Azodicarbonamide gone from Subway bread, but what else is in there?
| Critical Health News – Subway announced that they would no longer add azodicarbonamide to their dough.
Apparently the multi- syllabic, difficult-to-pronounce, food conditioning chemical, (which is used in shoe leather and synthetic belts as well as fake food), while considered safe by the FDA , breaks down to form a well-known carcinogen called urethane.
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In addition to being found in all manner of synthetic and rubberized non-comestible products, azodicarbonamide is used as a dough softener, which means it makes bread mushy and squishy allowing to be swallowed more quickly, presumably so we’ll eat more of the stuff.
Food processors know that the faster a food slides down a customer’s gullet, the more of that food said customer is likely to eat.
They call it “throat slip” and it’s these kinds of taste tricks and palatability plots hatched by food scientists that make indulging in fast fare such a risky proposition.
While it’s really nice for the folks at Subway to take out the azodicarbonamide, (whose use is completely banned in Europe and Australia), there’s a lot of other chemicals added to their processed bread that should raise a red flag.
One of the worst is bromide, which supposedly gives bread an elastic quality that makes it seem more substantive than it really is.
That way, even though the stuff effortlessly slips down your throat, you still think you’re eating something substantial and real.
Bromide is a hormone disruptor that can negatively affect the skin, brain and kidneys, and is especially problematic for the thyroid gland.
While according to a June 2012 article published in the journal “Cancer Cause Control”, bromide derivatives are associated with increased risks for stomach cancer. Read the full story at Critical Health News.