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

stop discoloration, such as citric acid and ascorbic acid (widely known as vitamin C), led to a 22% greater risk of high blood pressure in people who ate more foods with those ingredients, the research found.

While antioxidants such as citric and ascorbic acid are found naturally in foods such as fruits, they are “not exactly natural” when used as preservatives,continue reading …