BHT is an antioxidant widely used to protect food from oxidative damage and frequently used as an anti-aging supplement. Since it is not a natural product, the U.S. Food and Drug Administration has prohibited its sale as a supplement (although approving its use in food as a preservative). Our BHT is therefore sold only as a food preservative.

It is nevertheless true that oxidative or free-radical damage affects all living tissues in the body: nerve cells, muscle cells, internal organs, etc. Those who use BHT in an unapproved manner (as a supplement) believe that consuming 500-1000 mg per day, with a fatty or oily food, protects the body from damage caused by aging, metabolism of sugars, and certain contaminants in air, water and food.

Various applications for BHT are either in use or suggested by recent studies. These are:

• increasing the bioavailability of Vitamin E
• treating herpes
• lowering the risk of blood clots for diabetics
• preventing liver cancer induced by certain carcinogens
• preventing atherosclerosis induction on arterial walls.

To use this product in a government-approved manner, add BHT to cooking oils or salad dressings “to retain their freshness”. For example, you could add 1/4 teaspoon (600 mg) of bulk BHT, or 1-2 capsules of BHT, to 1 gallon (approx. 4 liters) of cooking oil. Shake well. The crystals require several hours to dissolve.