Are sulfits dangerous in the diet?

Sulfits have been used in various forms for centuries to help to maintain foods such as dried fruit, meat and wine. Some consumers are afraid of their presence in food because they are not regulated by the most government organizations and some people have side effects. Because they are considered to be food additive rather than with an additive, regulatory organizations such as food and drug management (FDA) require minimal labeling of foods that contain sulfuries. Most of these individuals are asthmatic, indicating the connection between condition and additite. Individuals who are sensitive to sulphates may have headaches, breathing problems and rashes. In severe cases, they may actually cause death by complete closure of the airways, leading to cardiac arrest.

Unfortunately for the Sulfit Senitive, the dizzying range of food has added them, except for those that can naturally occur. Wine and dried fruit are two largest culprits, but sulfits can be found tWhen on vegetables and seafood. In most cases, a restaurant or grocery store will not know about the sulfur content in the food that it sells, and therefore has difficulty helping consumers to identify potentially dangerous foods. There are some companies that focus on people who are sensitive to this additive and offer food that are guaranteed to be without sulfate.

Wine is a food that most people associate with sulfur because they have longer stability and durability when adding. The process of wine fermentation also produces sulphuries, so no wine can really be without sulfurry. Organic wines must be produced without further ingredients, but for sensitive sulphurism it does not exclude the risk. Other meals, such as dried fruit, are sometimes sold in a "unwavering" version, which means they were made without sulfits. Unwarted dried fruit tends to be boring in color and has shorterIt lifetime, even if it tastes just as well.

Sulfits in food are not dangerous to most of the population, although they can lead to discomfort in large quantities. Asthmatics should try to be careful with the foods that may contain them, and anyone visiting a doctor for an allergic reaction should ensure that he describes in detail what he ate in the previous 24 hours. Most violent reactions to sulfits are within an hour of consumption, but it is better to be wrong on the detail side in terms of allergies.