Dairy Free Creamer is one of the first dairy-free creamer brands to enter the grocery store market, with its “crispy, creamy, buttery, creamy” formula.
But a recent study published in the Journal of Dairy Science found that non-dairy creamer ingredients can cause cancer in animals, with some cases being as severe as stomach ulcers.
Dairy Free creamer is currently available in 16 U.S. grocery stores, but the study found that only a few of the stores are testing the product for human health effects.
The brand, which is based in New York City, is selling out of its dairy-Free creamer by the time it reaches the U.K., according to the study, which was conducted by researchers from the University of California, San Francisco.
“We wanted to find out how this product would affect people, the human population,” said Dr. Michael J. Phelan, a professor at the University at Albany School of Veterinary Medicine.
“It was a study of 100 dairy free creamers, and it showed us that there is a potential carcinogen in the product.”
Phelian and his colleagues tested four different dairy free products to determine whether the creamer could cause cancer.
The results of the study were published in December in the journal Food & Chemical Toxicology.
The creamer contains non-animal ingredients including “peppermint and vanilla extract,” but the team found that a few ingredients that could be considered dairy free did not contain enough of these ingredients to cause cancer, Phelin said.
“If you’re a consumer, you think you know what’s safe and what’s not safe, but you don’t really know what the science is. “
And this was a product that was made by a manufacturer that had no safety standards,” Phelman added.
The study found a link between peppermint and pancreatic cancer in laboratory animals, but it was unable to determine the cancer in humans. “
That’s the real danger of this product.”
The study found a link between peppermint and pancreatic cancer in laboratory animals, but it was unable to determine the cancer in humans.
The researchers did find that there was a link, though, between peppermints and breast cancer in mice.
Peppermint extract has been used in dairy-containing creams for over a century, according to Phelson, and he said he’s not aware of a documented case of cancer in cows or other animals.
The study also found that some of the ingredients in the cream were likely carcinogens.
Phelim McAleer, director of the Institute of Food & Brand Lab at the Food & Wine Institute, called the results “interesting” and noted that some dairy-based products contain more non-organic ingredients than the ones tested.
McAleers research team recently published a study in the International Journal of Environmental Research and Public Health, which found that dairy products made from animal sources were four times more likely to contain cancer-causing chemicals than dairy products from non-anatomical sources.
But McAlers research team did not include the peppermint-and-vanilla extract ingredient in their study.
“I think it’s important to remember that this is a food-safety study, so it’s going to show a few more cases of cancer,” McAleres said.
Pheromones, chemicals and bacteria The study did find some other chemicals that could cause harm to the animals used to produce the cream, but they weren’t as significant as the potential for carcinogenic chemicals, McAlere said.
The scientists used a chemical called 1,4-dichlorophenoxyacetic acid (1,4DPA), which is commonly used to kill algae.
But Phelen said he was not aware if 1,2DPA was also found in dairy products.
McAllister said that Phelon has done extensive research on 1,1-dibromo-2,3-diene, a type of bacterium found in soil.
“One of the things that we are looking for in dairy is 1,3DPA, and that’s a chemical that we can kill, and one of its important uses is as a disinfectant,” McAllisters told Bloomberg Businessweek.
“But one of our problems with 1,6-dihydroxy-1,6,4,6 is that it’s also a food ingredient.
So, we are not looking for 1,5-diphenyl-2-butylcarbamate (DPBA), which we do have in the United States, but we are very concerned about it.”
In a study published last year in the American Journal of Food Science, McAllists researchers found that 1,9-hydroxy-2-(3,4H)-1,2-diam