What is Ammonium Sulfate…Is It Good for You?
Ammonium sulfate is a preservative often used in bread. If you’ve ever cleaned with ammonia cleaner you know the smell alone can be vomit-inducing, so why are we eating it? In fact most cleaners suggest you don’t breathe it in but mix it with some yeast and call it a roll and we’re all for it.
Ammonium sulfate (American English and international scientific usage; ammonium sulphate in British English); (NH4)2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur. – Wikipedia
It is also used as an agricultural spray adjuvant for water-soluble insecticides, herbicides, and fungicides. As a food additive,this substance is considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration.
Formula for Ammonium Sulfate
(NH4)2SO4
Properties for Ammonium Sulfate
Molar mass: 132.14 g/mol
Density: 1.769 g/cm3 (20 °C)
Melting point: 235 to 280 °C (455 to 536 °F; 508 to 553 K) (decomposes)
Ammonium sulfate Is used by militants to make explosives.
Ammonium sulfate can cause severe irritation and inflammation of the respiratory tract if inhaled. Eating or drinking this substance will cause irritation in the gastrointestinal tract like nausea, vomiting, and diarrhea.
It is not considered toxic unless consumed in large quantities, but are they telling us if Ammonium sulfate stores in our fat cells since the body can’t digest it?
If as little as half a drop of Ammonium sulfate gets stored in our fat cells in every meal, and we eat three meals a day and three snacks, in forty years (the average midpoint age of a human being) we would have stored half a gallon of Ammonium sulfate in our body.
One might say that not every food item we eat has Ammonium sulfate, however 95% of the foods in most supermarket shelves contain a chemical in it that the body can’t digest and ends up storing in our fat cells. Check it out, you don’t have to take my word for it.
© Copyright – Hector Sectzer
