Sometimes in Life, we come across incredible things which we come to understand is harmful to our health. But not everyone will make the effort to do the research or share the findings, so we are extremely grateful that blogger Vani Deva Hari, or Food Babe as she is known, took the trouble to pursue companies which are using harmful dyes, corn syrup, and TBHQ in their products, to cease using them. The interesting point to note is that companies are choosing to remain silent about this and it makes us wonder why.
McDonald’s has just announced that it is removing high-fructose corn syrup from its buns and artificial preservatives from McNuggets, and will soon only serve chicken not treated with antibiotics. But McDonald’s did not mention the removal of azodicarbonamide — the yoga-mat chemical – from its bread.
Azodiacarbonamide is a chemical used in the production of foamed plastics like yoga mats, rubber-soled shoes, flip-flops and packing insulation. It is also a commonly used bread conditioner to whiten the dough and allow bread to bake faster, according to the Environmental Working Group, an advocacy group.
Sandwich chain companies like Subway was using azodiacarbonamide as a bread conditioner until early 2014, when blogger Food Babe launched a petition and garnered more than 78,000 signatures, to push Subway to remove this obscure chemical.
Since then, a number of other major fast-food chains have followed suit, sans petition or fanfare. They include McDonald’s, Chick-fil-A, Wendy’s, White Castle, and Jack in the Box, which all used the chemical in their breads in 2014, but have since gotten rid of it entirely. McDonald’s, Dunkin’ Donuts, Wendy’s, and White Castle each separately said they reformulated their breads in response to consumer preferences.
Asked about the lack of publicity, a spokeswoman for the National Restaurant Association said, “That would be more of a question for the brands specifically.” But she said consumer concerns are driving trends toward less-processed ingredients.
Not everyone chalks up the lack of hoopla to humility. “They don’t want to bring unnecessary attention to their ingredient decks,” said Vani Hari, the Food Babe blogger whose petition prompted Subway to cut the chemical from its bread. More scrutiny, she argued, would only prompt further demands for changes—not congratulations for the changes that have been made.
Read the whole story here…