Q: Should you worry about sulfites in wine?
Oz says: While many wines bear the phrase "contains sulfites," most people don't have to blacklist those bottles. Sulfites might sound scary, but they pop up naturally as wines age, and some vintners add more to preserve flavor and prevent spoilage, says Chris Gerling, manager of the vinification and brewing laboratory at Cornell University.
Whites have more than reds— the compounds that give reds a darker color act as natural freshness preservers. Only about 1 percent of people have a reaction to sulfites (like a rash, nausea, or diarrhea). And surprise: Dried fruits and processed foods like chips can contain more of these compounds than a pour of your favorite red (or white or pink). So if you've been eating these foods without symptoms, there's no need to grab a sulfite-free wine.
Get Wine Headaches?
This story originally appeared in the April 2017 issue of Dr. Oz The Good Life.
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