I am going to come out right from the start and say that some of you reading this column might bristle at what I am about to say. Sometimes the things that make you go "Hmmm" are most entertaining. Think of all the silly drama that's on TV -- "Rock of Love," "Real Housewives of New York City," even the ever-loved "American Idol." The "are you serious?" factor is what keeps us glued.

This column is going to elicit some of those "are you for real?" feelings, but just like the "reality" of the aforementioned shows, it will inevitably keep you fixed.

The best way to start is a premise that will elicit a good response. Ready?

If you think you have a sulfite allergy when it comes to wine, you are ALMOST CERTAINLY WRONG!

I'm here to help, not just throw exclamation points about, but the reality of a true sulfite allergy is that it is every bit as severe as an allergy to peanuts or strawberries or shellfish.

The FDA has determined that the percentage of the population that suffers from a true sulfite allergy is less that one half of one percent of the gross population of the United States. According to the U.S. Census Bureau at the time of this writing, there are more than 306 million people in the country. (Population increases an average of one person every 12 seconds) That means that 1 percent is just more than 3 million. And one half of that equals 1.5 million. It's not very likely that one of those is you.

In order to quell your rising indignance, let me go over a few points to help expose the myths that have led people to believe that they are truly allergic to sulfites.

1. What are sulfites?
Sulfite is a word used to describe forms of sulfurous acid, including sulfur dioxide. Sulfur dioxide has been used as a preservative and anti-microbial for hundreds of years. Sulfites are found naturally in grape skins, fruit and produce, and the human body produces 1 gram per day. Sulfur dioxide is added to almost all wines in order to prevent bacteria from ruining the wine. Even if sulfur dioxide wasn't added, sulfites are a natural byproduct from yeast during the fermentation process. Sulfites are also prevalent in dried and processed food, produce and pharmaceuticals.

2. What constitutes an actual sulfite allergy?
Typical sulfite sensitivity will cause a visible rash and severe itching, swelling, flushing and difficulty breathing. Moreover, those who are legitimately allergic to sulfites often suffer anaphylaxis (you can't breathe at all) and have most certainly known this since they were young. Consequently, allergists treat severe sulfite allergies similar to peanut allergies that may cause anaphylactic shock. But again, those individuals likely have had reactions since they were young and stay well clear of anything containing sulfites.

If sulfites can cause an allergic reaction it only seems appropriate to warn the wine consumer -- right?

Right now the FDA has determined that a wine containing less than 10 milligrams per liter of sulfites may be declared "Sulfite Free." Any wines containing more (an average bottle contains 80 mg per liter) must carry the label "Contains Sulfites." I know you are reading the last sentence thinking that if you drink the "Sulfite Free" wine, you won't have a reaction. That might be true if anyone actually knew what quantity of sulfites need to be present to cause an allergic reaction. Since no one has determined what quantity this is, how do we know if even the smallest amount of sulfites will cause a reaction? Could it be one milligram per liter? How about two? There is no such thing as a sulfite-free wine.

3. If no one knows, then why "Sulfite-Free Wine?"
Why does the U.S. (and only the U.S.) require wines with more than 10 mg/liter of sulfites to place what amounts to a warning label on the front?

No one really seems to have the answer for that, either. What I can tell you will shock you to your very core, much like Milwaukee's dismay when Danny Gokey was voted off the top three on "Idol."

The FDA rates wine and food completely differently in this country, so -- are you ready for this? -- a 2-ounce portion of dried apricots contains the same level of sulfites as a glass of wine.

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