Bread contains chemical used in yoga mats, shoe rubber and synthetic leather!

[Naina_Marbus]

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On Tuesday, February 4th, Vani Hari (Food Babe | Welcome to Food Babe!) launched a
petition for the removal of a dangerous plastic chemical called azodicarbonamide from
sandwich bread sold by Subway – the same chemical used in yoga mats, shoe rubber
and synthetic leather!

This chemical is banned in Europe and Australia.

Azodicarbonamide is used as a food additive, a flour bleaching agent. It reacts with
moist flour as an oxidizing agent. The main reaction product is biurea, a derivative of
urea, which is stable during baking. Secondary reaction products include semicarbazide
and ethyl carbamate.

Australia and Europe have banned the use of azodicarbonamide as a food additive. But the
United States, and Canada permit the use of azodicarbonamide at levels up to 45 ppm.

An online petition effort on Feb 4, expressing health concerns by blogger Food Babe (Vani Hari),
garnered 50,000 signatures in just 24 hours. The restaurant chain Subway, the target of the petition,
announced it was already in the process of dropping azodicarbonamide from its breads and "despite
the fact that it is a USDA and FDA approved ingredient".

This was after repeated attempts to reach out to Subway since June of 2012 to learn more about
why they are using this (asthma-inducing and potentially carcinogenic) chemical in North America
(where Vani lives) and not in any other countries. Subway never responded until now.

To date, the petition (Subway: Stop Using Dangerous Chemicals In Your Bread) has received over
78,000 signatures and counting.

 

[SANDHYAV]

Azodicarbonamide Bread Linked to Cancer | Z6Mag

 

[renuka]

Yoga mat, Shoe rubber and synthetic leather..all Sattva Items!

So bread is Sattva!

 

[Raji Ram]

There was a rumour that a particular brand of crispy item, which is leading in the market, contains plastic!

Wonder what we can eat peacefully in future with all these chemicals added in food items.

P.S: Maida is banned in my house!

 

[tbs]

On Tuesday, February 4th, Vani Hari (Food Babe | Welcome to Food Babe!) launched a
petition for the removal of a dangerous plastic chemical called azodicarbonamide from
sandwich bread sold by Subway – the same chemical used in yoga mats, shoe rubber
and synthetic leather!

This chemical is banned in Europe and Australia.

Azodicarbonamide is used as a food additive, a flour bleaching agent. It reacts with
moist flour as an oxidizing agent. The main reaction product is biurea, a derivative of
urea, which is stable during baking. Secondary reaction products include semicarbazide
and ethyl carbamate.

Australia and Europe have banned the use of azodicarbonamide as a food additive. But the
United States, and Canada permit the use of azodicarbonamide at levels up to 45 ppm.

An online petition effort on Feb 4, expressing health concerns by blogger Food Babe (Vani Hari),
garnered 50,000 signatures in just 24 hours. The restaurant chain Subway, the target of the petition,
announced it was already in the process of dropping azodicarbonamide from its breads and "despite
the fact that it is a USDA and FDA approved ingredient".

This was after repeated attempts to reach out to Subway since June of 2012 to learn more about
why they are using this (asthma-inducing and potentially carcinogenic) chemical in North America
(where Vani lives) and not in any other countries. Subway never responded until now.

To date, the petition (Subway: Stop Using Dangerous Chemicals In Your Bread) has received over
78,000 signatures and counting.

hi sir,

my wife is working in Subway as store manager........she is working in Subway more than 4 yrs....i discusssed this issue with her....

she is not aware of these things....she said.....EAT FRESH SUBWAY....LOL

 

[SANDHYAV]

In Vedic philosophy, sattva (Sanskrit sattva / सत्त्व "purity", literally "existence, reality"; adjectival sāttvika "pure", anglicisedsattvic) is the most rarefied of the three gunas in Samkhya, sāttvika "pure", rājasika "excitable", and tāmasika "indifferent". Importantly, no value judgement is entailed as all guna are indivisible and mutually qualifying.

vous parlez satham, maida et tout high glycemic index oota.
et petit anxiety = excitng!

 

[Naina_Marbus]

There was a rumour that a particular brand of crispy item, which is leading in the market, contains plastic!

Wonder what we can eat peacefully in future with all these chemicals added in food items.

P.S: Maida is banned in my house!

Maida is a finely milled and refined and bleached wheat flour, made from the endosperm(the starchy white part) of the wheat grain,while the fibrous bran is removed in the mill. Originally yellowish, it is bleached with Azodicarbonamide, and/or benzoyl peroxide to give it a white colour.The use of benzoyl peroxide in food is banned in China and the Europe. Maida also contains trace amounts of alloxan,which is an undesirable side product of the chemical changes that give it softness and white color.Large amounts of alloxan is known to destroy beta cells in the pancreas of rodents and other species, causing diabetes mellitus.

Do we have a Vani Hari in India to explain these things to people?
By the way,what is the crispy item, which is leading in the market, containing plastic?

 

[Naina_Marbus]

hi sir,

my wife is working in Subway as store manager........she is working in Subway more than 4 yrs....i discusssed this issue with her....

she is not aware of these things....she said.....EAT FRESH SUBWAY....LOL

TBSji: I hope she has not started loving all the meaty sandwiches there!

 

[tbs]

TBSji: I hope she has not started loving all the meaty sandwiches there!

hi sir,


the franchaise owner is gujarati........many employees are gujaratis.......all employees including owner .....alll are veggie sandwich

eaters....lol

 

[Naina_Marbus]

hi sir,


the franchaise owner is gujarati........many employees are gujaratis.......all employees including owner .....alll are veggie sandwich

eaters....lol

I hope more (may be all) Subway franchises are cornered by Gujaratis!

 

[SANDHYAV]

Gujju- kem che?

multiseeded brown bread, yah mera pasand= no cheese, full veggies + honey mustard

 

[tbs]

Gujju- kem che?

multiseeded brown bread, yah mera pasand= no cheese, full veggies + honey mustard

hi
maja ma chu....badhu saru che....tame khem cho/

 

[SANDHYAV]

dunya-vad, kannada salpa salpa barathe, gujarati Manne samaj nathi padtee -bahuth kam athi...

but apologies, i don't even put my location in FB/Linked in....TB is my one in billion lucky find, don't trust ( no offence )...that is my exaggerated reaction towards social netwrking security.....

 

[vgane]

There is a review on this by Popular science... Read this...May not be totally unsafe.


The ?Yoga Mat Chemical? In Bread | Popular Science

 

[prasad1]

There is a review on this by Popular science... Read this...May not be totally unsafe.


The ?Yoga Mat Chemical? In Bread | Popular Science

So how can we think about this as a risk? Urethane is found in bread made without azodicarbonamide but no one is arguing we ban bread for that reason. Toasting bread doubles or triples the urethane content, a much greater increase than adding azodicarbonamide, but no one is arguing we should ban toasters because of that. Azodicarbonamide allows bakers to make better bread with cheaper ingredients, is that suddenly worth campaigning about?

Thank you vganeji

 

[Naina_Marbus]

There is a review on this by Popular science... Read this...May not be totally unsafe.
The ?Yoga Mat Chemical? In Bread | Popular Science

The author of the popular science article can’t even get the spelling of Vani Hari right. The very first word of his article is Vana Hari! The author may have affiliation with the bread industry!
No reference to where one can check about:"Urethane is found in bread made without azodicarbonamide"

Check this twitter feed!
-----------------------------------------------------------------------------------------------------------------
ES@es_prof Details
Reminds of "cigarette-smoking-is-safe" arguments by industry scientists? "Yoga Mat Chemical” In Bread http://po.st/74qngM via @popsci
6:48 AM - 24 Feb 2014
-------------------------------------------------------------------------------------------------------------------

 

[vgane]

The author of the popular science article can’t even get the spelling of Vani Hari right. The very first word of his article is Vana Hari! The author may have affiliation with the bread industry!
No reference to where one can check about:"Urethane is found in bread made without azodicarbonamide"

Check this twitter feed!
-----------------------------------------------------------------------------------------------------------------
ES@es_prof Details
Reminds of "cigarette-smoking-is-safe" arguments by industry scientists? "Yoga Mat Chemical” In Bread http://po.st/74qngM via @popsci
6:48 AM - 24 Feb 2014
-------------------------------------------------------------------------------------------------------------------
View attachment 3391

Dear Sir,

On the reference asked, it is in the last para of the article

Quote

So how can we think about this as a risk? Urethane is found in bread made without azodicarbonamide but no one is arguing we ban bread for that reason. Toasting bread doubles or triples the urethane content, a much greater increase than adding azodicarbonamide, but no one is arguing we should ban toasters because of that. Azodicarbonamide allows bakers to make better bread with cheaper ingredients, is that suddenly worth campaigning about?

Unquote

The link provided you returns the same article that I quoted..Can you resend the correct twitter link?

 

[Naina_Marbus]

Dear Shri Vgane:

Refer your post #17. Thanks for the pointer to the reference. I missed it in the first reading.

The point is that additional urethane forms in the presence azodicarbonamide in bread. But he conveniently glosses over the urethane toxicity problem by claiming that a Swiss review of the toxicology data suggested the intake from food is about 10-20 ng/kg body weight/day (using estimates for urethane in bread similar to US analyses) and that amount constituted a negligible lifetime cancer risk. But he ignored Japanese and Korean studies which suggest a cumulative effect in the body from various food sources, which can lead to toxicity. I am summarising the current info on urethane as found in wikipedia in my next post.

It is difficult to escape the conclusion that the author was a spokesperson for the bread industry.

 

[Naina_Marbus]

What is urethane?

Urethane is the popular name for Ethyl carbamate, which is produced by the action of ammonia on ethyl chloroformate or by heating urea nitrate and ethyl alcohol. Crosslinking agents for permanent press textiles were synthesized from ethyl carbamate. It was also used commercially in USA for medicinal purposes but this ended after it was discovered to be carcinogenic in 1943.

But Japanese doctors continued to use it medical injections into patients as a co-solvent in water for dissolving water-insoluble analgesics used for post-operation pain. In 1975, the Japanese found that these were levels that are carcinogenic in mice. And so this practice was stopped in 1975. Through FDA regulations in USA, ethyl carbamate was withdrawn from pharmaceutical use.

The discovery of the widespread presence of ethyl carbamate in alcoholic beverages was made in the mid-1980s. Studies have shown that most, if not all, yeast-fermented alcoholic beverages contain traces of ethyl carbamate (15 ppb to 12 ppm). Foods and beverages prepared by means of fermentation also contain ethyl carbamate - soy sauce , wines, sake, beer, brandy, whiskey and other fermented alcoholic beverages.

Ethyl carbamate forms from the reaction of alcohol (ethanol) with urea.The urea in wines results from the metabolism of arginine or citrulline by yeast or other organisms. The urea waste product is initially metabolised inside the yeast cell until it builds up to a certain level. At that point, it is excreted externally where it is able to react with the alcohol to create ethyl carbamate.

Although the urea cannot be eliminated, it can be minimized by controlling the fertilization of grape vines, minimizing their heat exposure. Some strains of yeast have been developed to help reduce ethyl carbamate during commercial production of alcoholic beverages.

Acute toxicity studies show that the lowest fatal dose in rats, mice, and rabbits equals 1.2 grams/kg or more. When ethyl carbamate was used medicinally, about 50 percent of the patients exhibited nausea and vomiting, and long time use led to gastroenteric hemorrhages. Such studies have shown that ethyl carbamate will cause cancer when it is administered orally, injected, or applied to the skin, but no adequate studies of cancer in humans caused by ethyl carbamate has been reported due to the ethical considerations of such studies.

In 2007, the IARC ( International Agency for Research on Cancer) raised ethyl carbamate to a Group 2A carcinogen that is "probably carcinogenic to humans," one level below fully carcinogenic to humans. IARC has stated that ethyl carbamate can be “reasonably anticipated to be a human carcinogen based on sufficient evidence of carcinogenicity in experimental animals.”

In 2006, the Liquor Control Board of Ontario in Canada rejected imported cases of sherry due to excessive levels of ethyl carbamate. Ethyl carbamate was upgraded to a Group 2A carcinogen by IARC in 2007.

Urethane has a tendency to accumulate in the human body from a number of daily dietary sources, e.g., alcohols, bread and other fermented grain products, soy sauce, orange juice and commonly consumed foods.

Studies in Korea in 2000 and Hong Kong in 2009 have outlined the extent of the cumulative exposure to ethyl carbamate in daily life. Fermented foods such as soy sauce, kimchi, soybean paste, breads, rolls, buns, crackers and bean curd, along with wine, sake and plum wine, were found to be the foods with the highest ethyl carbamate levels in traditional Asian diets.

In 2005, the JECFA (Joint Expert Committee On Food Additives, FAO/WHO) risk assessment evaluation of ethyl carbamate concluded that the intake of ethyl carbamate from daily food and alcoholic beverages combined is of concern and that measures should be in place to reduce ethyl carbamate.

 

[prasad1]

Our modern food supply and production systems have grown increasingly complex since the 1950s with the enactment of the Food Additives Amendment of 1958. The law was intended to ensure that chemicals added to our food were safe; however, Congress also created an exception for food ingredients that had been commonly used for decades and did not, it was believed at the time, need to be thoroughly tested. Industry was given the authority to declare these ingredients, such as olive oil and vinegar, to be “generally recognized as safe” (GRAS). Manufacturers today have moved well beyond the law’s original intent and regularly use the GRAS process to declare the vast majority of new additives safe, rather than submitting them for the U.S. Food and Drug Administration’s (FDA) approval. What was intended as an exception has now become the de facto rule.


The complexity of our food supply and the oversight of its safety raise fundamental questions about what we eat — some of which were answered for the first time in "Navigating the U.S. Food Additive Regulatory Program," an analysis undertaken by Pew and published in the peer-reviewed journal, Comprehensive Reviews in Food Science and Food Safety.

Chemicals in Our Food: What We Don?t Know May Be Hurting Us


I am no food chemist, I assume that manufacturer and FDA is doing their job (Then it is any one else's guess). It is very difficult for individual to analyze each and every chemical that goes in the food manufacturing. Even words like Organic, and whole Grain are not fully defined and enforced. So everything is Ram Bharose.

We don't just want our food to taste good these days: It also has to look good. As a result, food producers use any of 14,000 laboratory-made additives to make our food appear fresher, more attractive or last longer on the shelf. The longer manufacturers use these additives, the more we learn about their impacts. While some additives are harmless, others cause everything from hives and asthma to nausea and headaches in some people. Some experts recommend avoiding foods listing more than five or six ingredients or ingredients of longer than three syllables and purchasing foods that contain such natural additives as fruits and vegetables




Read more at: Top 15 chemical additives in your food


WE can drive ourself crazy reading about the cruelty we cause to farm animals (including Milking cows), and the unwanted chemicals in our food industry. Let us accept that there is no food that is contamination proof. Even the treated, or bottled water we consume is full of chemicals we never knew existed.

Or take normal precautions and assume we will survive and lead healthy life (it is just a prayer).

 

[ashwin_ash]

Eat this- The 5 most shocking ingredients in your food - NDTVCooks.com and this- http://blog.fooducate.com/2011/04/05/10-things-to-know-about-rennet-its-in-your-cheese/