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Friday, July 15, 2016

These Popular Foods Have tBHQ, a Cancer and Allergy Causing Additive

7:32 PM

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by Catherine J. Frompovich
Waking Times

What would you think if I told you that not all additives and preservatives are listed on food labels? You’d probably say I didn’t know what I was talking about. Well, many chemicals used in food processing don’t seem to make it into print on package labels! One is the synthetic preservative and antioxidant tert-butylhydroquionone (tBHQ) added to cooking oils, nuts, crackers, breads, waffles, fast and frozen foods.

TBHQ is a form of butane gas that’s used in welding or portable gas stoves! According to FDA regulations, 0.02 percent of the total oils in a food can be tBHQ. It’s used in unsaturated vegetable oils and some edible animal fats too. It also is used to ‘protect’ food with iron from discoloration. Frozen fish products have some of the highest concentrations of tBHQ.

There are known adverse health effects from long term, high doses of tBHQ, one being cancer of the stomach. However, a Michigan State University researcher has devoted her work to finding out how tBHQ affects the immune system and causes T cells to release certain proteins which can trigger allergies to common foods like eggs, nuts, shell fish and wheat.


What Cheryl Rockwell, the assistant professor of toxicology and pharmacology at Michigan State University College of Human Medicine, wants to understand is why tBHQ causes T cells to release a different set of cytokines (proteins) that trigger allergies rather than triggering normal cytokines.
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