Originally posted by Jean Poitiers Say "Goodnight, Jane" ... the really cheap Merlot has taken its toll this eve ... sulfide headache will be the order of the day, 'morrow morn' ...
What puzzles me is why wineries add sulphides. Preservative, I know.
But the ancients made wine because the alcohol in it would act as the preservative. And that was with their lack of knowledge, or perhaps appreciation, of how to sterilise the storage vessels before packing. A similar thing happens in making jam. The traditional recipe is fruit + sugar ONLY. Factory jam is sugar + fruit +other stuff + preservatives. What is the passion with adding preservative when our ancestors knew how to use ingredients to be preservatives and most of the bad reactions people have these days are to the preservatives, not the ingredients.
Is it because factory sterilisation processes are not as good as careful home sterilisation of packaging, or maybe just the producers' fear of being sued in the event their product goes wrong. After all we occasionally hear stories of rodents packed in commercial food but I never hear of that in home cooking of preserved foods.
---------- Post added 12-06-15 at 05:42 PM ----------
Originally posted by Parallax Oh c'mon! I was a medic in the military. I've eaten my lunch while watching worse than that. I have to think that, as a nurse, Amy has similar experiences.
Geeze.......
The first time you saw the worse than that, or a later occasion?