<<Disclaimer: Verify this information before applying it to your situation.>>

Thanks to all who responded to my message about Sulfur Dioxide preservative
in dried fruit and Cellulose to prevent caking in cheeses.

Here are the responses:

Sulfur Dioxide:

1. Sulfur Dioxide is GF - however, many celiacs react to sulfites & will
also react to this.  some people are sensitive to sulphur dioxide because
they are allergic to it.

2. Sulfur dioxide is made by burning sulfurin air - no gluten there.

3. The CSA/USA Handbook for Celiacs listed this:

Sulfur dioxide, Sodium Bisulfate - used as a preservative and bleach;
sulfiting agents prevent discoloration (some restaurant salads, dried
fruits) and bacterial growth (wine).  They destroy vitamin B-1 and can cause
allergic reactions.  Should be avoided by celiacs.

4. Sulfer dioxide is a chemical preservative & GF. It's harmless to most
people, but for others, especially asthmatics, it can be deadly.

Cellulose:

1. Cellulose is plant cell wall material.  The question is - what plant did
it come from. I was told Sargento (most varieties - not the ones with
flavoring like the Mexican blend)is GF.

2. Cellulose is a carbohydrate polymer of D-glucose.  It is the structural
material of plants, such as wood in trees. It contains no gluten protein.
Methyl cellulose is a chemically modified form of cellulose that makes a
good substitute for gluten in rice-based breads.

3.cellulose is plant fibers probable from wood

4.Cellulose can be anything from rice to wood - including
flour(wheat), etc.-so once again - you need to check on the type.

Hope this helps!

Pam