The Controversial "Yoga Mat" Chemical
For years, a chemical known as azodicarbonamide, or ADA, was a key ingredient in the bread served at Subway and many other restaurant and supermarket chains across North America. This synthetic additive was used by industrial bakers for two main purposes: to act as a flour bleaching agent and a dough conditioner. The result was bread with a more consistent texture and a faster production time, ultimately leading to cost savings for the company.
The controversy surrounding ADA was ignited when a food blogger, Vani Hari, brought public attention to the ingredient's use. The public was particularly alarmed by the fact that ADA is also used in the manufacturing of non-food products, such as yoga mats and shoe soles, a fact that quickly led to its infamous nickname, the "yoga mat chemical". This comparison, while oversimplified, was highly effective at galvanizing public opinion against the additive and sparked petitions demanding its removal.
Health Concerns Surrounding Azodicarbonamide
While the FDA permitted the use of ADA in limited amounts, international bodies and public interest groups raised significant concerns. The debate centered on two main areas of risk:
- Respiratory Issues: The World Health Organization (WHO) reported in 1999 that occupational exposure to ADA in manufacturing settings could induce asthma and other respiratory problems. While the risk from consuming small amounts in bread is far lower, the WHO concluded that exposure levels should be reduced as much as possible due to uncertain risk levels.
- Breakdown Products: When ADA is baked, it breaks down into other compounds, including semicarbazide (SEM) and urethane. Animal studies have linked SEM to certain cancers in mice, and urethane is classified as a potential human carcinogen by the International Agency for Research on Cancer. Although the levels produced in bread were considered small, consumer groups like the Center for Science in the Public Interest (CSPI) argued that any unnecessary chemical with carcinogenic potential should be removed from the food supply.
Subway's Shift to ADA-Free Bread
In response to mounting public pressure and a successful online petition, Subway announced in 2014 that it would be removing azodicarbonamide from its North American bread. This move was part of a larger trend among fast-food companies to shift away from artificial and controversial ingredients towards simpler, "cleaner" labels. The brand's decision was a significant victory for consumer advocacy and demonstrated the power of public opinion in influencing large corporations.
The Bread Ingredients: Before vs. After ADA
| Feature | Before (with ADA) | After (without ADA) |
|---|---|---|
| Key Additive | Azodicarbonamide (ADA) used as a dough conditioner and flour bleach. | Natural dough conditioners and enzymes are used, depending on the specific bread type and region. |
| Flour Type | Enriched flour, with ADA legally approved as a flour additive. | Enriched or whole wheat flour, without the controversial additive. |
| Dough Processing | Faster, more consistent dough due to ADA's gluten-strengthening properties. | Slower or different processes to achieve desired texture and consistency without ADA. |
| Taste & Texture | Some customers reported a distinct flavor and texture, often missing after the change. | Reports vary, with some noticing a different, less-fluffy texture in newer bread formulations. |
| Nutritional Profile | Nutritional data varied, but the bread itself was often lower in fiber. | Newer formulations, like Hearty Multigrain, offer higher fiber options, though customization remains key. |
Modern Subway Bread and Nutritional Choices
Today, Subway’s bread ingredients are more aligned with what consumers expect from a "fresh" and less-processed food product. For example, a current ingredients list for their Italian (white) bread typically includes enriched flour, water, yeast, sugar, salt, and various dough conditioners and enzymes. Their healthier options, like the 9-Grain Wheat bread, use whole wheat flour and other ingredients designed for higher fiber content.
However, it is important to remember that the bread is just one component of a larger sandwich. A focus on a balanced nutrition diet means considering all the elements, including fillings, sauces, and cheese.
Key considerations for a healthy Subway sandwich:
- Choose the Right Bread: Opt for whole-grain options like the 9-Grain Wheat for higher fiber content.
- Load Up on Veggies: Maximize your intake of fresh vegetables to increase nutrient density.
- Be Mindful of Add-ons: Watch out for high-calorie, high-sodium additions like certain cheeses, bacon, and creamy sauces that can significantly increase the sandwich's overall fat and sodium.
Conclusion: The Long Road to Clean Labels
The removal of azodicarbonamide from Subway bread was a landmark moment for consumer advocacy and highlighted the ongoing push for greater transparency in the food industry. While the presence of ADA in the past was a source of concern for many, its removal represents a step forward in aligning fast-food offerings with public demand for simpler, more wholesome ingredients. By understanding the history of this controversial chemical and learning how to make smart choices when customizing a meal, consumers can continue to enjoy the convenience of fast food while prioritizing their dietary goals. The conversation also serves as a reminder that staying informed about food additives is crucial for anyone dedicated to a thoughtful nutrition diet.
