful substances that, when heated, can make us seriously ill.

Cooper says many people are allergic to wine, but they don’t even suspect it. Symptoms include headache, clogged sinuses, etc. And the rest of the population suffers because of the chemicals allowed by law in winemaking and which include pesticides, herbicides and sulfates.

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Wine substances that become toxic when heated

In addition, it draws attention to the fact that the grapes from which the wine is made are never washed. Sulfur dioxide, according to the nutritionist, is by far the most harmful substance that reaches the wine. Studies have shown that it causes allergies, especially when the liqueur is heated, as Romanians usually do when it cools outside.

Tribromophenol is also dangerous, found by European specialists in wines transported in oak boxes. This is a chemical commonly used in furniture, and once it reaches the human body, it can take years for it to take effect. Another harmful substance in wine is histamine, which triggers headaches, allergic skin reactions.

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The information presented on this website is informative and does not replace the medical diagnosis or product leaflet. Any decision about your health should only be made after consultation with your doctor.

Source: DoctorulZilei by

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