ammonium bicarbonate
Additives & Leavening
Is ammonium bicarbonate high in polyols?
Find out whether ammonium bicarbonate is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.
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Sensitivity notes
Why polyols food checker matters
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
- Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- Stone fruits are naturally high in polyols
- Cooking doesn't reduce polyol content
Triggers
Diets
Serving size, prep, and portion notes for ammonium bicarbonate
Ammonium bicarbonate (E503), better known to bakers as baker’s ammonia or hartshorn, is the oldest chemical leavener still in commercial use. It is what gives springerle, speculoos, gingersnaps, koulourakia and thin crackers their dry shattering snap. Unlike baking soda it leaves nothing behind: in the oven it breaks apart entirely into ammonia gas, carbon dioxide and water vapour. On the trigger side it is close to inert, grading A on histamine, salicylate, oxalate, every FODMAP, gluten, dairy, sulfite and glutamate.
Watch for
Nothing on the classic intolerance panel. If a cracker or biscuit sets you off, the wheat, the fructans, the fat or the flavouring are far more likely than the leavener / The ammonia smell during baking is the reaction working, and it only clears properly in thin, dry bakes. Used in a cake or a soft bread the gas stays trapped and the finished crumb genuinely tastes of ammonia, which is a cooking fault rather than a sensitivity / Ammonia vapour is a respiratory irritant. A large batch in a small unventilated kitchen can sting the eyes and nose, which is worth knowing if you have asthma or scent sensitivity, though the baked cookie carries none of it / Graded C for anti-inflammatory, AIP, DASH and Mediterranean. That reflects the sweet crisp biscuits and packaged crackers it lives in rather than any property of the salt
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Polyols Guide
Everything you need to know about polyols sensitivity and smart food choices.
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Polyols sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in polyols and may trigger symptoms:
View full list
If you're sensitive to Polyols, consider these strategies:
- 1Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- 2Stone fruits are naturally high in polyols
- 3Cooking doesn't reduce polyol content
- 4Avocado portion size matters - small amounts may be fine
- 5Cauliflower and mushrooms are common triggers
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Get the AppFAQ
Is ammonium bicarbonate high in Polyols?
Polyols: low signal for most people.
Can I still eat ammonium bicarbonate if I'm sensitive to Polyols?
Usually fine in normal portions.
What else should I check?
Check Inflammation, Paleo AIP, and Mediterranean next for a fuller picture.