If you are one of the numerous fibromyalgia patients that experience strong physical reactions to artificial preservatives, you’ll be happy to know about a project in which researchers replaced artificial flavors in bread by isolating natural compounds that preserve bread without changing the flavor.
The discovery came from University of Alberta researchers. One day, their work may mean that the isolated compounds are used for crop protection and more food-related concerns.
The researchers stress that the artificial preservatives are safe for most people to eat, but they do change the flavor of the bread.
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