Mechanism of Food Preservation
The mechanism of food preservation begins with the absorption of benzoic acid into the cell. If the intracellular pH changes to 5 or lower, the anaerobic fermentation of glucose through phosphofructokinase is decreased by 95%.
Read more about this topic: Potassium Benzoate
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—Sarah Patton Boyle, U.S. civil rights activist and author. The Desegregated Heart, part 3, ch. 2 (1962)
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“Too much food spoils the appetite, and too much talk becomes worthless.”
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“The preservation of health is a duty. Few seem conscious that there is such a thing as physical morality.”
—Herbert Spencer (1820–1903)