Re: Sodium Bisulfite

From: Martin Angerman <paleophoto@adelphia.net>
Subject: Re: Sodium Bisulfite
Date: Wed, 25 Aug 2004 21:32:51 -0700

From: Martin Angerman <paleophoto@adelphia.net>
Subject: Re: Sodium Bisulfite
Date: Wed, 25 Aug 2004 21:32:51 -0700

> The potassium salts are listed as pharmaceutical antioxidants, and
> the potassium salt as the food additive, and wine preservative
> (there may be a cost-effective opportunity for bulk purchases here).

Umm... I can easily prove that they don't add enough sulfur dioxide to
preserve my brain cells... Is it their fault?

Sulfur dioxide (a gas which dissolve to water, and makes sulfite,
bisulfite or sulfur dioxide-water complex depending on the pH) makes
noticeably bad flavor at around 500ppm. Foods can't have much of it.
Dried fruits may have quite large quantities of sulfites though.

--
Ryuji Suzuki
"You have to realize that junk is not the problem in and of itself.
Junk is the symptom, not the problem."
(Bob Dylan 1971; source: No Direction Home by Robert Shelton)