Sulfites Could Be Sabotaging Your Lungs—Here’s What You Need to Know
Sulfites? They aren’t just some random ingredient you’ve never heard of. Nope, these little troublemakers might be behind that wheezy feeling in your chest, or worse—triggering asthma attacks that feel like your lungs are staging a revolt. From a subtle wheeze to life-threatening reactions, sulfites can cause a range of asthma symptoms you definitely don’t want to mess with.
And brace yourself: sulfites are stalking you. They’re in your body (because of course they are), they’re floating through the air (because the universe loves irony), and they’re smuggling themselves into your food like uninvited guests at a dinner party.
If you’re a woman or a steroid-dependent asthmatic (aka, you’re the one reaching for those inhalers to keep your lungs in check), sulfite sensitivity might be a little more likely to hit you. It’s like your asthma’s unwelcome sidekick—except it’s harder to dodge.
So, if you’re someone who knows that sulfites could be lurking around every corner, it’s time to get serious about your exposure limits. What you breathe, what you eat—every little bit matters.
In this article, I break it all down for you:
- What the heck is a sulfite, anyway?
- How does sulfite differ from sulfate (because they’re not the same, trust me)?
- The dirty little secret of how sulfites might be messing with your asthma
- A rundown of the foods you really need to watch out for
- And other factors you might need to consider if you’re sulfite-sensitive (it’s not all about food!)
Stick around, because by the end of this, you’ll be armed with the knowledge to take charge of your asthma and the sulfite invaders sneaking into your system. You’ve got this!
What the Heck Are Sulfites and Why Are They Ruining Your Day?
Sulfites have been around since Roman times, working their magic to keep food looking fresh and pretty and extend shelf life like a charm. They release sulfur dioxide (SO2), the secret weapon that stops your food from wilting, turning brown, or going bad. You’ll find them in everything from medications to wine and beer, where they’re naturally made during fermentation. They’re even floating around in the air as pollutants.
For most people, sulfites aren’t a big deal. You can eat them by the truckload without a second thought. But for around 5 to 10 percent of asthmatics, they’re a whole different beast. Sulfites can ramp up symptoms like wheezing, chest tightness, and coughing—basically making your asthma a little more… enthusiastic than you’d like.
Sulfite vs. Sulfate: It’s Not Just a Chemistry Lesson, It’s the Battle Going On Inside Your Body That Could Be Making Your Asthma Worse
About 5-10% of asthmatics in the U.S. are getting thrown under the bus by sulfites. For most people, though, sulfites don’t even stand a chance—they’re quickly transformed into sulfate, the calm, collected version that actually does some good. Sulfate helps digest your food, makes stomach acid, and detoxes chemicals. All the good stuff.
But if your body’s missing the enzyme sulfite oxidase, that sulfite just sits there, piling up and wreaking havoc. It can’t turn into sulfate, so your asthma gets triggered, and you’re left wheezing and coughing.
Oh, and if you’re dealing with this, you might want to take a look at your B12 and molybdenum levels. Low amounts of these could be the reason your body’s stuck in sulfite overload mode.
It’s a lot to digest, but now you see why sulfite and sulfate are more than just fancy words. They’re the difference between breathing easy and reaching for that inhaler.
Sulfites Are Sneaking Into Your Food and You Might Not Even Know It
Sulfites are the behind-the-scenes troublemakers in the world of food—and they’ve been around for centuries, mainly hanging out in wine. But these days? They’re sneaking into all sorts of processed foods.
The FDA’s got your back, though. Since 1986, they’ve made it mandatory for sulfites to be called out on labels, and they’ve banned their use on fresh produce. But don’t get too comfy—sulfites are still free to crash the party in processed potatoes, as long as they’re under 10ppm SO2. And fun fact: sulfites can’t touch meats. Why? Because they steal thiamine, and meats are loaded with it. Not on the FDA’s watch.
So, where are these sneaky sulfites hiding? Grab your magnifying glass because they show up in places you might not expect. You’ll find them in:
- Wine (obviously, right?)
- Dried fruits and veggies (hello, dried apricots)
- Fruit juices, especially grape
- Bottled lemon and lime juice
- Pickled foods like sauerkraut and pickled onions
- Molasses
- Dried potatoes (yep, those too)
- Vinegar
- Gravies and sauces
- Fruit toppings
- Corn-based foods
And when you’re scanning those labels for the usual suspects, look out for these names: Sodium sulfite, sodium bisulfite, sodium metabisulfite, potassium bisulfite, potassium metabisulfite, and sulfur dioxide. They’re the red flags that tell you sulfites are lurking inside. Keep an eye out, because these sneaky little guys are more common than you think.
Wine. The classic sulfite powerhouse.
We all know wine contains sulfites, but what you might not know is that the Tax and Trade Bureau (TTB) is the one calling the shots on labeling it in alcoholic beverages. Sulfites naturally occur during the wine-making process, but they’re also added on purpose to keep bacteria from ruining the party.
Now, there’s a new trend: organic wineries are getting crafty with wines that have no added sulfites. But here’s the catch: for a wine to officially be labeled “sulfite-free,” it has to have less than 8ppm of sulfites.
Want a sulfite-free wine that doesn’t make you feel like your lungs are about to explode? Check out LaRocca Vineyards. Their red wine is completely sulfite-free, and their white wine has just 1ppm of sulfites. (Yes, it’s possible.) For more details, head to their site: LaRocca Vineyards.
Air pollution. Yep, it’s another place sulfites like to crash the party.
If you’re living near oil, natural gas, or coal-burning plants, the air around you is probably loaded with sulfites. When natural gas gets purified or crude oil is refined, hydrogen sulfide is released as a byproduct. And that sulfur dioxide? It’s a major player in air pollution and can cause your airways to constrict—even if you don’t normally deal with asthma.
Want to see how bad the air is where you live? Check out this live map of sulfur dioxide levels.
So how do you protect yourself from this invisible menace? Start with avoiding outdoor activities during the hottest parts of the day, invest in an indoor air purifier, and keep those AC and heater filters squeaky clean. Oh, and while you’re at it, give your home a regular cleaning to get rid of dust and pollutants.
Finally, take a long, hard look at your cleaning products. Many of them are loaded with chemicals that’ll just add fuel to the asthma fire. Swap them out for the basics, like vinegar, or better yet, choose EWG-approved products. (You can find them at ewg.org). Your lungs will thank you.
The Bottom Line on Sulfites and Your Asthma
Sulfites in the air can trigger your asthma faster than you can reach for your inhaler, so make that your top priority before cutting out every sulfite-packed food in sight. Start by avoiding the worst offenders—those foods with the highest and moderate sulfite levels. It’ll give you a breather while you figure out if you’re also dealing with a B12 or molybdenum deficiency.
But here’s the real secret: to get a handle on this whole sulfite situation, you need someone who gets food sensitivities. They’ll help you pinpoint exactly which foods are causing those asthma flare-ups.
Since this post, I’ve shifted my focus to my digestive reset program designed specifically for women who’re ready to get serious about their gut health. The program is reserved only for those ready to commit to a custom-built gut overhaul. If that’s you, book your assessment call to get started.
