That hypnotizingly lovely smell that fills up the room when you make a fresh batch of popcorn in the microwave? It may not be as good as you might think. That enchanting smell is actually a chemical called diacetyl, a synthetic butter flavoring. Perhaps you may wonder why is it so bad? According to a research published in Centers for Disease Control and Prevention, inhaling butter-flavouring chemical mixtures has been linked with severe obstructive lung disease commonly known as 'popcorn lung.’ Diacetyl is harmless when consumed, but when heated to high temperatures, diacetyl vaporizes and becomes toxic.
TOO MUCH OF CHEMICALS: One of the major problems is the presence of chemicals like perfluoroalkyls, perfluorooctanoic acid (PFOA) and perfluorooctane sulfonate (PFOS) which are used to line the popcorn bags to prevent grease from soaking the bag wet. On heating, these chemicals fuse into the popcorn you eat. They’re termed ‘likely carcinogens’ by Environmental Protection Agency (EPA) which cause a host of health nightmares. They mess up your endocrine system, causes thyroid issues, bladder cancer and much more.
WHAT GOES ON IN THE FACTORIES: The National Institute for Occupational Safety and Health (NIOSH), an arm of the Centers for Disease Control, had begun investigating people who worked in microwave popcorn factories who had developed bronchiolitis obliterans (a lung disease characterized by fixed airway obstruction) and the results revealed the cause of the disease was something back at the factory - specifically exposure to an artificial flavoring agent: 2,3-butanedione or diacetyl. It was evident ‘popcorn lung’ was a problem, with NIOSH having to issue a health alert for workers, complete with preventive steps and an exposure limit guideline.
WHAT RESEARCH SAYS: A study in the journal Chemical Research in Toxicology from researchers from the University of Minnesota reveal a possible link between diacetyl, via its impact on a brain protein and Alzheimer’s disease. Another study that appeared in Mercola says -
“Researchers conducting test-tube studies revealed that diacetyl has several concerning properties for brain health. Not only can it pass through the blood-brain barrier, which is intended to help keep toxins out of your brain, but it can also cause brain proteins to misfold into the Alzheimer's-linked form known as beta amyloid. It also inhibits mechanisms that help to naturally clear the dangerous beta amyloid from your brain.
It's not known at this time whether eating diacetyl-containing foods (it's used not only in microwave popcorn but also in other snack foods, baked goods, pet foods, some fast foods and other food products) increases your risk of Alzheimer's, but the finding that it may contribute to brain plaques linked to Alzheimer's at very low concentrations is concerning, to say the least.”
HORRIBLE SUBSTITUTE: In the face of so much backlash, a lot of microwave popcorn manufacturers have said they’ll be replacing diacetyl with another flavoring. But what will this flavouring be? Many experts fear the alternatives won’t be any better. An animal study published in American Journal of Pathology resonates with this thought. The researchers found that 2,3-pentanedione, a diacetyl substitute caused similar problems to the lung in rats and caused gene alternations in their brains.
OTHER HEALTH CHALLENGES: Trans fats, a byproduct of partially hydrogenated oils, is popular among food manufacturers as it gives food a distinctive taste, texture and also increases product shelf life. However, Trans fats is associated with many health problems – it increases bad cholesterol and builds up plaque in the arteries – which leads to coronary artery disease and heart attacks. Trans fats has been a go-to ingredient for microwave popcorn companies for its high melting point, as it keeps the fat in oil solid till the package is heated. Conversely, FDA has taken steps to ban, or limit, the use of trans fat in United States forcing food companies to come up with substitutes. Also, another matter of concern is the crazy amount of salt in these packs.
A BETTER SUBSTITUTE: Away from the chemicals and grime, it’s far easier and healthier to make your own popcorn at home. You can either put kernels in a brown paper bag and lay it flat in a microwave or put them in a glass bowl covered with a plate for six and a half minutes on high. You don’t even need a microwave. A pan or a pressure cooker works just as good, if not better. Whatever you choose is good but stay away from microwave popcorn.