I knew that I have a tendency to food and
environmental sensitivities (allergies) and that drinking strong black coffee
would open up my bronchial tubes—which it did.
The FDA banned the use of sulfites on raw fruits and
vegetables in 1986. They also require manufacturers to list the sulfite and
nitrate compounds used on product labels.
Sulfite and nitrate compounds are completely
different compounds but both are still used in food processing as preservatives and to eliminate bacterial
contamination. Manufacturers justify their use of sulfites and nitrates by
saying these compounds are found naturally in plants. However, natural plants
are synergistic and contain balancing components, such as vitamin C.
This allergy isn't actually an allergy to the natural
element sulfur, or the nitrate salts. It is a reaction to preservatives in
foods. When the body comes in contact with the allergen, it sends a strong
inflammatory response known as an allergic reaction. A person can develop
sulfite or nitrate sensitivity any time in life.
The FDA estimates that one out of 100 people is sensitive
to sulfites compounds. Exposure to sulfites and nitrates creates an
inflammatory response that causes an allergic reaction. They produce symptoms
within minutes of ingestion in people with chemical sensitivities. Symptoms
range from mildly discomforting to fatal.
Symptoms of Preservative Sensitivity/Allergy
Headaches--occur
after the consumption of foods that contain nitrates or sulfites
Hives--outbreaks
of red or pale bumps or welts on the skin which appear suddenly after consuming
nitrates and may show up anywhere on the body, range in size from a pencil
eraser to a dinner plate, and subside in a few hours to a day.
Rhinitis--an
inflammation or irritation of the nasal passages, sneezing, itching and a runny
nose, or a feeling of blockage or congestion.
Asthma--inflammation
of the lungs or breathing passages due to an allergy. If you experience congestion
in the chest with difficult breathing or coughing this points to a sulfite or
nitrate allergy.
Sulfites
Sulfites are counted among the top nine food
allergens. Sulfites can be found in a variety of cooked and processed foods.
They also occur naturally in the process of making wine and beer. They are also
known to initiate migraine headaches.
Sulfite preservatives are used to prevent or reduce
discoloration of processed fruits and vegetables, prevent black spots on shrimp
and lobster, inhibit the growth of microorganisms in fermented foods such as
wine, condition dough, and maintain the stability and potency of certain
medications.
Read labels and avoid foods that are likely to
contain sulfites.
Avoid:
wine, baked goods, soup mixes, jams, canned vegetables, pickled foods, gravies, dried fruit, potato chips, trail mix, beer, wine, vegetable juices, bottled lemon juice, bottled lime juice, tea, condiments, molasses, fresh or frozen shrimp, guacamole, maraschino cherries, and dehydrated, pre-cut, or peeled potatoes.
Avoid:
wine, baked goods, soup mixes, jams, canned vegetables, pickled foods, gravies, dried fruit, potato chips, trail mix, beer, wine, vegetable juices, bottled lemon juice, bottled lime juice, tea, condiments, molasses, fresh or frozen shrimp, guacamole, maraschino cherries, and dehydrated, pre-cut, or peeled potatoes.
U.S. labeling regulations require products to list
the presence of sulfites in foods only when they are specifically added as a
preservative. In food processing, added preservative are only required to be
listed when there are more than 10 parts per million (ppm) in the finished
product. Sulfities may be in processed foods and not listed in the label. Choose minimally processed or frozen foods.
Most beers no longer contain sulfites, although some
alcoholic ciders contain them. Although shrimp are sometimes treated with
sulfites on fishing vessels, the chemical may not appear on the label. http://en.wikipedia.org/wiki/Sulfite
Nitrates
Nitrate preservatives are used in food processing to
prevent botulism, enhance flavor and to preserve and colorize foods. Nitrates
are found in cured and processed meats such as hot dogs, bologna, sausage and
bacon.
According to the
Asthma and Allergy Foundation of America, individuals with nitrate allergies
may experience itchy hives, swelling and redness, fatigue and headache,
congestion and asthma complications. Allergy symptoms can be treated with
topical and oral antihistamines and inhalers to reduce inflammation and
irritation.
However, the best way
to avoid allergic reactions is to eliminating nitrate containing and processed
foods from the diet.
Nitrate additives are associated with a range of
symptoms such as headaches, irritable bowel symptoms, itchy rashes, asthma,
children’s behaviour problems, difficulty falling asleep and waking frequently
at night according to the Food Intolerance Network.
The World Cancer Research Fund (WCRF), August 2009,
issued a warning and suggestion to parents to limit children’s intake of
preservatives to 70 grams of processed meat per week. The WCRF report Stopping
cancer before it starts, states there is
strong evidence that red and processed meats causes bowel cancer and there is
no amount of processed meat that does not increase cancer risk. Nitrates levels
are increasing in our food supply due to overuse of artificial fertilizers.
Nitrates are naturally occurring minerals and small
amounts are needed for digestion. However, chemically it makes no difference
whether these additives are natural or synthetic. Nitrates are not carcinogenic
but can be converted to nitrites in the gut and saliva.
These nitrates and nitrites readily combine with naturally occurring food amines to form highly carcinogenic chemicals called nitrosamines. Processed meats that contain nitrate and nitrite additives are naturally very high in amines, which are formed by protein breakdown in foods such as processed meat, fish and aged cheese.
These nitrates and nitrites readily combine with naturally occurring food amines to form highly carcinogenic chemicals called nitrosamines. Processed meats that contain nitrate and nitrite additives are naturally very high in amines, which are formed by protein breakdown in foods such as processed meat, fish and aged cheese.
A recent study published by researchers at Rhode
Island Hospital in the US reported a link between higher levels of nitrates and
increased deaths from certain diseases including Alzheimer's, diabetes mellitus
and Parkinson's. “We have become a 'nitrosamine generation”, said lead
researcher Professor Suzanne de la Monte. “In essence, we have moved to a diet
that is rich in amines and nitrates, which lead to increased nitrosamine
production.”
If you have a sulfite or nitrate allergy be sure to
read the ingredient label on processed foods. When taking a new medication pay
attention for symptoms of allergic reaction. These
potentially toxic and harmful substances can cause nausea
or diarrhea
and precipitate asthma
attacks in sensitive individuals.
http://www.foodsmatter.com/allergy_intolerance/miscellaneous/articles/nitrites_bacon.html
http://www.webmd.com/allergies/guide/sulfite-sensitivity
No comments:
Post a Comment