Is microwave popcorn bad for you? If your health is important to you, you may want to think twice before consuming it regularly; Below are a few reasons why.
Most people enjoy a nice bowl of popcorn when sitting down for a movie, but when you know how some of the ingredients might affect you, you may want to avoid it. Don’t worry though, there are healthier ways to enjoy popcorn!
5 Reasons to Avoid Microwave Popcorn:
1. Popcorn Lung (bronchiolitis obliterans)
The lung problems associated with the artificial butter flavoring (diacetyl) has afflicted enough people to even garner it’s own disease name– it’s called “popcorn lung” or bronchiolitis obliterans.
Unfortunately, this disease is irreversible and can cause lung inflammation, scarring and even restricted airflow resulting in breathing trouble. In extreme cases it can become life-threatening.
According to the Centers for Disease Control, at least 8 factory workers in Missouri, who worked in popcorn factories developed this lung disease. Reports of popcorn lung from additional factories were revealed later.
2. Artificial Butter Flavoring (Diacetyl)
Most popcorn brands use an artificial butter flavoring in their microwave popcorn called diacetyl.
Certain studies found severe lung and respiratory issues connected to diacetyl, so much so that The Occupational Safety and Health Administration now recommends controlling exposure to protect factory workers who work around diacetyl.
However, factory workers are not the only ones at risk for bronchiolitis obliterans (popcorn lung). When a bag of microwave popcorn is heated, this causes the chemical diacetyl to vaporize, thus allowing consumers to breath in the chemical.
Dr. Cecile Rose, a leading lung expert concluded that microwave popcorn was the reason for her patient’s lung disease.
In 2012, a Colorado man won a lawsuit against 3 microwave popcorn companies for damages caused by bronchiolitis obliterans contracted from regularly consuming microwave popcorn.
3. Perfluorinated Compounds (PFCs) in The Bag
One of the worst things about microwave popcorn are the chemicals in the bag that it comes in.
The main offenders are perfluorinated compounds (PFCs) which are added to the inside of the microwave popcorn bag to keep grease from seeping through. PFCs break down into perfluorooctanoic acid (PFOC), a known carcinogen and has been linked to cancer according a 2017 United States Environmental Protection Agency report.
4. Preservatives
Many brands of microwave popcorn use preservatives that are linked to certain health issues.
One commonly used preservative in microwave popcorn is TBHQ (tert-butylhydroquinone) to prevent food from going rancid to extend the shelf life. TBHQ is often used with butylated hydroxyanisole (BHA) and has a very similar chemical makeup.
Although no general consensus has been made on whether these compounds are completely safe or not, there have been some studies showing the potential risks of these additives.
According the the National Library of Medicine there are possible links to vision, lung and behavioral effects from TBHQ.
5. Bad Oils
Many microwave popcorn brands have hydrogenated oils which are a type of trans fat that are dangerous for your health… especially your heart and cholesterol.
Apart from that, even if the popcorn doesn’t have hydrogenated oil, it is likely to have soybean oil or canola oil in it, which is believed to contribute to inflammation and a host of other issues. Learn more about why these oils should be avoided here.
The healthiest oils to use with popcorn is avocado oil, coconut oil or ghee. Learn more about the healthiest cooking oils to use here.
Can you get microwave popcorn without chemicals?
Although there are a few brands of microwave popcorn that advertise that they’re free from PFOA liners in the bag, unfortunately with most store-bought shelf-stable microwave popcorn, you need some type of lining on the bag to keep the oil from seeping through.
So even though many companies avoid PFOA liners, they replace it with another kind of liner that may be just as bad for your health, but isn’t as well researched yet.
Luckily, there are several simple and easy alternatives to popcorn without having to get the microwavable kind.
What kind of popcorn is the healthiest?
There are a few different easy ways to make healthy popcorn so you can avoid the microwavable packaged kind….
- Make stove-top popcorn in a pot (See recipe below!)
- This is a simple 5-minute process that only involves popcorn kernels, oil and a pot!
- Buy already-bagged popcorn
- Many grocery stores and online retailers offer already-popped popcorn in a bag like chips. This is a great choice as long as the oils used are healthy and there aren’t many additional ingredients beyond sea salt or healthy spices/flavorings. Don’t forget to check the ingredients label to confirm!
- Trader joe’s has an olive oil bagged popcorn
- Whole foods has a coconut oil bagged popcorn
- Amazon has some healthy options for bagged popcorn like this one which is made with avocado oil, coconut oil and Himalayan salt.
- Many grocery stores and online retailers offer already-popped popcorn in a bag like chips. This is a great choice as long as the oils used are healthy and there aren’t many additional ingredients beyond sea salt or healthy spices/flavorings. Don’t forget to check the ingredients label to confirm!
- Make air popped popcorn
- With this option you’ll need an air popper like this, but this way will allow you to make popcorn without any oil at all.
- Make your own microwave popcorn in brown paper bags
- If you’re really attached to microwave popcorn, you can make it using brown paper bags. You simply add popcorn kernels to a brown paper bag, add a little oil over the kernels if you want, fold the top of the paper bag over a few times, then microwave. Get more detailed instructions here or see video below…
How to make stovetop popcorn in 5 minutes
For this size of popcorn you’ll need a medium sized pot (around 5 quart size) with a fitting lid to leave enough room for the popcorn. Start by putting about 1-2 tablespoons of refined coconut oil, ghee or avocado oil in the pot. Melt it over medium to medium-high heat.
Add 1/4 cup of popcorn kernels to the pot, stir the kernels around a little bit to cover them with the oil and cover the pot with the lid.
It will take a couple minutes for it to heat up and start popping the kernels. Once they start popping you’ll hear it. Holding the lid firmly on the pot rock the pot back and forth to help bring any unpopped kernels to the bottom of the pot. Once the popping begins to subside and the time between popping sounds begins to get longer, turn off the heat and let sit for about 15 seconds to wait for any straggling popping kernels.
Remove from the heat and remove the lid. At this point you can add more oil if you want or leave it as is. Melted ghee is a great choice because it’s healthy and tastes just like movie theater butter. If you add it drizzle it over the popcorn in the pot, then quickly return the lid and shake it to evenly distribute, then add sea salt over it and shake again to distribute.
Pour your finished popcorn into a bowl and enjoy!
This simple stovetop popcorn recipe makes a quick snack in just 5 minutes that's better for your health than microwave popcorn. You can change up the flavors with different toppings or seasonings!
- 1-2 tbsp oil (refined coconut oil, avocado oil or ghee)
- 1/4 cup popcorn kernels
- 1-2 tsp sea salt
-
For this size of popcorn you'll need a medium sized pot (around 5 quart size) with a fitting lid to leave enough room for the popcorn. Start by putting about 1-2 tablespoons of refined coconut oil, ghee or avocado oil in the pot. Melt it over medium to medium-high heat.
-
Add 1/4 cup of popcorn kernels to the pot, stir the kernels around a little bit to cover them with the oil and cover the pot with the lid.
-
It will take a couple minutes for it to heat up and start popping the kernels. Once they start popping you'll hear it. Holding the lid firmly on the pot rock the pot back and forth to help bring any unpopped kernels to the bottom of the pot. Once the popping begins to subside and the time between popping sounds begins to get longer, turn off the heat and let sit for about 15 seconds to wait for any straggling popping kernels.
-
Remove from the heat and remove the lid. At this point you can add more oil if you want or leave it as is. Melted ghee is a great choice because it's healthy and tastes just like movie theater butter. If you add it drizzle it over the popcorn in the pot, then quickly return the lid and shake it to evenly distribute, then add sea salt over it and shake again to distribute.
-
Pour your finished popcorn into a bowl and enjoy!
- I like to use refined coconut oil for this recipe because it doesn't have any coconut flavor which is great for savory popcorn. If you want to make a sweeter popcorn like kettle corn then regular coconut oil might be a nice touch. Avocado oil or ghee are also great oil options.Â
- If you double this recipe or increase it for more servings, make sure you also adjust the pot size and make it a bigger pot. You'll need enough room to accommodate the popped popcorn. You also want to make sure there is just one layer of kernels on the bottom of the pot (no overlapping or stacked kernels).
- You'll also want to use more oil if you are increasing the recipe size.Â
This article was originally posted in December of 2013, but has been republished in February of 2019 to include updated sources and images.
The instructions for making popcorn in a pot brings back memories of when I was a kid in the 1950s, because that’s the only way we knew to make popcorn. See? Sometimes doing things the “old-fashioned way” is better. 🙂
So true!
#1 and #2 are the same thing
I’ve been avoiding microwave popcorn for years! No way I’m going to give those nasty chemicals to my kids!
I didn’t realize microwave popcorn was so bad! I’m definitely going to try that stovetop method because my kids love popcorn!
I appreciate your website and usually enjoy your articles, but this one is outrageous. Your information about diacetyl is out of date. The vast majority of microwave popcorn manufacturers stopped adding diacetyl to their products in 2015. The majority of the unfortunate people who developed “popcorn lung” worked in manufacturing plants where they breathed it in every day. The one case that I know of where a consumer sued and there was a monetary award was reversed on appeal . The consumer then settled out of court. Of course, it’s better to know what you’re eating, avoid chemicals introduced by food manufacturers and to simply pop your own popcorn. I don’t see how disseminating patently false information furthers your cause.
Thank you I hate when people mislead the public eithlazy or intentional outdated information
Use macadamia nut oil for popping corn. You won’t be sorry. Healthiest cooking and salad oil there is. Also has higher smoke and flash point than other oils. Will give your popcorn a nutty / buttery flavor. Is great for salad dressing when used with organic non filtered vinegar. Also great on vegetables instead of butter. Contains more healthy omegas that other oils. Go to Piping Rock online and check it out! Not a advertisement! Just a good find.
I use olive oil for my stovetop popcorn.
What about all natural microwave popcorn?
You can use a plain brown paper lunch sack, put 1/4 C popcorn kernals, fold over the top, microwave until the popping slows down. Add real butter or any additional flavoring like nutritional yeast, in the bowl AFTER the corn is has popped. I used to do this a lot. I no longer eat corn, because I believe the chances of getting pure Non-GMO corn in the US these days is very low due to cross contamination issues.
Its absolutely unnecessary to go out and purchase that silly popcorn popper. Any medium to heavy bottomed large pot will do. Preheat on high with about 3 tablespoons of coconut oil (a very beneficial oil that will make your popcorn yummy), add about 3 tablespoons of kernels, cover, and shake back and forth on the burner until almost all the popping noise stops. Viola! Best and healthiest popcorn you’ll eat!
This is a great post. Thanks. Sharing:)
Our grocery store sells a store-brand microwave popcorn that is certified organic- and not just the corn.
Would you say all of these toxins are in theatre popcorn, as well?
Theater popcorn is definitely loaded with toxins. It may not have any of the chemicals that are in the microwave bag, but the oil that they cook it in and the artificial butter that goes on top definitely has GMOs and unhealthy inflammatory vegetable and canola oils.
I thought so – thank you!
Microwaves almost never leak radiation. In order to leak you must have a gap where the wave can get through. A microwave is radio energy the higher the frequency the shorter the wavelength. You might notice the viewing glass has a shield with holes in it. The holes let you see through but are not large enough to allow the radio wave to pass through. Now you do have what is called harmonics. For instance a 2 Gig wave will have a harmonic at 4 gig, 8 Gig etc. However the harmonic is at such a reduced power compared to the original it poses no threat. Microwave cooking actually reduces nutritional loss because your applying heat for a shorter period of time. This is the same reason microwaves should never be used for home canning. Due to the shorter exposure time to heat the bacteria doesn’t get killed off.
I prefer stove top popcorn, but I am wondering there is an oil other than coconut oil to pop in. I have never tried coconut oil for fear my popcorn will end up sweet coconut flavored. I guess I will have to buck up and try it, but just in case, any other suggestions?
Ghee works great too
Try expelled pressed coconut oil. No flavor, still healthy! 🙂
I meant Expellor Pressed. 🙂
pop regular popcorn in a brown lunchbag in the microwave. eat plain or add a little salt.
quick , inexpensive and much healthier
This is what we do! So easy, delicious and better for you!
I recommend reading this excellent argument, why it is time to throw out your microwave .Buy a convection oven if you need quick heating of food. Why would you want to take the risk of harming your family or diminishing the quality of the food you serve.
http://foodbabe.com/2012/07/30/why-its-time-to-throw-out-your-microwave/?sb
Sorry. Food babe has very little solid credibility behind numerous claims. I have her book, went over her site and checked her detractors. Her lack of solid foundation gives her a mediocre “C” rating.
No kitchen microwave can induce enough power in anything to alter atomic change. Everything stays just what it is, with added heat.
Microwaving popcorn doesn’t have to be totally out – I have a glass popper (use your own corn and butter gets placed on a silicone lid with holes), designed for the microwave!
Microwaves emit radiation and reduce the nutrient content in the food that you cook, so in my opinion, it’s best to use the stove for making popcorn.
There is NO scientific evidence that microwaves are unsafe to use for food. Modern microwaves (made within the last 10 years) are especially efficient at cooking and reheating food and actually PRESERVE more nutrients in food than other methods of cooking. Modern microwaves do not produce radiation, and they do no irradiate food in any way. Facts people; let’s stick with them. I’d be more concerned with the containers you are using to cook/reheat food in the microwave rather than the microwave itself. I only use microwave safe glass and ceramic containers. ALL cooking methods destroy nutrients. What makes the difference is the cooking time and the efficiency of the energy being used. It’s simple physics.
Microwaves do emit radiation. Anything producing electromagnetic waves emit radiation….cell phones, radio towers, antennas, etc. Even the FDA says so, which is why they recommend that you don’t stand near the microwave when you’re using it: http://www.fda.gov/radiation-emittingproducts/resourcesforyouradiationemittingproducts/ucm252762.htm
There is not much research on the safety of food cooked in microwaves, but it is fact the microwaves produce a small amount of electromagnetic radiation, which is why I’d rather not use it if it’s not necessary. It’s very easy for me to cook all types of foods without a microwave.
Sorry, I should clarify. The type of microwave produced by microwave ovens does produce a very small amount of radiation. HOWEVER, modern production methods for microwaves keeps the radiation contained to the point that actual emittance of radiation by microwave ovens is pretty much zilch. The risk of radiation exposure by microwaves is so low that it’s not a health concern that anyone needs to worry about. Also, certain consumer groups recommend not using microwaves manufactured before 2000, and replacing your microwave every 10 years or when it first shows signs of wear (like door hinges not operating correctly). It is not correct at all to say that microwaves are unsafe to use.
Also, the FDA does not say not to stand near a microwave while it is running. It says not to LEAN against it for long periods of time while it’s running. And honestly, who would do that? 🙂
It’s a personal choice to use a microwave or not, but don’t make false claims about their use. They are perfectly fine to use if they are in good working order. I use my microwave a lot, and it’s a blessing when I’ve got all of 10 minutes to cook a meal or reheat leftovers. It’s great for steaming veggies and fish, which I do often. With my intense work schedule, I would not be able to eat as much fresh, whole food that I do now without my microwave! And steamed veggies always turn out better for me in the microwave than they do on the stove.
If only people will stick to honest information! No kitchen microwave is capable of altering the atomic structure of foods. Therefore kitchen microwave energy is the same energy that radiates from burning wood, oil, resistance electric heat elements, induction elements – any of the domestic ways to heat.
Please, unfounded hype about tools we use leads to harmful ends. Research the factors of technology from the underlying physics. This eliminates wild speculation used as scare scams to profit from less than well-informed people.
Claude, it seems as though you may not have read the article. As I stated, the reason why microwave popcorn is bad for you has nothing to do with the actual microwave itself, it’s the additives that come in the prepackaged microwave popcorn bag…it’s all listed in the article. If you make your own popcorn from kernels (not the popcorn that comes pre-packed in microwavable bags) you’ll be fine!
What kind of oil should you pop popcorn in?
Coconut oil is a great choice.
Get a Presto Poplite Hot Air Popper. It doesn’t use oil!
Use virgin cold pressed coconut oil. Oooh gives a good flavor but not coconutty. But good. {Orgainc only}
I use Coconut oil cold pressed makes popcorn taste very good. I even pop my own and take it into the movies with me because the theater I go to uses Canola oil to pop there’s in and most all canola oil is GMO.
I pop mine in bacon fat & butter. No extra butter or salt needed.
Don’t forget the artificial colors! Many have FD&C dyes to make them look more “buttery.” These dyes have been linked to organ failure, damage to stomach lining, and neurological effects in kids (hyperactivity, insomnia, night terrors, screaming fits, and ADD-type behaviors.)
Water has been linked to all of the same illnesses, so guess I’m going dry as well! Ridiculous!
Thanks for the heads-up on that Jim! Can you offer some links to research findings please