‘Natural’ preservatives in food linked to high blood pressure, heart attacks

decade. Three of those — potassium sorbate, potassium metabisulphite and sodium nitrite — are “non-antioxidant” preservatives, which means they kill bacteria, molds and yeast that spoil foods.

Potassium sorbate is often used in wine, baked goods, cheeses and sauces. Potassium metabisulphite, which releases sulfur dioxide when dissolved, is found in continue reading …