subway, the biggest sandwich chain is remeasuring standards stripping a chemical ingredient from their bread. it s also used for elasticity in shoe leather. how does that get approved by the fda in the first place and what other chemicals are now in foods and now that they are gone, how will the foods taste? michael hanson from consumer reports is here to share the details with us. why put the chemical this the bread? to make the door more elastic. it is also a bleaching agent. it doesn t need to be there. it makes the dough gooeyer. and other things may cost more. will it change the c consisten consistency? i love it. it shouldn t because there are other compounds you can use that are not as hazardous. this is banned in the european