... if a wheat allergy is the same as gluten intolerance (celiac disease or gluten-sensitive enteropathy)? No, they're two different conditions: different physiological responses, treated in different ways. With a wheat allergy, wheat products and foods made with wheat products must be avoided. If you're allergic to wheat, you can consume wheat substitutes, including oats, rye, and barley. See "Gluten Intolerance: Often a Lifelong Condition" in this chapter for ways to cope.
consistency you expect. Without them our food supply likely would be far more limited. See "Additives: Safe at the Plate " in chapter 9 for more on food additives.
Except on rare occasions, we consume many food additives without side effects. For those who do experience adverse reactions, the response is commonly an intolerance—not a true allergy—to the additive.
The U.S. Food and Drug Administration (FDA) regulates food additives; food intolerances and allergies are considered in the approval process. Certain food additives—preservatives, colors, and flavors— are linked more commonly to food sensitivities than others. How strong is the link? Read on.
Have you ever wondered why dried apricots and dehydrated potatoes list "sulfites" on the ingredient list of a food label? Sulfites help prevent certain foods from browning, such as light-colored fruits, dried fruits, and vegetables. In beer, wine, and other fermented foods, sulfites slow the growth of bacteria.
The term "sulfites" is a catchall, referring to a variety of additives commonly used in food. Usually they have "sulf" in their names. Sulfites may be listed on food labels as sulfur dioxide, sodium sulfite, sodium or potassium bisulfite, sodium or potassium metabisulfite sulfurous acid, and sodium dithionite.
Sulfites, as part of a varied diet, pose no risk of side effects for most of us. However, the U.S. Food and Drug Administration (FDA) estimates that one out of 100 people is sensitive to sulfites. Asthmatics more often react to sulfites, and the reaction may be severe.
For those who are sulfite-sensitive, reactions may
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