2006-06-19 14:01:51 · 3 answers · asked by Anonymous in Science & Mathematics ➔ Chemistry
Sodium metabisulphate releases small amounts of sulphur dioxide when wet. It is one of the few preservatives permitted in foods, so it is safe so long as you don't eat it. About one person in 500 has a strong reaction to even trace amounts of sulphur dioxide. But sodium metabisulphate is the preferred sterilising agent when you're sterilising containers for bottling fruit or home brewed beer and wine.
2006-06-19 14:31:04 · answer #1 · answered by zee_prime 6 · 0⤊ 0⤋
research suggests a link between high sodium and salt intake and high blood pressure, a major risk factor for heart disease, stroke, and kidney disease.
http://www.ific.org/publications/reviews/sodiumir.cfm
2006-06-19 21:07:45 · answer #2 · answered by wonderwoman 4 · 0⤊ 0⤋
Your toes will fall off
2006-06-19 21:04:48 · answer #3 · answered by Anonymous · 0⤊ 0⤋