One of the reasons apple cider vinegar (or lemon juice) will work for reflux is because it has acid which the stomach needs to digest food. Most of the time, it's not too much acid that causes reflux, it's too little.
Preservative free wine and the use of sulphur dioxide is, however, an expansive and contentious topic and getting to the bottom of it can feel like trying to crack the Da Vinci Code. Preservative free wine is a really a misnomer. This is because no wines are truly âpreservative freeâ as some sulphur dioxide will always be released during fermentation and acts as a natural preservative. The term âpreservative freeâ is often used to mean that no preservatives have been added during the wine making process.
Sodium benzoate is a preservative commonly used in fruit pies, jams, beverages, salads, relishes, and sauerkraut -- foods that have an acidic pH. Chemical preservatives, such as sodium benzoate are frequently used in processed foods to prevent the growth of bacteria, yeast or other nasty microorganisms that could spoil your food. When sodium benzoate is combined with water, benzoic acid is produced. Benzoic acid is the active form of the preservative - the form that protects foods. Benzoic acid is also found naturally in some fruits such as cranberries, plums, and apples.