Sunday, 16 October 2016

Subway has been LYING to people for years, and no one seems to care.

Subway recently announced it that it plans to remove artificial flavors, colors and preservatives from its food in North America by 2017.
The only problem is…Subway has been LYING to people for years, and no one seems to care.
  
Recently Subway has removed ADA from its bread, thanks to a petition launched by Vani Hari of FoodBabe.com. The company had always maintained that the additive is harmless, even though workers handling large quantities of ADA have reported allergies, asthma, and skin irritation. Subway food is still loaded with dangerous ingredients.
  

Dangerous ingredients in Subway food

For starters, you know those banana peppers that perfectly top any Italian sub? That bright green coloring is all thanks to Yellow No. 5—the additive that both moms across the country and food activist the Food Babe asked Kraft to remove from its Macaroni & Cheese.
The sandwiches themselves are based around processed meats.
  
Processed meats are those preserved by smoking, curing, or salting, or the addition of chemical preservatives, which includes bacon, ham, pastrami, salami, pepperoni, and more. Particularly problematic are the nitrates that are added to these meats as a preservative, coloring, and flavoring.
As the Food Babe put it:
“To top it off, the majority of foods at Subway have been conventionally sourced and probably include pesticides, antibiotics, and/or growth hormones. In my research, I didn’t find one single organic ingredient or menu item available at over 36,000 stores. Even the lemon juice comes in a pre-packaged squirt pack filled with preservatives.”
TBHQ – a highly effective preservative for unsaturated vegetable oils and many edible animal fats (especially fish). This ingredient has been proven problematic as studies have shown it to be a precursor to stomach tumors and damage to DNA.
Dimethylopolysiloxane – a defoaming agent used in food processing, chewing gum base, and canned fruits and juices. While the World Health Organization declared this substance to be non-toxic, the United States Food and Drug Administration (FDA) allows it to be preserved by formaldehyde. Formaldehyde is a well-known irritant that induces oxidative stress and increases disease risk such as cancer.
Hydrogenated Soybean Oil – an unnatural dietary fat made by using a chemical process called hydrogenation. It is used to preserve foods. According to the American Heart Association®, trans fats raise bad (LDL) cholesterol levels and lowers good (HDL) cholesterol levels which increases the risk for heart disease, stroke, and type 2 diabetes.

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