Date:   6/9/2007 6:59:37 AM ( 17 y ago)
Hits:   9,710
URL:   https://www.curezone.org/forums/fm.asp?i=891638

Is it all alcohol, wine beer, lager, spirits?

preservatives and by-products are produced in alcohol production which people can react to but other food contain more. If you don't react to anything else it a problem to solve.

Alcohol Intolerance is an adverse reaction to the ingestion of alcohol caused by a deficiency of the enzyme Aldehyde Dehydrogenase (ALDH) that is needed to metabolise the alcohol into acetic acid (vinegar). Alcohol unless broken down is toxic to our body. An immediate immune response is triggered and symptoms typical to an allergy occur trying to get rid of the toxins.

Most foods consumed need to be broken down and metabolised by enzymes once in our body. While some are digested in the stomach and small intestine before entering our blood system to be carried to their appropriate location, others are easily absorbed into the blood via the gastro intestinal track.

Alcohol is readily absorbed from the gastrointestinal tract, however, alcohol is a toxic compound and cannot be stored and therefore, the body must oxidize it to get rid of it. Alcohol can only be oxidized in the liver, where enzymes are found to initiate the process. The enzyme Aldehyde Dehydrogenase (ALDH) metabolises alcohol into acetic acid (vinegar) a product from which the body can obtain some energy.

Some people have an alteration, called a polymorphism, in the ALDH gene which renders the enzyme inactive and makes it impossible for them to convert alcohol into acetic acid. Such persons should avoid alcohol, although they can enjoy the benefit of the antioxidants found in non-alcoholic red wine.

Read more:


http://www.foodreactions.org/intolerance/alcohol/index.html




 

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