Toxins we ingest
GONE are the good old days when we had the luxury of eating fresh and nutritious food that vendors brought directly from the farms and orchards. Nowadays, the shelves of the supermarkets all over the world are filled with the greatest abundance and variety of food, ranging from the proletarian potato to gourmet truffle that have been grown or processed in some way that has included preservatives. One such preservative is sulfur dioxide.
Sulfur dioxide is an antioxidant and acts as an antimicrobial agent. Since ancient times, it was one of several types of sulfites widely used to preserve, provide a longer shelf life, and prevent discoloration of foods. Today, it is a government approved food preservative in most countries.
Sulfur dioxide has the ability to control most types of enzymic and non-enzymic food spoilage. Because of these characteristics, it is used to preserve the colour and flavour of dried fruits. When treated with sulfur dioxide, they appear pleasingly fleshy and light in colour. The dried fruits include, but are not limited to the following: golden raisins, apricots, peaches, apples, pineapple, papaya, and mango. It is also used as a fumigant for grains, grapes, and citrus fruits.
Other foods and beverages containing sulfur dioxide as a preservative are: baked goods (corn bread, muffin mix), frozen foods (fruits, pizza, French fries), dairy products (yogurt, ice cream, margarine), drinks (soft drinks, wine, beer), snack foods (cookies, cereal bars, candies), and breakfast items (bread, cereals, jams, jellies). It can also be found in tomato products, canned vegetables, condiments, relish, dressings, packaged lemon juice, cider and wine vinegars, dry soup mix, and gluten-free flours.
Inside the home, sulfur dioxide can also be found in gaseous form. The sources are: tobacco smoke, improperly or inadequately vented gas appliances, oil furnaces, kerosene heaters, and wood/coal stoves.
The presence of sulfur dioxide in so many food items give it a free pass to our home and, disturbingly enough, an invitation to our dinner table too. It enters our body when we eat food or drink beverages which contain sulfur dioxide as a preservative. It also enters our body when we breathe in the contaminated air.
Sulfur dioxide causes an array of adverse respiratory problems for asthmatics. Even with a brief exposure, they experience a narrowing of the airways, which may cause wheezing, chest tightness, and shortness of breath. Studies show that their asthma condition worsens by ten percent after drinking soft drinks containing sulfur dioxide.
Long-term exposure to sulfur dioxide can cause respiratory illness, alter the lung's defense mechanisms, and aggravate existing cardiovascular condition. People who are most susceptible to these effects include individuals with cardiovascular disease or chronic lung disease, as well as children and the elderly.
Sulfur dioxide may cause allergic reactions in some individuals. In severe cases, it can result in anaphylaxis -- a serious life-threatening allergic reaction which often involves more than one body system. A research paper titled "Environmental Health Perspectives" published in 2002 finds that exposure to sulfur dioxide increases risk of mortality from lung cancer, leukemia, and non-Hodgkin lymphoma.
Sulfur dioxide may not kill us but its effects can impact the quality of life. It can wreak health havoc if we're super sensitive to sulfite.
For many discerning consumers, pesticide Alar was the "bad apple" that raised concern over the risks of eating apples and apple products tainted with chemicals. It also raised the broader question whether any produce stocked in the supermarket is safe to eat.
To eat or not to eat chemically tainted products is a value judgment question. Should we accept slightly blemished fruits and vegetables or demand picture-perfect produce made possible only by the heavy application of chemicals? The blemishes don't change the taste and nutritional value of the produce one bit. Rather, they mean improved working condition for farm workers and cheaper prices for us.
An apple a day no longer "keeps the doctor away."
The writer is a Professor of Physics at Fordham University, New York.
Sulfur dioxide has the ability to control most types of enzymic and non-enzymic food spoilage. Because of these characteristics, it is used to preserve the colour and flavour of dried fruits. When treated with sulfur dioxide, they appear pleasingly fleshy and light in colour. The dried fruits include, but are not limited to the following: golden raisins, apricots, peaches, apples, pineapple, papaya, and mango. It is also used as a fumigant for grains, grapes, and citrus fruits.
Other foods and beverages containing sulfur dioxide as a preservative are: baked goods (corn bread, muffin mix), frozen foods (fruits, pizza, French fries), dairy products (yogurt, ice cream, margarine), drinks (soft drinks, wine, beer), snack foods (cookies, cereal bars, candies), and breakfast items (bread, cereals, jams, jellies). It can also be found in tomato products, canned vegetables, condiments, relish, dressings, packaged lemon juice, cider and wine vinegars, dry soup mix, and gluten-free flours.
Inside the home, sulfur dioxide can also be found in gaseous form. The sources are: tobacco smoke, improperly or inadequately vented gas appliances, oil furnaces, kerosene heaters, and wood/coal stoves.
The presence of sulfur dioxide in so many food items give it a free pass to our home and, disturbingly enough, an invitation to our dinner table too. It enters our body when we eat food or drink beverages which contain sulfur dioxide as a preservative. It also enters our body when we breathe in the contaminated air.
Sulfur dioxide causes an array of adverse respiratory problems for asthmatics. Even with a brief exposure, they experience a narrowing of the airways, which may cause wheezing, chest tightness, and shortness of breath. Studies show that their asthma condition worsens by ten percent after drinking soft drinks containing sulfur dioxide.
Long-term exposure to sulfur dioxide can cause respiratory illness, alter the lung's defense mechanisms, and aggravate existing cardiovascular condition. People who are most susceptible to these effects include individuals with cardiovascular disease or chronic lung disease, as well as children and the elderly.
Sulfur dioxide may cause allergic reactions in some individuals. In severe cases, it can result in anaphylaxis -- a serious life-threatening allergic reaction which often involves more than one body system. A research paper titled "Environmental Health Perspectives" published in 2002 finds that exposure to sulfur dioxide increases risk of mortality from lung cancer, leukemia, and non-Hodgkin lymphoma.
Sulfur dioxide may not kill us but its effects can impact the quality of life. It can wreak health havoc if we're super sensitive to sulfite.
For many discerning consumers, pesticide Alar was the "bad apple" that raised concern over the risks of eating apples and apple products tainted with chemicals. It also raised the broader question whether any produce stocked in the supermarket is safe to eat.
To eat or not to eat chemically tainted products is a value judgment question. Should we accept slightly blemished fruits and vegetables or demand picture-perfect produce made possible only by the heavy application of chemicals? The blemishes don't change the taste and nutritional value of the produce one bit. Rather, they mean improved working condition for farm workers and cheaper prices for us.
An apple a day no longer "keeps the doctor away."
The writer is a Professor of Physics at Fordham University, New York.
For all latest news, follow The Daily Star's Google News channel.
Comments