Is Molybdenum Deficiency the Cause?

Sulfur dioxide and other so-called sulfiting agents as additives in foods and drugs may cause severe allergic reactions in susceptible individuals, especially asthmatics. The most widely used chemical preservatives, they have become a subject of increasing concern since 1976. The issue was recently brought to national attention by a CBS "60 Minutes" report on sulfite sensitivity aired twice in 1983. "Sulfites" is a generic term for a group of compounds including sulfur dioxide, sodium sulfite, sodium and potassium bisulfite and sodium and potassium metabisulfite. They are antioxidants useful for their antimicrobial action and prevention of enzymatic and nonenzymatic discoloration (browning) of foods. Sulfites have been listed by the FDA as Generally Recognized as Safe (GRAS) for use in food, with a proviso, however, that they not be used in foods which are substantial sources of thiamine (vitamin Bl). Sulfites destroy thiamine. Currently, the Center for Science in the Public Interest, armed with data from Scripps Clinic and Research Foundation and other institutions, is applying pressure on the FDA to tighten restrictions. Sulfite-Containing Foods There is a history of use dating back to ancient Egypt and Rome when fumes of burning sulfur were used as a sanitizing agent in winemaking. The use of sulfur dioxide persists in several stages of wine-making today. Virtually all domestic and foreign wines and beers and many soft drinks contain the preservative. Sulfiting of other foods, particularly meats and fish, is centuries old but the popularity of salad bars in restaurants has probably brought consumption to an all-time high. Fruits and vegetables dipped in bisulfite look fresh and crisp and won't discolor even as they become stale. Restaurants also use them on shellfish and fried potatoes. Sulfur dioxide is used on virtually all dehydrated fruits and vegetables (eg. apricots, garlic powder) to preserve, color and flavor as well as to aid in the retention of ascorbic acid and carotene. Sulfites are commonly used in vinegar, pickles, relishes, olives and sauerkraut and in concentrates of bulk juices and purees such as tomato (eventually to be processed into consumer products). They are used in the processing of many food ingredients such as gelatin, beet sugar, corn sweeteners