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Food Additives - Sulfites
Sulfites - These additives are considered to be antioxidants. They are widely used to keep food from turning brown and to preserve certain nutrients, among those being vitamin C. The big problem with these additives is that many are sensitive to them. Those that are sensitive may break out in hives within minutes of consuming them, have trouble breathing, get dizzy, come down with terrible headaches or abdominal pain. Some have even died. In 1985 the FDA set the Adverse Reaction Monitoring System in reaction to reports of sulfite problems. Since that time, there have been over a thousand reported incidents involving sulfites. A year later (1986), the FDA enacted a law that required that all foods containing sulfites must have them listed on their labels. During this same year the use of sulfites was banned on salad bar fruits and vegetables and any others that were to be eaten raw or uncooked. (The practice among restaurateurs and grocers was to give their fruits and vegetables a sulfite dip in order to keep them looking fresh and appealing) In 1990, the FDA broadened its regulations to include requiring listings on standardized foods, which are foods that meet the FDA's standard of identity. There were problems with the way the FDA regulations were worded. In 1990 a sulfite ban was overturned that included peeled fresh potatoes sold to restaurants. The potatoes were sold unmarked and in bulk to restaurants for use as french fries and hash browns. This ban was to be re-proposed by the FDA and it was expected to stick. The use of sulfites is prohibited on meats as it keeps their color a bright red possibly covering up any signs of spoilage and also in foods that contain high amounts of thiamine because it destroys this B vitamin. There are at present six different sulfiting agents in which the FDA allows food manufacturers to add to packaged foods. They are; Sodium Sulfite, Sodium Bisulfite, Sodium Metabisulfite, Sulfur Dioxide, Potassium Bisulfite, and Potassium Metabisulfite. The amounts of these substances that can be used is strictly limited by the FDA. How many foods contain these substances?? The list of foods that contain any of these substances is too long to list. It would be wise to check the labels of all you buy very carefully. Some things to watch would include most processed foods, vinegars and wines, baked goods, dried fruits, soup mixes, processed seafood, and syrups.*
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