Butter Popcorn Chemical Linked to Alzheimers

Courtesy seriouseats.com

dfw.cbslocal.com: another site who WON’T credit their writers

The culprit here: diacetyl, is also one of the major defects in beer… occasionally acceptable in small quantities in some style, but not many.

NEW YORK (CBS NEWS) – An ingredient used in artificial butter flavoring for popcorn may worsen the effects of an abnormal brain protein that’s been linked to Alzheimer’s disease.

A new study in Chemical Research in Toxicology examined diacetyl (DA), an ingredient used to produce the buttery flavor and smell in microwave popcorn, margarine, candy, baked goods and even pet food. It is also created naturally in fermented drinks like beer, and gives some chardonnay wines its buttery taste, according to the study.
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