Tag: Sulphite sensitivity

While most people can consume sulphites without issue, a small percentage of the population—including up to 13% of asthmatics—can experience adverse reactions, known as sulphite sensitivity. The term 'sulphite people' is not a clinical designation, but a colloquial reference to individuals who must manage this common sensitivity. This guide explains the science behind sulphite sensitivity, identifies its symptoms, and details how to avoid sulphite-containing products.

According to the World Health Organization (WHO), the Acceptable Daily Intake (ADI) for sulphites is a low 0.7 mg per kilogram of body weight, but sulphates are not regulated in the same way because they are generally safe for most people. So, is sulphate harmful in food? The answer is nuanced, as it's crucial to distinguish between sulphates, which are typically benign, and sulphites, which can trigger adverse reactions in some individuals.

While sulphites are commonly associated with wine, many consumers wonder if other alcoholic beverages, such as amaretto, contain them. The answer depends heavily on the specific brand and its production method, as some ingredients and processes can introduce sulphites into the final product.

A 2020 Canadian Food Inspection Agency survey found that over 99% of dried tea products tested did not contain detectable levels of undeclared sulphites. While this is a reassuring statistic, it doesn't tell the whole story when addressing the question: does tea contain sulphites?.

Over 99% of fresh grape samples tested by the Canadian Food Inspection Agency (CFIA) showed no detectable levels of added sulfites, but for those with sensitivities, even trace amounts can be a concern. Knowing how to get rid of sulphites on grapes with simple at-home cleaning methods is essential for peace of mind.

According to Allergy UK, the incidence of sulphite sensitivity is higher in asthmatics, affecting between 5 and 13% of this group. This raises the question: are sodium sulphites bad for you, or is the risk limited to a sensitive minority?

According to the U.S. FDA, only about 1% of the general population is sensitive to sulphites, which are chemical compounds that occur naturally in some foods and are widely used as preservatives. This leads many to question: should I avoid sulphites in food, and if so, when is it necessary?

According to the National Institutes of Health, sulphites can cause adverse reactions in a small percentage of the population, particularly among asthmatics. This common food preservative, also known as sodium bisulfite or E222, is widely used but can pose significant health concerns for sensitive individuals.

According to the U.S. Food and Drug Administration (FDA), approximately 1% of the population is sensitive to sulphites. For the vast majority of people, sulphites are safe to consume in regulated amounts. However, for a small subset of individuals, particularly those with asthma, adverse reactions can occur. Understanding your personal sensitivity is key to knowing if you should avoid sulphites.

Many people are unaware that while most fresh fruits are naturally low in or free of sulphites, some processed fruits—especially dried ones—commonly contain this preservative. This practice is used to prevent spoilage and maintain vibrant colors.