Living Sulfate Free: Diet

You may be allergic or have an intolerance to sulfates or sulfites - or even both! Some people - though rare - can be allergic to any product that happens to have a -sulf- in the ingredients, In fact, there is no concrete ways of testing for a sulf- allergy due to the confusion that surrounds it. Unfortunately, most people have to go through a trial and error process before they can discover the intricacies of their reactions.

Allergies to sulfa- are often classified as intolerance's or sensitivities. Sulfa reactions can manifest themselves in a variety of ways, from anaphylaxis to hives to asthmatic symptoms. Typically if you have asthma, the feeling of being short of breath, wheezing and a tightness in the chest will occur. If you do not have asthma, symptoms can be: nausea/vomiting, abdominal cramps, diarrhea, and rashes.These are the most common reactions - though other reactions may occur. ( One time I was prescribed eye drops that happened to contain sulfites. Within one minute of the eye drops being put in my eye - my eye started to bleed. It looked like I was bawling blood. Horrifying when you're 6 years old. Anywaaaayssss.... )

*** Personal Experience *** I have been allergic to sulfa- all my life - from sulfates to sulfites and I even get reactions from asulfame potassium! When I was younger, my reactions were mainly abdominal cramping and digestive stress. After I started smoking ( yes, horrible habit don't pick it up ) my reactions quickly became respiratory, with lethargy and hot flashes. I'm not sure if there is a connection - I only know that my reactions to sulfa quickly became more frightening. ***

So, the issue is - why don't you just avoid it? Sulfiting agents and other sulf- containing ingredients tend to be hidden in food - and it often takes a lot of perusing the ingredients to find out if it contains anything that may result in a reaction. In addition - because sulf- ingredients aren't a type of food - like peanuts or wheat - it takes a lot of learning and trials to acquire common sense about what foods might contain sulf-. For example? Wine and Wine Coolers contain enough sulfites to put anyone with a sensitivity to bed because not only is it naturally occurring in the fermentation process - they also ADD sulfiting agents to the wine.

Due to sulf-'s nature of sneaking into foods, here are a few tips to avoid a reaction: both at home and out and about.

Here is A Quick List of Ingredients to Look for When Searching for Sulf-free Foods:

*** THESE ARE FOOD ADDITIVES if you find a brand that has these ingredients ( example: some breads contain many different types of sulfates, where some may only contain one or two. Depending on the severity of your sensitivity - your body may be able to handle a brand that uses fewer sulfates )

1.) Ammonium Sulfate - Dough Strengthener and Conditioner

2.) Calcium Sulfate - Yeast Nutrient

3.) Ferrous Sulfate ( Iron ) - Nutrient

4.) Caramel Color - Color Additive

5.) Asulfame Potassium ( Asulfame-K) - Sweetener - does not commonly illicit a reaction, but may

6.) Sulfur Dioxide

7.) Sodium Bisulfite

8.) Potassium Bisulfite

9.) Sodium Metabisulfite

10.) Potassium Metabisulfite

11.) Sodium Sulfite

12.) Sulfite

13.) Sulfiting Agents

A Quick List of Foods To Avoid

1.) Dried Fruits

2.) Dry Potatoes ( potatoes from a box )

3.) Grape Juice

4.) Wine

5.) Wine Based Vinegars

6.) Some alcoholic beverages: The FDA requires that any alcoholic beverage that contains more than 10 ppm of sulf- has to put it on their labels. Sulf- is a naturally occurring outcome of the fermentation process, but sometimes companies are able to keep these sulf- ingredients under 10 ppm. Check the label! ( *** Mike's Hard Lemonade falls well below the required 10 ppm. This is the only malt beverage/ "wine cooler" type drink that I have been able to find that has a sulfate ratio low enough for me to not have a reaction )

7.) Most Processed Foods

8.) Pizza/Pie Crusts - store bought

9.) Shrimp

10.) Beet Sugar

11. ) Molasses/Syrups

12.) Some Jams and Jellies

13.) Saurkraut

14.) Powdered condiment mixes ( Like Gravies and Soups )

15.) Grape Juice/Fresh Lemon or Lime Juice

Some people may even experience acute reactions to simple sulfur, If you happen to be one of these people - but you still enjoy your eggs: The highest sulfur content in an egg is in the egg WHITE. Eating a breakfast of only egg whites can induce a reaction.

Eating Out can be frightening for the sulf- sensitive. You can never be sure of what brand or type of foods/additives they are using in their ingredients.

Here's Some Helpful Hints:

- Take a non-drowsy antihistamine before your go - or keep a one on hand. If you choose to keep one on hand, I suggest the kind that melts. If your reaction is bad enough where your throat closes you may not be able to swallow an entire pill.

- Avoid mashed potatoes and other potato products that could come from a box! Boxed Potatoes are the sulf-sensitives nightmare.

- Talk with your server! Though it may be embarrassing to send the server back to look at the ingredients listed on the products you're hoping to be able to eat - Remember: You're there to have a good time. The last thing anyone in that restaurant wants is for someone to have an allergic reaction. Your server wants a tip, your friends and family want to enjoy their night, and you want to be carefree.

- Stick with alcohol drinks and ingredients that you know - under no circumstances will contain sulfates/sulfites. If you're eyeing that Pomegranate Martini - remember that flavored liquors often contain sulf- to preserve the flavor. Ask what brands/the precise names of the liquors the bartender uses to mix their drinks and check each ingredient yourself to see if any contain sulf- ingredients within them.

Title 21:

http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=201.22

Alert Program for Undeclared Sulfites: ( Will Result in a Require Recall )

http://www.accessdata.fda.gov/cms_ia/importalert_265.html

Restricted Use of Sulfites Due to High Sensitivity

http://www.fda.gov/downloads/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodIngredientsandPackaging/Redbook/UCM078748.pdf