Alkaline flour is a kind of edible alkali, commonly known as soda ash, and its main component is sodium carbonate. Regular consumption of alkaline noodles can adjust the acid-base balance of human body, and also help to supplement calcium and prevent diseases such as osteoporosis. However, because the alkaline noodles are alkaline and easily react with vitamin B 1 or B2 in food, there are also taboos when eating them.

Alkaline flour is an edible alkali.

Alkaline flour, also known as baking soda, is an edible alkali. Its main component is sodium carbonate, and its English name is dietary alkaline. Alkaline noodles are generally used to neutralize the acidity produced by flour fermentation when kneading dough, and also used when cooking porridge to increase the consistency of porridge and neutralize excess stomach acid.

Alkaline noodles have many functions, besides adjusting the acid-base balance mentioned above, they can also be used to supplement calcium in the human body. Alkaline noodles contain a certain amount of calcium, which can prevent calcium deficiency diseases such as osteoporosis when eaten with bean products. Not only that, eating alkaline noodles properly can also remove excess free radicals and reduce excess cholesterol in the human body.

Although alkaline noodles have many functions, they are not suitable for eating with foods rich in vitamin B 1 or B2, such as lean meat. Both of them will play an antagonistic role, leading to the loss of vitamin B 1 or B2 and insufficient intake of human body. Alkaline noodles should not be eaten with foods rich in polyphenols, which will lead to the reaction between them and the loss of all nutrients.