Popcorn is a low-calorie snack made from a great whole grain, right? It really all depends on how you pop it. Microwave bags come in handy, but the chemical coating on most of them breaks down when heated, releasing perfluorooctanoic acid, a substance that is “a potential hazard to the environment and human health,” according to Health Canada.
And what regarding those chemicals that give popcorn its buttery smell and taste? The buttery flavoring used by some brands may contain diacetyl, emissions of which have been linked to the lung disease bronchiolitis obliterans, also known as “popcorn workers lung” because popcorn factory workers, who regularly come into contact with this chemical compound, would be particularly affected by this disease. If you love popcorn and eat a lot of it, better choose an air-popped variety or opt for pre-packaged bags with no other additives, says nutritionist Ashley Koff.
