1. Diacetyl: It is used a s a flavoring in microwave popcorn. It can obliterate the airways, and lungs if exposed to too much. It was used in World War I, to do exactly that. Factory works who are exposed to the chemical have irreversible lung damage.
Brown University documented three cases of bronchiolitis obliterans (caused by diacetyl) in microwave popcorn lovers. One man, 47, ate three bags a day, and needed a lung transplant. A 56 year old coughed up blood one day, and he ate 3 bags of microwave popcorn a day.
2. Perfluorooctanoic Acid: Most manufacturer’s line the microwave popcorn bags with perfluorooctanoic acid (PFOA) to keep grease from leaking out. When the bags are heated, they leach the PFOA into the popcorn.
3. Tertiary Butylhydroquinone (TBHQ): This chemical is made from butane, a known toxic gas. Medical studies have reported that just eating 1 gram could cause ADHD in children, asthma, allergies, dermatitis, and dizziness. It’s been associated with stomach cancer in laboratory animals.
Most of the corn in the U.S.A., about 86% is harvested from GMO seeds. We also noted, microwavable popcorn is not sold in health food stores. But you can buy lose non-gmo corn kernels, or in jars, and that brings us to our featured recipe: Organic Coconut Popcorn. Here is what you will need.
Heat 3 tablespoons of refined coconut oil in a 3 quart pan over medium heat. Let oil solids melt. From 1/3 cup of organic popcorn kernels, add 4 kernels to heated oil and cover pan with lid. When the kernels pop, remove pan from heat and add the 1/3 cup of kernels to pan in an even layer. Return lid to pan and count to 30. Return pan to heat and wait for kernels to start popping. Once they do, gently shake pan over heat. When you no longer hear any popping remove pan from heat and add popcorn to a serving bowl.
With pan still hot, add organic pasture fed cows butter or organic virgin coconut oil, and melt. Next pour over popcorn and mix in. You can also add Himalayan salt, organic smoked paprika, or organic Parmesan cheese.
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