Well, the brunette beauty is actually getting closer to accomplishing that impressive feat!
This is FAB news!
We sometimes wonder how companies even decide to put half the chemicals they do into their products. Who is the first one to try it? Why would you even try it??
It's all in the name of saving money, of course!
Here's what they said:
"We are already in the process of removing azodicarbonamide as part of our bread improvement efforts despite the fact that it is (a) USDA and FDA approved ingredient. The complete conversion to have this product out of the bread will be done soon."
Just because it's USDA and FDA approved doesn't mean it's necessary OR a good thing to have!
Usually, the chemical is used to strengthen the dough. It's been poorly tested and regulated, though, and therein lies the problem.
That and the fact that you can derive urethane from it (a recognized carcinogen), and semicarbazide (which poses "a negligible risk to humans"). Semicarbazide was even found to cause cancers of the lung and blood vessels in mice according to CSPI.
The FDA says that the additive isn't allowed to blow past the .0045% by weight of the flour when used as a 'dough conditioner,' which is one of the grossest terms ever. Other food joints like McDonald's, Starbucks and Arby's use the chemical too — and your grocery store isn't exempt either!
Once again, it seems like Europe has its shizz together better than us: the chemical is not legally allowed to be used as a dough improver in the European Union, according to the European Food Safety Authority! Even Australian banned it!
Better safe than sorry! Just remove it, everyone!
[Image via AP Images.]