Ah, throwing a tantrum. That's what I figured, but I wasn't sure. So your brilliant theory is that "zillions of additives" (preservatives included) cause food products to decay faster than an unpreserved plant product? Interesting, but you might want to rethink it. It may also shock you to discover that some plant products are actually canned as well, and the same taste changes occur. I would have thought that you would have at least noticed canned tomatoes by now...