Subway. Yesterday the company announced that it was eliminating a chemical from its bread recipe that also appears in shoe soles and yoga mats. Here's the news story on ABC.com.
Stories like these are why I have trust issues. Seriously, what the EFF is in our food??
The FDA calls azodicarbonamide, the chemical in question, a 'dough strengthener and conditioner' that's used as an additive in breads and other baked goods. Apparently it's also what gives your sneakers their swish or zig.
Why, Subway, WHY?
I am curious to know what other companies regularly use azodicarbonamide in their baked goods. A little scared, too. I mean, who knows? Where else is this chemical -- and others like it -- hiding in our pantries? I don't make a lot of bread. In fact, I've never made bread without the aid of a bread maker. And I certainly have never made bread with recipes that include SHOE RUBBER.
What do you make of the Subway announcement, or the effort of consumer activism behind it?
Happy Friday,
Jazzy
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