is baking powder bad for health - #18636
I am just kinda worried about this whole baking powder thing. I mean, I bake a lot at home, cookies, cakes, you name it, and I always use baking powder. But lately, I’ve heard people saying that is baking powder bad for health? Like, is it really something to be concerned about? Last week, I made a batch of muffins and they turned out great, but then I overheard a friend mention something about how baking powder could cause stomach issues or even be harmful if used too often. I don’t get it, we’ve been using it forever, right? Also, my cousin said something about some baking powders having strange ingredients that might not be good for you in the long run. Should I be checking labels?? I mean, I don’t want to bake if is baking powder bad for health! That seems like a big deal if what I thought was a simple ingredient could be dangerous. Should I be switching to something else? Or is there a better way to use it that won’t make it harmful? Would love to hear your thoughts on this whole is baking powder bad for health debate!
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Doctors' responses
Baking powder is generally considered safe when used in standard culinary amounts. It’s a common leavening agent used in baking to help dough and batter rise. Typically composed of sodium bicarbonate (baking soda), an acid (like cream of tartar), and a moisture absorber, these ingredients are benign in the quantities usually consumed in baked goods. However, baking powder can be a concern if consumed in excessive amounts due to its sodium content, which might contribute to high blood pressure in sensitive individuals—especially if you’re already consuming a high-sodium diet. Stomach issues can potentially arise if baking powder is consumed inappropriately, such as directly rather than being mixed into food. Another aspect to consider is aluminum-free baking powders, which some people prefer to avoid potential adverse health effects. The ingredient “sodium aluminum sulfate” can sometimes be found in commercial brands, and although regarded as safe by various health authorities, some prefer to avoid it to exclude any speculation regarding long-term health effects. Checking labels might be a reasonable precaution to align with personal health choices. As for alternatives, substituting baking powder with a mixture of baking soda and an acid like lemon juice or vinegar could be an option. Keep mindful, though, that not all recipes will turn out the same with substitutions. If you’re generally healthy and using appropriate amounts in cooking, the risk remains low, but moderation and being informed about the contents is always wise.
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