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Thread: Yoga-Mat Chemical Found in Way More Food Products Than Subway Bread, Report Finds

  1. #1

    Exclamation Yoga-Mat Chemical Found in Way More Food Products Than Subway Bread, Report Finds

    Yoga-Mat Chemical Found in Way More Food Products Than Subway Bread, Report Finds

    Beth Greenfield
    Feb 27, 2014

    After a quick-rising backlash against Subway’s use of the dough additive azodicarbonamide (ADA), the fast-food giant recently announced that it would stop using the chemical foaming agent — found in items from yoga mats to flip-flops — in its bread. It was a small victory in the fight against questionable food additives — one that feels even smaller this week, as the Environmental Working Group (EWG) has released a new report finding ADA in the ingredients of nearly 500 supermarket-brand bread products.

    Some of the many products that contain ADA in their ingredient list include:

    • Wonder light wheat bread

    • Martin’s potato rolls

    • Pillsbury dinner rolls and Toaster Strudel pastries

    • Sun-Maid raisin bread

    • IHOP French toast breakfast sandwiches

    • Little Debbie Honey Buns

    • Mariano’s breads and rolls (42 varieties)

    • Nature’s Own breads (18 varieties)

    • Sara Lee breads and buns (19 varieties)

    • Smucker’s Uncrustables PB&J sandwiches

    • Sunbeam enriched bread

    • Healthy Life whole wheat with flaxseed bread

    Continued...
    “The spirits of darkness are now among us. We have to be on guard so that we may realize what is happening when we encounter them and gain a real idea of where they are to be found. The most dangerous thing you can do in the immediate future will be to give yourself up unconsciously to the influences which are definitely present.” ~ Rudolf Steiner



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  3. #2
    Already been covered that the chemical isn't in breads. It is broken down in the process of making it.

  4. #3
    Quote Originally Posted by Zippyjuan View Post
    Already been covered that the chemical isn't in breads. It is broken down in the process of making it.
    But now I am worried about my yoga mat.
    The proper concern of society is the preservation of individual freedom; the proper concern of the individual is the harmony of society.

    "Who would be free, themselves must strike the blow." - Byron

    "Who overcomes by force, hath overcome but half his foe." - Milton

  5. #4
    Quote Originally Posted by Zippyjuan View Post
    Already been covered that the chemical isn't in breads. It is broken down in the process of making it.
    Uh huh...which means it is in the dough that makes the bread that you consume. Usually listed as: Dough Conditioners.

    Nature’s Own Whitewheat® Bread

    Ingredients: Whole wheat flour, water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), wheat gluten, brown sugar, honey, sunflower seed kernels, yeast, rolled oats, contains 2% or less of each of the following: salt,soybean oil, cultured wheat flour, vinegar, dough conditioners (may contain one or more of the following: sodium stearoyl lactylate, calcium stearoyl-2-lactylate, mono- and diglycerides, calcium peroxide, calcium iodate, DATEM, ethoxylated mono- and diglycerides, azodicarbonamide), wheat bran, rye flakes, barley flakes, soy flour, buckwheat flour, bulgur wheat, cracked wheat, triticale, yellow corn grits, millet, soy grits, ground flaxseed, brown rice flour, calcium sulfate, soy lecithin, wheat starch, enzymes.
    - See more at: http://worldtruth.tv/scary-ingredien....YUgQ8PQQ.dpuf
    “The spirits of darkness are now among us. We have to be on guard so that we may realize what is happening when we encounter them and gain a real idea of where they are to be found. The most dangerous thing you can do in the immediate future will be to give yourself up unconsciously to the influences which are definitely present.” ~ Rudolf Steiner

  6. #5
    Your title makes it seem like yoga mats are ground up and put into bread. That is not the case. Nothing plastic is put in the bread.

    Typical fearmongering.

  7. #6
    random fact: one of the things this chemical breaks down into is semicarbazide, which has anti-bacterial, anti-cancer, and anti-viral properties.

    This compound was detected in bread: http://www.ncbi.nlm.nih.gov/pubmed/15373416 thought....at ridiculously low levels.

  8. #7
    Quote Originally Posted by eduardo89 View Post
    Your title makes it seem like yoga mats are ground up and put into bread. That is not the case. Nothing plastic is put in the bread.

    Typical fearmongering.
    Yeah it is Mainstream media...not the alternative mean. Go bitch to them.
    “The spirits of darkness are now among us. We have to be on guard so that we may realize what is happening when we encounter them and gain a real idea of where they are to be found. The most dangerous thing you can do in the immediate future will be to give yourself up unconsciously to the influences which are definitely present.” ~ Rudolf Steiner

  9. #8
    //
    Last edited by GunnyFreedom; 02-27-2014 at 03:39 PM. Reason: I want no part of any thread populated by the queen of apoplectic hate.



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  11. #9
    Quote Originally Posted by Fox McCloud View Post
    random fact: one of the things this chemical breaks down into is semicarbazide, which has anti-bacterial, anti-cancer, and anti-viral properties.

    This compound was detected in bread: http://www.ncbi.nlm.nih.gov/pubmed/15373416 thought....at ridiculously low levels.
    Are you against awareness and grassroots or are you just contrary to be contrary?

    The stuff is harmful and should not be used--besides it is in a lot of commercial flour and bread products so just how much is too much? There are plenty of edible foods that are anti-bacterial, anti-microbial and anti-viral.


    Here are some random facts:
    1. Azodicarbonamide is an Industrial Chemical

    The primary function of azodicarbonamide is centered on the way it breaks down during processing — it creates tiny bubbles that make things “foamy.” Somewhere in the testing procedures, scientists discovered it whitened flour and acted as an oxidizing agent. Bakers, or rather “food scientists” soon concluded that it should be a standard inclusion in bread.

    2. Azodicarbonamide Increases Gluten Content in Bread

    Oxidizing agents like azodicarbonamide are used to increase gluten content. This is “desirable” because higher levels of gluten create stronger, more durable dough. The added convenience to processing isn’t without other risks though. Gluten has been linked to a host of gastro-intestinal, immunologic and neurologic diseases. [1] [2]

    3. Azodicarbonamide Can Cause Respiratory Problems

    Research has established a direct link between exposure to azodicarbonamide and the onset of asthma. [3] According to a World Health Organization (WHO) follow-up report, regular occupational exposure to azodicarbonamide can lead to asthma and allergies. The WHO report notes many of those who developed asthma and other respiratory complications experienced symptoms within just three months of exposure. [4]

    4. Azodicarbonamide is a Skin Irritant

    The WHO report also noted physical exposure to azodicarbonamide caused recurring dermatitis. [4] Fortunately for those suffering, eliminating exposure caused the indications of the dermatitis to go away. While this is good news, these results show how quickly industrial chemicals can initiate an autoimmune response. Unfortunately, skin irritation seems to be the least of concerns…

    5. Azodicarbonamide Disrupts the Immune System

    In 2001, lab tests found that direct exposure to azodicarbonamide inhibited human immune cell formation and function. [5] Although “direct exposure” may be less of a common problem, the bigger problem happens when azodicarbonamide is heated up, as when it’s a bread ingredient…

    6. Azodicarbonamide Creates Toxic By-Products When Heated

    While azodicarbonamide is used to condition bread dough, when it’s baked, the heat causes it to break down. Two by-products can result: semicarbazide and ethyl carbamate. Semicarbazide belongs to a family of chemicals known as hydrazines that are especially carcinogenic. A 2003 study using animal models found that it caused free radical damage to DNA. [6] Other studies have found that semicarbazide damages human immune cells and the DNA of animals. [7]
    http://www.globalhealingcenter.com/n...dicarbonamide/
    “The spirits of darkness are now among us. We have to be on guard so that we may realize what is happening when we encounter them and gain a real idea of where they are to be found. The most dangerous thing you can do in the immediate future will be to give yourself up unconsciously to the influences which are definitely present.” ~ Rudolf Steiner

  12. #10
    "(ADA is) approved for use in neither the European Union nor Australia because when ADA is heated, it’s broken-down into two questionable chemicals — one that’s a known carcinogen and another that’s been found to cause cancer in lab animals."

    Why doesn't it name the 2 chemicals?

  13. #11
    Quote Originally Posted by Zippyjuan View Post
    Already been covered that the chemical isn't in breads.
    No...it's not in breads any more because the people demanded it. That's why. Well...at least in Subway's "bread".

    And it's happening across the board. Re-evaluate your portfolio, Zip. A storm is coming.
    Last edited by Natural Citizen; 02-27-2014 at 03:38 PM.

  14. #12
    Quote Originally Posted by donnay View Post
    Yeah it is Mainstream media...not the alternative mean. Go bitch to them.

    Yeah, Food Babe is mainstream media.

  15. #13
    Quote Originally Posted by Zippyjuan View Post
    Already been covered that the chemical isn't in breads. It is broken down in the process of making it.

    Give it up. The whole "chemistry" thing must be to them what magic would be to us.

  16. #14

    Exclamation

    Quote Originally Posted by donnay View Post
    Are you against awareness and grassroots or are you just contrary to be contrary?

    The stuff is harmful and should not be used--besides it is in a lot of commercial flour and bread products so just how much is too much? There are plenty of edible foods that are anti-bacterial, anti-microbial and anti-viral.
    No, I'm opposed to people posting incorrect information; I did pre-liminary research on the substance before weighing in on it.

    Also, the link you posted present some interesting information...let's take the more recent analysis by the EFSA:

    The occurrence of SEM in foods, including baby foods, packaged in glass jars and bottles, was first discovered by industry and its origins were traced to the breakdown of azodicarbonamide, the foaming agent in the plastic gaskets that are used to seal metal lids to glass packaging. Industry informed EFSA of this finding in 2003 and of its intention to develop gaskets using an alternative foaming agent. The EFSA AFC Panel* at that time advised that while the risk to consumers – if any – was very small, SEM should be removed from baby foods as swiftly as technological progress allowed. This advice was based on findings that SEM is a weak carcinogen in mice and has weak genotoxic activity (i.e. potential to damage genetic material or DNA) in vitro. Since then, new studies showing lack of genotoxic activity of SEM in vivo have become available. The Panel has concluded that this new information reduces concerns about SEM and that the issue of carcinogenicity is not of concern for human health, given the levels of SEM reported during 2003 and 2004 in foods packaged in glass jars and bottles. The implementation of an EC Directive banning the use of azodicarbonamide in plastics used as food contact materials** which is due to enter into force on 2 August 2005 should eliminate this source of SEM in food. The Panel also concluded that other, lesser sources of SEM in food were not of concern.
    Emphasis added. Basically, there were some studies that indicated it could be weakly detrimental, so the EU banned it...then, when it was found that the studies were not accurate or results couldn't be reproduced...they more or less admitted they were wrong and that it doesn't pose any risk.

    So why is it still banned? Very simple:

    Removal of the major source of SEM in food will further reduce exposure and contribute to building consumer confidence in such foods, especially for babies.”
    So basically the ban is remaining in place because of continued belief in its harm, therefore, its kept out to engender confidence in products.


    Furthermore, as stated earlier, the semicarbazide occurs in bread at a rate of 0.2 mg/KG....that's 0.11 mg (110 MICROgrams) in an entire loaf of bread. This is literally 1/16th of a teaspoon in roughly 2000 lbs of something else, to put things into perspective.


    Worrying about semicarbazide is silly--it's not dangerous, and the levels within the bread are so low you have to use advanced machines to even detect it (gas chromatography).

  17. #15
    Quote Originally Posted by angelatc View Post
    Yeah, Food Babe is mainstream media.
    The OP is not from Vana Hari. So stop trying to be deliberately deceptive. It proves you don't read, and that you just come in to threads I start to troll.

    Last edited by donnay; 02-27-2014 at 04:28 PM. Reason: Vani to Vana typo
    “The spirits of darkness are now among us. We have to be on guard so that we may realize what is happening when we encounter them and gain a real idea of where they are to be found. The most dangerous thing you can do in the immediate future will be to give yourself up unconsciously to the influences which are definitely present.” ~ Rudolf Steiner

  18. #16
    Quote Originally Posted by Fox McCloud View Post
    No, I'm opposed to people posting incorrect information; I did pre-liminary research on the substance before weighing in on it.

    Also, the link you posted present some interesting information...let's take the more recent analysis by the EFSA:



    Emphasis added. Basically, there were some studies that indicated it could be weakly detrimental, so the EU banned it...then, when it was found that the studies were not accurate or results couldn't be reproduced...they more or less admitted they were wrong and that it doesn't pose any risk.

    So why is it still banned? Very simple:



    So basically the ban is remaining in place because of continued belief in its harm, therefore, its kept out to engender confidence in products.


    Furthermore, as stated earlier, the semicarbazide occurs in bread at a rate of 0.2 mg/KG....that's 0.11 mg (110 MICROgrams) in an entire loaf of bread. This is literally 1/16th of a teaspoon in roughly 2000 lbs of something else, to put things into perspective.


    Worrying about semicarbazide is silly--it's not dangerous, and the levels within the bread are so low you have to use advanced machines to even detect it (gas chromatography).
    I'll tell you what McCloud you go right ahead and continue eating it, to your hearts content. I will choose to stay away from it.
    “The spirits of darkness are now among us. We have to be on guard so that we may realize what is happening when we encounter them and gain a real idea of where they are to be found. The most dangerous thing you can do in the immediate future will be to give yourself up unconsciously to the influences which are definitely present.” ~ Rudolf Steiner



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  20. #17
    'Shoe Rubber' Chemical Removed From Subway Bread Found In Nearly 500 Common Foods

    by Joe Satran

    Footlong fans breathed a sigh of relief at the beginning of February, when sandwich chain Subway announced that it was removing azodicarbonamide -- a chemical used in shoe rubber and yoga mats -- from its bread.

    Though the World Health Organization has said that the chemical is safe for human consumption, some studies have suggested it could be linked with asthma and skin and respiratory problems. And when the chemical is baked, it forms another chemical that has been linked to cancer in animal studies, CBS News pointed out. A series of popular petitions circulated by blogger Vana Hari, who runs the website FoodBabe.com, have also argued the case that its efficacy as a "bleaching agent" in bread just isn't worth the potential health hazards.

    It's been well-established at this point that azodicarbonamide is a relatively common ingredient in processed foods. But a newly released study by the Environmental Working Group, a nonprofit, suggests that azodicarbonamide is far more common than we may have realized. EWG pored through the ingredient lists of more than 80,000 common grocery foods in an attempt to figure out which products contained the chemical. And they found it in nearly 500 items sold under 120 different brand names.

    Continued...
    “The spirits of darkness are now among us. We have to be on guard so that we may realize what is happening when we encounter them and gain a real idea of where they are to be found. The most dangerous thing you can do in the immediate future will be to give yourself up unconsciously to the influences which are definitely present.” ~ Rudolf Steiner

  21. #18
    Yeah. Get that chemical out of prefab frozen PB&J sandwiches. It's obviously the biggest problem with that entire product.

    Total side note, but while searching for the ingredient list, I came across this very telling comment:

    I went to a synchronized swimming meet yesterday. They passed out uncrustables and I LOVED it. That was the first one I have ever had and it made a great first impression. Some people say it is small but with chips and a cookie it is filling.
    A frozen PB&J, some chips, and a cookie. There's a balanced meal for you.
    Last edited by MelissaWV; 02-27-2014 at 06:20 PM.

  22. #19
    Since all this has been covered before, I will just re-copy an article I had in the other thread:

    Good article from a nutritionist: http://www.huffingtonpost.com/monica...b_4770189.html

    Why I'm Not Worried About Yoga Mat Chemicals in My Food

    As you've probably heard, Subway, Starbucks, and other national fast food chains are scrambling to remove a chemical called azodicarbonamide from their foods following a consumer protest.

    The online petition that started all this was launched by a blogger who makes a living writing and speaking about harmful food additives. She doesn't list any scientific or nutritional training and credentials in her bio. But don't let her apparent lack of expertise put you off. As she says on her website, the fact that she can get food companies to make changes in response to her "investigations" is proof that her charges are valid. But is it really?

    Might Doesn't Always Equal Right

    It's certainly proof of the power that we consumers wield. Companies will bow to our demands, no matter how irrational. Once we've gotten our teeth into the idea that something is harmful, whether it's GMOs, corn syrup, or azodicarbonamide, it is often cheaper for companies to give us what we want than to argue about whether it actually makes sense. Sometimes, of course, we're right. But sometimes, we waste all that leverage on things that aren't really worth it.

    Please understand: I'm not defending the use of azodicarbonamide or apologizing for food manufacturers. Most of them are more concerned with the health of their balance sheets than the health of their customers.

    We absolutely do need to pay attention to what's in our food. We should use our power as consumers to push for safer more wholesome products. (We should also not be surprised when changes we insist on make our food more expensive.) But I think we need to become more discriminating about our causes -- and our sources -- and not be such easy prey for well-intentioned but misguided vigilantes or those seeking primarily to advance their own interests.

    Fear of Chemicals

    Azodicarbonamide is a chemical compound -- and, for a lot of people, that alone is reason enough to ban it. But obviously just the fact that something is a chemical compound does not make it harmful. Oxygen is a chemical, too.

    And it's not as simple as dividing chemicals into natural and synthetic compounds, either. Many synthetic chemicals, such as antibiotics and other life-saving drugs, are true heroes. And many natural chemicals, such as ammonia, can be toxic.

    Furthermore, a "toxic" chemical is not necessarily toxic in every context or at every level of exposure. Ingesting too much dihydrogen monoxide can put you into a coma. Inhaling the stuff can kill you. Why aren't we petitioning Subway to remove dihydrogen monoxide from their bread as well? Because this "toxic" chemical is also known as water.

    Is There Rubber in Your Sandwich?

    One of the ways that this blogger got everyone so excited was to point out that azocarbonamide is also used in the production of foam-rubber yoga mats and sneaker soles. Does this mean that we're eating rubber? Of course not. In fact, we're not even eating azodicarbonamide, because it breaks down into other compounds long before it reaches us. If you stop and think about it, the fact that this food additive has other industrial uses has absolutely no bearing on anything.

    Of course, when you can instantly add your name to an online petition, the whole "stopping-and-thinking" process gets a little short-changed.

    Why Is This Chemical in Our Food?

    Let's try to put the image of that blogger tearing a bite off of her yoga mat out of our minds, set aside our irrational chemophobia, and take more level-headed look at this chemical. Why is it in our food and how much harm is it doing?

    Given their slavish attention to the bottom line, food companies generally only use ingredients that serve some sort of purpose. The purpose of adding azodicarbonamide to flour is to enhance gluten formation and make bread doughs rise better. Eliminating this ingredient will probably result in a slightly denser, less "springy" bread. It might also slightly change the color of the bread. Depending on how much you like super-fluffy, super-white bread, these advantages may or may not be that important to you.

    How Dangerous is Azodicarbonamide?

    So much for the pros. What are the cons? The World Health Organization warns that azocarbonamide as potentially dangerous when inhaled. But this only applies to workers who manufacture or handle large amounts of the raw material. As a food additive, azocarbonamide may only be used in tiny amounts, accounting for no more than .0045 percent of treated flour.

    Besides, as I said earlier, you don't actually ingest any azodicarbonamide when you eat bread made with it. During the mixing process, it breaks down into a compound called biurea, a comopund that is readily excreted from the body. Other byproducts include semicarbazide and ethyl carbamate.

    Ethyl carbamate used to be used as a medicine until it was discovered that it caused cancer in rats. Although it's not used as an ingredient in foods, it is a natural by-product of yeast fermentation. Accordingly, you'll find trace amounts of ethyl carbamate in almost all wine, beer, whiskey, soy sauce, and breads (whether or not they are made with azodicarbonamide). Ethyl carbamate cannot be completely eliminated from these foods but efforts are being made to limit consumer exposure.

    Although there is some concern about the total amount of ethyl carbamate that people might be exposed to from all the different dietary sources, the primary source for most people is alcoholic beverages. Consider it one more reason to enjoy alcohol in moderation or not at all.

    But, let's get back to the protest against Subway. It's true that using azocarbonamide as a dough strengthener increases the amount of ethyl carbamate you're getting. But removing it wouldn't completely eliminate your exposure. And here's the real point I want to make:

    Removing Azodicarbonamide Doesn't Make Fast Food Healthy

    Americans have been eating fast food sandwiches made with azodicarbonamide for years. If you don't eat that stuff very often, I doubt you have anything to worry about. And if you do eat a lot of fast food sandwiches, I'd venture to say that azodicarbonamide is probably the least of your concerns. Take this chemical out of fast food and what do you have left? Food that's still low nutrients and high in sugar, salt, and unhealthy fats.

    If you're really concerned about your health, I suggest skipping the fast food joints altogether and making make more of your food at home, using whole foods. How about we try to eat less white bread and more fruits and vegetables? Let's make our peace with the fact that eating real food sometimes costs more and/or takes more time but is well worth the investment.

    But above all, let's not waste our consumer power tilting at windmills and yoga mats. I think our energy and passion would be better spent pushing for meaningful reform of the Farm Bill, for example, or improving school lunch programs and nutrition curricula in our schools.

    Last edited by Zippyjuan; 02-27-2014 at 06:38 PM.

  23. #20
    Quote Originally Posted by Zippyjuan View Post
    Since all this has been covered before, I will just re-copy an article I had in the other thread:

    Good article from a nutritionist: http://www.huffingtonpost.com/monica...b_4770189.html
    ...you don't actually ingest any azodicarbonamide when you eat bread made with it.
    That statement is pretty disingenuous. Azodicarbonamide is a flour bleaching agent and dough conditioner--so how do you get around not ingesting it if you are eating the bread product that was made with Azodicarbonamide in it?

    To make people aware allows people to take the initiative to err on the side of caution. We know all too well when the FDA and the Corporatists all tell us that something is perfectly safe to consume, for them to come out, years down the road, to tell us how bad this product is. I would rather be informed and make a personal choice to stay away from these chemicals.
    “The spirits of darkness are now among us. We have to be on guard so that we may realize what is happening when we encounter them and gain a real idea of where they are to be found. The most dangerous thing you can do in the immediate future will be to give yourself up unconsciously to the influences which are definitely present.” ~ Rudolf Steiner

  24. #21
    Quote Originally Posted by donnay View Post
    That statement is pretty disingenuous. Azodicarbonamide is a flour bleaching agent and dough conditioner--so how do you get around not ingesting it if you are eating the bread product that was made with Azodicarbonamide in it?
    Because it evaporates or breaks down into something else.

  25. #22
    Quote Originally Posted by Fox McCloud View Post
    Because it evaporates or breaks down into something else.
    Azodicarbonamide is known to break down into a carcinogen when heated.
    “The spirits of darkness are now among us. We have to be on guard so that we may realize what is happening when we encounter them and gain a real idea of where they are to be found. The most dangerous thing you can do in the immediate future will be to give yourself up unconsciously to the influences which are definitely present.” ~ Rudolf Steiner

  26. #23
    Quote Originally Posted by Fox McCloud View Post
    Because it evaporates or breaks down into something else.
    Let's see what it says.
    Besides, as I said earlier, you don't actually ingest any azodicarbonamide when you eat bread made with it. During the mixing process, it breaks down into a compound called biurea, a comopund that is readily excreted from the body. Other byproducts include semicarbazide and ethyl carbamate.
    Yep- that would be correct.

  27. #24
    Quote Originally Posted by donnay View Post
    Azodicarbonamide is known to break down into a carcinogen when heated.
    In breads (and beer and cheeses) it breaks down BEFORE the product is heated (see highlighted portion in above post).



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  29. #25
    Quote Originally Posted by Zippyjuan View Post
    In breads (and beer and cheeses) it breaks down BEFORE the product is heated (see highlighted portion in above post).
    Azodicarbonamide Creates Toxic By-Products When Heated


    While azodicarbonamide is used to condition bread dough, when it’s baked, the heat causes it to break down. Two by-products can result: semicarbazide and ethyl carbamate. Semicarbazide belongs to a family of chemicals known as hydrazines that are especially carcinogenic. A 2003 study using animal models found that it caused free radical damage to DNA. [6] Other studies have found that semicarbazide damages human immune cells and the DNA of animals. [7]
    http://www.goodreads.com/author/show...Group_III/blog
    “The spirits of darkness are now among us. We have to be on guard so that we may realize what is happening when we encounter them and gain a real idea of where they are to be found. The most dangerous thing you can do in the immediate future will be to give yourself up unconsciously to the influences which are definitely present.” ~ Rudolf Steiner

  30. #26
    I already covered the semicarbazide from an article you posted; it's completely harmless...and amounts to 0.11 milligrams in an ENTIRE loaf of bread.

    Ethyl Carbamate results from the fermentation process of yeast and occurs if you make bread, beer, or wine....in some alcohols the concentration can hit as high as 0.14 milligrams for a 5 ounce drink.

    If 0.11 milligrams of Semicarbazide form in an entire loaf of bread, I can't imagine the amount of ethyl carbamate (from the break down of azodicarbonamide) would be much higher than this.

    Regardless, if you're worried about this ethyl carbamate in bread, then avoid any bread or any alcohol, period, as it will, for sure, have this substance in it by the natural process of making it.

  31. #27
    ...and thus it was explained how it is that Santa's belly shakes like a bowl full of jelly.
    "Sorry, fellows, the rebellion is off. We couldn't get a rebellion permit."

  32. #28
    I am so glad I don't eat any of that junk. Thanks donnay.



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