According to Dr. Cecile Rose, a leading pulmonary specialist at Denver’s National Jewish Medical and Research Center, regularly popping buttered microwave popcorn at home can result in serious lung disease.
Oh! No, this is bad news indeed. Apparently, it is the fumes that come out while microwaving the popcorn, which are responsible for developing a serious lung disease, which is also popularly known as popcorn workers lung.
The main culprit in this case is diacetyl, a very common component used in microwave butter popcorns. Diacetyl is an aromatic compound which is a natural byproduct of fermentation. It imparts the slippery feel (in wine and beer) when present in low levels in alcoholic beverages, but, when it is present in high levels it contributes a buttery flavor.
Even though the connection between microwave corn consumption and lung damage is still being investigated, some conscientious manufactures like Weaver Popcorn Co. of Indianapolis, have announced plans to replace diacetyl from their products.
What are you planning to do now? Banish making buttered microwave popcorn completely? I wouldn’t recommend such drastic steps, but, it is definitely worth thinking over, of how often you need to make buttered microwave popcorn at home. After all, something so sinfully buttery and crunchy can’t be very good for you!
via:foxnews
