WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, May 11, 2012

Sulfur dioxide-Allergy, new or just newly caught...

Sulfur Dioxide is a known pollutant, it is part of the chemical mess in acid rain, emissions- So why do they think it is safe to Eat????

Abby is catching back up on sleep, and yesterday she was almost feeling as good as she did over the weekend- she still says she is just tired, not sick. So, in our world something to be thrilled out. She ate terrific yesterday! coconut bread,some fruit, a big bowl of Pho! Good.

The reason for the Sulfur dioxide post is that yesterday Abby found a bag of dried apricots in the cabinet. She has eaten them in the past with no problem, so I really did not think twice, besides thinking, yes, she is eating more variety! Very quickly after eating one she found it made her sick. Now, she has never been allergic to apricots or peaches- maybe oral allergy if they are raw and fresh, but once cooked, frozen, or dry then have always been a safe food.

Can I say it again, READ THE LABELS!!! It has two different preservatives in it. One she has tolerated but the sulfur dioxide was a new one(since we started reading labels via project elimination) and had we read the label before her eating them, I might have prevented an upset.

I think now that she is feeling better, and has a group of foods we know are "safe" she can really tell if something isn't right. Earlier this week I opened a jar of sunbutter and all she did was sniff it and lost her breath... so sunflower is crossed out for now!

I am trying to figure out if some of these have been a problem for awhile, and she was just so sick she couldn't figure out which was triggering more misery- Hoping that these aren't new reactions because of the eliminations.. but who needs chemicals in their food anyway?

Sulphur dioxide

August 21, 2011 haccpeuropa.com
Sulfur dioxide (also sulphur dioxide) is the chemical compound with the formula SO2. It is released by volcanoes and in various industrial processes. Since coal and petroleum often contain sulfur compounds, their combustion generates sulfur dioxide unless the sulfur compounds are removed before burning the fuel. Further oxidation of SO2, usually in the presence of a catalyst such as NO2, forms H2SO4, and thus acid rain. Sulfur dioxide emissions are also a precursor to particulates in the atmosphere. Both of these impacts are cause for concern over the environmental impact of these fuels.

Sulphur dioxide can occur naturally in food which undergoes a fermentation process (e.g. wine) or added to foods as preservatives (e.g. dried fruit).

The rise and fall of sulphites

In developing countries such as India and Indonesia where traditional foods are additive free, the childhood asthma rate is about 2 per cent, although it rises with the introduction of the Western diet. In Australia, the rate of childhood asthma rose from about 10 per cent in the 1970s to about 30 per cent today. There are now signs that the increase in asthma rates in developed countries may have peaked. Asthma experts are unable to explain these changes; however, we suggest that the asthma rate corresponds with additive consumption levels, especially sulphites, in processed foods, which increased during the last two decades of the twentieth century, and are stabilising now that food regulators are finally taking monitoring, surveillance and labeling of sulphites more seriously. If sulphites are slowly phased out according to WHO recommendations, we can expect childhood asthma rates to drop, but in the meantime, asthmatics need to know about sulphites.

What you can do

The FDA warns that sulphite-sensitive asthmatics should never assume a food is safe to eat:

If the food is packaged, read the label.
If food is not packaged, eg sausages or deli meat, check ingredients with the manager.
When eating out, check ingredients with the waiter or manager. Avoid foods listed above.
Always carry your asthma medication when eating out.
If you have ever had a severe reaction to sulphites, carry injectable adrenaline with you.

"It takes some doing, but you can take steps to minimize your contact with sulfites if you are diagnosed with asthma or sulfite sensitivity … But you may not even know you have a problem with sulfites until a reaction occurs. Undiagnosed people are at risk because even if they know that sulfites can cause adverse reactions, they often don't associate sulfites with their own health problems." – FDA consumer safety officer Dr JoAnn Ziyad (full article)

Want to know more about the chemicals in your food and what might be causing you to get to sick? This LINK will take you to a neat chart that explains the common symptoms of a number of preservatives-


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