Wendy's, McDonalds, Subway and Most Fast Food Restaurants Use Azodicarbonamide

Bun, Sandwich: Enriched Flour (wheat flour, malted barley flour, thiamine mononitrate,
riboflavin, niacin, iron, folic acid), Water, High Fructose Corn Syrup, Vegetable
Oil (contains one or more of the following: soybean, cottonseed, canola), Yeast, Salt,
Wheat Gluten, Contains 2% or less of the following: Dough Conditioners (contains
one or more of the following: sodium stearoyl lactylate, calcium stearoyl-2-lactylate,
ascorbic acid, azodicarbonamide, mono and diglycerides, DATEM, enzymes), Yeast
Nutrients (may contain one or more of the following: monocalcium phosphate, calcium
sulfate, calcium carbonate, ammonium sulfate), Turmeric, Paprika, Annatto, Natural
Flavor, Calcium Silicate, Calcium Propionate (preservative). CONTAINS:
WHEAT.

http://en.wikipedia.org/wiki/Azodicarbonamide

A truck carrying this chemical turned over and leaked the substance in 2001. A half a mile around the area had to be cleared due to the spillage of this toxic chemical.

http://www.youtube.com/watch?v=lHjm8lbgc3I

It's everywhere. It's in Tim Horton's buns and Pizza Hut bread. Only A&W doesn't carry it.

“If azodicarbonamide has been added to flour and this flour is used as an ingredient in bread, or any other bakery product … azodicarbonamide would not have to be labelled on the final prepackaged food,” Health Canada spokesman Gary Holub confirmed. “A consumer would therefore need to inquire with individual bakeries to determine if their product uses flour that contains azodicarbonamide.”

http://www.thestar.com/news/canada/2..._skeptics.html

Azodicarbonamide, commonly called ADA, is banned in Europe. Canada is one of only five countries listed in the International Food Additive Database that permits its use in flour as a dough-conditioning agent to make the finished product light, soft and resilient.

But don't stop with azodicarbonamide. Lefferts says that another dough conditioner, called potassium bromate, is just as problematic. Bromate is a carcinogen, and while most of it breaks down into bromide during baking, trace amounts of bromate linger in the baked bread, posing a cancer risk.

http://www.rodalenews.com/azodicarbonamide