SOMO
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- Joined
- Mar 27, 2018
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- 1,094
Supposedly adding Baking Soda to food destroys the nutrients.
So the acidity reduces this so OJ may be safe since it is quite acidic. but is it enough to offset some nutrient loss? I think this might be a bigger concern in people who undereat and in general get less nutrients. I just wish the Baking Soda didn't reduce the Thiamin, Riboflavin and Vit C since those nutrients are harder to get and you need the Thiamin to metabolize the sucrose in the OJ. I saw another study a while back that the nutrient loss is "minimal".
If I do drink baking soda, I drink it at least a few minutes/hours away from OJ. If you're already doing the OJ+BS as a daily ritual, keep doing it, I don't want to dissuade anyone. I simply don't like the extra carbonation created when you combine the 2 (makes me feel bloated for a bit.)
Does baking soda destroy nutrients in vegetables? - The Boston Globe
A sharp-eyed reader noticed that our recipe for braised green beans called for adding a tenderizing ½ teaspoon of baking soda (<a href="http://www.bostonglobe.com/magazine/2013/09/07/recipes-for-long-cooked-green-beans/0TRfvA1j97gcngbnp0JDfJ/story.html">Cooking</a>, September 8). Now wait just a...
www.bostonglobe.com
Turns out cooking food with baking soda (a.k.a. sodium bicarbonate) can indeed damage a number of nutrients, such as vitamin C, vitamin D, riboflavin, thiamin, and one essential amino acid. Yet it doesn’t hurt others, including vitamin A, vitamin B12, niacin, and folic acid.
“But what I find most interesting,” Crosby says, “is that the Massachusetts Water Resources Authority adds sodium carbonate to the water from the Quabbin Reservoir in order to decrease the leaching of copper and lead from old pipes.” The addition of sodium carbonate, a chemical cousin to baking soda, increases the pH level of Boston’s drinking water to approximately 9.3 (and raises the sodium content of an 8-ounce glass of the stuff to about 9 milligrams, a fraction of your daily allowance). However, that alkalinity usually gets neutralized during cooking by the small amounts of acid in many fruits and vegetables.
And that’s what saves at least some of the at-risk nutrients in this particular green-bean recipe: Any further damage that might have been done by the alkaline baking soda, Crosby says, will be halted after cooks stir in the acidic tomatoes
So the acidity reduces this so OJ may be safe since it is quite acidic. but is it enough to offset some nutrient loss? I think this might be a bigger concern in people who undereat and in general get less nutrients. I just wish the Baking Soda didn't reduce the Thiamin, Riboflavin and Vit C since those nutrients are harder to get and you need the Thiamin to metabolize the sucrose in the OJ. I saw another study a while back that the nutrient loss is "minimal".
If I do drink baking soda, I drink it at least a few minutes/hours away from OJ. If you're already doing the OJ+BS as a daily ritual, keep doing it, I don't want to dissuade anyone. I simply don't like the extra carbonation created when you combine the 2 (makes me feel bloated for a bit.)