8 ms·

Literally every foodstuff will be exposed to bleach and or ammonia due to the washdown procedure in every food processing plant. It may not be present in the sa

by cc439 8y ago

Literally every foodstuff will be exposed to bleach and or ammonia due to the washdown procedure in every food processing plant. It may not be present in the same quantities as a product directly treated by such disinfectants but it's still there.

wolco 8y ago
No not at all. A handful of companies in a few products use ammonia. Cheese, chocolate and baked goods. For baked goods they claim it evaporates. Cheap cheeses use it to speed up growth. Some foods breakdown into ammonia so our bodies can handle it but constant higher levels can cause illness as it overwhelms the body.
- nate_meurer 8y ago
  Some foods? You mean, like, literally all digestible proteins? > but constant higher levels can cause illness as it overwhelms the body. Note that this has nothing to do with the tiny residual levels of ammonia in bread, cheese (both cheap and expensive), and meat products of all kinds. Your body produces and excretes an order of magnitude more ammonia than what you eat directly from food, and will easily do far more than that if you're athletic or eat a lot of extra protein.
  - wolco 8y ago
    The bacteria in your body produce waste ammonia, hydrogen, methaine. Your body using the detoxication channels available to remove them. If the body is unable to you get sick. Throwing in more ammonia will cause more stress on these pathways. Bodies can only handle so much we try to counteract these with things to detoxify like rest, exercise, other foods, etc. Eat pink slime through your 20s might be okay the older you get the less your body will be able to handle pink slime for breakfast.
    - nate_meurer 8y ago
      I don't mean to insult you, so let me apologize if this sounds mean, but I can tell you're completely unfamiliar with basic human physiology. What you're saying makes no sense. Ammonia is your body's way of getting rid of nitrogen, which comes from dietary protein. In general, an adult's body must dispose of as much nitrogen as they consume. This makes sense if you think about it, because humans don't grow forever. You may gain or lose lean mass for periods of time, but in general, nitrogen excretion equals nitrogen intake. The more protein you eat, the more ammonia your body makes, and your body is designed to efficiently process and eliminate large amounts of ammonia, mostly via conversion to urea and renal filtering. So think about this logically for a moment. Think about how much protein you eat every day. In effect, all of the nitrogen in that protein (an equal amount of nitrogen, rather) is converted to ammonia inside your body. You'll see exactly how much whenever you have your blood tested, in your UUN (Urine Urea Nitrogen) number. My last UUN was about 20 g/day. Healthy athletes commonly excrete up to 40 or 50 grams of nitrogen per day, which means their bodies can safely produce upward of 50 grams of ammonia every day (molar mass ratio of nitrogen to ammonia is about 0.82). This is perfectly normal and sustainable for your entire life. Renal efficiency declines slowly after middle age, but reasonably high-protein diets are harmless and in many ways beneficial even for elderly people. Does this make sense? You're worried about eating, say, a hundred milligrams of extra ammonia in your food, while your body is naturally and safely producing hundreds of times more than that every day. Do you see how silly that sounds? EDIT: As I pointed out in another comment, I'm a vegetarian, and I reflexively consider LFTB to be approximately equivalent to roadkill. I think there are legitimate risks in mislabeling LFTB, but the trace ammonia content is not one of them.
      - wolco 8y ago
        Ammonia ends up being converted into urea which is then excreted in the urine. That process happens in the liver and the older you are the slower the urea cycle. While an athlete may be able to handle additional pink meat I would question why a high performing athlete would. The trace amounts you speak of are the maximum amounts before the taste starts to change.

by cc439 8y ago

wolco 8y ago

No not at all. A handful of companies in a few products use ammonia. Cheese, chocolate and baked goods. For baked goods they claim it evaporates. Cheap cheeses use it to speed up growth. Some foods breakdown into ammonia so our bodies can handle it but constant higher levels can cause illness as it overwhelms the body.

nate_meurer 8y ago
Some foods? You mean, like, literally all digestible proteins? > but constant higher levels can cause illness as it overwhelms the body. Note that this has nothing to do with the tiny residual levels of ammonia in bread, cheese (both cheap and expensive), and meat products of all kinds. Your body produces and excretes an order of magnitude more ammonia than what you eat directly from food, and will easily do far more than that if you're athletic or eat a lot of extra protein.
- wolco 8y ago
  The bacteria in your body produce waste ammonia, hydrogen, methaine. Your body using the detoxication channels available to remove them. If the body is unable to you get sick. Throwing in more ammonia will cause more stress on these pathways. Bodies can only handle so much we try to counteract these with things to detoxify like rest, exercise, other foods, etc. Eat pink slime through your 20s might be okay the older you get the less your body will be able to handle pink slime for breakfast.
  - nate_meurer 8y ago
    I don't mean to insult you, so let me apologize if this sounds mean, but I can tell you're completely unfamiliar with basic human physiology. What you're saying makes no sense. Ammonia is your body's way of getting rid of nitrogen, which comes from dietary protein. In general, an adult's body must dispose of as much nitrogen as they consume. This makes sense if you think about it, because humans don't grow forever. You may gain or lose lean mass for periods of time, but in general, nitrogen excretion equals nitrogen intake. The more protein you eat, the more ammonia your body makes, and your body is designed to efficiently process and eliminate large amounts of ammonia, mostly via conversion to urea and renal filtering. So think about this logically for a moment. Think about how much protein you eat every day. In effect, all of the nitrogen in that protein (an equal amount of nitrogen, rather) is converted to ammonia inside your body. You'll see exactly how much whenever you have your blood tested, in your UUN (Urine Urea Nitrogen) number. My last UUN was about 20 g/day. Healthy athletes commonly excrete up to 40 or 50 grams of nitrogen per day, which means their bodies can safely produce upward of 50 grams of ammonia every day (molar mass ratio of nitrogen to ammonia is about 0.82). This is perfectly normal and sustainable for your entire life. Renal efficiency declines slowly after middle age, but reasonably high-protein diets are harmless and in many ways beneficial even for elderly people. Does this make sense? You're worried about eating, say, a hundred milligrams of extra ammonia in your food, while your body is naturally and safely producing hundreds of times more than that every day. Do you see how silly that sounds? EDIT: As I pointed out in another comment, I'm a vegetarian, and I reflexively consider LFTB to be approximately equivalent to roadkill. I think there are legitimate risks in mislabeling LFTB, but the trace ammonia content is not one of them.
    - wolco 8y ago
      Ammonia ends up being converted into urea which is then excreted in the urine. That process happens in the liver and the older you are the slower the urea cycle. While an athlete may be able to handle additional pink meat I would question why a high performing athlete would. The trace amounts you speak of are the maximum amounts before the taste starts to change.