Who doesn’t love chilling with a cocktail when catching up with good friends or to celebrate a big accomplishment? Drinking alcohol (responsibly of course) is fun and relaxing.
Did you know the heavy metal nickel is sometimes directly added to beer as a foaming agent? Neither did I until one of you told me! Frankly I don’t know to what extent nickel is in beer or if it’s found overwhelmingly in one particular beer style over another. There’s more research than I expected about nickel being added during the production process.
Over the last couple years I stopped drinking my favorite beer, hefeweizen. I do use a food journal and try my best to track my reactions and it seemed like every time I drank hefeweizen beer my body’s reactions worsen over time. After consuming a couple beers, the following morning I’d wake up with large eczema welts on my inner elbows and a bloated belly.
Could a reason why there might be nickel in beer also be from how beer is stored? The majority of commercial beer is stored in stainless steel beer barrels or kegs. Stainless steel can leach nickel into the food, especially when heated, such as during the fermentation process in stainless steel conicals.
What about nickel and other alcoholic beverages? The amount of nickel in beers and wines can range widely, yet many reliable resources about the low nickel diet, such as Penn State Hershey Dermatology – Low Nickel Diet and Dr. Ashimav Deb Sharma’s research both state beer and wine often contain high amounts of nickel. Also hard liquors and wines can contain sulfates, wheat, or nuts. In the US, labeling laws are only technically required for certain types of wines and gluten-free beers. The majority of alcoholic beverages do not have a list of ingredients on their label, making it really difficult to know exactly what you’re drinking.
The fact that the ingredients in alcohol don’t have to be disclosed, discourages my desire to drink alcohol. Perhaps I’d feel differently if I knew exactly what was in my beverage. Hidden allergens in alcohol such as gluten, soy and nuts, which are also higher in nickel, can cause us to unknowingly react. Wine, including some cheap champagne, has always caused my body to release more histamines. Within an hour of drinking wine I can’t stop itching, especially on my neck. So I also avoid drinking wine. Occasionally I’ll enjoy an expensive bottle of champagne, with little to no sulfites. However, low sulfite wines can be tricky to find and there’s really no way for wines to technically be sulfite free.
My drink of choice is a lemon drop martini or a fruity blended margarita. I’ll enjoy an alcoholic beverage 1-2 times a month, probably more in the summer than winter.
I love having a great time sober. My spouse and I like to joke that we’re “suburban partyin” when we experiment cooking from scratch and craft on the weekends. More and more I choose to order a mocktail over a cocktail. It’s half the price and can be more fun when I don’t have to worry about my eczema. Recently a large Canadian study has shown that women’s physical and mental health improve when they don’t drink alcohol.
Drinking alcohol isn’t worth the expense, hassle or risk of having a skin reaction the following day. What about you? Do you still drink alcohol? Does your body react when you drink alcohol? I would love to hear your experience in the comment section below.