foods that contain added caffeine. These labels would warn consumers of the risk associated with caffeine. Sulfites are a group of chemicals that keep cut fruits and vegetables looking fresh. They also prevent discoloration in apricots, raisins, and other dried fruits. They control "black spot" in freshly caught shrimp, and prevent discoloration, bacterial growth, and fermentation in wine. Until the early 80's they were considered safe, but CSPI found six scientific studies proving that sulfites could provoke severe allergic reactions. CSPI and the FDA identified at least a dozen fatalities linked to sulfites. All of the deaths occurred among asthmatics. In 1985, Congress finally forced the FDA to ban sulfites from most fruits and vegetables. This ban does not cover fresh-cut potatoes, dried fruits, and wine. One out of a hundred people is sulfite-sensitive, and 5 percent of those who have asthma are at risk of suffering an adverse reaction to the substance. You may not even know you have a problem with sulfites until a reaction occurs, cautions FDA consumer safety officer JoAnn Ziyad, Ph.D.Nitrates and nitrites, commonly found in sodium nitrate and sodium nitrite form, have been used for centuries to preserve meat. Nitrates are easily converted into nitrites. Nitrites, when combined with secondary amines, form the carcinogenic, or cancer-causing, compounds nitrosamines. This reaction occurs most often at high temperatures. An example of the reaction is frying bacon. The FDA has set limits on the levels of nitrite used in processed foods, in order to limit the formation of nitrosamines. Ascorbic acid is also added to bacon, along with nitrites, to serve as an antioxidant, keeping the nitrates from oxidizing to nitrites. While there is a risk, the amount of nitrites required to form nitrosamines is large. The most serious risk of eating a normal portion of bacon comes from the cholesterol and fat, not nitrates/nitrites. ...
