Preservative
Calcium Propionate: The Bread Preservative That Keeps Mold Away
Calcium propionate keeps commercial bread mold-free for weeks. Learn how it works, why it's in bread, and what the research actually says about safety.
BeginnerCitric Acid: Natural vs Manufactured. Does the Source Matter?
Is citric acid bad for you? We cover industrial production from Aspergillus mold, the mold allergy concern, and what citric acid actually does in food
BeginnerNatamycin: The Natural Antifungal That Protects Cheese and Yogurt
Natamycin is a natural antifungal from soil bacteria used on cheese rinds and in yogurt. Learn how it works and why its safety record is unusually strong.
IntermediatePotassium Sorbate: The Mold Inhibitor in Your Cheese and Salad Dressing
Potassium sorbate inhibits mold and yeast in cheese, dressings, and wine. Learn how it works, where it's found, and what the safety research shows.
BeginnerSodium Benzoate: Preservative Safety Explained
Sodium benzoate side effects, the benzene concern, and the ADHD controversy: what the evidence actually shows about this common preservative
BeginnerSulfites in Food: Wine, Dried Fruit, and the Asthma Question
What 'contains sulfites' really means on wine and dried fruit: how sulfites work, the FDA 10 ppm label rule, the real asthma risk, and the headache myth.
Beginner