Sulfite sensitivity from sulphur dioxide in dried fruits?

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I eat dried fruits (prunes, raisins, apricots and now apples) daily. Please tell me your thoughts about what may be the cumulative effects on an aging body of sulphur dioxide preservatives used in processing fruits for drying.

rosaleah / Originally posted below  Dried apples versus cholesterol

Answer:

35 years ago studies started implicating sulphur dioxide preservatives in the exacerbation of asthma. This so-called “sulfite-sensitivity” seems to affect only about 1 in 2000 people, but if you have asthma I would recommend avoiding it whenever possible. For more on preservatives, please check out my videos:

And for more on asthma:

Image credit: saitowitz / Flickr

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