Why Are “Yoga Mat Chemicals” Still in Our Bread? The Shocking Reality of American Loaves
Imagine taking a bite of your morning toast, only to realize it shares an ingredient with your yoga mat. Sounds ridiculous? It’s not. Welcome to the curious world of American bread-making, where chemicals banned overseas still manage to make their way onto our plates.
The “Yoga Mat” Additive: Azodicarbonamide (ADA)
Azodicarbonamide (ADA) may sound like a complicated science experiment, but you might know it as the “yoga mat chemical.” It’s used to bleach and condition dough, creating the fluffy texture we expect in store-bought bread. It’s also a common ingredient in vinyl and foams — yep, the same stuff found in yoga mats and shoe soles. The compound breaks down during baking into potentially risky byproducts like semicarbazide and urethane, which are associated with asthma and cancer risks in lab animals.
The Environmental Working Group (EWG) found ADA in almost 500 food products, from Wonder Bread to Pillsbury Dinner Rolls. Some major chains like Subway and Nature’s Own have phased it out after backlash from a petition led by Vani Hari, also known as the “Food Babe.” Yet ADA is still allowed by the FDA in bread at levels up to 45 parts per million — far less comforting when you know its industrial origins.
Potassium Bromate: The Rising Agent Banned Abroad
Then there’s potassium bromate, another controversial ingredient that helps bread rise faster. It’s been linked to kidney and thyroid cancers in lab tests. While Europe, China, Brazil, and even India have banned this additive, it’s still considered “generally recognized as safe” (GRAS) by the FDA. Why? According to the agency, the levels allowed are small enough to be deemed safe. But critics argue that when it comes to carcinogens, no amount is truly safe.
Despite petitions dating back two decades from groups like the Center for Science in the Public Interest, the FDA has yet to ban potassium bromate. Instead, it’s up to manufacturers to decide whether to include it. Companies like Arby’s still use it in croissants and French bread sticks, while others like Conagra are gradually phasing it out.
Why Does This Still Happen?
So, why is the U.S. slow to act on additives that other countries have banned for decades? According to the FDA, limited resources and conflicting priorities make it tough to re-evaluate these substances, even when newer data suggests potential risks. Even more shocking: Companies themselves can decide if a chemical is safe. This self-regulation system allows many questionable additives to slip through the cracks, as once they’re GRAS-approved, there’s often little incentive for further testing.
BHA and BHT: Not Just in Your Bread
The preservatives BHA and BHT, used in baked goods to prevent fats from going rancid, are also under scrutiny. While the International Agency for Research on Cancer classifies BHA as a potential human carcinogen, it’s still allowed in the U.S. at “low levels.” Again, the FDA insists these amounts are harmless, but consumer groups disagree.
So, What Can You Do?
If you want to avoid these questionable additives, your best bet is to read ingredient labels like a hawk. ADA often appears under the name “dough conditioner,” and potassium bromate is sometimes labeled as “bromated flour.” Supporting local bakeries that steer clear of these chemicals or even baking at home can be safer options.
The Bottom Line: Is Our Bread Safe?
The debate continues. While the FDA maintains that the allowed levels of these additives are too low to be harmful, many experts argue that even trace amounts can be risky. Plus, when you think about the fact that these ingredients have been banned in other countries for years, it raises a valid question: Why take the chance?
After all, shouldn’t our bread only contain ingredients meant for food — not for flooring or foam?
References:
https://www.theguardian.com/us-news/2019/may/28/bread-additives-chemicals-us-toxic-america