Sulphites are preservatives used in food as anti-oxidants to prevent brownage, and to kill micro-organisms within the food. In the EEC, sulphites are represented by the codesE200 through E228 inclusive, excluding E225, and hence include sulphur dioxide, sodium sulphite, potassium metabisulphite and calcium sulphite etc.
Some sulphites occur naturally, sodium dioxide for example occurs in grape skins and hence in fairly large amounts in red wine, and while the human body can create sulphites through breaking down sulphur-based amino acids, it should be noted that sulphites also destroy the vitamin thiamin (vitamin B1).
Sulphur dioxide has long been used to sterilise wine bottles and casks, and sulphites are often added to beers, wines, soft drinks, saudages, burgers, dried fruits and vegetables as a preservative - including those beers classed as 'real ales'.
Sulphites are toxic to human beings, they are linked with causing asthma, anaphylaxis and contact allergies as well as death. In less serious doses they frequently cause headaches and the other familiar symptoms of a 'hangover' after consuming them. Research Sulphites
The Probert Encyclopaedia was designed, edited and programed by
Matt and Leela Probert
Abbreviations
Research E200
