Sulfur is a contaminant which enters sugar during refining. Most sugar mills go through a process of sulfitation during the refining process, and the exact quantity of carry over of sulfur during the post sulfitation stages is not well known. But sulfur dioxide through bisulfite formation can form additives complexing with the aldehyde and ketonic groups of the hydrolysed sugar moieties. Investigations on the toxic effects of sulphur on mice-- this has stimulated discussions on the permissible limits of sulphur in refined sugar.
The European Union prescribes a maximum of no more than 20 ppm of sulfur for white sugar. And truly speaking, this cannot be achieved with conventional sulphitation processes of making sugar.
WHAT DOES SULPHUR DO?
a. Sulfur in foodstuffs has been shown to be linked to colon rectal cancer.
b. Sulfur is believed to destroy Vitamin A, as it promotes the oxidation of the conjugated double bonds, and is also known to destroy Vitamin B1..
c. Sulfur and sulfur dioxide are also known to promote allergies and accelerate the onset of allergy attacks.
d. Meta bisulfites are often used as food preservatives, but there are upper limits imposed on their concentration.
And, taking artificial sugars as a replacement is an even bigger NO! NO!
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