Heal yourself with your food!
Lately, I have been concerned about long term exposure to diacetyl, the synthetic chemical that is used to impart a buttery flavor to various processed foods.
The regular exposure to popcorn that’s flavored with it can lead to a serious lung condition here.
“The United States National Institute for Occupational Safety and Health has suggested that diacetyl, when used in artificial butter flavoring (as used in many consumer foods), may be hazardous when heated and inhaled over a long period.
Workers in several factories that manufacture artificial butter flavoring have been diagnosed with bronchiolitis obliterans, a rare and serious disease of the lungs. The cases found have been mainly in young, healthy, non-smoking males. There are no known cures for bronchiolitis obliterans except for lung transplantation.
While several authorities have called the disease “Popcorn Worker’s Lung,” a more accurate term suggested by other doctors may be more appropriate, since the disease can occur in any industry working with diacetyl: diacetyl-induced bronchiolitis obliterans.”
Shortly after the New York Times ran its piece on this topic, the maker of Orville Redenbacher and Act II varieties of popcorn removed diacetyl from their recipes.
Still, you should know that diacetyl is added to a number of processed foods like margarine, various dairy products, and alcoholic drinks to enrich their flavor.
Significant risk of injury by diacetyl likely requires unusually high exposure to foods with added diacetyl.
But add this to the list of plenty of common sense reasons for minimizing intake of highly processed
foods with a bunch of chemical additives.