- Water. Water is used in the manufacture of emulsions polymers such as all the water-based paints that are used around the world. And water is used as a foaming agent in making polyurethane foams. Such as for yoga mats. The water reacts with the isocyanate to form a carbamic acid, an unstable entity which gives off CO2 as a gas to make the foam.
- Vitamin E. Plastic manufacturers will add this to their materials as an antioxidant. We must protect our food supply and ban vitamin E.
- Calcium carbonate. This is commonly used in plastics as a filler and sometimes as a colorant to make plastics appear white-ish. It must be removed from our food supply. If you are looking for calcium supplements or antacids, you will soon have to look elsewhere.
- Stearic acid. This is a major component in beef and pig fat, and it finds its way into plastics as a slip agent - something that helps make plastic films a little bit slippery so that they can be processed on high speed equipment without catching and tearing. It will take some clever genetic engineering to develop new breeds of beef and pork that do not store energy reserves as stearic acid, but it is critical that this be done. The Food Babe doesn't have issues with GMO's, does she? Oh no, she does. This might be a problem...
The worst result of this is that the Food Babe and her supporters will now feel empowered to take on other chemicals, not because of scientific data, but because of fear and playing with emotions. We deserve better than this.
Acetic acid is downright caustic. Carolina style BBQ be damned!
This is a fantastic article! Thanks for speaking out - it's so frustrating when people who haven't fully educated themselves decide to start scaring people about these "potential hazards" that may not even exist!
As a PC that has made my fair share of PUs I have put down bread in the store that contained such ingredients as azodicarbonamide since I imagine the tanker delivering the material to the bread facility and it ruins any notion of my concept of food. My other issue is who knows what ppm contaminants are in the synthetically derived chemicals (natural product impurities are harder to avoid)
I'm not sure what you meant by your last sentence about impurities, natural vs. synthetic. It's not as if synthetic impurities are inherently more dangerous than natural impurities.
I hate a-scientific hysteria, but I have to say in this case the substance looks not so innocuous (forbidden since 10 years in EU in plastics that contact food, suspected to cause allergic reactions) and unlike other additives (which prevent bacteria proliferation, etc), for me bleaching flour does not justify even that very slight risk.
Somebody should talk to "the food babe" about PDMS in all fast food fried stuff. That should be fun :D
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