I was surprised to find health enthusiasts chasing Polyphenols. That sounds like something you'd find in plastics production or when working with paint. I don't think you can have so much Lactic Acid that the food would be protected from spoiling without also tasting spoiled. It gets yucky. Better use a combination of citric acid and ascorbic acid. These can be bought for home preservation. When I was a kid at school it was common to collectively eat candy on someone's birthday. One of the teachers saw E330 and said not to eat the candy because it would cause some disease (something other than tooth decay).
When I clicked on this video I didn't know where it was gonna go
Yes, I supposed I did that a bit on purpose ;)
I was surprised to find health enthusiasts chasing Polyphenols. That sounds like something you'd find in plastics production or when working with paint.
I don't think you can have so much Lactic Acid that the food would be protected from spoiling without also tasting spoiled. It gets yucky. Better use a combination of citric acid and ascorbic acid. These can be bought for home preservation.
When I was a kid at school it was common to collectively eat candy on someone's birthday. One of the teachers saw E330 and said not to eat the candy because it would cause some disease (something other than tooth decay).
I think unsalted Kerry gold butter is cultured
I actually didn't know what most of these were...
I think there's many people in the same boat with you! That's why I made this video.