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Butter flavoring might be linked to Alzheimer's risk

Butter flavoring is bad for you? Gee. Who could have seen THAT coming?

I’ve never understood the appeal of that butter-flavored goop they pump on popcorn at movie theaters. It sort of tastes like butter. It sort of has the texture of butter. But for me, it misses by a mile.

Make that 10 miles. No thanks!

Turns out, my brain might have been protecting itself.

Diacetyl is a “butter flavorant.” Food producers put it in microwave popcorn, margarines, baked goods, and snacks. It’s the flavorant in the movie theater goop, of course. And they even put it in some wines.

In other words, it’s everywhere. And that might add up to tragedy.

A new report reveals three ways diacetyl could contribute to Alzheimer’s disease, of all things…

1) It appears to turn brain proteins into beta amyloid. That’s the substance that forms plaques that cause Alzheimer’s.

2) Diacetyl may inhibit the natural system that clears beta-amyloid from the brain.

3) Diacetyl is similar to a chemical that promotes beta-amyloid clumping.

Do your brain a favor. Choose butter. Butter is real. Butter flavoring is dangerous goop.

“Popcorn’s butter flavoring may trigger Alzheimer’s disease” New York Daily News, 8/13/12,

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