I"ve Started to bake my own bread (by chance and nothing to do with trying to cure my szs problem). I"ve noticed the bread starts to mould on the third day. It is made from natural ingredients with no additives. Shop bought bread will last twice as long. Why?? Surely the answer is that added "preservatives" KILL mould spores!! I"m NOT an expert but does this mean "preservative = poison = not good for us"???. I"ve also noticed feeling a bit better since avoiding preserv"s but this could be pure coincidence. Also, I find it hard to find "safe" food, as even fresh fruit and veg has been sprayed with poisons!! Poison works by attacking the nervous system and thats not good and surely this includes "our" problem. Read the ingredient labels!! Has anyone any thoughts on this?