Eating Fresh?

BLOOMSBURG — Fresh out of the oven, topped with all your favorite veggies. But Subway sandwiches also come with a side order of a chemical that’s also used to make shoe rubber and yoga mats.

The food chain is now taking it out of the bread.

“That is kind of surprising. I’m kind of glad they are taking that out,” said Bloomsburg University junior Roy Dennis.

Dennis says he eats the sandwiches at least three to four times a week.

George Crozier of Drums eats at a Subway in Bloomsburg every day and says he too was curious about this chemical and looked it up.  He says it’s FDA approved.

“I did, I wanted to know what kind of additive it was, and apparently it’s used by commercial bakeries everywhere,” said Crozier.

Baker Douglas Michael chooses to only bake bread with three simple ingredients at Columbia County Bread and Granola.  Any way you slice it, he says the chemical is popular to make bread elastic, but he says it’s also toxic.

“It’s not unusual and even a lot of gluten-free breads are going to be adding compounds and components and chemicals so they can create something that looks like bread,” said Michael.

Many Subway customers say they’re excited about this new bread but they’re also a little worried that the new recipe may change the way their favorite sandwich tastes.

“Is it going to be more expensive to take this out, is it going to change their price or taste at all? I’m really wondering about that, I don’t know,” said Bloomsburg University junior Chad Haney.

Subway Franchisee Arron Ferrance says this chemical has already been booted out in some of the breads before this announcement.

“They’ve already taken it completely out of the flatbread a while ago and they started taking it out of the regular bread before the end of the year,” said Ferrance.

It’s a decision customers and other cooks in Bloomsburg are happy to hear.

“Yes, I was completely surprised. I’m glad that that they’re going to be taking it out. I think that’s a positive thing,” said Seasons on Main owner Gary Vadakin.

“They’re trying to go with the image of ‘we’re healthy, we’re trying to keep the American population healthy.’  I kind of support their decision there,” said Dennis.

This decision by Subway to remove the chemical from the bread was prompted by thousands signing an online petition, but was done by the company voluntarily.

7 comments

  • Terri

    Wow, I had to stop eating Subway cuz it made me ill but I didn’t know exactly why. Guess this could be the reason! I’ll have to give it another shot soon since I like their meatball subs. (I started baking my own bread, pita bread and tortillas at home last year and will never go back to store-bought! If you’re thinking of trying it, go for it! It’s not difficult.)

  • rp

    I checked two “breads”. Nothing like that listed in my Thomas’ English Muffins. Arnold’s Jewish Rye Bread lists a bunch of “stuff” like datum but I don’t see Azodiscarbonamide or AZO on either one. Both datum and AZO are dough conditioners

  • K

    azodiacarbonamide (ADA) is also found in almost every bread that’s on store shelves. Are we going to go around protesting every bread company?

    • dirt dogg

      Good question Dirt! “the chemical” is Azodiacarbonamide which is banned in the UK,Europe and Australia.

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