Baking soda has an alkalinity pH at 8.4 and so we see that while baking soda is harmful. there are also other things which are more harmful then baking soda like Ammonia, calcium carbonate, magnesia, Lime (Not the Fruit) which are worse.
The reason why baking soda is so bad on our body system is because it’s not being used in its proper place, in fact, the body actually produces a little amount of baking soda just a tiny amount to keep the pH at an optimal level in the mouth which is 6.5 to 7 but not a very large amount at all.
The lining of the stomach secretes baking soda and its held there in the mucus lining of the stomach, that way the stomach acid and the pepsin were to come in contact with the stomach. The mucus protects it from digesting itself and so it’s very important to have the baking soda there in the mucus and the proper amount also being secreted so that the delicate balance of pH is kept at the right place in the “duodenum”.
After the stomach, there is baking soda that is produced by the “pancreas” so that the acidic contents of the stomach can be neutralized and safely passed through the digestive system. That it doesn’t digest the small intestine and cause problems in the colon as well.
The baking soda is put in the wrong place at the wrong time.
A stomach is a place of protein, major protein digestion. and in fact, the enzyme “pepsin” which is a compound produced alongside hydrochloric acid by the stomach cells actually helps to break down the protein pepsin. however only works correctly when it’s at a pH of about 2 and this is the optimal pH for protein breakdown and for pepsin to work as well.
Now when baking soda is put in the system you have an acid-base reaction and what happens if you have a pH of 4 or maybe a little bit more based on how much baking soda is put in the system and so the protein is not broken down effectively as it would have been if the baking soda had not been put in the stomach, at that time. so basically what happens is that you have a lot of proteins that are going undigested and these can actually be passed down into the small intestine where the “pancreas” will have to pick up a lot of the burned protein. Digestion by secreting more “proteases” puts a lot more burden on the pancreas when we are consuming baking soda.
But even worse than this is the fact that we actually are going to become deficient in vitamin B12 if we continue to eat baking soda especially if we have at every meal, the reason why is, because vitamin B12 needs to be split away from its encasing proteins upon consumption and that splitting away happens there in the stomach as a result of “pepsin” doing its correct function and so when we inhibit pepsin and we also inhibit the process of producing enough vitamin B12 and we know that having enough protein in the digested and amino acids put into the body is essential and having enough B12 is essential.
Having baking soda in the body is not essential in terms of eating it my mouth, we need it in certain places but the body can actually produce it on its own.
Now that being said there is also one more detrimental effect of this improper protein breakdown. and also is this larger protein being more readily passed through the small intestine where they can cause problems and even lead to food sensitivities. and so individuals consuming a lot of baking soda could, in fact, bring about more food sensitivities
We should definitely use something that should be analyzed and should be looked at in terms of is this really necessary there are actually plenty of ways you can leave food without using baking soda.
Yeast, for instance, is probably one of the best known baking soda ways of leavening bread. For more health benefits check Health and wellness
Long-term and overuse of baking soda can increase your risk for:
- Potassium blood deficiency
- Chloride blood deficiency
- The rise in sodium levels
- Worsening kidney disease
- Worsening heart failure
- Muscle weakness
- Increased stomach acid production