Description
- FIGHT THE FLUSH - Conquer social embarrassment and uncomfortable evenings. This scientifically advanced formula helps promote the breakdown of aldehydes, sulfites, tannins, and histamines, which may contribute to alcohol-related facial redness.*
- COMBAT MORNING-AFTER REGRET - Plan ahead for fresher mornings. Indoles from cruciferous vegetables and B6 may help address potentially disruptive congeners, while active folate and quercetin support histamine metabolism.*
- DON’T LET SULFITES RUIN YOUR NIGHT - It is estimated that around 500,000 individuals in the US are sensitive to sulfites. Wine Mate contains molybdenum and riboflavin, which may help support the body’s response to sulfites added to wines and preserved foods.*
- LIVER SUPPORT - Wine Mate may support the liver in its natural processing of all those flush-contributing compounds that sap your confidence and leave you feeling less than your best. Thiamine and niacin are B vitamins that promote the body’s cleansing pathways.*
- EVERYDAY CHEMICAL INTOLERANCES - Wine Mate’s goes beyond wine. It may also help you face minor chemical intolerances and triggers like perfumes, smoke, tyramines (in fermented and aged foods), molds, many industrial chemicals, and volatile organic compounds.*
Has flushing or discomfort after alcohol consumption sapped your confidence?Meet your new ally in helping to fight the flush and address everyday chemical intolerances including wine, beer, celebratory champagne, and light and dark alcohols. This scientifically curated blend includes Cleanse-Supportive Thiamine, Quercetin to promote Histamine Metabolism, and Molybdenum to support your response to sulfites. Includes a specialized blend of indoles from cruciferous vegetables to give you that extra edge for social evenings and mornings after.*Because modern living is full of unavoidable chemical triggers, Wine Mate also contains ingredients that may provide support for minor sensitivities to tannins, molds, perfumes, smoke, everyday industrial compounds, household chemicals, congeners (in alcohols), histamines, and tyramines (in fermented and aged foods).*
