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Tue, Dec. 21st, 2010, 12:53 am
Rackem Frackem Food Allergies

So my aunt, the sickly one, has a deathly allergy to sulfites.

Turns out that ever expanding list of foods which I seem to be intolerant to are all high-sulfite foods. Half of me is having a 'Eureka!' moment while the other half is groaning in despair.

Fresh meats and vegetables cannot have added sulfites, with the exception of potatoes (oh look, I thought I was allergic to potatoes). Neither can anything labeled organic, even the lowly 'made with organic foods' label is supposedly sulfite free. So, theoretically, if I buy my own organic potatoes, I should once again be able to have french fries and tater tots! I just won't be able to have potatoes in any restaurants or any kind of processed potatoes (or any non-organic potatoes for that matter). I have already found a recipe for homemade tater tots and the potatoes should be here on Thursday.

Of course, sulfites occur naturally in garlic and onions. (Thought I was allergic to that also-- okay, technically I still am.) Also, foods like grapes and tomatoes have sulphur compounds which can become sulfites when dried or processed (so no grape juice, wine, or dried tomatoes). And basically, every processed or dried type of food has some kind of sulphite added to it, even if not listed on the label.

¡Ay, caramba! I even discovered that my very odd 'canola-oil allergy' may be sulfite in nature. And processed meats? Forget about it.

Some of the switches will be easy. If I move away from processed foods in general (requiring a lot more effort on my part when it comes to laziness and cooking), I should nip most of the allergy right away. I will have to stop using corn starch and pick up some arrowroot as a sauce thickener. I don't know what I'm going to do about shrimp, or vinegar, or soy sauce. For some reason, if I heavily roast my garlic and caramelize my onions, they don't bother me as much. Also leeks don't have as much of an effect on me as onions or shallots (white onions are the worst).


Tue, Dec. 21st, 2010 06:09 am (UTC)
jadxia: Oh fuck, what about kim chi?

So, cruciferous veggies (like cabbage) have 'sulfur compounds' in them. I KNOW cabbage is a big no-no, but what about radish kim chi?

And soaps etc, containing yellow #5 are also a giant no.

Fuck, I can't live without kimchi.

someone shoot me

Tue, Dec. 21st, 2010 03:00 pm (UTC)
(Anonymous): happyorganist

NAET and BioSET. And there are others, too. Those have worked for our food allergies, though. Both my sons could not drink cow's milk (or any dairy) nor soy nor anything really. But now they can ;) It's wonderful.
Good luck with that! (it's the pits)

Tue, Dec. 21st, 2010 08:01 pm (UTC)
jadxia: Thanks for the tip

Of course, it depends on it I have a true allergy or an intolerance. I've been reading about how our bodies process sulfites, basically they turn them into sulfates (which some folks are also, unfortunately, allergic to) using certain enzymes.

Molybdenum and other vitamin deficiencies can cause sulfite intolerance, on account you use those nutrients to process them. Folks who are intolerant just don't produce enough of the conversion enzyme, and it is recommended they take extra of certain vitamins to help encourage enzyme production. Seems like the BioSET/NAET would only work well for a true allergy.

Chlorophyll algae, spinach, and wheatgrass can also process sulfites, so eating these foods along with potentially high sulfite foods may minimize the effects. And I've found a solution to the spraying of sulfites on seafood (especially shrimp, but sometimes fish). Since the sulfites are present on the outside, soak the seafood in a full sink of water with a tablespoon of 3% FOOD GRADE hydrogen peroxide added to it. Peroxide is a strong oxidizer which will convert the sulfites to sulfates. It must be food grade peroxide, because the regular stuff you buy in stores has toxic stabilizers and conditioners. Then rinse the shrimp/fish with regular water to remove as much peroxide residue as possible and you should be good to go! I love the internet.