Guest guest Posted July 9, 2010 Report Share Posted July 9, 2010 n and Marilyn, We'll have to agree to disagree. I think we're talking semantics here. Yes, the SUGAR is consumed but that doesn't mean that yeast and yeast products don't remain in ALL wine and MANY of us on this diet are extremely sensitive to anything fermented. We may not legally be talking SCD here but we ARE talking what doesn't work for many of us. Call it what you call it, if your goal is to heal your gut, your brain, etc., and you're sensitive to yeast and fermented products, then for YOU (translate: ME and MANY of us) my docs say that cooking with wine is NOT a good idea. I DO it sometimes but I always feel it next day... and folks eavesdropping here need to know this reality. Love y'all even if our understandings do differ, Artful Carol Former me: From babyhood - CFS, Depression, Candida, Severe Chemical, Inhalent, and Food Allergies. Current me: Global Carb and Fungal Problems well-controlled past 30 yr. by extremely low-carb allergy/anti-yeast diet, SCD 01/05. Magnesium/Vits A, B, D, E/Evening Primrose, Fish, Olive, and Other Oils, Lecithin. 2 grown kids recovered from serious developmental problems which I believe were fungally-caused. <<The sugar content in grapes is the CATALYST for the fermentation process that turns them into wine, but in dry wines the sugar gets consumed in the process -- that's why they're " dry, " meaning no sugar content. That is a different process than the one which makes beer, which does require actual yeast. Using dry wine is not an " infraction " -- though, as with pretty much all other foods (and wine is more a food than a drink, actually), it will effect different people differently.>> Quote Link to comment Share on other sites More sharing options...
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