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These PRESERVATIVES
are similar chemical compounds used not only to prolong shelf life of
food containing FAT or
oil but are also added to breakfast cereals (they contain small amounts
of fat), enriched rice, chewing gum and many convenience foods. Though
"GENERALLY
RECOGNIZED AS SAFE " by the FDA, both BHA and BHT are
increasingly controversial and there is pressure from consumer watchdogs
for further testing. And yet...and yet...Dr. Andrew Dannenberg of
Cornell Medical College recently demonstrated that these two ADDITIVES
may actually reduce the risk of cancer in much the same way that
cruciferous vegetables (broccoli, brussels sprouts, cauliflower, etc.)
do. His studies with lab animals show that both BHA and BHT energize a
gene that helps zap carcinogens before they can cause tumors. There's
even early evidence that BHA and BHT act similarly in human beings. A
promising development, to be sure, but studies continue. See also PHENOLIC
COMPOUNDS |
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