Sulfite Allergy Problems

SULFITES

Sulfites are chemicals added to many foods to preserve color and the appearance of freshness. Until fairly recently, sulfites (including sodium and potassium bisulfite or metabisulfite, sul­fur dioxide, and sodium sulfite) were used extensively on fruits and vegetables in salad bars, delis, and restaurants.

Because sulfites caused breathing difficulties in some peo­ple, and others suffered fatal allergic reactions, the FDA issued a regulation requiring food establishments to list sulfiting agents on their menus. Until we have "sulfite police" to look over the shoulders of chefs and caterers, however, you'd best beware of all foods you see in deli cases, salad bars, buffet spreads, and generally "on display." Don't take the word of food servers who may not know what's going on in the kitchen.

Many sulfites are added in the manufacturing process, so whenever you buy packaged or prepared foods, read the labels.

Be especially careful of:

•      Anything dried, especially shellfish and fruit

•      Bread and cake mixes (some)

•      Cakes and pastries containing dried fruit

•      Commercial bread

•      Grapes, mainly from California

•      Guacamole (unless homemade)

•      Nut products (some)

•      Potatoes (instant or dehydrated), potato salad

•      Vegetables (dehydrated for use in salads, soups, seasonings, dressings, and food mixes)

•      Wines (some), soft drinks, beer

HINT: When in doubt, don't eat out.