Tag: Sulphites

According to the U.S. Food and Drug Administration (FDA), only about 1% of the population suffers from sulphite sensitivity. So, are sulphites bad for you? While generally safe for most, these common preservatives can cause adverse reactions in a small percentage of individuals, particularly asthmatics.

While sulphites are widely used as preservatives, with up to 10% of asthmatics having a sensitivity to them, for the vast majority of people, they offer no direct health benefit. Instead, they play a crucial role in food preservation, and it's essential to understand the difference between their industrial use and their minimal, incidental presence in the human body.

According to the World Cancer Research Fund, processed meats, which often include many types of sausages, are linked to an increased risk of certain cancers. This has led many to wonder: do all sausages contain preservatives? While many mass-produced sausages do contain additives, the idea that every sausage includes preservatives is a common misconception.

According to the Australasian Society of Clinical Immunology and Allergy (ASCIA), between 5% and 10% of people with asthma may experience adverse reactions to sulphites in food, including wheezing and chest tightness. This raises the question for many: are sulphites in food harmful? The answer is nuanced and depends largely on individual sensitivity, with most people tolerating them without issue.

According to manufacturer specifications, the primary ingredients in Lyle's Black Treacle are cane molasses and partially inverted refiners syrup. This blend creates the distinctively dark, bittersweet flavor profile that has been a staple in British kitchens since its introduction in 1950. Its rich, deep taste comes from the unrefined nature of the molasses, setting it apart from other syrups.

According to the U.S. Food and Drug Administration (FDA), less than 1% of the general population is sensitive to sulfites, the compounds formed by sulphur dioxide, with the majority of those affected also having asthma. Most people can safely consume wine containing sulphur dioxide without any adverse reactions.

Sulphites are naturally produced during the fermentation of all alcoholic beverages, meaning that even traditionally brewed real ale will contain trace amounts. However, unlike many commercial wines where sulphites are added for preservation, intentional additions are rare in real ale production, keeping levels exceptionally low.

According to the U.S. Food and Drug Administration (FDA), sulfites are banned from being added to fresh fruits and vegetables sold or served raw. This regulatory detail highlights the important distinction between natural occurrence and artificial addition when asking, "What vegetables have sulphites in them?"

An estimated 3 to 10% of people with asthma may experience adverse reactions to sulphites. While most people tolerate them without issue, sulphites can cause a range of allergy-like symptoms and sensitivities in vulnerable individuals, impacting respiratory, gastrointestinal, and dermatological health.

According to Anaphylaxis UK, the term 'sulphites' refers to a group of substances including sulphur dioxide and compounds like sodium or potassium metabisulphite. While the connection seems direct, understanding the exact chemical relationship between sodium metabisulphite and sulphites is essential for consumers, especially those with sensitivities or allergies.