BHA (butylated hydroxyanisole)


BHA acts as a preservative and an antioxidant to prevent the rancidity of fats and fat-containing foods.

It is used in such foods as dry cereals, crackers, instant potatoes or potato flakes, soup bases, seasonings, dry mixes for desserts or beverages, canned or bottled beverages, lard, shortening, baked goods, ice cream, candy, and more.  It is still on the GRAS list.

BHA, as well as BHT, can cause allergic reactions. Liver toxicity is possible but is unlikely from the small amounts used in food

Special Note: Healing Gourmet does not endorse foods containing BHA as it is a xenoestrogen.

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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