Sulfite preservatives in food and wine can cause serious health problems
Last reviewed: 23.04.2024
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Scientists have proven that about 10% of people suffer from hypersensitivity to sulfites. There are sulphites in many finished products, pizza, wines and beer. They are used as preservatives. Scientists have proven that about 10% of people suffer from hypersensitivity to sulfites. Usually it is expressed as a minor irritation, but for asthmatics this effect can lead to very serious consequences.
Sulphites are a group of chemicals added to food, beer and wine to prevent the growth of bacteria. The very word "sulphites" means sulfur dioxide and sulfurous acid salts, such as sodium sulfate and potassium metabisulphite. In the production of wines, sulphites are used to quickly stop fermentation, which helps to prevent darkening of white wines. In addition, many sulphites are found in dried fruits, pizza, chips, jam, seafood and processed meats. For every tenth, sulphites can cause itching, rashes, shortness of breath, hives, asthma attacks and even anaphylactic shock.
The best way to test sensitivity to sulfites is a "challenge" test in which a patient is treated in hospital with a sulfite solution or fumigated with sulfur dioxide. The patient's condition should be controlled by the doctor, since the reaction to treatment may require urgent medical intervention right up to resuscitation. Another way to check - just eat dried apricots. It contains a large amount of sulfur dioxide. Any signs of an allergic reaction suggest a high likelihood of intolerance to sulfites. But with high sensitivity to sulfites such products should be strictly avoided. People who are hypersensitive to sulfites should not use general anesthesia and adrenaline injections - they use sulphites as preservatives.
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