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Subway to Remove Cancer Chemicals From Sandwiches

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by Barbara Minton

(Health Secrets)  Internet food activist Vani Hari, also known as The Food Babe, has made amazing progress getting food purveyors to shape up and unload damaging ingredients from their products.  Her latest achievements are convincing Subway to stop using a cancer-causing dough conditioner made from plastic in their breads, and getting Chick-fil-A to stop using chicken treated with antibiotics, although it will take the chicken folks five years to figure out how to do that.

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In the case of Subway, a global submarine sandwich chain, the substance in question is azodicarbinamide, a chemical used primarily in the rubber and plastics industries to produce such items as shoe soles, and yoga mats.  When heated, azodicarbinamide breaks down into urethane and semicarbazide.  Urethane is a plastic resin used in paint, and in the making of foam cushions. Both compounds have been  found to cause cancer in rodents. And both have been approved for use in food by the FDA and USDA.

Azodicarbinamide has already been banned across Europe and in Britain and Australia, and Subway does not add it to its bread doughs in these countries. Subway now says it will end azodicarbinamide use in the U.S. “soon”.  A timeline has not yet been provided, and you can expect media coverage of the event when it happens.  Until then, sandwiches at Subway will continue to contain azodicarbinamide. There is no way around it, since it is used in virtually all of their breads.

Subway has always traded on its image as being a healthy place to eat.

According to a CBS News report, Hari  reached out to Subway several times over the past year and a half regarding its use of the chemical.  She has commended the company for finally taking action.  Hari told CBS, “I had been eating Subway my whole life, thinking it was healthy fast food until I found out that it’s not eating ‘fresh’ at all”. Her comment was a jab at Subway’s ‘eat fresh’ ad campaigns.

Why you’ve got to read labels

Commercial bakers often use dough conditioners to improve the texture, appearance and shelf-life of their bread and to enhance the development of gluten and starch in the dough.  They are used in many other fast food and restaurant chains, and are added to breads and other baked goods sold in many conventional grocery stores.

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