Sulphates are chemical compounds that contain a sulphate ion. They are different from sulphites, the common allergen. Sulphate exposure comes typically from the inherent sulphate content of foods or from the addition of calcium sulphate.
Sulphate is reduced to hydrogen sulphide, a potentially toxic chemical, by bacteria within the gut. Large quantities, resulting from significant intake of sulphate-containing foods, has been proposed as a cause of damage to the lining of the colon and the development of colorectal cancer.
Sulphates are distinct molecules from sulphites, though individuals with sulphite and sulpha sensitivities should be aware of their individual reactions to sulphates in food.
Calcium sulphate. Breads, soya flour, rice flour, pasta, wheat bran, almonds, sesame seeds, hazelnuts, broccoli, cauliflower, cabbage, pickled cabbage, cress, dates, dessicated coconut, raisins, sultanas, prunes, dried apricots, sausage, jams and marmalades, potato chips, sugar, beer, wine, cheese, tofu, enriched flour, cereals, icings