Sulfites are chemicals that are in some foods, either naturally or as additives. It’s rare, but some people (about 1 in 100, according to the FDA) are sensitive to these compounds. Their reaction can range from mild to life-threatening.
Sulfites aren’t used on most fresh foods, but they’re still in some cooked and processed ones. And they can also happen naturally in the process of making wine and beer.
Summer is ending, you’re heading into fall. But you’re still sneezing and sniffling all day and into the night. What’s going on?
Odds are you’re among the 10% to 30% of Americans who suffer from hay fever, or allergic rhinitis. And most cases of hay fever are caused by an allergy to fall pollen from plants belonging to the genus Ambrosia -- more commonly known as ragweed.
If you’re sensitive to them, you need to avoid them. Always check labels on all food packages. When you eat out, ask your chef or server if sulfites are used or added to food before or during preparation.
What to Avoid
Examples of foods that may contain sulfites include: