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Ennis_TX

Sulfites

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Noticing a trend here, foods I have to eat in limited amounts or I feel a bit crappy or nauseated are all on the high Sulfites list

http://holdthesulfites.com/ok-you-cant-eat-everything/

This literally scares the crap out of cause if I end up having reactions to Sulfites on top of my current issues......yeah another level of hell.

I find stuff like onions, garlic, have to be consumed in very small amounts, Vinegar, has to be used in tiny tiny amounts. Lemon and lime juice always makes me feel like crap and tired when I use the concentrates in the bottles. Plums and certain pit fruits always make me feel this same way even natural sugar free flavorings derived from them. I have noticed caramel coloring is great for relaxing me at the end of the as it has a minor sedative effect but too much makes me nauseated. Black tea makes me nauseated and tired, Egg yolks have been a issue for years, just make me sick and throw up whites have never been a issue.  Several other foods on that list are avoided for other reasons......I also find it funny that I have poor circulation and I retain water in my legs as the day goes on, seems I have tried various things to make me clear my system more to no avail, a lot of common remedy just make it worse.

Anyone else notice some issues with these kinds of foods. I honestly do not see myself removing the....but limiting the intakes seems to be a great option. With my current limit on foods I can eat I would like to keep the list as varied as possible and not remove any more foods then I have to.

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Hi,  Ennis!  

Yes, I have problems with high sulfite foods!  I have had to cut out all of those listed foods with some minor exceptions. 

I have found that I can tolerate Vidalia onions.  They are sweet mild onions and have a low amount of sulfites.

I can have a few Brussels sprouts and a little broccoli, but avoid cabbage and cauliflower as much as possible.  

I can put a little unsulphured molasses on my certified gluten free oatmeal. And I have to have dark chocolate now and then.  And I use black peppercorns and apple cider vinegar.

Most everything else on that list, I avoid or just don't have a taste for them.  Isn't funny how we can have a natural aversion to some foods that aren't good for us?  

I did some research on sulfite reactions and found that there's a link to thiamine (B1) deficiency and to molybdenum deficiency.  

Once, I ate some delicious gluten free cookies made with potato flour and had the worst reaction.   They bleach the potato flour with sulfites.  Lesson learned the hard way.

Do you think that any of your protein powders are bleached with sulfites?  I wonder about how they make those.

Yes, there are a lot of foods I miss, but I'm feeling better without them in my diet, so it's worth it for me.  Remember the old adage: Eat to live, don't live to eat.

Hope this helps.

 

 

 

 

 

 

 

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2 hours ago, knitty kitty said:

Hi,  Ennis!  

Yes, I have problems with high sulfite foods!  I have had to cut out all of those listed foods with some minor exceptions. 

I have found that I can tolerate Vidalia onions.  They are sweet mild onions and have a low amount of sulfites.

I can have a few Brussels sprouts and a little broccoli, but avoid cabbage and cauliflower as much as possible.  

I can put a little unsulphured molasses on my certified gluten free oatmeal. And I have to have dark chocolate now and then.  And I use black peppercorns and apple cider vinegar.

Most everything else on that list, I avoid or just don't have a taste for them.  Isn't funny how we can have a natural aversion to some foods that aren't good for us?  

I did some research on sulfite reactions and found that there's a link to thiamine (B1) deficiency and to molybdenum deficiency.  

Once, I ate some delicious gluten free cookies made with potato flour and had the worst reaction.   They bleach the potato flour with sulfites.  Lesson learned the hard way.

Do you think that any of your protein powders are bleached with sulfites?  I wonder about how they make those.

Yes, there are a lot of foods I miss, but I'm feeling better without them in my diet, so it's worth it for me.  Remember the old adage: Eat to live, don't live to eat.

Hope this helps.

 

 

 

 

 

 

 

 

The protein powder thought might explain why I have a off reactions to some of the cheaper ones and have to stick to certain brands. I also do not have issues with Brussels, broccoli, cauliflower at all. Potatoe starch has caused me issues for years. I also have issues seeds and nuts from other companies aside from the ones I buy from. And I checked and the two I use do not add sulfites to their products. Another thought this might be why broths give me really bad indigestion and make me want to sleep unless I make my own, been having to do this for about a year now and prefer it as I can get must stronger flavored ones without salt this way. -_- NOW I think I just have a processing issue with them where I reach that "Toxicity" Level faster then others, Cause a lot of these foods I can eat in smaller amounts fine, Others I get that same fatigued nausea with even smaller amounts.......who knows I might ask my doctor about it.

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17 hours ago, Ennis_TX said:

The protein powder thought might explain why I have a off reactions to some of the cheaper ones and have to stick to certain brands. I also do not have issues with Brussels, broccoli, cauliflower at all. Potatoe starch has caused me issues for years. I also have issues seeds and nuts from other companies aside from the ones I buy from. And I checked and the two I use do not add sulfites to their products. Another thought this might be why broths give me really bad indigestion and make me want to sleep unless I make my own, been having to do this for about a year now and prefer it as I can get must stronger flavored ones without salt this way. -_- NOW I think I just have a processing issue with them where I reach that "Toxicity" Level faster then others, Cause a lot of these foods I can eat in smaller amounts fine, Others I get that same fatigued nausea with even smaller amounts.......who knows I might ask my doctor about it.

Another source of Sulfites to consider is in medications.  Some proton pump inhibitors have sulfites.  And dental anesthesia (that numbing shot) often has sulfites added as a preservative.  Might explain your recent dental problem.... I developed an ulcer where I got that numbing shot the last time I went for a filling.  

I was researching and found Sulfites have a neurotoxic effects that can cause permanent damage.  Very scary reading there.  

The amount of sulfites in a food can change with the manner of cooking and storage.  Maybe that's why it's hard for us to find how much and exactly what will provoke a reaction.

 

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5 hours ago, knitty kitty said:

Another source of Sulfites to consider is in medications.  Some proton pump inhibitors have sulfites.  And dental anesthesia (that numbing shot) often has sulfites added as a preservative.  Might explain your recent dental problem.... I developed an ulcer where I got that numbing shot the last time I went for a filling.  

I was researching and found Sulfites have a neurotoxic effects that can cause permanent damage.  Very scary reading there.  

The amount of sulfites in a food can change with the manner of cooking and storage.  Maybe that's why it's hard for us to find how much and exactly what will provoke a reaction.

 

I have Noticed this with the cooking, for some odd reasons lightly roasted almonds do not bother me at all, I get issues eating them raw -_- opposite of what it should be, but this could be due to breaking them down a bit and making them easier on the stomach. And preroasted ones bother me guess they roast them to much? I do it at a lower temp in a convection roaster. I also find the lower temperature cooked "Soft" foods do not cause these reactions as much as if I cooked them on high eat proper like oddly this mainly applies to egg whites I have to cook them slow in the microwave at 50% power so they do not burn, and I have to add almond milk to them when making omelettes to keep them moist and fluffy again slow cook on low temperatures seems to prevent the issues caused with quick pan frying where they make me tired and nauseated. I can think of a few issues that fall on both sides of the tracks with cooking methods and foods to prevent issues. Some settle better cooked more then they should be others have to be cooked lower and slower then normal which is most of them....sorta why it takes me over a hour normally to make my own meals even simple ones.

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