Comments on: Sulfite Allergy – Important Question – Need Your Help http://blog.foodessentials.com/uncategorized/sulfite-allergy-important-question-need-your-help/ Wed, 08 Feb 2012 09:12:52 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Cheryl MacKnight http://blog.foodessentials.com/uncategorized/sulfite-allergy-important-question-need-your-help/comment-page-1/#comment-1707 Cheryl MacKnight Wed, 02 Sep 2009 12:21:32 +0000 http://blog.foodessentials.com/?p=1145#comment-1707 I am a non-asthmatic reactor to SO2 (sulfites) and recently went to the emergency room with anaphylaxis (stomach cramping, vomiting, hyperventilation, and seizures). I reacted to fresh green beans! I know that because of my extremely restricted diet, and traced the culprit to the hydro-cool wash (chlorinated) of the bean harvest by the produce company. Sulfite testing of foods is complex, a full chemical laboratory can reduce good results, but quick tests are unable to give accurate levels of sulfites that are bound up in foods; they can only reveal free sulfites (added to the outside of the food). Many foods contain natural sulfites. Many foods are washed in chemicals processed with sulfur dioxide. Foods and drugs contain substances derived through processes involving sulfur dioxide, and are considered GRAS (generally regarded as safe), but potentially deadly for me. My situation is uncommon, but there is no doubt that the level of exposure is directly linked to the reaction, even with mild intolerance and not true allergy. Even sensitive people tolerate certain levels with no apparent adverse effect. So, no, a sulfite test would be of no use to me, the results are too inaccurate. I am a non-asthmatic reactor to SO2 (sulfites) and recently went to the emergency room with anaphylaxis (stomach cramping, vomiting, hyperventilation, and seizures). I reacted to fresh green beans! I know that because of my extremely restricted diet, and traced the culprit to the hydro-cool wash (chlorinated) of the bean harvest by the produce company. Sulfite testing of foods is complex, a full chemical laboratory can reduce good results, but quick tests are unable to give accurate levels of sulfites that are bound up in foods; they can only reveal free sulfites (added to the outside of the food). Many foods contain natural sulfites. Many foods are washed in chemicals processed with sulfur dioxide. Foods and drugs contain substances derived through processes involving sulfur dioxide, and are considered GRAS (generally regarded as safe), but potentially deadly for me. My situation is uncommon, but there is no doubt that the level of exposure is directly linked to the reaction, even with mild intolerance and not true allergy. Even sensitive people tolerate certain levels with no apparent adverse effect. So, no, a sulfite test would be of no use to me, the results are too inaccurate.

]]> By: Andrea http://blog.foodessentials.com/uncategorized/sulfite-allergy-important-question-need-your-help/comment-page-1/#comment-1260 Andrea Thu, 04 Jun 2009 23:35:21 +0000 http://blog.foodessentials.com/?p=1145#comment-1260 I think any information about this topic is useful, just specify if any of it is incomplete. The testing substance for allergists is sodium metabisulfite. I am one of the unlucky folks that has a truly dangerous reaction to this substance, and have found that any liquid with this added will cause an immediate drop in lung function, and can progress to anaphylaxis. I have, however, accidentally eaten sulfited potatoes, but seem to be relatively unaffected by this, unknown if it is because of it being a solid or if this chemical form does not bother me. I guess I would be especially interested in foods that have added metabisulfite, since this is medically proven to be the most likely solution (other than pure sulfur dioxide) to cause irritation and bronchospasm in those of us who are sensitive. It might also be worth mentioning that sulfites occur naturally in any fermented food or beverage. Knowing these two basic things, I have been able to keep myself away from the truly dangerous stuff and have only had mild gastric reactions to traces of sulfites in other foods. I think any information about this topic is useful, just specify if any of it is incomplete.

The testing substance for allergists is sodium metabisulfite. I am one of the unlucky folks that has a truly dangerous reaction to this substance, and have found that any liquid with this added will cause an immediate drop in lung function, and can progress to anaphylaxis. I have, however, accidentally eaten sulfited potatoes, but seem to be relatively unaffected by this, unknown if it is because of it being a solid or if this chemical form does not bother me.

I guess I would be especially interested in foods that have added metabisulfite, since this is medically proven to be the most likely solution (other than pure sulfur dioxide) to cause irritation and bronchospasm in those of us who are sensitive. It might also be worth mentioning that sulfites occur naturally in any fermented food or beverage.

Knowing these two basic things, I have been able to keep myself away from the truly dangerous stuff and have only had mild gastric reactions to traces of sulfites in other foods.

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