BHT and BHA.
From wikipedia: "Butylated hydroxytoluene (BHT), also known as butylhydroxytoluene, is a lipophilic (fat-soluble) organic compound that is primarily used as anantioxidant food additive (E number E321) as well as an antioxidant additive in cosmetics, pharmaceuticals, jet fuels, rubber, petroleum products, electrical transformer oil[1], and embalming fluid."
Embalming fluid? Seriously? BHT is the stuff that makes stuff that keeps things from rotting from going bad? (Did you get that?).
And it's in EVERYTHING. Almost.
From Chemistry.About.com: " There is evidence that certain persons may have difficulty metabolizing BHA and BHT, resulting in health and behavior changes." (http://chemistry.about.com/od/foodcookingchemistry/a/bha-bht-preservatives.htm)
Also this: "The U.S. Department of Health and Human Services considers BHA to be “reasonably anticipated to be a human carcinogen.” Nevertheless, the Food and Drug Administration still permits BHA to be used in foods. This synthetic chemical can be replaced by safer chemicals (e.g., vitamin E), safer processes (e.g., packing foods under nitrogen instead of air), or can simply be left out (many brands of oily foods, such as potato chips, don’t use any antioxidant)." (http://chemistry.about.com/gi/o.htm?zi=1/XJ&zTi=1&sdn=chemistry&cdn=education&tm=165&f=10&su=p284.9.336.ip_p897.6.336.ip_&tt=2&bt=1&bts=1&zu=http://www.cspinet.org/reports/chemcuisine.htm)
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