BEWARE SULPHITE PRESERVATIVES
Sulphur dioxide is a toxic colourless gas added to fruit to give it a longer shelf life, maintain the fruit’s colour and kill bacteria. Bacteria on fruit however, is an important prebiotic to our gut and not something we want to kill off.
Harmful Effects of Sulphur Dioxide (Sulphite)
- Shown to damage DNA and cause cancer
- Can irritate the upper airways, cause the body to produce mucous and trigger an asthma attack
- Can cause allergies, hives and other skin rashes in sensitive kids and adults
Food Labelling Secret Codes for Sulphites – Beware!
220 / 221 / 222 / 223/ 224 / 225 / 226 / 227 / 228
Other Places to Find Sulphites – Beware!
Mince meat and sausages (often injected illegally for colour)
Store bought: Gravy, sauces, fruit toppings, pickled onions, jams, jellies, biscuits, bread, pies, pizza dough, commercial lemon/lime juice, grape juice, vinegar, cordial, fruit juice, beer, wine, soft drinks
So let’s avoid sulphites altogether!
DIY DRIED APRICOTS
Ingredients 
1 kg of apricots (in season, ripe and preferably organic)
4 cups of filtered water
1/4 cup of fresh lemon juice
7 Steps
1. Wash the apricots well
2. Remove any brown spots and seeds
3. Cut the apricots into fine uniform pieces and soak for 10 minutes in the water and lemon juice (helps maintain colour and a natural alternative to sulphur dioxide)
4. Drain – dry with clean cotton towel and line a flat baking tray with baking paper, then cover with an even layer of sliced apricots
5. Bake in a Preheated oven at the lowest temperature, usually around 50 – 100 deg Celsius or 200 degrees Fahrenheit for 4-6 hours
6. Turn the fruit occasionally over this time
7. When the apricots are ready, remove and leave in a Tupperware container that’s open for a few days, shaking it around over the next few days before putting the lid on, just to help any excess moisture evaporate.
And that’s it!
Make them on a rainy afternoon when you’re watching a movie and they’ll be ready before you know it.