Is the ammonia formed from deamidating asparagine dangerous?
No. Only tiny amounts of ammonia are generated during the treatment process. Most, if not all, will be removed during processing and not be present in the food. Excess ammonia is metabolised in the body to urea and then excreted. Many metabolic reactions in the body are based on deaminating amino acids to essential molecules of the citrate cyclus like oxalacetate, pyruvate, fumarate etc.
