Stepping into the Twilight Zone

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This morning when I was looking at wine-related news the very first item on the list was this article. Seems maybe my dumb idea about wine knocking out bugs wasn’t so dumb after all.

“We’re finding new ways to prevent disease without killing the microbial agent … rather, neutralizing it somehow,” says University of Rochester dentist Hyun Koo, who is using compounds left over from vineyards’ wine-making to bust up gooey bacteria masses known as biofilms.