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Baking powder and baking soda

by Dr. Krishna Kumari Challa

Apr 24

Q; What is the difference between using fermentation method and baking soda while preparing food?

Q: Is it harmful to use baking powder and baking soda while preparing food?

Krishna: Fermentation is an enzyme catalysed, metabolic process whereby organisms convert starch or sugar to alcohol or an acid anaerobically releasing energy. It is a biochemical process.

Microorganisms like yeast and bacteria usually play a role in the fermentation process

A well-known example of the fermentation process in the food industry is the production of fermented food and beverage, such as yogurt, wine, beer, bread, tempeh, and kimchi.

Fermentation is an anaerobic pathway- a common pathway in the majority of prokaryotes and unicellular eukaryotes. In this process, glucose is partially oxidised to form acids and alcohol. In organisms like yeast, the pyruvic acid formed by partial oxidation of glucose is converted to ethanol and carbon dioxide (CO2).

The science of fermentation is called “zymology”.

Baking powder and baking soda are both leavening agents. Like yeast, they release carbon dioxide. Whereas yeast produces gas through fermentation, baking powder and baking soda do so through chemical reactions. This is just a chemical process. 
Let’s start with baking soda, also often known as bicarb soda. It is sodium bicarbonate, an alkaline ingredient. When used in a mixture – a cake or pancake batter, for example – that also contains something acidic, such as lemon juice or buttermilk, the reaction creates gas. That gas expands existing tiny bubbles that were created in the mixing process, therefore creating lighter baked goods. Other acidic ingredients that can create the same reaction include yoghurt, honey, molasses, chocolate and vinegar. A classic use of baking soda is in bread and cakes.
Baking powder combines baking soda and an acid, such as cream of tartar or sodium acid pyrophosphate. The alkaline and acid components are usually mixed with a starch, such as rice powder or corn starch; that third ingredient has two helpful jobs – to add bulk, so it’s easier to measure the right amount of baking powder for your recipe, and to absorb moisture.
Baking soda is very high in sodium, with 630 mg per 1/2 teaspoon (2.3 grams), which is important to be aware of if you have to limit your sodium intake. Continued use may lead to metabolic alkalosis — a condition in which your blood becomes overly alkaline — and heart problems.
Long-term and overuse of baking soda can increase your risk for: hypokalemia, or potassium blood deficiency; hypochloremia, or chloride blood deficiency; hypernatremia, or rise in sodium levels.

Side effects of baking soda may include: gas, nausea, diarrhea, and stomach pain

The most common cause of baking soda toxicity is overuse. Long-term and overuse of baking soda can increase your risk for: hypokalemia, or potassium blood deficiency hypochloremia, or chloride blood deficiency hypernatremia, or rise in sodium levels worsening kidney disease, worsening heart failure, muscle weakness and cramps, and  increased stomach acid production

Q: Can we use baking soda for acid reflux?

Krishna : Baking soda is a good treatment for immediate relief from occasional acid reflux. The recommended dosage for adults is one 1/2 tsp. dissolved in a 4-ounce glass of water. It’s best to sip this drink slowly to avoid side effects like gas and diarrhea. You can repeat every 4 hours.

But baking soda isn’t recommended as a long-term treatment, especially if you have GERD or need to be on a low-salt diet.

Talk with your doctor if your acid reflux interferes with your daily life or occurs two or more times per week. Your doctor can recommend treatments that may more effectively help your symptoms.