Nutri Courses

Advisory

Sulfur dioxide

Sulfur dioxide is a chemical compound frequently used as a preservative in the food industry, particularly in dried fruits, wine, and certain types of meat. Although its use in foods is generally considered safe, some individuals may be allergic or sensitive to sulfur dioxide. Symptoms can include shortness of breath, hives, digestive issues, migraines, and asthma attacks.

From a nutritional standpoint, sulfur dioxide has no nutritional value. Its primary function is to extend the shelf life of foods and preserve their color and flavor. However, it is important to know that consuming foods with a high content of sulfur dioxide can lead to a deficiency of vitamin B1 (thiamine), which is essential for the human body.

Hello Mr. Jelínek,

In good faith for my health, I purchased goji as a strong antioxidant and later read that sulfur dioxide E220 was used as a preservative, which is in fact very harmful, even toxic, to our health, and even banned in the USA. I am now faced with the dilemma of whether I should throw the goji away or continue consuming it.

When I examined other foods in the store, I found that E220 is a fairly common food preservative. I know it’s a complex question to answer, but I would just like to know whether eating goji “preserved” this way makes sense at all and whether it still contains antioxidants, etc.

Thank you very much.

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Sulfur dioxide is a commonly used preservative and also acts as an antioxidant. Goji berries preserved in this way are most likely to contain a high proportion of antioxidants, primarily vitamin C, which is protected from oxidation by E220. If you consume one package of the product, nothing dramatic will happen to you. Consider the situation primarily as a valuable experience for the future with the aim of reading food labels thoroughly, where the goal is not only self-education but also, of course, the selection of a quality product.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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