The Center for Science in the Public's Interest (CSPI) offers up a Chemical Cuisine database rates additives — used to preserve foods or affect their taste, texture, or appearance — from ‘safe' to 'avoid.'
A direct link to the ratings is here. You can make a bookmark and save it on your phone's desktop. Come across an ingredient on a package and you want to know if it's safe? Check the database.
Finally, some good news:
Researchers at McMaster University have discovered a vulnerability in drug-resistant bacteria: zinc—or a lack thereof. Depriving bacteria of certain nutrients can cause important physiological changes, rendering them vulnerable to antibiotics, including those they once resisted. This new study revealed that zinc plays a vital role in how some of the most dangerous bacteria resist antibiotics. It opens the door to new clinical utility for old drugs, while also cementing nutrient stress as a viable path to new treatment options for drug-resistant bacteria.
Full article: New Achilles Heel Exposed In Antibiotioc Resistance.
