Oh, I am doing the happiest of happy dances right now!!
For the last year and a half, I have not drunk red wine or eaten aged cheeses. As a woman whose dream would be to live entirely on barolo and old cheddar, I have found this rather sad-making. But now, thanks to the magic of science, I may be able to drink my beloved reds again!
My problem, specifically, is an intolerance to high-histamine foods due (probably) to a deficiency in the enzyme that breaks histamine down. Either of these foods, even in moderation, gives me a horrible itchy rash on my hands which can last for days. Others -- particularly those on MAO inhibitors have a problem with the same foods due to the tyramine in them (Clive
had a thread about trying to figure out a low-tyramine diet for Burning Man). In red wine, these two amines are the byproduct of the secondary fermentation. Appparently, about 1/3 of people can't drink red wine due to one of these problems.
Now, scientists at the University of British Columbia have genetically engineered a yeast that can do the primary and secondary fermentations in a single go, without the production of amines as a byproduct. This means there may someday be red wines on the market that people like me and Clive can get. Now, they might taste different from old-school wines, possibly not as good. And people who like the histamine flush from reds might find them unsatisfying. Then there are the issues around GMOs, which will put a lot of people off. But I'm just excited at the possibility of drinking reds again! I'm willing to lower my standards and
compromise my principles for red wine!http://www.thestar.com/living/article/1226956--wine-lovers-rejoice-new-yeast-could-end-allergic-reactionshttp://www.canadianbusiness.com/article/66269--wine-headaches-that-glass-of-cabernet-at-lunch-may-hurt
If you want drama to stop following you everywhere, try letting go of the leash.