The additive they found to be associated with heart disease is Vitamin C, so I'm somewhat skeptical of the value of these results given how well-studied it is.
Lowering the pH of food is a pretty common way to preserve it and if you're going to lower the pH then using an acid that is also a vitamin seems like an easy win.
The additive they found to be associated with heart disease is Vitamin C, so I'm somewhat skeptical of the value of these results given how well-studied it is.
I noticed that too. Its not the only one but what kinds of foods have ascorbic acid added as a preservative ?
Lowering the pH of food is a pretty common way to preserve it and if you're going to lower the pH then using an acid that is also a vitamin seems like an easy win.