Subway Pulls Shocking Chemical also Used in Yoga Mats & Shoes

We Americans don't care what is in our food. But this will change.

We are (by majority) certain that we can eat anything on the shelf because the FDA regulates it.

The small brains don't know that the producer of that product hires the people who test it, not the FDA.

We are fed things that aren't FOOD at all on a daily basis. We Americans have a lot to learn about this. I've been learning and it's overwhelming...
 
I won't go into large detail but I remember one example I can't get over.

The "blueberries" we eat in instant pancakes and muffins aren't blueberries at all. They are the chemical compound used to clean our your system before a rectal exam dyed blue.

My biggest hate is Aspertame. It's WIDELY known that it swells the frontal lobe of the brain and can cause visual issues. You can't be a plane pilot while drinking Aspertame yet the rest of us are unaware of it's issues. I got Aspertame poisoning PERSONALLY and suffered the consequence of feeding my body too much of an unnatural Chemical.

I'm now ready to study HMO's.
 
Abraxas said:
This chemical is already banned in Europe and Australia.

Food bloggers and the public alike are celebrating the victory of Vani Hari, founder of FoodBabe.com. After discovering that Subway sandwiches featured an ingredient that was less than deserving of the corporate “Eat Fresh” slogan, she collected over 50,000 signatures demanding that Subway discontinue the use of azodicarbonamide. Subway has announced that it will be discontinuing the use of the chemical currently found in the sandwich-maker’s bread, but is also used in yoga mats, shoe soles and other rubber products elsewhere in the marketplace.

Last year, Vani Hari, founder of FoodBabe.com, successfully petitioned Kraft to remove the neon orange dye used in its macaroni and cheese. There has been no word from McDonald’s and other fast food companies that are still using azodicarbonamide in their foods. My blog “Disgusting Ingredients in McDonald’s Burgers” revealed that McDonald’s is also using the potentially-toxic chemical.

Azodicarbonamide is a chemical primarily used in the rubber and plastics industries, as well as in some pesticides. It is used as a flour-bleaching agent that supposedly makes bread dough easier to work with. Lengthy exposure to the chemical has been linked to asthma. The chemical industry’s own safety data sheets show that it “may be toxic to kidneys” and that repeated or prolonged exposure to axodicarbonamide “can produce target organ damage.” Yet, somehow Subway, McDonald’s and other fast food makers have considered it acceptable in their food products. While these safety data sheets reflect workplace exposures, surely the long-term effects of consuming a chemical from the rubber industry warrants further investigation and should never have been used in the food industry at all.

In a statement to the Associated Press, a Subway representative indicated that “The complete conversion to have this product out of the bread will be done soon.” The company hasn’t given a date for which the chemical will be completely removed from its food products.
In an article with CBC News, Vani Hari said, “Their swift action is a testament to what power petitions can have.”
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Now not to try to marginalize any chemical additive placed into a food and though this does appear to be some false advertising from Subway in that they are using a chemical preservative, though I do believe that their "eat fresh" adds imply that the food is prepared fresh daily but this article is a joke and alarmist.

Using the very SDS (Safety Data Sheet...I'm still used to calling them MSDS...Material Safety Data Sheet.....but that changed officially in the US a year ago.) that was posted this material is very innocuous. Using US Dept. of Transportation/United Nations Dangerous Goods definitions this chemical, in it's pure state, is managed only as a Flammable Solid (United Nations Hazard Class 4.1). It's toxicity route of entry is oral ingestion of which is has an LD50 (a measure of toxicity) of 6.4g/kg. That means a 100 kg man (220 lbs) would have to consume 640 g (1.4 lbs) to have a 50% chance of dying. OSHA has no established Permissible Exposure Limit Threshold Limit Value (PEL/TLV) which with an LD50 of 6.4 g/Kg is not big surprise. In addition the damage to kidneys noted in the SDS does not mention the level of exposure required for that damage to occur. It should also be noted that USDA limits the quantity of Azodicarbonamide that can be added to bread to 45 mg/kg (ppm or parts per million).

So my conclusion is that this is more of a case of the media, not really knowing or understanding the technical issues, making a mountain out of a molehill. This is more of a public relations problem as it is a non-existent public health problem. The media has alarmed people about the presence of Azodicarbonamide in their bread and now Azodicarbonamide has become a PIC (paranoia inducing compound).

The reality is that this chemical is less toxic than common table salt. As the SDS for Azodicarbonamide has shown it has an LD50 of 6.4 g/Kg where as common table salt (sodium chloride) has an LD50 of 3.0g/Kg meaning common table salt is more than twice as toxic as Azodicarbonamide by oral ingestion and there is far more sodium chloride in your bread than Azodicarbonamide which is limited by law to no more than 45 parts per million.

Conclusion, though I don't think anyone likes the idea of chemicals added to their food and based on the facts this is a public relations problem and not an actual public health issue.

Enjoy you Subway sandwhich and don't worry about the microscopic quantity of Azodicarbonamide present. It's far less dangerous to your health than the salt that's in the bread.
 
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Mott the Hoople said:
Now not to try to marginalize any chemical additive placed into a food and though this does appear to be some false advertising from Subway in that they are using a chemical preservative, though I do believe that their "eat fresh" adds imply that the food is prepared fresh daily but this article is a joke and alarmist.

Using the very SDS (Safety Data Sheet...I'm still used to calling them MSDS...Material Safety Data Sheet.....but that changed officially in the US a year ago.) that was posted this material is very innocuous. Using US Dept. of Transportation/United Nations Dangerous Goods definitions this chemical, in it's pure state, is managed only as a Flammable Solid (United Nations Hazard Class 4.1). It's toxicity route of entry is oral ingestion of which is has an LD50 (a measure of toxicity) of 6.4g/kg. That means a 100 kg man (220 lbs) would have to consume 640 g (1.4 lbs) to have a 50% chance of dying. OSHA has no established Permissible Exposure Limit Threshold Limit Value (PEL/TLV) which with an LD50 of 6.4 g/Kg is not big surprise. In addition the damage to kidneys noted in the SDS does not mention the level of exposure required for that damage to occur. It should also be noted that USDA limits the quantity of Azodicarbonamide that can be added to bread to 45 mg/kg (ppm or parts per million).

So my conclusion is that this is more of a case of the media, not really knowing or understanding the technical issues, making a mountain out of a molehill. This is more of a public relations problem as it is a non-existent public health problem. The media has alarmed people about the presence of Azodicarbonamide in their bread and now Azodicarbonamide has become a PIC (paranoia inducing compound).

The reality is that this chemical is less toxic than common table salt. As the SDS for Azodicarbonamide has shown it has an LD50 of 6.4 g/Kg where as common table salt (sodium chloride) has an LD50 of 3.0g/Kg meaning common table salt is more than twice as toxic as Azodicarbonamide by oral ingestion and there is far more sodium chloride in you bread that Azodicarbonamide which is limited by law to no more than 45 parts per million.

Conclusion, though I don't think anyone likes the idea of chemicals added to their food and based on the facts this is a public relations problem and not an actual public health issue.

Enjoy you Subway sandwhich and don't worry about the microscopic quantity of Azodicarbonamide present. It's far less dangerous to your health than the salt that's in the bread.
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So, what you're basically saying is, Tom is a moron.
 
Mott the Hoople said:
Now not to try to marginalize any chemical additive placed into a food and though this does appear to be some false advertising from Subway in that they are using a chemical preservative, though I do believe that their "eat fresh" adds imply that the food is prepared fresh daily but this article is a joke and alarmist.

Using the very SDS (Safety Data Sheet...I'm still used to calling them MSDS...Material Safety Data Sheet.....but that changed officially in the US a year ago.) that was posted this material is very innocuous. Using US Dept. of Transportation/United Nations Dangerous Goods definitions this chemical, in it's pure state, is managed only as a Flammable Solid (United Nations Hazard Class 4.1). It's toxicity route of entry is oral ingestion of which is has an LD50 (a measure of toxicity) of 6.4g/kg. That means a 100 kg man (220 lbs) would have to consume 640 g (1.4 lbs) to have a 50% chance of dying. OSHA has no established Permissible Exposure Limit Threshold Limit Value (PEL/TLV) which with an LD50 of 6.4 g/Kg is not big surprise. In addition the damage to kidneys noted in the SDS does not mention the level of exposure required for that damage to occur. It should also be noted that USDA limits the quantity of Azodicarbonamide that can be added to bread to 45 mg/kg (ppm or parts per million).

So my conclusion is that this is more of a case of the media, not really knowing or understanding the technical issues, making a mountain out of a molehill. This is more of a public relations problem as it is a non-existent public health problem. The media has alarmed people about the presence of Azodicarbonamide in their bread and now Azodicarbonamide has become a PIC (paranoia inducing compound).

The reality is that this chemical is less toxic than common table salt. As the SDS for Azodicarbonamide has shown it has an LD50 of 6.4 g/Kg where as common table salt (sodium chloride) has an LD50 of 3.0g/Kg meaning common table salt is more than twice as toxic as Azodicarbonamide by oral ingestion and there is far more sodium chloride in you bread that Azodicarbonamide which is limited by law to no more than 45 parts per million.

Conclusion, though I don't think anyone likes the idea of chemicals added to their food and based on the facts this is a public relations problem and not an actual public health issue.

Enjoy you Subway sandwhich and don't worry about the microscopic quantity of Azodicarbonamide present. It's far less dangerous to your health than the salt that's in the bread.
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:hand: My Subway after gym sandwich is all the more delicious now that there is a big heaping of SCIENCE on it.
 
Mott the Hoople said:
Now not to try to marginalize any chemical additive placed into a food and though this does appear to be some false advertising from Subway in that they are using a chemical preservative, though I do believe that their "eat fresh" adds imply that the food is prepared fresh daily but this article is a joke and alarmist.

Using the very SDS (Safety Data Sheet...I'm still used to calling them MSDS...Material Safety Data Sheet.....but that changed officially in the US a year ago.) that was posted this material is very innocuous. Using US Dept. of Transportation/United Nations Dangerous Goods definitions this chemical, in it's pure state, is managed only as a Flammable Solid (United Nations Hazard Class 4.1). It's toxicity route of entry is oral ingestion of which is has an LD50 (a measure of toxicity) of 6.4g/kg. That means a 100 kg man (220 lbs) would have to consume 640 g (1.4 lbs) to have a 50% chance of dying. OSHA has no established Permissible Exposure Limit Threshold Limit Value (PEL/TLV) which with an LD50 of 6.4 g/Kg is not big surprise. In addition the damage to kidneys noted in the SDS does not mention the level of exposure required for that damage to occur. It should also be noted that USDA limits the quantity of Azodicarbonamide that can be added to bread to 45 mg/kg (ppm or parts per million).

So my conclusion is that this is more of a case of the media, not really knowing or understanding the technical issues, making a mountain out of a molehill. This is more of a public relations problem as it is a non-existent public health problem. The media has alarmed people about the presence of Azodicarbonamide in their bread and now Azodicarbonamide has become a PIC (paranoia inducing compound).

The reality is that this chemical is less toxic than common table salt. As the SDS for Azodicarbonamide has shown it has an LD50 of 6.4 g/Kg where as common table salt (sodium chloride) has an LD50 of 3.0g/Kg meaning common table salt is more than twice as toxic as Azodicarbonamide by oral ingestion and there is far more sodium chloride in you bread that Azodicarbonamide which is limited by law to no more than 45 parts per million.

Conclusion, though I don't think anyone likes the idea of chemicals added to their food and based on the facts this is a public relations problem and not an actual public health issue.

Enjoy you Subway sandwhich and don't worry about the microscopic quantity of Azodicarbonamide present. It's far less dangerous to your health than the salt that's in the bread.
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The less shit put into food the better, it has no good reason to be in bread in the first place. Nobody said that it was going to kill people but it can cause allergic reaction and asthma, so who needs it?
 
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Abraxas said:
The less shit put into food the better, it has no good reason to be in bread in the first place. Nobody said that it was going to kill people but it can cause allergic reaction and asthma, so who needs it?
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Meanwhile, Tom thinks the oil BP added to our Gulf should be perfectly safe.

http://phys.org/news/2014-02-dolphins-bad-bp-oil.html

Bottlenose dolphins with missing teeth, lung disease, and abnormal hormone levels were found swimming in the Gulf of Mexico a year after the BP oil spill, US researchers say.


Pneumonia, liver disease and a pregnant female carrying a dead fetus were also reported in the first major study of dolphin health after the 2010 Deepwater Horizon oil rig explosion that spilled 4.9 million barrels of oil into the Gulf of Mexico.


Half of the 32 dolphins studied off the coast of Louisiana in August 2011—a year and four months after the worst oil spill in US history began—were judged to be seriously ill or in danger of dying.


"I've never seen such a high prevalence of very sick animals," said lead author Lori Schwacke, a researcher with the National Oceanic and Atmospheric Administration (NOAA).
The wild dolphins were captured in the central Louisiana waters and held briefly for health checks before being released.


"There is disease in any wild population. We just haven't seen animals that were in such bad shape as what we saw in Barataria Bay," she said.


Their health was compared to 27 bottlenose dolphins in Sarasota Bay, Florida, an area also in the Gulf that was unaffected by the oil spill.


The Barataria Bay dolphins had significantly lower levels of adrenal hormones, which are critical to an animal's stress response.


Moderate to severe lung disease was five times more common in the Louisiana dolphins than in their Floridian counterparts.
 
Hasa Diga Eebowai said:
You and sf are both science denying morons. You seem to like homeopaths and he actually believes acupuncture is effective. LOL, I think yours might be sillier. You both believe in a shit ton of woo that has been thoroughly debunked or which there is no support. There is no reason to believe azodicarbonamide is a dangerous food additive. Pointing out that it is in yoga mats just shows how you work, i.e., sensationalizing with naturalistic fallacies.
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I believe implicitly in homeopathy and I have first hand seen the clinical efficacy of accupuncture. Are they panaceas? Hell no. Do they have significant limitations? Well yes but what health art doesn't? Do they have a role in a modern holistic health philosophy? Absolutely they do. Would I go to a homeopathist or accupuncturist for level 4 cancer? Not for primary treatment of the cancer but for palliative care they both can be excellent adjuncts.
 
Hasa Diga Eebowai said:
Meanwhile, Tom thinks the oil BP added to our Gulf should be perfectly safe.

http://phys.org/news/2014-02-dolphins-bad-bp-oil.html

Bottlenose dolphins with missing teeth, lung disease, and abnormal hormone levels were found swimming in the Gulf of Mexico a year after the BP oil spill, US researchers say.


Pneumonia, liver disease and a pregnant female carrying a dead fetus were also reported in the first major study of dolphin health after the 2010 Deepwater Horizon oil rig explosion that spilled 4.9 million barrels of oil into the Gulf of Mexico.


Half of the 32 dolphins studied off the coast of Louisiana in August 2011—a year and four months after the worst oil spill in US history began—were judged to be seriously ill or in danger of dying.


"I've never seen such a high prevalence of very sick animals," said lead author Lori Schwacke, a researcher with the National Oceanic and Atmospheric Administration (NOAA).
The wild dolphins were captured in the central Louisiana waters and held briefly for health checks before being released.


"There is disease in any wild population. We just haven't seen animals that were in such bad shape as what we saw in Barataria Bay," she said.


Their health was compared to 27 bottlenose dolphins in Sarasota Bay, Florida, an area also in the Gulf that was unaffected by the oil spill.


The Barataria Bay dolphins had significantly lower levels of adrenal hormones, which are critical to an animal's stress response.


Moderate to severe lung disease was five times more common in the Louisiana dolphins than in their Floridian counterparts.
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Well they can just line up with all the other sharks claiming compensation, fucking idiot.
 
Darla said:
My brother gets acupuncture all the time, for stress or something. It is bs? I don't know, when I'm stressed I smoke a joint.
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LOL I prefer sex...unfortunately my wife isn't always cooperative in regards to that particular form of stress management.

Accunpuncture is over a thousand years old. It could not have succeded as a health art for that long if it didn't work in significant ways. One has to be careful when evaluating accupuncture that you don't completely bias your perceptions through western attitudes and understandings.
 
Abraxas said:
For the record, I do not believe in homeopathy so stop making shit up. I guess there just isn't an additive that you are not happy to have in food.



http://www.inchem.org/documents/cicads/cicads/cicad16.htm
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That's true that these studies have shown that azodicarbonamide can be a sensitizer and that it can aggravate asthma and that chronic exposure can cause kidney damage but the information that you're not providing is at what level of exposure to azodicarbonamide that this becomes a problem. I doubt that it's at the 45 ppm level regulated in baked good.

I still see this as more alarmism without much basis in fact.
 
Hasa Diga Eebowai said:
I did not make anything up. You frequently use homeopaths and those supporting homeopathy as a source. It's good to know you reject that nonsense. Now you need to learn how to vet your sources and of which ones to be skeptical.
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Homeopathy, within the proper context, is hardly nonsense, though you are certainly entitled to believe so.
 
Hasa Diga Eebowai said:
Based on their belief in woo.

Your source does not say anything about azodicarbonamide as a food additive.
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There you are correct. Tom has not really provided any evidence why a material that is less toxic that table salt and is used at the parts per million range should be banned from use. The other applications of the product is totally irrelevent. Table Salt is used in the production of most pesticides, it's used in the production of Chlorine gas, it's used in the production of Caustic Soda, it's used in the production of many hazardous chemicals. Far so more than azodicarbonamide but does anyone here have any serious concerns about sprinkling a moderate amount of table salt on their French fries?
 
Anti-Party said:
Good post. I haven't read the comments yet but I'm sure it's filled with uneducated Rightists that don't know anything about ingredient regulation in America. They will all basically state that all ingredients are ok because that is what their party tells them.
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Well then you're going to be dissapointed in my rebuttal then. ;)
 
Mott the Hoople said:
I believe implicitly in homeopathy and I have first hand seen the clinical efficacy of accupuncture. Are they panaceas? Hell no. Do they have significant limitations? Well yes but what health art doesn't? Do they have a role in a modern holistic health philosophy? Absolutely they do. Would I go to a homeopathist or accupuncturist for level 4 cancer? Not for primary treatment of the cancer but for palliative care they both can be excellent adjuncts.
Click to expand...

You got to be kidding? Homeopathy is completely absurd. Medicine is not strengthened by diluting it in water.

Acupuncture is mostly worthless. It releases opiods, so does Major Payne's method.

 
Hasa Diga Eebowai said:
So, what you're basically saying is, Tom is a moron.
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Not at all. I'm saying he hasn't provided enough data to convince me that 45 ppm of azodicarbonamide in my bread poses a risk to my health or that of the public.

You know not all discussion, debates or disagreements require ad hominen attacks when you disagree.
 
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