I don’t eat at Subway very often, but that’s just because I don’t consider it good value for money. I don’t hate them, they’re just not my top choice.
Probably half that other stuff shouldn’t, either
I’m not a food purist. I eat at McDonald’s plenty, and now and again KFC, and neither one of those is exactly known for the health benefits of their food or the purity of their ingredients.
So, although I’m relieved that Subway has been pressured into giving up azodicarbonamide, I’m not really surprised or shocked to find out that there is something in their bread which is not actually a food product. As I understand it, it’s kind of a bleach, to make the bread look whiter.
It’s a bit of a carcinogen, in the same sense that your TV or your mobile phone is a source of radiation, therefore also a carcinogen. You’d have to have a phone glued to your ear all day long for years and years before it would give you cancer, but there are some people who do that, and there are some people who eat at Subway every day.
The thing is, azodicarbonamide is also in the buns used at McDonald’s, Burger King, Wendy’s and Arby’s, so Subway is getting a bit of a bad rap. Probably most of the stuff you buy in the grocery store as well. And I’m sure it’s not the only thing. If I was going to worry 24/7 about all the toxins I’m putting in my body, I’d have gone nuts by now. The way I see it, I’m still alive, so it probably is relatively harmless, trace amounts.
Still, why? Why should they put anything into the food that is not food? Our bodies did not evolve with a huge need for chemicals. It can’t be saving these companies that much money, because by weight it’s negligible. The bakers of the bread still need to buy roughly the same amount of flour and milk. Is it that important for the bread to appear whiter than white, the oranges to appear more orange, the tomatoes redder?
If all of these chemicals were banned, every supermarket and every farmer would be impacted equally, and the only downside is that consumers would have a less colorful shopping experience. Healthier, though.
Then there is the issue of preservatives, but the same logic applies. Companies only need them to give them an economic edge and if they were banned across the board, then nobody would have an edge through having tomatoes with a longer shelf life. Instead, supermarkets might have more frequent specials to move produce quicker. The consumers would benefit and the playing field between them would remain equal.
And, by some small amount, the risk of cancer would be reduced. That would be a good thing.
www.gurukalehuru.com 