Our bacterial beginnings

Fermentation gives us wine, beer, chocolate, cheese, coffee, sauerkraut, kimchi, yoghurt and much more. It is the process whereby microorganisms, such as bacteria and yeasts, break down glucose or other carbohydrates to produce energy for themselves and release other byproducts. However, it is not only bacteria and yeasts that are capable of fermentation – all

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99.9% – an update on antibacterial hygiene products

Around 2½ years ago, I summarised the health, environmental and efficacy concerns being expressed about antibacterial hand and body washes and soaps. The post was called 99.9%, because most manufacturers make the sweeping claim that their products are this effective (and by inference safe). At the time, the FDA had given manufacturers until 2016 to substantiate the claim and,

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Bugs ‘R’ us

After a couple of posts focusing on the bad guys, I thought I should set the record straight. Ever since Louis Pasteur established germ theory about 150 years ago, it seems we’ve been trying to eradicate everything microbial from our lives.  Even though we’ve tackled this with gusto and science, the task is ultimately futile

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