Someone bought me bocconcini and the ingredients are "pasteurized milk, microbial enzyme, bacterial culture. Packaged in water with potassium sorbate" I know pasteurized milk and milk is bad yadda yadda, but can I make it somewhat better by... (more)
I know there are so many different types of preservatives (sodium benzoate, citric acid, potassium chloride, insert other science-lab-sounding-name here). Are there any I should specifically be avoiding/consuming only in very small quantities? Are... (more)
No idea bout SB, but I'm 100% sure I react negatively to Sodium Metabisulfite. I purchased some coconut milk with it by accident, consumed it and experienced what felt like the 2nd worst nausea I ever felt. I just felt like I was smacked with the... (more)
I am not generally a fan of Dr Oz. But my wife watches all the time and recorded a 12 min piece on Alzheimer's. Dr Oz had a medical researcher from Rhode Island Hospital Dr. Suzanne de la Monte and current surgeon general of the US as... (more)
I love ham. LOVE it. The question is: Where does Ham fall into the Paleo spectrum? Obviously cured meat is a benefit to society as a whole, and I would personally have zero problems with artisanal high end hams. Right now I treat most ham as... (more)
Are there preservatives in pasta and/or rice noodles which prevent the product from going bad? Think about it: rice or wheat is harvested. Sometimes dried in a very disgusting... (more)
When the moisture is removed, it isn't a hospitable environment for the bacteria. Get them wet and they'll go bad.
Specifically, what ingredients, additives or process changes glorious meat into carcinogenic junk food? Nitrates/Nitrites are in contention(veggies have them too) but please chime in on them too, I'm not convinced of their safety... (more)