FOOD

I Finally Turned 21, and I’m Allergic to Wine?

carlymccullough1 Comment

No, not exactly. Here’s my DAO discovery changed the game.

Becoming an adult happens in stages. It’s gradual, but with each new stage comes a new set of gifts to enjoy as well as obstacles to overcome.

I just spent the past six weeks interning in the capital of young, prime opportunity: New York City. I took a leap of faith to move there by myself and see what I was capable of, even though I could’ve done the job from anywhere.

The chance to immerse myself in a city like the Big Apple as a young adult seemed like the only sensible option, or perhaps the only option that made the most sense for me — a 21-year-old dreamer with wide eyes and a hunger for new success.

With the chance to live in a city like Manhattan at my age, I’m trying to build and make as many professional networks and meaningful connections as I possibly can.

In New York City, one of the easiest — or at least more approachable — ways to do this is a night out.

As I’m in the city for the first time as an adult, this means enjoying a glass of velvety, red wine at dinner or drinks is a luxury I can finally enjoy.

It tastes like thriving in a city full of extraordinary people.

Or it did, until my first two sips of wine in a beautiful, Italian restaurant caused my entire face and neck to become covered in hives.

Surely, I’m not allergic to wine, right?

Not only was it physically uncomfortable, but it was embarrassing. Here I am in my favorite, red dress in a room crowded with chattering people, and it looks like I’m having a life-threatening allergic reaction.

The hives, the flushing and the headache came almost immediately after my first few sips, and I didn’t know why because I was the only one at the table reacting this way.

You’ve probably heard of antihistamines, but histamines naturally occur in many foods, including ones that are good for you, like avocados and tomatoes. The histamine gets broken down in your body by an enzyme called diamine oxidase, or DAO. When your body isn’t producing enough DAO, then it can’t properly break down the histamine, and that’s where the allergy-like symptoms rush in.

Because my body wasn’t prepared with enough DAO when I began to drink that glass of Pinot Noir, the histamine overflowed and caused my skin to react in huge hives and rashes.

While not being able to drink wine isn’t the end of the world, it certainly isn’t the news I was expecting to hear as I entered adulthood.

One of our clients at the PR firm I’m interning at for the summer has a supplement that works to alleviate the symptoms caused by histamine intolerance and DAO deficiency. As it turns out, I’m one of the 5% of the U.S. population that struggles with histamine intolerance. It didn’t occur to me until I was on the phone with my boss the next day that this enzyme supplement may be something I need to try.

So, I did.

I took one Umbrellux DAO supplement about 20 minutes before pouring wine in my glass, and then I cautiously began to sip.
My skin didn’t feel hot and nobody seemed to be staring my way. I took a few more sips and enjoyed the good company I was in. The atmosphere was busy, but in a good way. As the hour passed, I had finished my first glass and my skin, if anything, was radiant.

Simply taking this supplement is all it took to not only curb the inconvenience of dealing with the histamine intolerance but also lead me to the source of my embarrassing issue, which is now flawlessly solved.

I learned about histamine intolerance and DAO deficiency because of my embarrassing wine encounter and thankfully working on this client account during my internship in the city that never sleeps this summer, but you too can learn about the benefits of Umbrellux DAO and the effects of histamine here. I specifically like the self-evaluation kit, which is less than $6, that helps you determine if the flushing after drinking wine or beer is caused by a histamine intolerance that can be alleviated by supplementing with a little DAO.

-C.M.

A Guide to Brewing at Home: Maple Bourbon Latte

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Fall in a cup of coffee? Yes please.

The delicious aroma of maple and espresso fill your immediate surroundings with visions of fall skies and falling leaves. There’s almost nothing like the sweet smell of coffee to brighten any sour mood, and with cooler weather slowly approaching, getting cozy with a hot drink can be just what the soul needs.

If venturing out to new grounds in the realm of lattes and espresso-based concoctions seems to spark your interest, the sweet taste of maple mixed with the warm, comforting flavor of cinnamon in this latte will have you wrapped of in a blanket of fall-like bliss.

The ingredients you’ll need are:

  • 2 tablespoons of ground espresso beans
  • 1/2 cup of whole milk
  • 3/4 tablespoon of pure maple syrup
  • 1/2 tablespoon of bourbon
  • 1/2 teaspoon of cinnamon

If you don’t eat dairy or wish to substitute any of the other ingredients for something that’s calling your name, the creative direction of your latte is entirely in your hands.

First, you’ll want to start by adding 2 tablespoons of ground espresso to your stovetop espresso maker, as well as 1 cup of water. Put the stove on high heat and bring the espresso to a boil.

If you’re in need of an easy way to brew espresso at home, this is a great affordable option, or if you’d rather invest in an at-home espresso machine, this is a solid choice.

Next, you’ll want to whisk ½ a cup of whole milk in a bowl. A hand whisk will do, but an electric whisk gives the milk a frothier texture. Feel free to substitute this step with whatever nut milk alternative you prefer. Whisk the milk until you’re satisfied with the level of froth.

Once the espresso is done brewing, pour that into a glass. Then add 1 tablespoon of pure maple syrup and a dash to the espresso and stir until thoroughly mixed. This part is really up for interpretation, so follow what your heart desires, and add as little or as much as you desire. Top the drink with the foamed milk and sprinkle with cinnamon until your heart’s content.

Et voila.

The taste of fall is yours to indulge in.

-C.M.

Say Hello to Nitro Cold Brew

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What is it, how does it work, and do you need it in your life?

If you already consider yourself a coffee connoisseur, then cold brew coffee is no foreign friend. The rich, sweet flavor that happens naturally in cold brew coffee is already a treat as is, so infused with nitrogen, it’s almost something of a dream. The combination of the rich, dark flavors of espresso mixed with the cold, creamy texture that infusing it with nitrogen gives the coffee, feelings of invincibly and euphoria are sure to follow.

Nitro cold brew is essentially just coffee on tap, like the way you’d serve a cold beer. It’s infused with nitrogen, a chemical element with coolant properties, before being served through a pressurized tap system. The process of creating the most extraordinary tasting nitrogen-infused cold brew is one that needs great attention to every step, from choosing the right type of coffee and cold brew recipe at the very beginning to creating a luxurious, rich experience for each individual coffee drinker.

The process starts with the cold brew, in deciding what cold brew recipe to follow and what type of coffee to use in the recipe. Every decision made up until the moment the coffee is served is strategically chosen to better the espresso experience in the end. It takes time – approximately 20 hours per one keg of cold brew – but brewed fresh every day, it’s available within seconds to be served straight from tap to glass. It’s served without ice, as the array of cascading colors from the mix of sweet and silky textures complete the taste all on its own.

Once the coffee is brewed to perfection, it is then infused with nitrogen – and even that is a process in deciding whether to use pure nitrogen or a gas mix.Infusing nitrogen into the cold brew gives it an added layer of texture, as well as a smooth, almost crème-like foam at the top of the drink once it’s served from the tap. One way to think of it in relation to alcohol is that espresso is like a shot because it’s meant to be consumed within a short amount of time, classic pour-over coffee is like a tall glass of wine, one you’re meant to enjoy slowly and with ease, and nitro cold brew is like a cool glass of beer, poured straight from the tap into the goodness of your soul.

Because of the way nitro cold brew is so carefully crafted, the end result is a smooth, creamy cold brew with the cool, airy texture from the nitrogen, topped with a swirling foam top. The nature of the drink itself gives the coffee the effect of milk without actually having to put milk in it.

It’s perfect for black coffee lovers, as the intense flavor of the nitro cold brew will resonate effortlessly with those accustomed to the taste of coffee in its purest form. For those who like a little sweetness in their life, the drink can also be made with almost any array of flavors, like caramel or hazelnut.

The production process of nitro cold brew is also better for the environment, at least comparatively, as it eliminates the need for big trucks to bring in piles upon piles of cold brew in bottles contained in carts, creating a lot of unnecessary waste in the grand scheme of things.

The only potential con to nitro cold brew lies in the amount of time and hard work goes into creating a final product that tastes exceptional, but when coffee is what you love to do, it’s hardly a con at all. From the beginning stages of evening starting to pursue nitro cold brew to everything that goes into serving the final, hand-crafted product, the amount of commitment, drive, and admiration that goes into this coffee is something worth trying out for yourself.

-C.M.