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Allergies: fumigant contamination ALLERGIES: FUMIGANT CONTAMINATION
Federal law dictates that dates and many other dried fruits must be fumigated with a chemical called methyl bromide before they are shipped across state lines. Thus, almost all of the dates eaten in this country contain a small but often troublesome residue of this chemical.
Many people have noticed that dates and figs are laxatives and even eat them for this purpose. However, in my experience, it is not mainly the fruit itself which exerts this laxative effect but the chemical contamination. Unsprayed figs or dates can usually be eaten with impunity, even in one- or two-pound lots, without causing any laxative action at all. An exception would be a person who is allergic, or sensitive, to dates or figs per se and reacts by getting an upset stomach.
The same problem can be observed with nuts, dried peas, beans, and lentils, all of which are heavily fumigated. Many people believe that they simply cannot eat these foods without having a reaction, but when they try "organic" varieties of the same foods, or nuts in the shell, they do not have the reactions.
Health-conscious people often try to protect themselves by buying unsulfured dried fruit. Such apricots, pears, peaches, and so forth may indeed be unsulfured, but they are generally not uncontaminated. Most of the so-called "health food" dried fruit has been sprayed and fumigated and will often cause the same problems (or chemically susceptible people as the commercial variety.
In the early 1960s, I conducted a test among my patients to determine the possible effects of chemical contamination of wheat and com—the two leading causes of food allergy. Both foods were avoided for five days prior to the test feedings. Patients were then given commercially available wheat and corn, and reactions to these were compared to those to cereal grains from a farm on which no commercial fertilizers and sprays had been used for thirty years. Although the frequency of food allergy to wheat and corn is approximately the same, more persons reacted to commercial corn products than to commercial wheat products. This difference may have been due to the fact that corn is often soaked in sulfur dioxide for several days in order to separate different parts of the kernel. Most manufactured corn products start from such chemically contaminated sources.
A similar problem is posed by bleaching agents used to whiten flour. It is difficult to separate the contribution of the bleach in white bread from the host of other chemicals which go into the loaf.
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Allergies
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