Article: Sulfites
CSPI REPORTS Food Additives to Avoid: Sulfites
by: Dr. Janet Starr Hull, Ph.D., CN
http://www.sweetpoison.com/nutrition-information.html
Sulfites are a class of chemicals that can keep cut fruits and vegetables looking fresh. They also prevent discoloration in apricots, raisins, and other dried fruits; control "black spot" in freshly caught shrimp; and prevent discoloration, bacterial growth, and fermentation in wine. Until the early 80's they were considered safe, but CSPI found six scientific studies proving that sulfites could provoke sometimes severe allergic reactions. CSPI and the Food and Drug Administration (FDA) identified at least a dozen fatalities linked to sulfites. All of the deaths occurred among asthmatics. In 1985 Congress finally forced FDA to ban sulfites from most fruits and vegetables. Especially if you have asthma, be sure to consider whether your attacks might be related to sulfites. The ban does not cover fresh-cut potatoes, dried fruits, and wine.
