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Food manufacturers add butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) to foods like cereal and other dry goods to help their fats stay fresher longer. Both BHA and BHT are antioxidants, which means they can protect other compounds from the damaging effects of oxygen exposure. In a way, BHA and BHT are similar to vitamin E, which is also an antioxidant and often used as a preservative as.The FDA says BHA is safe (at least at the levels they prescribe for foods), but data from the National Toxicology Program says it’s likely a carcinoge.The food industry generally prefers to use BHA and BHT because they remain stable at higher temperatures than vitamin E, but products in the natural food section of your grocery.
According to the company who produces it, “The antioxidant activity of BHT (Food Grade) can be transferred to baked products if it is used as an antioxidant in the shortenings used in their manufacture” (see source #2). You body can metabolize it (#6) and its affects are due to exposure accumulation.Butylated hydroxyanisole (BHA) and the related compound butylated hydroxytoluene (BHT) are phenolic compounds that are often added to foods to preserve fats and oils and keep them from becoming rancid. They are added to food, cosmetics, and packing of products that contain fats to maintain nutrient levels, color, flavor, and odor.BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are widely used by the food industry as preservatives, mainly to prevent oils in foods from oxidizing and becoming rancid.
Oxidation affects the flavor, color and odor of foods and reduces some nutrients. BHA and BHT may have some antimicrobial properties, too.In fact, you can find BHA and BHT in potato chips, some cereal, frozen sausages, enriched rice, lard, shortening, candy, jello to name a few.
BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are antioxidants added to many processed foods. The main way BHA and BHT work is by preventing fats from going rancid.Two of the additives on the list are butylated hydroxytoluene (BHT) and its chemical cousin butylated hydroxyanisole (BHA). Both of these additives are generally regarded as safe (GRAS) by the FDA, but BHT recently made headlines for being a potentially harmful additive found in many popular breakfast cereals.
The food additive BHT (butylated hydroxytoluene), alone or in combination with other antioxidants permitted in this subpart B may be safely used in or on specified foods, as follows: (a) The BHT meets the following specification: Assay (total BHT) 99 percent minimum. (b) The BHT is used alone or in combination with BHA, as an antioxidant in.They have been phased out of some foods, such as many potato chips, but are common in packaged baked foods and fatty frozen foods. BHA and BHT are sneaky additives because you’ll still find them in packaging for cereal and candy, even if they aren’t listed on the label as ingredients. Vitamin E is used as a safer substitute to preserve freshness.Butylated hydroxytoluene (BHT) is a chemical cousin to BHA that is also listed as “generally recognized as safe.” It, too, is added to food as a preservative.
The two compounds act synergistically and are often used together. BHT is not a listed carcinogen, but some data have shown that it.The most common use for BHT is as a preservative in the food industry in the US.
It has been generally recognized as safe (GRAS) by the Food and Drug Administration (FDA).Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), are chemicals and synthetic compounds that are used for various reasons. They look like a white crystalline solid and is used by manufacturers to preserve cereals and keep other foods fresh.BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are antioxidants added to many processed foods. The main way BHA and BHT work is by preventing fats from going rancid.Are they safe?
Well, they’re approved for use as a preservative at small doses.BHA, BHT and/or TBHQ aren’t added to the packaging to keep the cereal from spoiling. It’s actually added to keep the box from spoiling.
As you stated, BHA and BHT slows down the oxidization of fats and oils. It keeps them from going rancid.
List of related literature:
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| from Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition | |
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| from Texas Bug Book: The Good, the Bad, and the Ugly | |
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| from Sauer’s Manual of Skin Diseases | |
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| from Mechanism and Theory in Food Chemistry, Second Edition | |
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| from The Perfect 10 Diet: 10 Key Hormones That Hold the Secret to Losing Weight and Feeling Great-Fast! | |
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| from Natural Health, Natural Medicine: The Complete Guide to Wellness and Self-Care for Optimum Health | |
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| from Food Processing Technology: Principles and Practice | |
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| from The Encyclopedia of Nutrition and Good Health | |
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| from Phenolics in Food and Nutraceuticals | |
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| from Handbook of Food Science, Technology, and Engineering 4 Volume Set |
16 comments
Akc partners with purina on research what a joke. Most breeders I know personally feed raw or home cooked. I am sure they are a small % but their numbers are growing mainly because of the cancer rates with commercially fed dogs. If it is true that Legumes increase arthritis pain in humans is it true for dogs? Last I knew the best nutrition research was coming out of Norway is this still true?
:O
you should write down the words in the video next time
Sometimes I know something’s bad when I read it, but when people say it I have not idea wut it is haha
https://www.petfoodindustry.com/blogs/10-debunking-pet-food-myths-and-misconceptions needs to be in the video description. Ryan Yamka is the Bob Woodward of the pet industry!
If you go into it, you find at least 20-30 additives that NOBODY would even think of putting close to their mouths if they knew what they are, but people ignore the labels, and even if they read them, they usually don’t know what those words mean, and are too lazy to check out. The higher the amount of additives used in foods all around the world, the higher the percentage of cancer and other types of diseases…its not hard to connect the two when you have some statistical data.
You are what you eat you will die for the things u eat daily
Dihydrogen monoxide is in every processed food you buy. It’s also in organic food! It’s a big word I don’t understand so I’m afraid of it.
Great podcast! My family have been breeding boxers for 20+yrs(hobby breeder, 6 dogs), we call ourselves ‘simi-raw’ feeders, that is around 25%-35% commercial kibble mix with raw meat. The reason for the kibble is mostly convenience. I can’t stop thinking if our dogs could have lived longer with just raw.
I read the abstract of the one article she referenced. It says that they gave 10 mg/kg (which is inside the Acceptable Daily Intake of 40 mg/kg suggested by JECFA, but way higher than normal intake 2-6 mg/kg as stated in the article) was given to adult male rats and they found formaldehyde formation from aspartame in their body, and they also gave rats 200 mg/kg (way above ADI) and found higher formaldehyde formation. That was it. It showed NO TOXICITY in the rats at all (because they killed the rats after 6 hours of giving them aspartame. Just that the metabolites in the blood were slightly off. They used the t test to show statistical difference AMONG 5 categories. That is not how statistics work. They should have used ANOVA. So we can’t tell for sure if the metabolite readings were really different just from the paper.
The most important part: They claim that use of aspartame over a long period of time can lead to accumulation of formaldehyde in the body which can lead to loss of protein, DNA integrity, and can lead to cell death. But in their experiment setup, there was no way of detecting accumulation. They said if today this much radioactive C is added (which indicated formaldehyde) that means in the last 10 days that much times 10 formaldehyde adducts would have accumulated. BUT THEY NEVER MEASURED ACCUMULATED LEVELS OF FORMALDEHYDE. The study itself says they found no signs of acute toxicity and are predicting that consumption of aspartame at high levels over a very long period of time this may lead to something. There is no evidence that is the case.
To put it in perspective, this study is almost 20 years old now. So even with new, improved methods there hasn’t been any real evidence of aspartame being harmful.
very impressive video! http://www.thefoodadditives.com has all food additives the show mentioned!
I wouldn’t consider any animal products a good idea, by consuming lactose, lactic acid & other animal byproducts we support the animal food industry. Producing animal products uses around 70% more land & loads of energy. Our world consumes too fast & with our huge population it’s wise to cut out as many animal products as possible especially if not organic and not from local farms. U can help save forests & starving countries. also we can reduce pollution by using local products.
I get migraines from Red 40…. I have to avoid many foods due to migraines, but this is one the bane of my existence!!!!
Texture, we have a word for mouth feel, it’s called texture… as how it feels, because I don’t want a doctor to ask me when I poo how was my a$$ feel. or have to say, finger feel of wood is smooth
edmondov: Yeah, I know. I guess the only way is to do it yourself…:-)
haha, I sound like an idiot, Okay buddy, you do what you want, you can call me an idiot, but you are the one who wants to preserve food with nuclear materials. hah, I’ll stick to the perfect natural products that God made, not some moron on youtube saying TRUST ME, IT’S SAFE! I’M A CERTIFIED EXPERT!!
Quite tampering with our food it’s taste like shit and the shelve life is way less due to taking preservatives out I notice these days I could order a pizza and keep it in the fridge for a few days now all foods seam to go bad right away
Grape flavored things do taste like grapes. Specifically, Concord grapes.