RE: sulfa/sulfites allergies was re:fresh herbs/aromatics

[Guest guest]

Dear Courtenay:

Thank you so much for even more information! I don't have time to look into this right now, so I really appreciate the information you are posting. I hope it's not the case that I am allergic to sulfites but if I am, that would explain a lot. Before I started eating mostly whole foods, sometimes I would get so sick I'd feel like I was being poisoned (i.e. frozen chicken & dumplings). Fortunately, I've cut out most of the frozen, canned, and packaged foods that have preservatives (but alas, not all). It's hard. I'm still learning. I do intend to ask my doctor about the sulfite thing. I don't know how I could do an elimination diet if it's in a couple of my prescriptions. I could try to avoid it in foods/wine (rats!) for now. I wonder if there is an allergy test for this? It's funny you mentioned cafeterias. The last time we ate at Luby's I wondered if they put chemicals on their foods to keep them looking so bright and colorful.

Take care!

PS Did you ever teach classes at UTSA?

-----Original Message-----From: Courtenay Sent: Tuesday, August 24, 2004 2:09 PMTo: Texas_Thyroid_Groups Subject: sulfa/sulfites allergies was re:fresh herbs/aromatics

Dear --

Seriously, it would be fun to have a dinner party! Of all the things I miss, I really miss having people over for dinner.

What are you going to do to figure out the sulphur/sulfa connection? It is in everything from shampoo to soup! Are you going to do an elimination diet?

The sulfites/sulfates thing is really common, in terms of allergies. That's why people who drink heavy amounts of wine (like two of my friends) have such nefarious hangovers-- an overabundance of sulfites in your body can give you headaches. The sulfites actually leave residuals in your body at least 24 hours after you've consumed them. And I think I mentioned this, but my mother recently discovered that sulfites actually make her allergies crazy-bad. She's also allergic to sulfa (sulpha?), the chemical equivalent to the biologically occurring sulfur.

Here's what the "Consumer's Dictionary of Food Additives" has to say about sulfites. I am so glad I bought this book! I think I'm going to take it with me to the grocery store this afternoon!

SULFITES Sodium, Potassium, and Ammonium. Preservatives, antioxidants and antibrowning agents used in foods. Sulfites are also used for bleaching food starches and as a preventative against rust and scale in boiler water used in making steam that will come in contact with food. Some sulfites are used in the production of cellophane for food packaging. the FDA prohibits the use of sulfites in foods that are important sources of thiamine (vitamin B1), such as enriched flour, because sulfite destroys the nutrient. there are six sulfiting agents that are currently listed as GRAS chemical preservatives. They are sulfur dioxide, sodium sulfite, sodium and potassium bisulfite, and sodium and potassium metabisulfite (see all). Under the current listing, sulfiting agents may be used as preservatives in any food except recognized sources of vitamin B1. These agents have been used in many processed foods and in cafeterias and restaurants to prevent fruits, green vegetables, potatoes, and salads from turning brown, as well as to enhance their crispness.

The FDA has sulfiting agents under review. As part of this review, a proposal to affirm the GRAS status of sulfur dioxide, sodium bisulfite, and sodium and potassium bisulfite because it had no evidence to indicate their current use in food.

Reactions to sulfites can include acute asthma attacks, loss of consciousness, anaphylactic shock, diarrhea, and nausea soon after ingesting sulfiting agents. There have been seventeen deaths that the FDA has determined were "probably or possibly" associated with sulfites. The FDA banned the use of the preservative on fresh fruits and vegetables and at this writing is reviewing a proposal to prohibit it on fresh, precut potatoes. The FDA decided in 1988 against extending into ban on the use of sulfites to a variety of foods sold in supermarkets and served in restaurants, including wine, dried fruit, some seafood and condiments. Sulfites must be declared on the labels of wine and packaged foods sold in supermarkets when they are added in excess of 10 ppm.

It goes on from there to discuss the FDA arguing with grape-growers regarding the use of sulfites versus the growth of fungi. Then there's a paragraph warning people about dining in restaurants if they are allergic to sulfites and a short list of the amount of sulfites present in common foods.

In other words, I hope you're not allergic to sulfur or sulfa or both, but if you are-- forewarned is forearmed.

Hope you're having a great day!--

Courtenay.

I was just kidding! (can you see the sunshine smiley I just inserted)? By the way, thank you for all the sulfite/sulfate information. I will forever be looking for clues until I get to feeling better. If that happens, even a little bit, because I find out that I have a sensitivity to sulfites, because you mentioned it, then you deserve a huge HUG!

-----Original Message-----From: Courtenay Sent: Tuesday, August 24, 2004 11:42 AMTo: Texas_Thyroid_Groups Subject: RE: fresh herbs/aromatics

As soon as I'm feeling better. I love to give dinner parties!

Best--

Courtenay.

So, when are you going to have us all over for dinner? :-) LOL

Have a good day~

[Guest guest]

Dear --

Luby's and I go way back. The only Luby's I will go to now

looks like something out of a 1960s Hitchcock film, around the time we

thought aeronautics was going to change the world. I had the

broccoli last night-- the reason it was such a bright green is that it

wasn't overcooked like most vegetables in Texan restaurants. I

cannot speak for everything they serve though-- some of the stuff is

totally Joy of Cooking circa 1968. Why do people think all

vegetables must have meat in them to taste good?

I would highly recommend the book I just bought; it was $15 at

Whole Foods. ( " The Consumer's Dictionary of Food

Additives " ). I did end up taking it with me grocery

shopping, and it was fabulous for checking the ingredients I didn't

recognize! The great thing is that the book doesn't pass

judgement on additives, but it does inform you which ones are being

" watched " by the FDA.

There are wines available that do not contain sulfites; you

can call Whole Foods or Candlelight to ask if they have any in stock.

UTSA is one of the few schools in town where I haven't taught.

My home base is Palo Alto College; I have also worked for Incarnate

Word and St. 's University. The academic community has been

good to me here; I'm not teaching anywhere this semester because

of the thyroid thing.... I really miss it.

I wonder if there is a sulfites test? There has got to be a

sulfa test.... hmmm. The big question here is whether you might

be allergic to the whole sulfa family. I really hope not.

Best wishes--

Courtenay.

Dear Courtenay:

Thank you so much for even more information! I

don't have time to look into this right now, so I really appreciate

the information you are posting. I hope it's not the case that I

am allergic to sulfites but if I am, that would explain a lot.

Before I started eating mostly whole foods, sometimes I would get so

sick I'd feel like I was being poisoned (i.e. frozen chicken &

dumplings). Fortunately, I've cut out most of the frozen,

canned, and packaged foods that have preservatives (but alas, not

all). It's hard. I'm still learning. I do intend to

ask my doctor about the sulfite thing. I don't know how I could

do an elimination diet if it's in a couple of my prescriptions.

I could try to avoid it in foods/wine (rats!) for now. I wonder

if there is an allergy test for this? It's funny you mentioned

cafeterias. The last time we ate at Luby's I wondered if they

put chemicals on their foods to keep them looking so bright and

colorful.

Take care!

PS Did you ever teach classes at UTSA?

-----Original

Message-----

From: Courtenay

Sent: Tuesday, August 24, 2004 2:09 PM

To: Texas_Thyroid_Groups

Subject: sulfa/sulfites allergies was

re:fresh herbs/aromatics

Dear --

Seriously, it would be fun to have a dinner party!

Of all the things I miss, I really miss having people over for

dinner.

What are you going to do to figure out the sulphur/sulfa

connection? It is in everything from shampoo to soup! Are

you going to do an elimination diet?

The sulfites/sulfates thing is really common, in terms of

allergies. That's why people who drink heavy amounts of

wine (like two of my friends) have such nefarious hangovers-- an

overabundance of sulfites in your body can give you headaches.

The sulfites actually leave residuals in your body at least 24 hours

after you've consumed them. And I think I mentioned this, but my

mother recently discovered that sulfites actually make her allergies

crazy-bad. She's also allergic to sulfa (sulpha?), the chemical

equivalent to the biologically occurring sulfur.

Here's what the " Consumer's Dictionary of Food

Additives " has to say about sulfites. I am so glad I bought

this book! I think I'm going to take it with me to the grocery

store this afternoon!

SULFITES Sodium, Potassium, and Ammonium.

Preservatives, antioxidants and antibrowning agents used in foods.

Sulfites are also used for bleaching food starches and as a

preventative against rust and scale in boiler water used in making

steam that will come in contact with food. Some sulfites are

used in the production of cellophane for food packaging. the FDA

prohibits the use of sulfites in foods that are important sources of

thiamine (vitamin B1), such as enriched flour, because sulfite

destroys the nutrient. there are six sulfiting agents that are

currently listed as GRAS chemical preservatives. They are sulfur

dioxide, sodium sulfite, sodium and potassium bisulfite, and sodium

and potassium metabisulfite (see all). Under the current

listing, sulfiting agents may be used as preservatives in any food

except recognized sources of vitamin B1. These agents have been

used in many processed foods and in cafeterias and restaurants to

prevent fruits, green vegetables, potatoes, and salads from turning

brown, as well as to enhance their crispness.

The FDA has sulfiting agents under review. As part of

this review, a proposal to affirm the GRAS status of sulfur dioxide,

sodium bisulfite, and sodium and potassium bisulfite because it had no

evidence to indicate their current use in food.

Reactions to sulfites can include acute asthma attacks, loss

of consciousness, anaphylactic shock, diarrhea, and nausea soon after

ingesting sulfiting agents. There have been seventeen deaths

that the FDA has determined were " probably or possibly "

associated with sulfites. The FDA banned the use of the

preservative on fresh fruits and vegetables and at this writing is

reviewing a proposal to prohibit it on fresh, precut potatoes.

The FDA decided in 1988 against extending into ban on the use of

sulfites to a variety of foods sold in supermarkets and served in

restaurants, including wine, dried fruit, some seafood and

condiments. Sulfites must be declared on the labels of wine and

packaged foods sold in supermarkets when they are added in excess of

10 ppm.

It goes on from there to discuss the FDA arguing with

grape-growers regarding the use of sulfites versus the growth of

fungi. Then there's a paragraph warning people about dining in

restaurants if they are allergic to sulfites and a short list of the

amount of sulfites present in common foods.

In other words, I hope you're not allergic to sulfur or

sulfa or both, but if you are-- forewarned is forearmed.

Hope you're having a great day!--

Courtenay.

I was just kidding! (can you see

the sunshine smiley I just inserted)? By the way, thank you for

all the sulfite/sulfate information. I will forever be looking

for clues until I get to feeling better. If that

happens, even a little bit, because I find out that I have a

sensitivity to sulfites, because you mentioned it, then you deserve a

huge HUG!

-----Original

Message-----

From: Courtenay

Sent: Tuesday, August 24, 2004 11:42 AM

To: Texas_Thyroid_Groups

Subject: RE: fresh

herbs/aromatics

As soon as I'm feeling better. I love to give dinner

parties!

Best--

Courtenay.

So, when are you going to have us all over for

dinner? :-) LOL

Have a good

day~

[Guest guest]

Dear --

Luby's and I go way back. The only Luby's I will go to now

looks like something out of a 1960s Hitchcock film, around the time we

thought aeronautics was going to change the world. I had the

broccoli last night-- the reason it was such a bright green is that it

wasn't overcooked like most vegetables in Texan restaurants. I

cannot speak for everything they serve though-- some of the stuff is

totally Joy of Cooking circa 1968. Why do people think all

vegetables must have meat in them to taste good?

I would highly recommend the book I just bought; it was $15 at

Whole Foods. ( " The Consumer's Dictionary of Food

Additives " ). I did end up taking it with me grocery

shopping, and it was fabulous for checking the ingredients I didn't

recognize! The great thing is that the book doesn't pass

judgement on additives, but it does inform you which ones are being

" watched " by the FDA.

There are wines available that do not contain sulfites; you

can call Whole Foods or Candlelight to ask if they have any in stock.

UTSA is one of the few schools in town where I haven't taught.

My home base is Palo Alto College; I have also worked for Incarnate

Word and St. 's University. The academic community has been

good to me here; I'm not teaching anywhere this semester because

of the thyroid thing.... I really miss it.

I wonder if there is a sulfites test? There has got to be a

sulfa test.... hmmm. The big question here is whether you might

be allergic to the whole sulfa family. I really hope not.

Best wishes--

Courtenay.

Dear Courtenay:

Thank you so much for even more information! I

don't have time to look into this right now, so I really appreciate

the information you are posting. I hope it's not the case that I

am allergic to sulfites but if I am, that would explain a lot.

Before I started eating mostly whole foods, sometimes I would get so

sick I'd feel like I was being poisoned (i.e. frozen chicken &

dumplings). Fortunately, I've cut out most of the frozen,

canned, and packaged foods that have preservatives (but alas, not

all). It's hard. I'm still learning. I do intend to

ask my doctor about the sulfite thing. I don't know how I could

do an elimination diet if it's in a couple of my prescriptions.

I could try to avoid it in foods/wine (rats!) for now. I wonder

if there is an allergy test for this? It's funny you mentioned

cafeterias. The last time we ate at Luby's I wondered if they

put chemicals on their foods to keep them looking so bright and

colorful.

Take care!

PS Did you ever teach classes at UTSA?

-----Original

Message-----

From: Courtenay

Sent: Tuesday, August 24, 2004 2:09 PM

To: Texas_Thyroid_Groups

Subject: sulfa/sulfites allergies was

re:fresh herbs/aromatics

Dear --

Seriously, it would be fun to have a dinner party!

Of all the things I miss, I really miss having people over for

dinner.

What are you going to do to figure out the sulphur/sulfa

connection? It is in everything from shampoo to soup! Are

you going to do an elimination diet?

The sulfites/sulfates thing is really common, in terms of

allergies. That's why people who drink heavy amounts of

wine (like two of my friends) have such nefarious hangovers-- an

overabundance of sulfites in your body can give you headaches.

The sulfites actually leave residuals in your body at least 24 hours

after you've consumed them. And I think I mentioned this, but my

mother recently discovered that sulfites actually make her allergies

crazy-bad. She's also allergic to sulfa (sulpha?), the chemical

equivalent to the biologically occurring sulfur.

Here's what the " Consumer's Dictionary of Food

Additives " has to say about sulfites. I am so glad I bought

this book! I think I'm going to take it with me to the grocery

store this afternoon!

SULFITES Sodium, Potassium, and Ammonium.

Preservatives, antioxidants and antibrowning agents used in foods.

Sulfites are also used for bleaching food starches and as a

preventative against rust and scale in boiler water used in making

steam that will come in contact with food. Some sulfites are

used in the production of cellophane for food packaging. the FDA

prohibits the use of sulfites in foods that are important sources of

thiamine (vitamin B1), such as enriched flour, because sulfite

destroys the nutrient. there are six sulfiting agents that are

currently listed as GRAS chemical preservatives. They are sulfur

dioxide, sodium sulfite, sodium and potassium bisulfite, and sodium

and potassium metabisulfite (see all). Under the current

listing, sulfiting agents may be used as preservatives in any food

except recognized sources of vitamin B1. These agents have been

used in many processed foods and in cafeterias and restaurants to

prevent fruits, green vegetables, potatoes, and salads from turning

brown, as well as to enhance their crispness.

The FDA has sulfiting agents under review. As part of

this review, a proposal to affirm the GRAS status of sulfur dioxide,

sodium bisulfite, and sodium and potassium bisulfite because it had no

evidence to indicate their current use in food.

Reactions to sulfites can include acute asthma attacks, loss

of consciousness, anaphylactic shock, diarrhea, and nausea soon after

ingesting sulfiting agents. There have been seventeen deaths

that the FDA has determined were " probably or possibly "

associated with sulfites. The FDA banned the use of the

preservative on fresh fruits and vegetables and at this writing is

reviewing a proposal to prohibit it on fresh, precut potatoes.

The FDA decided in 1988 against extending into ban on the use of

sulfites to a variety of foods sold in supermarkets and served in

restaurants, including wine, dried fruit, some seafood and

condiments. Sulfites must be declared on the labels of wine and

packaged foods sold in supermarkets when they are added in excess of

10 ppm.

It goes on from there to discuss the FDA arguing with

grape-growers regarding the use of sulfites versus the growth of

fungi. Then there's a paragraph warning people about dining in

restaurants if they are allergic to sulfites and a short list of the

amount of sulfites present in common foods.

In other words, I hope you're not allergic to sulfur or

sulfa or both, but if you are-- forewarned is forearmed.

Hope you're having a great day!--

Courtenay.

I was just kidding! (can you see

the sunshine smiley I just inserted)? By the way, thank you for

all the sulfite/sulfate information. I will forever be looking

for clues until I get to feeling better. If that

happens, even a little bit, because I find out that I have a

sensitivity to sulfites, because you mentioned it, then you deserve a

huge HUG!

-----Original

Message-----

From: Courtenay

Sent: Tuesday, August 24, 2004 11:42 AM

To: Texas_Thyroid_Groups

Subject: RE: fresh

herbs/aromatics

As soon as I'm feeling better. I love to give dinner

parties!

Best--

Courtenay.

So, when are you going to have us all over for

dinner? :-) LOL

Have a good

day~

[Guest guest]

Though sulfites can be found in seafood, baked goods, and dairy,

they are much more likely to be found in canned or bottled fruits and

vegetable products. At least, that's my experience.

I don't know where you live exactly, but there are organic

farmers who allow you to pay a set rate per year or work on their

properties, in exchange for produce. The rate tends to hover

around $300 per year or its equivalent in work. We haven't done

a garden here because it would have to be my husband's undertaking, as

I don't know how to garden yet, and have a tendency to kill all green

things. His priority has been renovating the house.

I've been wanting to look into organic farmers in my area; this would

be good incentive.

Before I got sick, we stopped eating many pre-packaged foods

because of their sodium and MSG content. MSG, I'm sure you know,

affects the pleasure center of your brain by enhancing your mental

sensations about a food product so you think it tastes good, even when

it doesn't. Which means I can't have Japanese food, one of my

true loves. But heart disease runs on both sides of my husband's

family-- I want him around as long as possible.

It's all a real pain, but I found once I adjusted to reading

labels I couldn't STOP reading labels. And now that I have the

Consumer's Dictionary of Additives, it's been much easier to put

things down that look suspicious.

We also budget high towards groceries, about $100 per week.

And we eat most of our meals at home, except for Sunday brunch.

Everything I can buy used, I do-- cars, clothes, books, furniture

etc. I've had to torque many things to get this to work, but

good food is one of my major priorities.

What makes all of this problematic is those small Texas towns

where non-processed foods simply are not available.

I feel your pain!

Courtenay.

Thank you so

much for this info Courtenay. Gosh, I'm starting to feel

paranoid about eating ANYthing. I knew that there was a

possibility that I'm sensitive to sulfites, but I didn't realize to

what extent it had gone. I don't have a place to grow my own

food, as I rent, and the owners here will not let us plant.

Ordering organic foods is very expensive.