Quote:
Originally Posted by Laurell
Mrs. D., are products of fermentation in products other than wine associated with a risk of nerve damage?
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Most of the cogeners are aldehyde in nature, as that is what yeast produce. There can be other chemicals in the drink as well.
I think people who are low in B1, will have more trouble with aldehyde metabolism. And people vary in response to environmental chemical sensitivities.
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Weezie looking at petunias 8.25.2017
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