What Are Sulfites & Why Are They In My Food?

Posted by dxavier on May 22, 2009 · Leave a Comment 

top_10_weekly_didyouknows2by Shereen Jegtvig

Sulfites are sulfur-containing compounds that may occur naturally in some foods, like wine or grape juice and are sometimes added to processed foods to enhance flavor and to preserve freshness.  Sulfites aren’t dangerous to most people but the US Food and Drug Administration estimates about 1 person in 100 is sensitive to sulfites and can suffer an allergic reaction.  And the FDA also estimates 5% of asthmatics are allergic to sulfites.

Several things are not understood about sulfite sensitivities, like how much sulfite is enough to cause a reaction and even by what mechanisms the reactions occur.  They may occur after eating foods that contain sulfites or maybe even from breathing any fumes that emanate from those foods.  Sulfite sensitivities may occur at any point in a person’s life and reactions can be mild, such as a rash or hives, or severe enough to trigger an asthma attack. Read more

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Sulfur Dioxide

Posted by dxavier on April 28, 2009 · 1 Comment 

look-label-2-125x200Name: Sulfur Dioxide

Alternative Names: Sulfur Dioxide, Sulfur(IV) Oxide, Sulfurous Anhydride, Sulphur Dioxide (220), Antioxidant (220), Antioxidant (E220), Glucose Syrup (E220), Preservative (220 Sulphite), Preservative (220), Preservative (220) (Sulphite), Preservative (Sulphur Dioxide (220)), Preservative (Sulphur Dioxide From Wine), Preservative:[220 (Sulphite)].

E-Number: E220

Description: Sulfur Dioxide is used mainly as a preservative to maintain the appearance of fruit and vegetables and prevent the signs of rotting in food. Its antimicrobial properties allow it to inhibit the growth of microbes such as fungi and bacteria. According to FoodEssentials Sulfur Dioxide has also been found to act as an antioxidant, color retention agent as well as a preservative. For this reason, sulfur dioxide is considered a very important compound in the winemaking process as its antioxidant properties help to prevent the wine from oxidation and spoilage. Sulfur dioxide is also considered a sulfite. Sulfites act as preservatives by slowing down the growth of microorganisms that could otherwise spoil foods. Sausages and frankfurters for example, are permitted to contain sulfites to prolong their shelf-life prior to cooking (FSANZ, 2001). Read more

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