How to consume baking soda correctly

Baking soda can be used in moderation for food processing or daily cooking, but attention should be paid to usage scenarios and dosage control. The main uses of baking soda include neutralizing acidity, leavening pasta, cleaning and stain removal, etc. Excessive intake may cause gastrointestinal discomfort or electrolyte imbalance. When used as a food additive, baking soda is usually used to help expand baked goods. It is recommended to add no more than 5 grams per 500 grams of flour. When making pastries such as Mantou and biscuits, baking soda reacts with acidic substances to produce carbon dioxide, which makes food fluffy. It should be noted that baking soda cannot completely replace yeast, excessive use can cause food to become bitter and damage the vitamin B family. Some special recipes such as traditional alkaline water use a higher proportion of baking soda, but it is not recommended to imitate it in daily home cooking. Some people may drink baking soda water to relieve excessive stomach acid, which may alleviate heartburn symptoms in the short term, but long-term frequent use can interfere with normal gastric acid secretion. People with renal insufficiency should avoid taking it indiscriminately, as the sodium ions in baking soda may worsen edema and hypertension. Baking soda injection or oral tablets for medical purposes must strictly follow medical advice, and self adjustment of concentration may cause metabolic alkalosis.

For daily use of baking soda, it is recommended to prioritize food grade products and store them sealed to prevent moisture. If there is a noticeable alkaline taste after cooking, a small amount of vinegar can be used to neutralize it. People with special health conditions should consult a doctor before use. Maintain dietary diversity, avoid relying on single additives, pay attention to the body's reactions after consumption, and stop immediately and seek medical attention if symptoms such as bloating or dizziness occur.