What is Azodicarbonamide?

Wow, big name! It even sounds scary, doesn't it? I can envision scientists bent over their beakers breaking frankenchemicals to life...

Well, that's not to far off: (From Wikipedia)

The principal use of azodicarbonamide is in the production of foamed plastics as an additive. The thermal decomposition of azodicarbonamide results in the evolution of nitrogen, carbon monoxide, carbon dioxide, and ammonia gases, which are trapped in the polymer as bubbles to form a foamed article. Common examples of this application are window and door gaskets, padded floor mats, gym/exercise mats, shoe soles, etc.
Azodicarbonamide as used in plastics, synthetic leather and other uses can be pure or modified. This is important because modification affects the reaction temperatures. Pure azodicarbonamide generally reacts around 200 °C, but there are some products that the reaction temperature must be lower, depending on the application. In the plastic, leather and other industries, modified azodicarbonamide (average decomposition temperature 170 °C) contains additives that accelerate the reaction or react at lower temperatures.

Did you know it's also in food, as an "additive"? Read above again, it's used in the making of plastics....and yet it's in food. It's used in foods as a flour bleacher (love that white bread!), and an "improving agent." I'm still not even sure what that means.

It's also banned for use in plastics throughout Europe and in foods in the U.K. Why? Because it leads to asthma symptoms, especially in repeated contact or exposure. So, why is it in our foods? We love our soft white flour. Even the big chains (Subway?) use it in their loaves. How do you avoid it? Read your labels! It's not something that I think I'll want in my next sandwich.