Workers that have contracted “Popcorn Lung” are typically exposed on a daily basis to high concentrations of the butter flavor chemicals for 6 to 8 hours per day. Consumers are typically exposed a couple of times a week/month to low concentrations of the butter flavor chemicals for a few seconds per exposure.

Did you know that Diacetyl naturally occurs in butter, and the employees of butter manufacturers are not know to contract “Popcorn Lung”? The same with beer and breweries?

Let’s keep things in perspective.

As much as I can, I stopped nuking food in plastic a long time ago.

http://legacy.library.ucsf.edu/action/search/basic

Please start with:

“IFF Confidential” keywords.

Then, pull related files using close bates numbers.

If you are a lawyer who wants to make a ton of money, you may want to consult a professional researcher, such as Ray Goldstein.

Hint: popcorn chemicals are made by IFF on same equpment as chemicals for McDonald’s Big Mac, and Philip Morris’ Marlboro…

Oh dear. First, _what_ surge in cancer? Lung cancer rates track tobacco usage closely, and the rest is due to increased _detection_ rates, not _incidence_.

Second, “ALL” manufactured chemicals includes, among a great many other things, _water_. Water may be reviled by the unwashed enviro-hippies, but it seems to have no other ill effects in reasonable dosages.

Third, there are perfectly natural substances, like the toxins produced by some molds, that reliably cause cancer.

So let us hear less unreflected ranting against those evil “chemicals”. Concentrate instead on eliminating those fake abominations on the grounds of taste and texture, entirely sufficient in my opinion. Just for laughs: I recently checked out a tip from a friend and looked at canned peaches. Can you imagine, they add fake flavouring to _canned_peaches_??

Cheers,
Felix.