Veggies & the Truth About Sulfates – Wednesday, July 1, 2015
Trying to stay healthy this summer? Well, here’s a tip: experts say some vegetables are better cooked than kept raw.
What to eat cooked:
The Truth about Sulfates
Sulfates have been FDA regulated since 1987, but why are they said to be so bad for us?
Sulfates are preservatives and antioxidants that prevent bacteria from spoiling wine. They are in all wines, including those in Europe. An allergy to sulfates is very rare, occurring for only about one percent of Americans. But an allergy isn’t the source of your next-morning-headache. Those are due to the added sugars in cheaper wines that boost the alcohol content. Drinking too much leads to the headaches.
These products contain higher amounts of sulfates, but don’t have a warning:
- Dried fruits
- Lemon juice
There is a small assortment of wines with no added sulfates, but they often taste and look different than average wines because of the oxidation process.