handtomouth

I came across this very interesting account by a winemaker. He’s discussing how to stop fermentation and there is the traditional sulphur addition, or the addition of pimaricin – a common food additive (often used in yoghurts). But pimaricin turns out to be – an antibiotic. Read his account of how it works and decide whether you want to eat stuff with pimaricin in it. To think that yoghurt is supposed to be good for digestion… but not all use this preservative.