ammonium sulfate
Additives & Leavening
Is ammonium sulfate high in tyramine?
Find out whether ammonium sulfate is high or low in tyramine, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.
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Compare ammonium sulfate across criteria
Sensitivity notes
Why tyramine food checker matters
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
- Choose fresh over aged, fermented, or preserved foods
- Eat protein foods fresh and store properly
- Be especially careful if taking MAO inhibitor medications
Triggers
Diets
Serving size, prep, and portion notes for ammonium sulfate
Ammonium sulfate (E517) shows up on commercial bread labels as a yeast nutrient and dough conditioner. It feeds the yeast nitrogen so a fast industrial dough ferments predictably, buffers the pH as that fermentation runs, and firms up the gluten network so the dough survives machine handling. It grades A on every sensitivity criterion tracked here, including sulfite, which matters because the name misleads a lot of people: sulfate is not sulfite and it will not set off sulfite-sensitive asthma.
Watch for
Not a sulfite. Sulfate is the fully oxidised form and cannot release sulfur dioxide, so it does not carry the asthma and wheeze risk that E220 to E228 sulfites do. It is graded A here for exactly that reason / Clean across histamine, salicylate, oxalate, FODMAPs, gluten, dairy protein, glutamate and nickel. Whatever a supermarket loaf is doing to you, this is not the ingredient doing it / Graded C for anti-inflammatory, AIP, DASH and Mediterranean. That is a signal about the product, not the salt: E517 is a marker of high-speed industrial baking, and the fast-fermented white bread it enables is the thing worth logging / Much of it never reaches your plate. It is added as yeast food, so the yeast consumes a good share of the nitrogen during proofing
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Tyramine Guide
Everything you need to know about tyramine sensitivity and smart food choices.
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
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 Tyramine sensitivity:
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These foods are high in tyramine and may trigger symptoms:
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If you're sensitive to Tyramine, consider these strategies:
- 1Choose fresh over aged, fermented, or preserved foods
- 2Eat protein foods fresh and store properly
- 3Be especially careful if taking MAO inhibitor medications
- 4Common high-tyramine foods include aged cheese, cured meats, and soy sauce
- 5Ripeness affects tyramine - choose less ripe fruits
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 sulfate high in Tyramine?
Tyramine: low signal for most people.
Can I still eat ammonium sulfate if I'm sensitive to Tyramine?
Usually fine in normal portions.
What else should I check?
Check Inflammation, Paleo AIP, and Mediterranean next for a fuller picture.