In a shocking recent study, it was found that ten samples of butter, found in US stores, were found to be contaminated with a flame retardant. PBDE's, or polybrominated diphenyl ethers were likely transferred from contaminated papers that wrap the butter as well as being within the butter itself.
The 10 butters in the study had different levels of the flame retardant, but one was exceptionally high. The butters were all collected in Dallas, Texas and shipped to a testing laboratory in Germany.
The exact brands are unknown at this point.
Considering the nature of the study, one must wonder how this is the first time the public is hearing about the problem. Did the USDA or FDA know that this was a problem? Since 10 out of 10 butters tested were contaminated, is it possible that no one knew of this issue? Why are flame retardants introduced at any point into the production of food wrap?
We will be watching this story and looking for additional perspectives.
The full story can be found here: Environmental Health Perspectives: Contamination of U.S. Butter with Polybrominated Diphenyl Ethers from Wrapping Paper