Tannins occur naturally in plants and in wine grapes. In wine, tannins are predominantly water-soluble polyphenols. Polyphenols have remarkable antioxidant properties, anti-carcinogenic properties, and antimicrobial properties. Still, though, some of us need to avoid them. Why?
Here are two valid reasons that you might want to avoid tannins:
About 25% of the population has a heightened sensitivity to bitterness and this group is referred to as “supertasters.” If you dislike bitter beers, kale, black coffee, and radicchio, you might fall into this category. Not all tannin is bitter, but the tannin found in the stems and seeds of grapes usually is.
Some people believe they have tannin sensitivity. While there is very little research available on this topic, one study does suggest that ingested tannin may affect energy metabolisation, growth rates, and protein digestibility in lab animals. So, if your body is inefficient at digesting nutrients and you are highly sensitive to tea, coffee, red wine, cinnamon, and chocolate, this might be you.
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