Using sulfur dioxide to preserve dry fruits is a very common method used commercially since sulfur dioxide eliminates the possibility of discoloration among dried produce and it inhibits bacterial growth thus prolonging the product’s shelf life. Sulfur dioxide has been allowed by the FDA for human consumption and found them to be safe at some certain levels of usage.

Sulfur dioxide is an inorganic, heavy, colorless, poisonous gas by dictionary definition meaning when consumed at a higher dosage, this substance can be fatally harmful to one’s health. You do not get raw sulfur dioxide with your dried fruits; it is the ester of sulfur dioxide, sulfite.

Sulfur dioxide is used as bleach, refrigerant, pesticide and food preservatives in various forms. Its toxic effect on microorganism is so popular; it is used as disinfectant to food and wine.

For the health conscious, these kinds of foods and beverages are avoided for the reasons stated above. Although it is allowed by the FDA for food safety, many believed otherwise especially when studies showed that sulfite triggers allergies, asthma attacks and many other respiratory problems to susceptible individuals.

Since it is a chemical compound that is potentially harmful to eco friendly farm communities, steps are taken to minimize, if not eliminate, the use of sulfur dioxide as fungicide, pesticide and food preservative as well. A healthier alternative to preserving dried fruits is soaking it to lime juice and let it dry by its self. The organic dried fruit comes in darker color, since it darkens naturally during the drying process.

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