Subway wasn t the only chain to use the yoga mat chemical in its bread many chains have now bid goodbye to azodicarbonamide by virginia chamlee aug 8 2016 4 00pm edt.
Subway bread yoga mat 2018.
The disclosure comes as subway has suffered from an onslaught of bad publicity since.
This article has been updated to reflect that and provide more scientific context on the issue.
This is not the first time subway has courted controversy for the ingredients it uses in its sandwiches.
Earlier this month vani hari of food babe called out subway for using azodicarbonamide ada a chemical found in yoga mats shoe soles and synthetic leather.
Subway says azodicarbonamide an ingredient dubbed the yoga mat chemical will be entirely phased out of its bread by the week of april 14 2014.
Subway says an ingredient dubbed the yoga mat chemical will be entirely phased out of its bread by next week.
But as a blog from phoenix new times points out just because the pork in the sandwich sports a springy texture and has ridges meant to give the illusion that the meat once had a rib in it does not mean that it is filled with a yoga mat chemical.
In 2014 the company announced it was removing azodicarbonamide the so called yoga mat chemical from its rolls.
Subway restaurants announced they were eliminating azodicarbonamide a chemical used in yoga mats from breads but the environmental working group says almost 500 foods contain it.
The claims by vani hari which were originally detailed in the article below about azodicarbonamide were unscientific in nature.
Subway says a chemical also found in yoga mats will be completely phased out of its bread as of next week.
The ingredient is commonly used in yoga mats synthetic leather and the soles of shoes.
Seth wenig the associated press.
Subway the popular sandwich chain has announced the ingredient dubbed the yoga mat chemical will be entirely phased out of its bread by this week.
Unlike subway who agreed months ago to stop using the.
It is not the first time subway s bread has been in the spotlight.
