The Toxins: Why Can't I Drink Alcohol Anymore Without Feeling Sick?

Acetaldehyde is a congener — a group of chemical byproducts formed during fermentation and distillation. Congeners such as acetaldehyde, tannins, fusel oils, methanol, esters, and furfuryl alcohol help give alcoholic beverages their flavor, aroma, and color. Of all congeners, acetaldehyde is one of the most impactful because it forms both during production and inside your body as alcohol is metabolized.

Acetaldehyde also occurs naturally in small amounts in foods like yogurt, green tea, grapefruit, apricots, mangoes, pears, and strawberries. In foods, these levels are typically low enough for the body to process easily. But in alcoholic drinks, acetaldehyde can accumulate in higher amounts — and the body often struggles to break it down quickly. This buildup triggers the release of stress hormones such as epinephrine, which drives inflammation, facial flushing, headaches, fatigue, and intense next-day hangover symptoms.

Darker or longer-aged alcohols tend to contain higher levels of congeners, which is why many people experience harsher reactions or worse hangovers from drinks like bourbon, whiskey, and red wine compared with lighter spirits.

SIDE EFFECTS & INTOLERANCE SYMPTOMS: Intense hangovers, severe next-day headaches, fatigue, flushing, increased skin temperature, muscle aches, weakness, dry mouth, nausea, brain fog

HIGH ACETALDEHYDE / HIGH CONGENER ALCOHOLS: Bourbon, Scotch whisky, world whiskeys, brandy, red wine, tequila (aged), dark beers, stouts, dark rum

LOW ACETALDEHYDE / LOW CONGENER ALCOHOLS: Vodka, gin, light rum, light beers, lagers, white wine, champagne, silver tequila

OTHER FOODS WITH ACETALDEHYDE: Green tea, yogurt, strawberries, pears, citrus fruits, fermented foods

ALKAA EFFECT:
ALKAA’s engineered filter media specifically targets and adsorbs acetaldehyde before you take your first sip — unlike ingestible products that rely on your body to metabolize it. Within 5 minutes, ALKAA can significantly reduce acetaldehyde and related congeners in wine, beer, and spirits, helping prevent the biochemical cascade that leads to headaches, fatigue, and hangover symptoms.
ALKAA does this without changing flavor, color, alcohol content, aroma, or pH.

Histamines are naturally occurring chemicals produced by the body’s immune system. They play an important role in inflammation, digestion, and allergic responses — including symptoms like runny nose, flushed skin, redness, itching, and congestion.

In alcoholic beverages, histamines are produced by yeast and bacteria during the fermentation and aging process. Red wines, beers, champagnes, and barrel-aged drinks tend to accumulate higher histamine levels because of longer fermentation and storage times. For sensitive individuals, these histamines can trigger a classic “wine headache,” migraines, flushing, sinus pressure, stomach discomfort, and allergy-like symptoms even when no true allergy is present.

SIDE EFFECTS & INTOLERANCE SYMPTOMS: Headaches, migraines, red or warm face, itchy skin, congestion, sneezing, stomach pain, diarrhea, skin irritation, tight chest, trouble breathing

HIGH HISTAMINE ALCOHOLS: Red wine, beer, champagne, sparkling wine, ciders

LOW HISTAMINE ALCOHOLS: Tequila, rum, vodka, gin, white wine, most clear spirits

OTHER FOODS WITH HISTAMINES: Fermented foods, cured meats, aged cheeses, vinegar-based foods, tomatoes

ALKAA EFFECT:
ALKAA sachets significantly reduce histamine levels in wine, beer, and spirits by capturing histamine-related compounds before they reach your body. This helps minimize flushing, headaches, and sinus reactions. ALKAA works in 5 minutes without changing taste, color, aroma, alcohol content, or pH — letting you enjoy your drink with fewer reactions and greater comfort.

Sulfites (including sulfur dioxide) are chemical compounds that occur naturally during fermentation. As yeast breaks down sugars, it produces small amounts of sulfites as a natural antimicrobial byproduct. Nearly all wines contain at least some naturally occurring sulfites.

Winemakers also commonly add sulfites to preserve freshness, prevent oxidation, stabilize flavor, and protect wine from unwanted bacteria. This practice dates back centuries and remains heavily regulated today: any wine with more than 10 parts per million (ppm) must display the phrase “contains sulfites” on its label. Most wines fall between 50–150 ppm, with white wines typically containing more sulfites than reds. Many lower-priced wines also tend to have higher sulfite levels due to storage, stability, and shelf-life requirements.

Sulfites aren’t exclusive to alcohol — they also appear in foods like dried fruits, sauerkraut, molasses, grape juice, bottled lemon and lime juice, and certain preservatives.

SIDE EFFECTS & INTOLERANCE SYMPTOMS: Itchy skin, red blotches, flushing, rashes, hives, diarrhea, stomach cramps, nausea, wheezing, coughing, chest tightness, difficulty breathing, anxiety, weakness.
Sulfites can also exacerbate symptoms in individuals with asthma or airway sensitivity.

HIGH SULFITE ALCOHOLS: Beer, red wine, white wine, brown liquors, most ciders

LOW SULFITE ALCOHOLS: Sake, vodka, gin, light beers, organic/biodynamic wines (naturally occurring sulfites only)

OTHER FOODS WITH SULFITES: Dried fruits, grape juice, bottled citrus juice, pickled vegetables, sauerkraut, molasses

ALKAA EFFECT:
ALKAA significantly reduces sulfite levels in wine, beer, and ciders within 5 minutes, making these beverages more enjoyable for people sensitive to sulfites. ALKAA does not alter taste, color, aroma, pH, or alcohol content when used properly.

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Tyramine is a naturally occurring amino acid found in a wide range of fermented, aged, or processed foods. It forms when the amino acid tyrosine breaks down, which is why tyramine appears in smoked meats (bacon, hot dogs, corned beef), pickled or fermented foods (sauerkraut, kimchi, miso, soy sauce), aged cheeses, chocolate, and certain alcoholic beverages.

Because tyramine acts as a vasoactive compound, it can influence blood pressure and trigger significant symptoms in sensitive individuals — especially those prone to migraines. Tyramine can initiate a biochemical chain reaction: first causing blood vessels in the brain to constrict, then followed by rebound dilation. That rebound dilation is often responsible for the throbbing, pulsing headache many people associate with alcohol sensitivity.

SIDE EFFECTS & INTOLERANCE SYMPTOMS: Headaches, migraine flare-ups, nausea, sweating, rapid heart rate, facial flushing, chest tightness, shortness of breath

HIGH TYRAMINE ALCOHOLS / FOODS: Barley beers, white wine, sherry, vermouth, soy sauce, Worcestershire sauce, aged cheeses, cured meats

LOW TYRAMINE ALCOHOLS: Red wines, vodka, whiskey, wheat beers, many ciders, tequila, rum

OTHER FOODS WITH TYRAMINE: Aged cheeses, chocolate, fermented foods, cured or smoked meats

ALKAA EFFECT:
ALKAA’s proprietary media blend is specifically engineered to adsorb tyramine before it reaches your body, reducing the biochemical triggers that lead to headaches, blood pressure spikes, and migraine episodes. ALKAA can even reduce tyramine levels in highly concentrated condiments such as soy sauce and Worcestershire sauce. Give ALKAA 5 minutes to lower tyramine levels in your beverage or food without changing flavor, color, alcohol content, or pH.

Tannins are naturally occurring polyphenols found in many plants. In wine, tannins come primarily from grape skins, seeds, and stems, as well as from wood barrels during aging. They serve as a natural defense mechanism for plants but also play an essential role in shaping a wine’s structure, mouthfeel, and complexity.

Tannins bind with the proteins in your saliva, creating the familiar astringent, slightly bitter, mouth-drying sensation that ranges from soft and silky to firm, grainy, or chalky. Beyond wine, tannins appear in coffee, tea, dark chocolate, nuts, and many fruits. While tannins offer benefits — including antioxidant, antibacterial, and anti-inflammatory properties — they can also trigger symptoms in individuals who are sensitive to them, especially when combined with alcohol.

SIDE EFFECTS & INTOLERANCE SYMPTOMS: Nausea, vomiting, diarrhea, bowel irritation, runny nose, rash, hives, itching, stomachache, headaches, migraines, facial swelling, shortness of breath, swelling of lips or throat

HIGH TANNIN ALCOHOLS: Red wines (Cabernet Sauvignon, Malbec, Syrah), some blanco tequilas, certain barrel-influenced spirits

LOW TANNIN ALCOHOLS: White wines, beer, many whiskies, lighter spirits, sparkling wines

OTHER FOODS & DRINKS WITH TANNINS: Coffee, black tea, green tea, dark chocolate, walnuts, pomegranates

ALKAA EFFECT:
ALKAA does not completely remove tannins but reduces them enough to minimize the harsh astringency and intolerance symptoms many people experience. Within 5 minutes, ALKAA helps soften tannic impact while keeping everything else unchanged — taste, aroma, color, pH, and alcohol content remain exactly the same.

Quercetin is a natural plant pigment from a family of compounds called flavonoids — the antioxidants that give many fruits and vegetables their vibrant colors. It’s found in a wide range of foods, including red wine, onions, green tea, apples, berries, and leafy greens.

As a potent antioxidant, quercetin helps neutralize free radicals and supports healthy inflammation levels. But in alcohol, particularly red wine, quercetin can behave differently. Emerging research suggests that quercetin may slow the breakdown of alcohol in some individuals, leading to a buildup of acetaldehyde — the toxic byproduct responsible for headaches, flushing, and overall discomfort.

SIDE EFFECTS & INTOLERANCE SYMPTOMS: Headaches, facial pressure, sinus pain, upset stomach, fatigue

HIGH QUERCETIN ALCOHOLS: Red wines (Cabernet Sauvignon, Malbec, Syrah, Tempranillo) — levels vary significantly depending on grape sunlight exposure and vineyard practices.

LOW QUERCETIN ALCOHOLS: White wines, rosé, sparkling wines

OTHER FOODS WITH QUERCETIN: Onions, green tea, apples, kale, capers, nuts, seeds

ALKAA EFFECT:
ALKAA does not fully remove quercetin but reduces enough of it — along with acetaldehyde — to help prevent headaches and inflammatory reactions. Give ALKAA 5 minutes to adsorb quercetin and related compounds in red wines (especially bold varieties like Napa Cabernet). ALKAA keeps everything else the same: flavor, aroma, pH, color, and alcohol content remain unchanged.

Phenylethylamine is a naturally occurring compound found in a variety of foods and alcoholic beverages. It’s part of a class of trace amines that can stimulate the nervous system and influence mood, alertness, and blood pressure. PEA is especially common in red wine, chocolate, aged cheeses, and fermented products.

In sensitive individuals, phenylethylamine can trigger a range of reactions because it acts similarly to a neurotransmitter and may affect vascular tone. Some people metabolize PEA quickly with no issues, while others experience uncomfortable symptoms even at trace levels.

SIDE EFFECTS & INTOLERANCE SYMPTOMS: Headaches, facial pressure, sinus pain, rapid heartbeat, anxiety, flushing

HIGH PEA ALCOHOLS: Red wines (Syrah, Cabernet, Pinot Noir), barrel-aged spirits, certain craft beers and ales

LOW PEA ALCOHOLS:
White wines, light beers, clear spirits (vodka, gin, tequila)

OTHER FOODS WITH PEA: Chocolate, aged cheeses, fermented foods, cured meats

ALKAA EFFECT:
ALKAA adsorbs and significantly reduces trace phenylethylamine levels in your drink before it enters your body. This helps minimize the vascular and neurological responses that lead to headaches, facial pressure, and flushing. ALKAA works in 5 minutes and does not change the flavor, aroma, color, or alcohol content of your drink.

Glyphosate is the world’s most widely used herbicide and is commonly applied to vineyards, grain crops, and fields used to grow ingredients found in beer, wine, and spirits. Small amounts can make their way into alcoholic beverages through agricultural runoff, soil residue, and plant absorption.

While regulatory agencies classify trace levels as “safe,” many people with chemical sensitivities, autoimmune issues, or gut inflammation may still react to even tiny amounts. Because glyphosate can disrupt the gut microbiome and cellular function, some individuals experience noticeable symptoms after drinking beverages produced from treated crops.

SIDE EFFECTS & INTOLERANCE SYMPTOMS: Headaches, gut discomfort, fatigue, brain fog, sinus irritation

HIGH GLYPHOSATE ALCOHOLS: Conventionally farmed wines, commercial beers, spirits made from grain (whiskey, vodka, gin), hard seltzers made from sugar-fermented base alcohols

LOW GLYPHOSATE ALCOHOLS: Organic wines, biodynamic wines, certain small-batch whiskeys, sugarcane-based rums, agave spirits (tequila, mezcal)

OTHER FOODS WITH GLYPHOSATE: Wheat-based foods, oats, corn products, soy, non-organic produce

ALKAA EFFECT:
Recent testing shows ALKAA can reduce measurable glyphosate levels in wine by capturing glyphosate molecules before they reach your body. While ALKAA does not completely eliminate glyphosate, it meaningfully lowers the amount so sensitive individuals can enjoy their drink with fewer negative effects. ALKAA works in 5 minutes and does not change taste, alcohol content, pH, or color.