# WTF is my husband reacting to in Chinese food?

**URL:** <https://boards.straightdope.com/t/wtf-is-my-husband-reacting-to-in-chinese-food/556834>\
**Category:** Factual Questions\
**Created:** [October 11, 2010, 11:03pm UTC](https://boards.straightdope.com/t/wtf-is-my-husband-reacting-to-in-chinese-food/556834 "2010-10-11T23:03:59Z")\
**Posts on this page:** 1\
**Page:** 3

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**Author:** ![Washoe](https://avatars.discourse-cdn.com/v4/letter/w/ecae2f/32.png) [@Washoe](https://boards.straightdope.com/u/Washoe)\
**Post date:** [October 19, 2010, 12:22am UTC](https://boards.straightdope.com/t/wtf-is-my-husband-reacting-to-in-chinese-food/556834/41 "2010-10-19T00:22:57Z")

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I have a theory—is he _always_ consuming alcohol when this happens? There are compounds found in [some species of mushrooms](http://en.wikipedia.org/wiki/Coprinopsis_atramentaria) and also in bad shellfish that are chemically similar to Antabuse. (Read mine and **DaphneBlack** ’s responses in [this thread](http://boards.straightdope.com/sdmb/showthread.php?t=283983).) I’m thinking that a miniscule amount of one of these compounds could be present in some type of fermented seafood-based sauce, or that possibly a product obtained from one of these mushroom species is actually in the food.

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