Many companies like to say we’re eating fresh and only the best when we dine at their restaurants. But, did you know many food manufacturers and restaurateurs are still serving up a toxic ingredient in their food?
The FDA approved azodicarbomide for use as a flour-bleaching agent and dough conditioner in 1962. Azodicarbomide is primarily used to make plastic and synthetic leather. Sounds great, right?
In 1999, the World Health Organization issued a lengthy report that detailed side effects of azodicarbomide, and stated that it’s linked to respiratory issues, asthma, and allergies.
In 2011, the Journal of Agriculture and Food Chemistry found that azodicarbomide breaks down when exposed to heat (as it would during the baking process) and turns into semicarbazide, which is carcinogenic and linked to tumor growth. Recently, another study by the Center for Science in the Public Interest found a secondary chemical that it breaks down to: urethane – another recognized carcinogen.
Europe and Australia banned this hazardous chemical over a decade ago. The FDA has stated there are plenty of other alternatives, so why hasn’t the US banned it yet?
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