Category: Human Behavior and Cognitive Science

–“What is the problem with [insert food here]?”–

Origins: Vinegar is a preservative and contains naturally occurring sulfites, as do all fermented foods and drinks, plus additional sulfites are added to increase preservation. Likewise, MSG and the 1000 other hames they hide it under(extracts etc), is produced via fermentation. So, Basically, anything subject to fermentation (creating that bite sensation) including beer, wine, hard liquor, Soy Sauce, Catsup, Mustard, Mayonnaise, Soy Sauce, Steak Sauce: and most other condiments, and anything using them, contain these chemicals (preservatives).

So between flavorings, fermentation, and preservatives, it’s almost impossible (in the States) to avoid this stuff unless you eat very clean and prep your own food. I didn’t have this problem living in Ukraine.

The channel: just as some people are lactose intolerant (lactose intolerance was a novel adaptation to the domestication of cows) some people are fermentation intolerant (old genes not adapted to beer). In both cases we are lacking an enzyme. In the case of sulfites it’s the enzyme that breaks down the sulfites.

Genetics: My genetics are about evenly split between European (atlantic) hunter gatherers, Anatolian farmers, and Steppe Herders – and I didn’t get lactose tolerance (a serious problem as an infant) and didn’t get fermentation tolerance (a serious problem as an adult who couldn’t figure out why wine and beer made me feel like I was dying…lol). There is also a relationship between vitamin D deficiency, vulnerability to molds and mildews etc, allergic reaction and asthma. And the resulting over-excitement of the immune system causes secondary effects -in my case thyroid cancer (hashimoto’s disease).

The science is out there. But separating it from the pseudoscience is rather hard, and doctors aren’t very good at it either – unfortunately. In fact, they’re absolutely useless. Even the specialists. (Who I won’t name). 😉

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