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The real risks of sulfites (This article first appeared in the June 2010 issue of ShopSmart magazine.)
Also, people who are deficient in sulfite oxidase, an enzyme needed to metabolize and detoxify sulfite, are at risk. Without that enzyme, sulfites can be fatal. Because of the danger, labeling is required when sulfites are present in foods at levels at, or above, 10 parts per million (ppm), or whenever they’re used as a preservative. Sulfites occur naturally in many foods and are a by-product of fermentation, so they’re in most wines. They’re also added as preservatives or antioxidants to wines, dried fruits, and other foods to increase shelf life, preserve color, and inhibit microbial growth. Avoid added sulfites—in wine and foods If you suspect you might be sensitive to sulfites and want to avoid foods that contain them, look for wines with none added, such as USDA certified organic wines. But watch out: if the label says "made with organic grapes," and bears no USDA organic certification, that means the wine can contain up to 100 ppm of total sulfites. When buying dried fruit, look for those products labeled "unsulphured." With processed foods such as baked goods, snacks, and jam, you should scan ingredient labels and avoid products with ingredients such as potassium bisulfite, potassium metabisulfite, sodium bisulfite, sodium metabisulfite, sodium sulfite, and sulfur dioxide. RELATED LINKS: Eco-labels center USDA National Organic Program |
