An interesting observation about alcohol...

[Guest guest]

Last week I was working with a CFIDSer who was having very severe sensorary

storms. All of usual adaptogens (Aswangande, vin, Taurine etc) were already

being taken. During the conversation, I remarked that I wish you could have a

beer but... To my surprise, the response was let us try it -- then an

experiment started that had an interesting result.

First, the hypersensitivity included smell... so, the first smell of a beer had

an adverse reaction (light went on -- it's the aroma that is causing the

reaction.... ). So we proceeded:

* Beer -- smell was unbearable, not unexpected because glutten sensitivity

* Red Wine -- (grape seed extract was being taken), again the smell, no open

white wine available

* Whisky -- no go, again gutten reaction possible

* Saki -- no go, -- this is rice based; so not glutten

* Open a bottle of one of my favorites, Ouzo, and NO REACTION, actually liked

the smell!

Over the last week, the friend has been slipping on Ouzo as needed (2oz/day on

average) with hypersensitivity being kept in beautiful control and no payback

from the alcohol. Very contrary to my expectations -- and a delight to see...

THIS CAUSES me to speculate that CFIDS purported sensitivity to alcohol may

actually be sensitivity to the complex aroma compounds in the drink and not the

alcohol. Ouzo is anise with pure alcohol and ouzo yeast.

Possible equivalents (pure neutral alcohol + ??? ) would include:

* Gin (juniper berries) - london style, The dutch style (jenever or genever) is

made by distilling malt.

* Snapps

Of course, it would be nice to find something that has a similar effect that was

not alcohol... but it's the first time that I have seen anything control

hyper-sensitivity to noise, light and smell so dramatically...