Sulfur Dioxide:
Sulfites are widely used in dried fruits and wine. Dried apples and apricots are typically packaged with 500 to 1,000 ppm (parts per million) of the substance. While both of the above industries are required to disclose sulfur content, the herb industry is not. In fact, herb distributors who consider their herbs completely natural may be unaware of the high amounts of sulfur used to whiten their herbs during processing and then preserve them.
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