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Subway Busted for Plastic Chemical in Bread

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HRR Comment: To be fair “Azodicarbonaminde is used in found commonly like breads, frozen dinners, boxed pasta mixes and packaged baked goods. It is used to make flour look more white and for dough to appear more elastic.”( from Desert News Jun 22 2013 ) Side Effects linked Below:

English: Subway in Belo Horizonte. Português: ...
English: Subway in Belo Horizonte. Português: Subway em Belo Horizonte. (Photo credit: Wikipedia)

Food Blogger Urges Subway to Remove Chemical From Bread

Subway says it’s in the process of removing a chemical from its bread as part of an ongoing effort to improve its recipes.

The announcement comes after a popular food blogger launched a petition this week asking the sandwich chain to stop using the ingredient, called azodicarbonamide. A representative for Subway says the change was underway before the petition was launched.

“The complete conversion to have this product out of the bread will be done soon,” Subway said in a statement, without providing further details.

Vani Hari, who runs FoodBabe.com, has targeted other food companies including Kraft and Chick-fil-A for the chemicals in their products.

In the latest petition targeting Subway, Hari noted that the azodicarbonamide used in its bread is also used to make yoga mats and shoe rubber. On Tuesday, Subway’s Facebook page was filled with comments regarding the chemical.

Although the ingredient is used in other food products, Hari said she targeted Subway because of the healthy image it projects.

As Americans pay closer attention to what they’re eating, food companies have worked to market their products as natural. But companies have also come under growing pressure to remove chemicals people find questionable. That pressure has been heightened by consumers’ ability to voice and share their concerns online.

— The Associated Press

http://www.nbcnews.com/health/diet-fitness/food-blogger-urges-subway-remove-chemical-bread-n23236

Excerpt From Wikipedia:

Safety

In the United States, azodicarbonamide has generally recognized as safe (GRAS) status and is allowed to be added to flour at levels up to 45 ppm.[8]

In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and determined that products should be labeled with “May cause sensitisation by inhalation.”[9] The World Health Organization has linked azodicarbonamide to “respiratory issues, allergies and asthma.” Britain, Europe, and Australia now ban its use in food.[10]

Toxicological studies of the reactions of azodicarbonamide show that it is rapidly converted in dough to biurea, which is a stable compound not decomposed upon cooking.[11]

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About Post Author

Ralph Turchiano

I have a strong affinity for the sciences which led me to create my sites. My compulsion for the past decade has been reviewing literally every peer-reviewed research article. Which can easily be validated by following my posts. To me, science is where the real news is, as it will mold our destiny beyond that of politics or economics. 😉 Please feel free to e-mail: 161803p314159@gmail.com
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