Why We Use Non-Sulphur Treated Herbs

At Vita, we pride ourselves on supplying a 100% guaranteed non-sulphur treated herb range.

We often get told that our Dang Gui doesn't look 'bright' enough. Unfortunately, the herbal market is saturated with sulphur treated herbs and many consumers are accustomed to buying 'brighter' herbs as they are much cheaper. 

You may also come across some individuals who show an allergic reaction to sulphur after consuming these herbs. Sulphur is used to make herbs look more attractive, prolong their shelf-life and kill any insects.

However, sulphur reacts with the herb and changes the chemical composition. We have compared sulphur treated Dang Gui with our own Dang Gui.

We have conducted studies on Bai Shao (Latin: Radix Albus Paeoniae Lactiflorae). The results showed that sulphur reacted with the herb and produced a new chemical component, Paeoniflorin Sulfonate, which was not present in the herb before.

The active ingredient in the herb, Paeoniflorin, which is used for treatment was also reduced by over half the concentration.

Sulphur vs. unsulphur treated baishao

The effectiveness of sulphur treated herbs are evidently reduced and so this in turn means a less concentrated herb is created. The new chemical components are not supposed to be in the herb therefore there is an unwanted risk of adverse reaction to the herbs.

There have been an increasing amount of studies on the effects of sulphur treated herbs on health and it is deemed an unacceptable method of processing.

At Vita, we do not condone the sale of sulphur treated herbs. We strive to source the best quality dry herbs and concentrated granules available. Each batch of herbs is screened for the correct level of active ingredients and also for the correct chemical composition.

For any further queries regarding our range of un-sulphur treated herbs, please email us directly via info@vitaherbalnutrition.com and we will be happy to assist.