It seems we have another item to add to our list of foods to avoid: buttery, microwavable popcorn. For years there have been records of workers in microwave popcorn packaging plants suffering from severe lung disease and occupational asthma. The cause has been identified as diacetyl, the chemical used in the buttery flavoring of popcorn. Now a doctor has reported a case of a man with similar symptoms in the general population, a heavy consumer of microwavable popcorn. And one popcorn manufacturer is removing diacetyl from its products. (Did you know that diacetyl is also used in alcoholic beverages? According to Wikipedia, low levels of the chemical make the drinks feel smooth and slippery in the mouth.)
Some bloggers have tried to bring attention to what they think is a serious problem and blame the Bush administration for not holding manufacturers accountable and for not cautioning the public.
Judge for yourself, but I think I'm going to pass on the buttery, microwavable popcorn and return to popping my own the old-fashioned way.
UPDATE
And here are directions for making popcorn the old fashioned way: "Diner's Journal," The New York Times.
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