It's amazing the amount of toxic substances that ends up on our food, and even if it's labelled organic, according the FDA in the US, it means it isn't completely toxic free. Small amounts of toxins, that aren't supposed to be a health hazard are still added to even the purest of foods.
Sometimes it just isn't the food. Sometimes it's the method of preparing it. For example, did you know that microwave popcorn gives off a toxic, lung-damaging gas when cooked?
According to the book, 25 Amazing Facts About Food (pictured left) :
Regulators and health professionals have known of this risk for decades, but always assumed that it would only affect people breathing in especially high concentrations in factory settings. Then in 2007, a man who regularly ate two bags of microwave popcorn every day was diagnosed with popcorn lung, proving that diacetyl enters the air and lungs when microwave popcorn is cooked. Anxious to reassure consumers, most microwave popcorn companies phased out diacetyl—only to replace it with chemicals that have the exact same effects.
There are several other kinds of popcorn and popcorn makers. You can look through a list of them at Amazon
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