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Tannins
Tea, red-skinned apples and pears, apple juice and cider, and red wine all contain tannins, plant compounds most notable for giving the foods that contain them their astringent taste (or that dry, puckering sensation in your mouth). The evidence is only anecdotal at this point, but tannins seem to be a strong, consistent trigger for some individuals.
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Sulfites
Previous:
Nitrites