By Dr. Samantha Ristimaki, BSc, ND of Balance Wellness Center

In 2007, a pulmonary specialist in Denver reported the first case of a patient who developed a lung disease associated with the consumption of microwave popcorn. 

The disease known as Popcorn Lung is linked to a chemical known as diacetyl.  Although diacetyl is a natural flavouring agent found in butter, cheese and even wine, the chemical also produces a toxic gas when heated.   Popcorn lung is characterized by scarring and hardening of the lung which coincides with shortness of breath, dry cough and skin peeling. 

Prior to the consumer incident, hundreds of popcorn manufacturing workers who tested hundreds of bags of popcorn a day developed this same lung disease that causes scarring. 

But wait, diacetyl isn’t the only problem with microwave popcorn.  Even before a bag is heated, the bag itself is leaching chemicals.

Perfluorooctanic acid (PFOA), also known as C8, a Teflon chemical, is found in the lining of popcorn bags.  In animal studies, this chemical causes liver, testicular and pancreatic cancer.  The PFOA class of compounds is also linked with infertility in humans.  It is estimated that 20% of PFOA exposure is the result of exposure to microwave popcorn. 

The butter flavouring absorbs the PFOAs first, even before the popcorn is heated.  Not only is each and every kernel surrounded by PFOA’s but studies show that the microwaving process actually causes it to migrate from the bag itself into each and every kernel.

Companies have said that they would eliminate the harmful chemicals but nothing will be done until after 2015.  In the mean time, if you are a popcorn lover, it’s best to invest in an old fashioned air popper and add your own freshly melted butter.