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A common preservative used in food products from beer to sausages to cheese has the potential to interact with the human gut microbiome in unexpected and perhaps damaging ways, according to a new study.
"This study is one of the first to show that gut commensals are susceptible to lantibiotics, and are sometimes more sensitive than pathogens," Over the years, additives like salt or alcohol have been replaced by more exotic ingredients as ways of keeping food fresh and lasting for longer, essentially by stopping bacteria andsuggesting that the ways in which we treat and process our food isn't doing our health any good. At the very least, it's worth looking at the balance of good and bad bacteria more closely.
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