How is aluminum-free baking soda made

Baking Soda - what is its significance for health?

Again and again I get asked which baking powder is actually healthier: "normal" baking powder or tartar baking powder? What is the difference and how can baking soda be replaced? I answer all of these questions in this article.

Conventional baking powder vs. tartar baking powder - what's the difference?

Baking powder is indispensable as a leavening agent in many recipes: it ensures that the dough becomes "fluffy" and rises and that the cake, pastry or biscuits taste really good at the end.

The ingredients are basically always the same, namely leavening agents, separating agents and acidulants.

The main difference between conventional baking soda and tartar baking powder is the acidulant. In "normal" baking powder, phosphates are used as an acidifier. In the tartar baking powder, on the other hand, it is the natural tartaric acid that is also used for the production of prosecco, wine and sparkling wine. Thus, tartar baking powder is a much more natural alternative to "normal" baking powder.

Normal baking powder also contains starch as a separating agent. This ensures that the sprouting process does not start in the pack, for example if moisture were to get on the thin paper packaging. Tartar baking powder, on the other hand, is completely gluten-free.

By the way: For a successful baking result, it doesn't matter at all whether you use conventional baking powder or tartar baking powder.

Not all phosphates are created equal!

Basically, a distinction must be made between two types of phosphate, namely between artificial phosphate and natural phosphate.

The natural phosphate is found in many foods such as legumes and nuts. It is not a health concern for us humans, on the contrary: It is an important part of a healthy diet. Together with the mineral calcium, the natural phosphate forms the basic mineral substance of our teeth and bones. Speaking of teeth, I keep reading that baking soda is used to bleach and whiten teeth. But be careful: you should never do this on your own, because baking soda is abrasive, which means it damages the tooth enamel!

Artificially produced phosphate - as it is contained in most "normal" baking powders - is classified as a health concern.

The food industry uses artificial phosphate to make its food last longer. Phosphate is not only contained in baking powder, but also in many other products such as cola, fast food, Parmesan, baked goods, baby food, processed cheese or pudding powder. The artificial phosphates must then be noted in the table of contents (E339, E340, E341, E450, E451, E452).

How can baking soda be replaced?

Healthy alternatives to baking powder are baking soda and pure tartar. But there are also other raising agents that can be used during baking, for example yeast or egg whites.

Bake healthy with tartar powder

Conventional baking powder containing phosphate can be replaced 1: 1 by the phosphate-free tartar baking powder. This is a good and harmless alternative to health. You don't have to worry about anything when baking, you can simply use it - as specified in the recipe.

Soda - the healthy alternative to conventional baking powder

A very good alternative to baking soda is baking soda. However, baking with baking soda always requires an acidic component, for example buttermilk or yogurt, mild vinegar or a dash of lemon or lime juice. The reaction of the sodium, which makes the dough rise, only works in combination with a little acid.

Fruits can also go well with the recipe and give the baking soda the necessary acidity.

Bake and eat without artificial phosphates

Doctors repeatedly advise people with kidney disease against any food containing phosphates. You cannot simply excrete excess phosphate through your kidneys. For dialysis patients, too high a phosphate level can even be life-threatening!

However, current studies show that phosphate can also pose a high health risk for healthy people, because phosphate changes the inner walls of the blood vessels: The result is a higher risk of heart attack or stroke.

In addition, the risk of osteoporosis increases: the calcium is loosened from the bones and thus they become brittle.

The aging of the muscles and the skin can also be accelerated by too much phosphates.