Until the mid-80s, sulphites were widely used across the U.S. and around the globe. For the most part, they were considered safe, that is, until the Center for Science in the Public Interest (CSPI) discovered six scientific studies proving that sulphites may provoke allergic reactions, sometimes severe, in asthmatics and those suffering from allergies. During this time, the CSPI, along with the FDA, also reported at least a dozen deaths linked to sulphites, with the possibility of more. This forced the FDA to place a partial ban on sulphites around 1985/1986. In addition, the FDA required that all foods containing sulphites must include the preservative on the label.

While the use of calcium sulphite is now banned completely in Australia and many other countries, in the United States, the partial ban only covers meats and fresh fruit and vegetables.

In addition, because calcium sulphite (and sulphites overall) destroy thiamine (vitamin B1), an essential nutrient, the FDA has also banned the use of sulfites in foods that are significant sources of vitamin B1. These foods include: beans, sunflower seeds and flour, to name a few.

According to the International Labor Organization (ILO), the CSPI and many consumer groups, calcium sulphite should be avoided at all costs. Avoidance is a must for asthmatics and those suffering from cardio-vascular or respiratory problems, emphysema and allergies. If you don’t suffer from allergies, but you notice any of the following symptoms after a meal, you may be sensitive or allergic to calcium sulphite. Symptoms include: dizziness, flushing, shortness of breath or wheezing.