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Do you wheeze after eating fruit and vegetables?

You might have a deficiency in MOLYBDENUM.

Sulfites are sulfur-based compounds that are added by food manufacturers and restaurants to reduce discoloration of light-colored fruits and vegetables; preventing black spots on seafood; inhibiting the growth of microorganisms in fermented foods such as wine; and conditioning dough.

Sulfites give off the gas sulfur dioxide, which can cause irritation in the lungs and cause a severe asthma attack for those who suffer from asthma. Responses vary; sulfites can also cause chest tightness, nausea, hives, or even anaphylactic shock. 

Molybdenum mops up sulphites and sulphur dioxide, producing molybdenum sulphide. A deficiency can cause wheeziness. Several expert website quote molybdenum deficiency as a factor in asthma. 

Marginal molybdenum deficiency has been associated with the development of cancer. In China and Japan, people living in areas where the soil is molybdenum-deficient have been found to have an increased risk of stomach and esophageal cancers. This may be because molybdenum-deficient plants are unable to metabolize carcinogenic compounds known as nitrosamines which are thus present in high levels in food.

Serious molybdenum deficiency is rare and has only been seen in people who are on long-term tube or intravenous feeding or who have molybdenum co-factor deficiency, a rare genetic inability to use molybdenum. Symptoms of deficiency include rapid heartbeat and breathing, headache, night blindness, anemia, mental disturbance, nausea and vomiting. There may also be problems with sexual function and dental decay. Low molybdenum levels may be linked to an increased allergic reaction to sulfite food additives.

Legumes, such as beans, lentils, and peas, are the richest sources of molybdenum. Grain products and nuts are considered good sources, while animal products, fruits, and many vegetables are generally low in molybdenum. Because the molybdenum content of plants depends on the soil molybdenum content and environmental conditions, the molybdenum content of foods can vary considerably.

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