An ingredient used in artificial butter flavoring for popcorn may worsen the effects of an abnormal brain protein that's been linked to Alzheimer's disease.
A new study in Chemical Research in Toxicology examined diacetyl (DA), an ingredient used to produce the buttery flavor and smell in microwave popcorn, margarine, candy, baked goods, and even pet food. It is also created naturally in fermented drinks like beer, and gives some chardonnay wines its buttery taste, according to the study.
Dozens of workers around the country have developed the debilitating lung disease bronchiolitis obliterans, also known as â€œpopcorn workers lung,â€ and other respiratory illnesses from exposure to vapors from diacetyl, a component of artificial butter flavor used in microwave popcorn and many other food products.
If you like to snack on the occasional bag of microwave popcorn, it's probably the buttery flavoring that you crave.
This comes from an artificial flavoring called diacetyl, which is a natural byproduct of fermentation found in butter, beer and vinegar... and also a chemical made synthetically by food companies because it gives foods that irresistible buttery flavor and aroma.
Many companies who manufacture microwave popcorn have already stopped using the synthetic diacetyl because it's been linked to lung damage in people who work in their factories. http://articles.mercola.com/sites/artic ... _DNL_art_1http://defendingscience.org/case-studie ... backgroundhttp://thepumphandle.wordpress.com/2010 ... bstitutes/http://www.foodproductdesign.com/news/2 ... imers.aspxhttp://www.whitelabs.com/beer/Diacetyl_Time_Line.pdfhttp://www.osha.gov/dsg/guidance/diacetyl-guidance.html