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Wed Sep 28, 2011 12:31 amExperienced "Head Chef" Poster
I thought the food.com forum would be the best place to start...
I am in need of some food/meal ideas, substitute ideas for ingredients, that do not contain sulfates or have ingredients on the "you're better not to eat this" list.
Just researching it all, and I am feeling overwhelmed, to say the least.
ANY help is greatly appreciated!
Member since 2002
Wed Nov 30, 2011 5:43 pmForum Host
These are used in the food processing industry, so anything processed is suspect. They are banned in fresh foods, so you should be ok with fresh produce and meats.
This article had what looks to be a useful list of sulfite levels in various foods, http://allergies.about.com/od/foodallergies/a/sulfites.htm
I know that you can get sulfate-free dried fruits. I've seen them at the bulk food store, and it sounds like the kind of things that Whole Foods would carry. I think I've also seen some at Trader Joe's. I know there is sulfite-free wine - I know I had it in Europe and I think I've seen it here.
There are some processed foods that use low levels of sulfates that do not trigger allergic reactions in people with the sensitivity, according to the article. For other things, you may be finding yourself cooking from scratch - it's just that you will have to worry about the individual ingredients, as well.
I hope this gives you a starting point.
Fri Mar 02, 2012 4:00 pmRegular "Line Cook" Poster
I would suggest eating only Organic fresh foods. I would stick to free range, organic meats and chickens. Fish is considered to "may contain sulfate" even if fresh. Because Sulfates can be found in Vitamin tablets, check out Whole Foods Market to see if they have a sulfate free Vitamins and especially, a B12 vitamin. If you can't get a sulfate free B12 vitamin, then, I do not recommend going Vegan or Raw Foodist. But instead, eat more of their recipes but keep some meat and chicken in your diet.
For skin products: Avalon Organics, Natures Gate are sulfate free. Check out Whole Foods Market as they have lots of sulfate free food and items.
You can make Tomato sauce from Beets and carrots pureed together. If you eat more Vegan and Raw foods dishes, it should be healthier for you. I also recommend getting these foods from a Natural Foods store as they are less likely to be cross-contaminated with non-organic foods. However, Cub Foods is getting more organic vegetables that have been wrapped to prevent cross-contamination.
I would make all soups and sauces from scratch. Invest in a good blender - one with 3 layers of blades, especially on the diagonal. Even the vita-mix tends to get air bubbles that stops the food from pureeing well. This newer design should help prevent this.
However, you still need to get your B12 vitamins. If you have had surgery in the stomach region or on the heart, then I do not recommend going 100% Vegan/Raw foodist because they are finding more and more people in these groups that do not absorb B12 vitamins very well from non-animal sources or from supplements. However, most people by the age of 55, needs B12 supplementation because they do not absorb enough B12 from animal sources. Oysters have the highest B12 amounts, but isn't generally recommended on a no-sulfate diet. If you do go Vegan, Raw Foods or Vegetarian do get your B12 levels checked every 6 months to a year. This is recommended for those who are age 50 and older as well.
I would ask your doctor to check your blood to see if you have the dna that would signify a higher chance of celiac. This won't reverse the sulfate allergy, but will help prevent more serious health issues.
Because you are dealing with an allergy, you will still have to avoid sulfates. However, increasing your B-Vitamins will help protect you.
"In some cases, Molybdenum, B12-vitamin, P5P-vitamin, B1-vitamin, and tetrahydrofolate supplementation has helped to boost the protective sulfite oxidase a bit. Also, if mercury or lead molecules have induced Protoporphoria (enzyme that makes blood inhibited), detoxifying those heavy metals can help as well. In some cases, the Protoporphoria is inherited, and this is considered incurable at this time. In any case, if the protective sulfite oxidase is down, one can make a great difference by avoiding sulfite containing foods." from http://www.beatcfsandfms.org/html/Sulfides.html
Here is food list of what might contain sulfates:
" Alcoholic/non-alcoholic beer, cider, wine
Baked goods, e.g., breads, cookies, pastries, waffles
Bottled lemon and lime juice/concentrate
Canned/frozen fruits and vegetables, e.g., mushrooms, sliced apples, olives, peas, peppers, pickles, pickled onions, tomatoes
Cereal, cornmeal, cornstarch, crackers, muesli
Condiments, e.g., coleslaw, horseradish, ketchup, mustard, pickles, relish, sauerkraut
Deli meat, hot dogs, sausages
Dressings, gravies, guacamole, sauces, soups, soup mixes
Dried fruits/vegetables, e.g., apples, apricots, coconut, mincemeat, papaya, peaches, pears, pineapple, raisins, sun dried tomatoes
Dried herbs, spices, tea
Fish, including crustaceans and shellfish, e.g., shrimp (fresh/frozen)
Fresh grapes, lettuce
Fruit filling, fruit syrup, gelatin, jams, jellies, marmalade, molasses, pectin
Fruit/vegetable juices, e.g., coconut, grape, sparkling grape, white grape
Glazed/glacéed fruits, e.g., apples, grapes, maraschino cherries
Potatoes, e.g., frozen french fries, dehydrated, mashed, peeled, pre-cut
Snack foods, e.g., candy, chocolate/fruit bars, tortilla/potato chips, soft drinks, trail mix
Starches, e.g., corn, potato, sugar beet; noodles, rice mixes
Sugar syrups, e.g., glucose, glucose solids, syrup dextrose
Vinegar, wine vinegar"
" E 220, E 221, E 222, E 223, E 224, E 225, E 226, E 227, E 228 (European names)
are both from
I hope this helps you. I've not made a sulfate allergy recipes on my website yet, but any recipe that does not use commercial soups, stocks, sauces, and condiments, that are also Vegan will most likely be low-sulfate naturally. Just watch out for Nutritionist yeast, as this is not considered low-sulfate to my knowledge.
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