February 16, 2015
by Cresence Allen
(AlignLife.com) Some of us remember the ‘salad bar’ syndrome of the 1980’s caused by sulfite sprays used on vegetables to keep them ‘fresh’ longer. All of a sudden the throat and bronchial tubes of some patrons were swelling, and their heads were throbbing, but nobody knew why. Now the FDA requires manufacturers to list sulfites and other compounds known as nitrates on labels. But these compounds can still show up unexpectedly in food. Today sulfites and nitrates are used as food preservatives to eliminate bacterial contamination. Manufacturers justify their use of these compounds by saying they are found naturally in plants. However, natural plants are synergistic and contain balancing components, such as vitamin C.
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The FDA estimates that one out of 100 people is sensitive to sulfite compounds. Exposure to sulfites and nitrates creates an inflammatory response that then 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
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