Many who like to have a drink now and again may be surprised that their beverage of choice may contain allergens that aren't listed on the label.
Some red wines are clarified with eggs, which cause can big problems for people with allergies.
"I was really surprised because there is nothing shown on the labels," said Larry Buehler, who has an egg allergy. He only became aware of the potential problem after his naturopath advised him to be careful when drinking red wine.
In Australia, wineries must disclose on the labels when they use eggs as a fining agent, or when chestnuts are used to increase tannins.
Canadian consumers have to contact the winery directly if they want that information.
Up to 600,000 Canadians are at risk from anaphylaxis from food and insect allergies but more recent American studies suggest that number is low.
"It doesn't take much to take a life," said Marilyn Allen. She lost her 15 year old daughter to an anaphylactic reaction to trace amounts of peanuts in 1990 at a time when few knew the danger of allergies.
Allen became a member of Anaphylaxis Canada, a group that has been lobbying for years to have proper labeling when trace allergens may be present -- including fining agents in wine like fish, eggs or milk.
"It is not widely known and that's why [it's] absolutely important that these indications be on a contained statement on a standardized alcoholic beverages and vinegars," Allen said. "All we're asking is that those individuals be allowed to read a label to make an informed choice that is appropriate to their health and well being,"
The legislation requiring standardized alcohol and vinegars to label bottles when allergens may be present is just weeks away.
With a report from CTV British Columbia's Chris Olsen
