Having Allergy Symptoms and Can't Figure Out the Source?

Could Hidden Sulphites Be Causing Those Strange Symptoms?

 Why are Sulfites Added to Foods? 

Sulfites are added to foods for various reasons. These include:

• - Reduction of spoilage by bacteria 
• - Slows the browning of fruit, vegetables and seafood
• - Inhibits of growth of bacteria during fermentation of wines
• - Conditioning of dough in frozen pie and pizza crust
• - Bleaching effect for maraschino cherries and hominy
• 
  

In the past, sulfites were added to fresh foods in restaurants and grocery stores to prevent browning. An increase in reactions led the Food and Drug Administration (FDA) to ban the use of sulfites in fresh foods in 1986, particularly on fresh lettuce in salad bars. The FDA now requires that any food containing more than 10 parts per million (ppm) concentration of sulfites to be declared on the label. Foods that contain less than 10 ppm of sulfites have not been shown to cause symptoms, even in people allergic to sulfites.  Death has been know to happen with 20 ppm to people with a severe allergy.  Another concern is build up: if you have more than one of these products during your day, you are exceeding 10ppm.  This is not an allergy or intolerance that goes away within a few hours -  generally it takes 24 hours to one week for your body to be rid of the toxin.

Common Sulfate Allergy Symptoms:

• Headache
• Runny nose
• Sneezing
• Sinus congestion
• Tightness of the throat
• Hives
• Can trigger asthma  attacks in asthmatics
• 
  

Possible Symptoms and Diseases Related to Sulfites:

• Fibromyalgia
• Chronic fatigue syndrome
• Bed wetting
• Bloating
• Brain fog
• Candida and other fungal infections
• Diabetes
• Depression
• Ear infections
• Heart palpitations
• Indigestion
• Irritable bowel syndrome (IBS)
• Immune deficiencies
• Joint pain
• Lethargy
• Muscle weakness/loss
• Nose bleeds
• Skin conditions
• Tooth pain and sore gums
• Vaginal yeast infections
• 
  

Which Foods Contain Sulfites?

Greater than 100 ppm of sulfites (very high levels, strict avoidance advised in people with sulfite allergy)

• dried fruits (excluding dark raisins and prunes)
• bottled lemon juice (non-frozen)
• bottled lime juice (non-frozen)
• wine
• molasses
• sauerkraut (and its juice)
• grape juices (white, white sparkling, pink sparkling, red sparkling)
• pickled cocktail onions
• 
  

Between 50 and 99.9 ppm of sulfites (moderate to high levels of sulfite, avoidance advised in people with sulfite allergy)

• dried potatoes
• wine vinegar
• gravies/sauces
• fruit toppings
• Maraschino cherries
• 
  

Between 10 and 49.9 ppm of sulfites (low to moderate levels of sulfite, may cause symptoms in people with severe sulfite allergy)

• pectin
• fresh shrimp
• corn syrup
• pickled peppers
• pickles/relish
• corn starch
• hominy
• frozen potatoes
• maple syrup
• imported jams and jellies
• fresh mushrooms
• imported sausages and meats
• cordials (alcoholic)
• dehydrated vegetables
• various cheeses
• corn bread/muffin mix
• canned/jarred clams
• clam chowder
• avocado dip/guacamole
• imported fruit juices and soft drinks
• ciders and cider vinegars

Less than 10 ppm of sulfites (very low sulfite levels, generally do not pose a risk, even for people with sulfite allergy)

• malt vinegar
• canned potatoes
• beer
• dry soup mix
• soft drinks
• frozen pizza and pie dough
• beet sugar
• gelatin
• coconut
• fresh fruit salad
• domestic jams and jellies
• crackers
• cookies
• grapes
• high fructose corn syrup
• 
  

Alternate/hidden Names:

• alcoholic and non-alcoholic beer and cider
• vinegar and wine vinegar
• wine
• baked goods with dried fruits
• bottled lemon/lime juices
• canned/frozen fruits, vegetables
• cereal, cornmeal, cornstarch, crackers
• condiments: horseradish, ketchup, mustard, pickles, relish and sauerkraut
• dehydrated potatoes, and frozen French fries
• dried fruits and vegetables, e.g. apricots, raisins, sweet potato
• dried herbs, spices
• deli meats, hot dogs and sausages
• dressings, sauces, soups
• fresh grapes
• fruit syrups, gelatin, jams, jellies, preserves, molasses and pectin
• fruit and vegetable juices
• starches, (e.g. corn starch, potato starch)
• sugar syrups: glucose, syrup dextrose, corn syrup, table syrup
• tomato pastes, purées
• fish, crustaceans and shellfish
• granola bars, especially with dried fruit
• Noodle and rice mixes
• Snack foods
• Soy products
• E 220, E 221, E 222, E 223, E 224, E 225, E 226, E 227, E 228 (European designations)
• potassium bisulphite or metabisulphite
• sodium bisulphite
• dithionite
• sulfite or sufites
• sulphur dioxide
• sulphiting agents
• sulphurous acid

~Thanks to Kerry Fleckenstein