"Azodicarbonamide, or azobisformamide, is an organic chemical, C2H4O2N4. It is a yellow to orange red, odorless, crystalline powder. It is known as E number E927.
Azodicarbonamide may cause an allergic reaction in those sensitive to other azo compounds (such as food dyes). The consumption of azodicarbonamide may also heighten an allergic reaction to other ingredients in a food.
Use of azodicarbonamide as a food additive is banned in Australia and in Europe. In Singapore, the use of azodicarbonamide can result in up to 15 years imprisonment and a fine of $450,000.
Subway Restaurants use Azodicarbonamide in their breads[citation needed]; Panera Bread uses Azodicarbonamide in their bagels[citation needed]. It should be noted that during the bread baking process azodicarbonamide is completely decomposed into gasses (carbon dioxide, carbon monoxide, nitrogen, and ammonia) and therefore is never eaten."
I honestly always wondered if there were trace amounts of dye in the food. McD's, Breadco, and Subway are our safe places but he always gets the 1,000 yard stare after it and has mild reactions.
TBHQ was in the nuggets and fries that he ate. He had the puffy cheeks, was slurring, acting tired/wired/intense, so I checked ingredients. Turns out "Small amounts of tBHQ have caused nausea, vomiting, ringing in the ears, delirium and collapse and 5 grams is a fatal dose. All three have been associated with children's behaviour and other intolerances. Reactions are dose-related, so the more you eat the more likely you are to react. Children are most vulnerable. Antioxidants reduce during cooking, but there is still enough to affect people who are sensitive." http://www.fedupwithfoodadditives.info/newsletters/FAILsaf16.html
Starting to rethink my restaurant choices.
How is McDonalds your 'safe' restaurant? Also this article is very good but you will lose people as soon as they see the word "Wikipedia"
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