Headaches, Asthma, Fries and a Cola

This book explores sulfite preservative and sulfur dioxide food intolerance with special emphasis on the avoidance of troublesome ingredients. It is written by someone who must cope with sulfite problems every day. It discusses concentrations of sulfur dioxide in foods and demonstrates how actual weights in micrograms may be calculated from food labels.

A special chapter on asthma highlights the scope of this worldwide disease. Sulfites are a known trigger mechanism for asthma. A steady increase in the sulfur dioxide content of modern foods is documented. The book suggests that the rise of asthma may be due to the rise in sulfur preservatives, especially in convenience foods.

This is the Standard Edition intended for smaller screen eReaders such as the original Kindle, Kindle Fire and smart phones. Please download the Wide Screen Edition for larger devices such as the Kindle Paperwhite, DX, Fire HD or full size tablets like the iPad.