The curious collection of a slightly mad scientist
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. …
As a food additive, azodicarbonamide is used as a flour bleaching agent and an improving 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. The United States and Canada permit the use of azodicarbonamide at levels up to 45 ppm. In Australia and Europe the use of azodicarbonamide as a food additive is banned.