One food additive — sulfite — has been spotlighted in the media recently because new research demonstrates that it is more dangerous than previously known. Sulfites are chemical compounds used extensively by the food processing industry to preserve foods. They are also used as a dough conditioner, a bleach for starches, and as an agent to stabilize pharmaceutical medications.
Millions of people suffer from exposure to this additive, yet there is a shroud of silence that keeps it hidden from public view. For more tips on buying and keeping food safe, read Blaylock's special report "How to Avoid Poisonous Foods."
Reactions to sulfites can be immediate — even fatal — and contribute to many health problems.
Studies have shown that sulfites in foods can cause migraine headaches, which can be a particular problem in children. To learn more about how to treat migraines, read my report "Anxiety, Panic Disorder & Migraines: Fight Back Using Nature’s Elixier’s."
Some well-controlled studies also found a link between sulfites and tension headaches.
High sulfite levels in the blood and tissues inhibit an enzyme called glutamate dehydrogenase. This enzyme plays a major role in keeping brain glutamate levels from getting too high. High brain glutamate triggers a brain-damaging reaction called excitotoxicity, which can lead not only to headaches, but also to an increased risk of developing such degenerative brain diseases as Parkinson’s, Alzheimer’s, and a host of others. Inhibition of this critical enzyme by sulfite may also play a role in the worsening of asthma.
There is compelling evidence that high levels of sulfites can cause damage and chronic degeneration of the nervous system and may even cause behavioral problems such as depression, panic attacks, and anxiety.
It is almost impossible — and probably unnecessary — to avoid all sulfites, but the most important thing is to avoid foods that contain the highest amounts.
For example, avoid wine that contains additional sulfites. Many foods and drinks including beer, dried fruits and vegetables, precut or peeled potatoes, guacamole, molasses, shrimp, soup mixes (also high in glutamate), jams and jellies, hard cider, beet sugar, corn sweeteners, and gelatin contain relatively high levels of added and natural sulfites.
Foods such as maple syrup, pectin, salmon, dried cod, corn starch, soy products, and eggs have natural sulfite levels that are high enough to be a problem for some people who are especially sensitive.
The following are some of the most important vitamins and minerals to help protect the body from sulfite toxicity:
• High dose vitamin B12 (methylcobalamin)
• Thiamine HCL (vitamin B1)
• Riboflavin 5-PO4
• Natural vitamin E
• Magnesium citrate/malate
• R-lipoic acid
You can learn even more about the benefits of vitamins and supplements by reading my special report "Key Vitamins That Save Your Heart, Prevent Cancer and Keep You Living Long."