THE BASIC CONCEPTS OF ALLERGIES: SULFUR
It is similarly not easy to separate the effects of sulfur from that of the many other contaminants and chemicals in our food. What is certain is that sulfur is a major chemical contaminant of our food supply.
Sulfur can bring on acute mental and physical symptoms. One woman, in a food test with peaches, did not react to uncontaminated peaches. But when she ate peaches which had been dusted with sulfur, within twenty minutes she began complaining of nervousness and tenseness. She began sweating profusely, only to get the chills moments later. After half an hour, she reported feeling nauseated. Five minutes later she vomited. Forty minutes after the test began she remained cold, her skin was clammy, and she was pale and depressed. Although her stomach was pumped, she continued to have severe stomach cramps, aches, fatigue, and depression for the rest of the day.
Some patients have wondered why they are unable to eat French fried potatoes in restaurants but can eat them at home with no trouble. The answer is that almost all restaurants buy preprocessed French fries which have been dipped in a solution of sulfur dioxide to stop them from browning. The same sulfur treatment is often given to potato chips and even to freshly cut apples and peaches in restaurants.
It is even more surprising to learn that some fresh produce, notably asparagus, is pretreated with a solution of sulfur dioxide to give it a more “attractive” color.
The processing of corn begins with the soaking of the whole kernel in a sulfur dioxide solution. This practice avoids fermentation of the corn while it is being processed but also seems to impart sulfur contamination to all manufactured corn products. This includes com meal, cornstarch, corn flour, corn syrup, corn sugar, and corn oil.
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