Is Baking Soda Safe for Health Uses Benefits and Potential Risks Explained

Written by jheelum basu | October 1, 2024

Baking isn't only about mixing ingredients and putting them in the oven. Baking is a delicate task done with care, where every single step is backed by science. Be it the measurement of the ingredients, the oven temperatures, or the chemical reactions during baking, every single thing has a scientific explanation. Using baking soda also falls under the ambit of one such science-backed cause.

Just as much as the oven temperature plays a crucial role, perfection in baking highly relies on the chemical reactions as well. At the core of this is the right balance between acids and bases, which is often referred to as pH levels. And when it comes to the modus operandi of baking soda (sodium bicarbonate), the alkaline leavening agent efficiently forms carbon dioxide gas upon contact with acidic ingredients like buttermilk, yogurt, or lemon. Based on the concept of the Maillard reaction, it causes the dough or the batter to rise and improves browning.

Baking Powder: Key Things To Know

Is Baking Soda Safe?

If anyone asks, “Is baking soda good for health/” or whether it is safe for consumption, the answer is yes. According to the United States Food and Drug Administration’s (FDA) generally recognized as safe (GRAS) categorization, baking soda is safe for mindful consumption. However, it can be dangerous if consumed in high doses.

When To Use Baking Soda?

It is appropriate to use baking soda (sodium bicarbonate) in recipes that include acidic ingredients like buttermilk, yogurt, vinegar, lemon juice, or cocoa powder. Using baking soda provides lift as it reacts instantly with acid to create carbon dioxide bubbles.

The Maillard Reaction And Browning

This is a chemical reaction involving amino acids and reducing sugars that typically occurs above 140°C. In the case of baking, this reaction is primarily responsible for browning in baked goods. An alkaline (high pH) environment is always helpful for an accelerated rate of reaction. This causes more intense and faster browning.

Uses Of Baking Soda

Being a highly alkaline leavening agent, baking soda primarily makes the dough rise during baking. Apart from baking, it has several other uses as well. Here’s a look at it.

Alkaline leavening agent:

When mixed in the baking batter or dough, it comes into close contact with acidic substances, generating carbon dioxide and causing cakes and breads to rise.

Used for tenderizing meat:

To tenderize ground meat, often a small amount of a mixture of baking soda and water is used. It tenderizes the meat by increasing its pH.

Cleaning fruits and veggies:

To remove pesticides, dirt, and wax, store-bought fruits and vegetables are often soaked in a baking soda solution.

Crispy skin in fried food:

Want your chicken wings to have a crispy fried skin? All you need to do is rub a tiny amount of baking soda onto chicken skin before cooking. It denatures protein and expedites browning for that added crispiness.

Benefits Of Baking Soda

Speeds up browning:

Be it cooking or baking in the oven, baking soda expedites browning simply by increasing the alkalinity of the medium. This is one of the key reasons behind the complex flavors in foods like cakes, cookies, baked potatoes, or fried chicken.

Maintains colors of fresh vegetables:

While acids often turn the colors of vegetables and fruits dull, adding a tiny pinch of baking soda to cooking water helps maintain color by neutralizing acids.

Saves time with faster cooking:

Adding a tiny amount of baking soda solution when boiling helps soften beans and legumes, which significantly cuts down on cooking time.

Potential Risks Of Baking Soda

Hypertension from high sodium Intake:

While it is generally considered safe for cooking and baking, research says regular or frequent consumption of sodium bicarbonate is likely to cause high blood pressure.

Metabolic Alkalosis:

While occasional usage in cooking and baking is considered safe, research shows that overconsumption of baking soda often leads to a condition called metabolic alkalosis, where the pH of the blood rises significantly.

Gastrointestinal discomfort:

Excess consumption of baking soda-containing food during binge eating often causes discomfort in the stomach, as baking soda reacts with acid to create carbon dioxide gas.

Conclusion: While it is commonly used in baking cakes and breads, baking soda can help in many other ways. Next time you need to use it, remember all the wonders it can do for your baking or cooking.

References

• US FDA (GRAS):
• https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&id=SODIUMBICARBONATE
• Baking soda and blood pressure increase:
• https://pmc.ncbi.nlm.nih.gov/articles/PMC6770596/
• Metabolic alkalosis:
• https://pmc.ncbi.nlm.nih.gov/articles/PMC9475337/
• Gastrointestinal discomfort:
• https://pmc.ncbi.nlm.nih.gov/articles/PMC9643985/