Even the “additives” that get inserted into the wine making process (yeast because natural yeast is finicky and doesn’t always ferment to the wine maker’s liking, fining/clarifying agents to reduce cloudiness or to improve the wine’s clarity, or stabilizing chemicals to make sure the yeas...
Of course, this was before processed food, which is often the cheapest thing to eat now, and also the most damaging. Too much of this toxic stuff overloads our livers and kidneys, whose job it is to get rid of waste. As this material accumulates in our system, it can lead to ...