The infamous ingredient, Azodicarbonamide, is a food additive that bleaches flour and conditions dough, and it also increases elasticity in everything from yoga mats to shoe rubber.
This ingredient, when eaten as food, has been linked with respiratory issues, allergies and asthma. It’s a good thing it’s banned in Europe and Australia.
Thanks to the Food Babe’s petition that was signed by her loyal followers, Subway announced they are removing the unsavory ingredient from their breads. Woo hoo!
This is a testament to the power of the people and their ability to make changes when they band together for a cause.
However, I’m a firm believer in getting to the root cause of a problem, and Subway is not it.
How on earth did this insidious ingredient make its way into the food supply in the first place?
Well… it had to be approved by our food watch-dogs, The FDA.
Even though Subway is no longer using Azodicarbonamide, it is still pervasive in our food supply. And, it will remain there until the FDA pulls it from their okay-for-human-consumption list, aka GRAS status (generally recognized as safe).
Unfortunately, you and I may be long gone before we see any changes in the food supply on that level.
As long as the FDA can be bought by large chemical companies, we will have this ingredient in our food, and in our bodies.
My sage advice to you… if you want to avoid plastic and other unsavory ingredients, purchase whole foods that are naturally raised, and get into the kitchen and start cooking.
When you cook with whole foods you know exactly what your ingredients are.
The further we can get away from the mass produced crap that is “generally recognized as safe” by the FDA the closer we get to improving our health.
Need a delicious suggestion? Try this Pan Seared Pastured Chicken with Sauteed Vegetables and Rosemary Roasted Potatoes… sans plastic.
Andrea Beaman is a internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching individuals and health practitioners how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.