The recent revelation that Subway bread contains azodicarbonamide has gotten a lot of attention. And it should, azodicarbonamide is an industrial chemical used to make yoga mats, shoe rubber, and synthetic leather.
Although there’s no reason for it to be in bread, it has, in fact, been used for decades as a dough conditioner. However, the public backlash was so great that Subway has stated it will cease to use azodicarbonamide… although they stopped short of providing concrete deadlines as to when, so be aware.
But still, what is azodicarbonamide? And what are the health risks associated with exposure and consumption? Because it’s used to make foamy yoga mats, rest assured it isn’t safe to consume, and the next 9 facts will explain why.
1. Azodicarbonamide is an Industrial Chemical
The primary function of azodicarbonamide is centered on the way it breaks down during processing — it creates tiny bubbles that make things “foamy.” Somewhere in the testing procedures, scientists discovered it whitened flour and acted as an oxidizing agent. Bakers, or rather “food scientists” soon concluded that it should be a standard inclusion in bread.