According to the report of the Environmental Working Group, so far, azodicarbonamide has been approved because as long as its concentration is below 45 parts per million, the FDA will not consider it toxic. However, the World Health Organization has prepared a chemical assessment report expressing concerns about the impact of bakeries and other food workers handling large amounts of food, reporting respiratory symptoms and skin reactions. However, there has not been extensive testing to investigate the impact of azodicarbonamide on health.
Although Subway was named due to a viral petition initiated by “Food Treasure” blogger Vani Hari, many other restaurants and fast food chains use azodiazamide, including:
The controversy sparked by Harry led New York Senator Chuck Schumer to call for the FDA to completely ban the Americans with Disabilities Act.
So, how dangerous is this latest “danger signal” food additive? To be honest, it's not too bad, at least compared to some other chemicals, such as BPA, it has caused strong protests in the past few years. Of course, azodicarbonamide is not as worrying as antibacterial soap, as many people use antibacterial soap every day, and antibacterial soap contains a chemical substance that may damage our hormones and genes.
Interestingly, the Americans with Disabilities Act was actually introduced as a substitute for a worse chemical substance, potassium bromate, which was phased out after California Proposition 65 claimed it was “potentially harmful to human health”.
But do you want to add rubber to your food, especially the food that many of us eat several times a day? No, not entirely, especially because its long-term impact is still unclear. We really don't need chemical additives to keep bread soft and elastic, what we need is to eat fresh bread.
The best viewpoint I have ever seen comes from Johannah Sakimura, a “nutrition detective” at “Daily Health.” He believes that concerns about the US Dietary Act are sensational, but he explains that there are many other natural ingredients that can perform the same softening function with less risk.
As always, the suggestion is to carefully read the labels, choose products with the least processing and additives, and try to stick to eating homemade natural foods as much as possible. Welcome to provide opinions or suggestions on handling azodicarbonamide!