Question

Baking soda is useful for tenderizing meats and leavening baked goods. In the case of meats, it allegedly breaks down proteins/amino acids.

However, does this usage pose a risk to digestion? Could the baking soda continue to neutralize the stomach acids? Or does its effect wear off after some time marinating? Or does it decompose sufficiently by the cooking?

Answer 1

Baking soda is used as a meat tenderizer and a leavening agent in cooking. Its tenderizing effect wears off and decomposes with cooking, presenting no significant risk to digestion since stomach acids or enzymes from the pancreas will neutralize any residual baking soda.

Step-by-step explanation:

The use of baking soda, or sodium bicarbonate, as a meat tenderizer works by breaking down proteins in the meat and therefore tenderizing it. When used for marinating meat, the effect of baking soda on tenderizing meat is limited to the marinating process and should not pose risks to digestion, as its effects wear off and it decomposes upon cooking.

In baking, baking soda serves as a leavening agent, reacting with acidic ingredients to produce carbon dioxide gas, which causes the batter to rise. Stomach acid plays a crucial role in the digestion of proteins by activating pepsin and denaturing proteins. The acid-base chemistry involved in cooking with baking soda does not continue to significantly affect the stomach's acidity, as any residual baking soda would be neutralized by the stomach acid.

Additionally, the pancreas releases sodium bicarbonate to neutralize stomach acid once the chyme enters the small intestine, which ensures the protection of the intestinal lining.