@exposrapp: ⚠️ Scanned on the EXPOSR app⚠️ Oreos get their signature black colour from ammonia. A Dutch investigation revealed that cocoa supplier Olam mixes large amounts of toxic ammonia — ammonium carbonate — with ground cocoa beans at its factory in the Netherlands to darken the cocoa used in Oreo cookies. The process is called "Dutch processing" or alkali treatment. It strips the cocoa of its natural antioxidants and flavanols — the actual health benefits of chocolate — and replaces them with a chemically blackened powder. The darker the cookie, the less nutritious the cocoa inside it. Oreos are 45% sugar by weight. Nearly half the cookie is sugar. The rest: palm oil, canola oil, high fructose corn syrup, soy lecithin from potentially GMO crops, and undisclosed "artificial flavor." The EWG flagged both the palm oil and canola oil as contributing hidden trans fats — the same fats the FDA banned in 2018. Specialty Oreo flavours add petroleum-based dyes — Blue 1, Red 40, Yellow 5, Yellow 6 — all requiring cancer warning labels in Europe. Oreo has released over 60 flavours. The original needed flour, sugar, cocoa, and cream. Now it needs ammonia-blackened cocoa, hidden trans fats, GMO-derived emulsifiers, and petroleum dyes. Oreo is owned by Mondelēz — the same company now investing in lab-grown chocolate because real cocoa is getting too expensive. They're already cutting the cocoa. The ammonia is making up the difference. Scanned on the Exposr app

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Saturday 08 August 2026 01:59:42 GMT