Organic Wine Doesn't Mean Healthier Wine
The organic you are planning to buy for your holiday meal might not be as healthy as you thought.
"As The People's Chemist, I exposed the lack of trust in the vitamin industry and now I found the organic wine industry can't be trusted either," said Shane Ellison, an award-winning chemist, author of Over-the-Counter Natural Cures, and founder of the People's Chemist.com
"Conventional winemakers add a number of toxins to the wine including sulfites, PVP (ionized plastic), copper sulfate, diammonium phosphate and yes, tons of sugar. Wine labels may even say, 'Made With Organic Grapes' and they are, until the winemakers get hold of them. Then these same toxins are added anyway - but it sure looks good on the label," he said.
"Despite the fact that none of these toxins are needed, winemakers insist that wine cannot be made without them," he added.
Ellison based his findings in part on an exclusive interview with Donn Berdahl, Co-Owner of Our Daily Red, makers of sulfite-free, organic wine.
"In the conventional process, grapes arrive - in some cases they may even be organic graps—then they are typically sprayed with a toxic solution of sulfite powder and water. This stuff is so ghastly that OSHA requires anyone using it to wear a full mask to protect themselves," said Berdahl.
Sulfites added to foods have been traced to the full range of food intolerance symptoms according to the Food and Drug Administration (FDA) including headaches, Irritable Bowel Syndrome (IBS), behavior disturbances, skin rashes and not the least of which, their effects on asthmatics, which can and has been fatal. When added to wine, sulfites potentiate the hangover, disrupt body chemistry and if the cells in the body could run from it, they would, Ellison said.
According to Berdahl, organic wine in the USA must contain no sulfites, which means that it must contain less than 9 parts per million (ppm) of naturally occurring sulfites. It is true that natural sulfites are a part of the grape skins. In the winemaking process at The
Our Daily Red vineyard, as the wine is fermented, yeast eats the sugar and dies. The natural sulfites bind to the yeast and fall to the bottom of the barrel, forming a sludge called lees. The "clean" wine is then racked off, leaving 3 ppm of sulfites. Natural malolactic bacteria are added to reduce the acidity of the wine and this settles again. The clean wine is then pulled off and the result is 0 ppm or "Sulfite Free." The result is a fresh, clean product that doesn't contain any additives. The body chemistry is not disrupted, the cells are not overwhelmed by poisons and for those of us who like our wine—no hangovers from toxicity.
"I'm not advocating that drinking wine is healthy. It is wine after all and it does contain alcohol. The point is, if you're going to drink—and many of you are—you can avoid the toxins, have a great time, enjoy a good meal with friends this holiday season without spending a lot of money and without sabotaging your health. Salute!" Ellison said.
To see an in-depth, exclusive interview on "What Toxins Are in Your Wine?" click here.