Rubber-Like Chemical Setting in Most of Your Foods

Posted under In the News On By Due Daniels

Rubber-Like Chemical Setting in Most of Your Foods
Subway Eat Fresh… Rubber Chemicals

People are still trying to find out how a chemical typically found in rubber made it into your foods. A food additive called azodicarbonamide, has been safely residing in your Subway sandwiches, baked goods at Publix supermarkets, and over 500 other foods in 130 different brand names.


Even Nature’s Own and Pillsbury couldn’t resist using this chemical used to make rubber, in putting it into their breads. As Daffy-Duck would say, “Anyone teaching natural bread cooking lessons?”


Environmental Working Group, a nonprofit, let out a report protesting food makers to STOP using azodicarbonamide (ADA) in their food manufacturing. ADA acts like a baking powder in making rubber, ceramics, plastic, providing them to be lighter and more elastic.


Kind of like what it does to your bread doughs. Betty Crocker (not her specifically but food producers like her) took on using the same chemical (ADA) to give their breads and foods and softer texture.

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The slimy FDA (Food and Drug Admin) approved this chemical years back. It was in 1962. ADA gained a lot of celebrity, among food makers, when another common dough conditioner (potassium bromate) became banned in California in 1987. It was banned because authorities discovered it was cancer causing.


Here’s a history of ADA from the nonprofit group’s report:

In centuries past, flour fresh from the mill had to age several months before it could be kneaded into dough and popped into the oven. But in 1956 a New Jersey chemical, pharmaceuticals, and engineering firm called Wallace & Tiernan, best-known for inventing a mass water chlorination process, discovered that ADA caused flour to “achiev[e] maturing action without long storage.” The result, the firm’s patent application stated, was commercial bread that was “light, soft, and suitably moist, yet suitably firm or resilient, and that [had] crusts and internal properties of a pleasing and palatable nature.” The FDA approved ADA as a food additive in 1962. It is not approved for use in either Australia or the European Union.


You never know what you’re eating unless you make it from scratch or go the way of wholesome foods. Even in eating wholesome foods, the soil is depleted and you won’t be getting all of your required nutrients. The safe bet is to read your labels, enjoy foods without a laundry list of ingredients (especially those you can’t read), and take your nutrient supplements daily!


Unless you enjoy your rubber chemical…


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Due Daniels

Contributing Writer

630.423.6383 (call to order or go online)

SEMD Youngevity Rep 100505006


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