You will have noticed that I've mentioned citric acid(E330) (and it's avoidance) several times on this blog. It is commonly used in manufactured goods as a preservative and, while it is produced naturally in the body and is present in a number of fruits and vegetables, for commercial use, it is manufactured by feeding a type of mould on sucrose, so it's best avoided by anti-candida dieters on two counts.
What really irritates me is that it really doesn't seem necessary. Why is it that Sainsburys, for example, uses citric acid as a preservative in its jars of green olives, but the Co-op doesn't? It appears to me that it is often used arbitrarily by food manufacturers, without real necessity (perhaps a chemist would care to comment?!). It's so damn frustrating to think you've found a 'friendly' pasta sauce or tin of tomatoes, only for it to be ruled out by the insidious presence of citric blinking acid!
It's the bane of my life!
Rant over... normal service will be resumed shortly. :)