Hi,
Love that I found this website. I’ve been looking at websites for 4 years now. Want to find out exactly how sulfites are in cheese. Could it be that the mold/bacteria in cheese produce sulfites through fermentation like yeasts such as Saccharomyces cerevisiae (bakers yeast)? Or wondered if it had anything to do with lactic acid as this needs to be processed through the liver, wondered if it uses molybdenum cofactor which is what the sulfur oxidase enzyme also needs to process sulfites in our body? Check out:
http://www.alamoasthma.com/sulfite.shtml
http://www.beatcfsandfms.org/html/Sulfides.html
Also if anyone has any info of how peanuts contain sulfites? I know they are high in arginine which is involved in biosynethesis nitric oxide. And human Marc1 and Marc2 are capable of catalyzing reduction of nitrite to nitric oxide through a reaction with it’s molybdenum cofactor. (So nitrites, alcohol, tea, coffee, chocolate use molybdenum cofactor aswell). When my son has a reaction I stick to a low sulfur containing amino acid diet (lowest food is apples). Plenty of water (not bottled) Support metabolism by giving more folate (fresh pawpaw is great it is low in methionine (a sulfur containing amino acid but also a good source of folate).
Please add baking powder to list, sulfites in the cream of tar tar (baking powder = bi-carb + cream of tar tar) Cream of tar tar is a by product of wine making.
Do not ferment/soak wheat grains before using them. the natural yeasts on the grains ferment and produce sulfites through fermentation my son reacted to this and to spelt leaven which uses the natural yeasts on the grains aswell.
I have not heard much about an infection causing an allergic reaction to sulfites. Could it be something to do with sulfur consuming bacteria (i think i read somewhere that they could cause a sulfite allergy but don’t know how or why?)
Cheers
Theresa
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