an Allergy to Sulfites
Sulfites have been used for centuries as a preservative in wine, and now are used in a variety of other foods to control spoilage, prevent light-colored fruit and vegetables from turning brown, bleach food starches, condition dough and so on. If you're sensitive to sulfites, you need to read labels carefully and ask if you're unsure.
Instructions
1. Avoid products containing sulfur dioxide, sodium sulfite, sodium and potassium bisulfite, sodium and potassium metabisulfite.
2. Check the label carefully if buying dried fruit. It's often preserved with sulfites. Buy dried fruit that's naturally sun-dried instead.
3. Take care when buying processed foods. Many condiments, canned vegetables, soup mixes and baked goods are processed with sulfites.
4. Check with the manufacturer before drinking any wine or beer. They may contain sulfites even if it's not on the label.
5. Ask when you're dining out. Be especially wary of salad bars and potato products.
6. Ask the store manager before buying loose bulk foods. They may contain sulfites.
7. Buy organic fruits and vegetables, or buy from a store where you know the produce is free of sulfites.
8. Minimize your intake of canned foods and convenience foods. Eat fresh, unprocessed foods whenever possible.
9. Carry your inhaler with you when eating out if you have asthma. Asthmatics tend to be more susceptible to sulfite allergy.
10. Supplement your diet with vitamin C with added bioflavonoids, 1,000 to 5,000 mg daily, or quercetin, 500mg twice daily. They both help your body tolerate allergens and boost immune function.
11. Take bromelain, 100mg twice daily. It enhances the absorption of quercetin.
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