Case File #010 BHA/BHT

The Hidden Harm of BHA and BHT: What You’re Not Being Told


You know that feeling when you think you’re making a decent food choice—grabbing a granola bar, some cereal for the kids, —and then you flip over the label and see ingredients you’ve never heard of? Let’s talk about two of those: BHA and BHT.


They’re in more foods than you think. And they’ve been quietly allowed into our food supply for decades, despite red flags that just keep piling up.



What Are BHA and BHT?


BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are synthetic preservatives. Their main job? Keep fats from going rancid so food lasts longer on store shelves.


They’re found in:


Chips and crackers


Packaged cookies and baked goods


Processed meats


Some cereals and snack bars


Chewing gum


Shortening, margarine, and oils


Even cosmetics and pet food



If something’s processed and has a long shelf life, there’s a good chance one or both of these is hiding in the ingredient list.



Why Should You Be Concerned?


The real issue with BHA and BHT isn’t that they’re preservatives—it’s what they do to the body.


 BHA has been labeled "possibly carcinogenic to humans" by the International Agency for Research on Cancer. That means animal studies have shown it can cause cancer, but the FDA still allows it.


BHT has been linked to hormone disruption, liver and kidney damage in high doses, and potential behavioral effects in children.


These ingredients are banned or heavily restricted in other countries, including the European Union, Japan, and Australia. But here in the U.S.? Still business as usual.


Ask yourself: if it’s not considered safe enough for their food supply, why is it considered safe enough for ours?




A Bigger Problem Than Just One Ingredient


The deeper issue isn’t just BHA or BHT—it’s the system that allows questionable chemicals into our food with minimal testing, and keeps them there even after new evidence emerges. It’s the profit-driven food industry putting shelf life over human life.


When we stop questioning what’s in our food and blindly trust what’s on the shelf, we give up control. And we deserve better.




What You Can Do


Here’s the good news: You don’t need a PhD in chemistry to avoid these additives. Start with small, consistent steps:


 Read the label. Look for BHA, BHT, or vague terms like "artificial preservatives" or "added antioxidants."


 Prioritize real food. The fewer ingredients, the better. Whole foods don’t need preservatives to stay good.


Support clean brands. Many newer companies are removing BHA/BHT and proudly labeling their products as preservative-free.


Choose organic when possible. Organic standards prohibit synthetic preservatives like BHA and BHT.




You Have the Power


You might feel a little  frustrated or even overwhelmed, and that’s totally norma. But here’s the truth: Every time you choose not to buy a product with BHA or BHT, you’re sending a message. You’re voting with your dollar. And over time, those choices add up to something powerful.


We may not be able to fix the entire food industry overnight—but we can take back control of our kitchens, our pantries, and our health. And it starts with awareness.



Keep reading those labels. Keep asking the hard questions. And never settle for less than your health is worth.


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