Toxins In your food:
According to the FDA, 1 in 100 people are sensitive to sulfites, which were banned in 1986 for use on supermarket produce and in restaurant salad bars. But these sulfur-based compounds are still used to inhibit bacteria growth and preserve flavor in wine, grape juice, soup mixes, dried fruit, and canned vegetables. Symptoms of sensitivity — such as skin redness, tingling in extremities, and airway constriction — usually present within minutes of consuming sulfites. Asthmatics are five times more likely to suffer an adverse reaction.
How to avoid them: Manufacturers must indicate on labels if a product contains at least 10 parts per million sulfites. Avoid dried fruits that look especially colorful, a sign of preservatives. Also, choose USDA certified organic wine, which cannot contain added sulfites.
Monosodium glutamate (MSG)
A flavor enhancer found in Asian food, canned vegetables, soups, and processed meats, MSG stimulates taste buds and adds a salty flavor. But it can also exacerbate true allergies, as well as cause headaches, upper-body tingling, numbness, and burning sensations.
How to avoid it: Ask for MSG-free meals at Asian restaurants. Foods labeled “No MSG” might still contain glutamate derivatives like hydrolyzed plant protein, yeast extract, and autolyzed yeast, so read ingredients lists carefully.