Scary sulfites not on the label but NOT naturally occuring

[mp43]

While I understand the general rule: naturally occurring sulfites are okay, added sulfites are not, I'm reading some really scary stuff about sulfites. (How many ways it slips past the FDA, what a huge allergen it is, etc.) Since it is obviously in the tenets of the Whole30 to avoid/rid oneself of sulfites, I'm at a loss for how little I've found on the forum (maybe I just haven't looked in the right places!) that addresses the fact that apparently ALL shrimp, scallops, and FRESH grapes etc. are allegedly sprayed with sulfites while on the vine/boat, which is considered a process, so therefore appears nowhere on the label. How can I avoid this? These foods are allowed--what's the reasoning? Apparently sulfites are big in things like canned vegetables too. For me personally, I'm not as concerned about that, because I prefer my veggies fresh, but if we're trying to avoid sulfites, are there additional guidelines or resources I can access/be pointed toward to understand the Whole30's approach to this subject?

 

Please someone tell me how I can have a clarified butter sautéed scallop! 

[ladyshanny]

Hi mp43, While I am not the creator of the program, I feel like it's pretty safe to say that the reason that the Whole30 didn't disallow unidentified additives (ie, those that are considered a process and not an ingredient) is because it is absolutely impossible to know if the particular item that you are about to eat had that process applied to it.

 

We ask you to read labels and remove identified allergens/disruptors from your life for 30 days.  We can't also ask you to remove unidentified disruptors because that would be impossible.  But if you have done research and do not feel comfortable eating those things that might have been sprayed with something, you are free not to eat them.