Tag: Sulphur dioxide

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.

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.

Around 1% of the population experiences a sensitivity to sulfites, a sulfur-based preservative found in many drinks. So, what drinks have sulphur, and how does it get there?

According to the Food Standards Australia New Zealand, sulphites are considered safe for most people, but can cause allergy-like symptoms in sensitive individuals, particularly those with asthma. Avoiding sulphur dioxide in your diet requires vigilance and a good understanding of where this common preservative is hidden.

According to the Food and Drug Administration (FDA), sulphites, including sulphur dioxide, are classified as “Generally Recognized as Safe” (GRAS) for most consumers. However, this preservative raises concerns for sensitive individuals, leading many to question: is sulphur dioxide on dried fruit bad for you?

According to the California Raisin Marketing Board, while sun-dried raisins do not contain sulfites, golden raisins are specifically treated with sulphur dioxide. This crucial distinction helps answer whether sulphur dioxide is in raisins, pointing to different processing methods that result in different products.

According to some estimates, roughly 1% of adults have a sensitivity to sulfites, making it crucial to know what foods contain sulphur dioxide. This chemical compound is used as a preservative to prevent spoilage and discoloration in a wide variety of processed and natural foods.

According to the European Food Safety Authority (EFSA), E220 sulphites could pose a safety concern for individuals consuming high levels in their diet. This widely used preservative and antioxidant is safe for the majority of people, but can trigger adverse reactions in sensitive individuals, such as those with asthma.

Sulphites, which include preservative 220 (sulphur dioxide), are used in food production and have been used for centuries, dating back to Roman times for winemaking. Preservative 220 is a widely used food additive known for its antimicrobial properties and ability to prevent oxidation.

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.