Winemaker Made Asthmatic from Sulfite Exposure

by S.M
(France)

I am a profession winemaker who has spent some twenty years in this profession. Though in general good health, my exposure to strong sulfite solutions (6, 10 or sometimes 100%) caused me to develop ‘sulfite asthma’.
How unfortunate it is to subsequently discover the omnipresence of sulfites in foods and beverages!
What a pity it is, though, that reading labels does not suffice to learn whether a product contains sulfites. This is directly due to a ‘loophole’ in labeling law, by which ‘sub-products’ used in the manufacturing process often do not need to be mentioned on the label of the final product.
This is aberrant, and especially so when dealing with harmful products such as sulfites. People die from sulfite-induced asthma attacks.
Legislation is needed to render obligatory the mention ‘contains sulfites’ on any product which, when sold to the public, contains sulfites. The analysis of sulfite content is very simple and inexpensive; there is no reason for the food and drink industry to object to labeling the real sulfite content of their products.
Act now!

Kathi's answer

Every other person, parent or caregiver plus myself would all be fighting for 1st position in that line trying to get this one changed. Only people that have the allergy or severe sensitivity to some products (which every government seems to act like it is a low priority problem) can and does act so nonchalant about getting these "sub-products" labeled effectively so the true consumer actually knows for sure what is in those ingredients.

This situation comes into play with many items though. "Lecithin" on a label can mean egg, soy or peanut. Maltodextrin and dextrin can become dangerous because depending on country of origin, the ingredient mash can comprise different components.

Sulfites occurs naturally in many foods (and often some people can tolerate certain percentages of this naturally-occurring compound). But how is the general consumer to know more is added to wine-making as a preservative to help keep this item shelf stable when nothing is said on that label?

Many in positions of power brag about the advantages of the "new and improved" labeling requirements. But until the problems affect them personally, none of these people seem to understand the major pitfalls that are still out there. When it is covered, all we are told is it is getting better.