What are the dangers of alkali and baking soda? The readers will think that there is something wrong with Uncle Ge’s eyesight, and he even read the question wrong. Is it because he has eaten too few carrots (I just wrote about the benefits of carrots’ “pornography” to the eyes in the previous article)?
Answer: No. Edible alkali and baking soda are the same thing. The difference between the two is not important. What is important is that foodies should know the same hazards. If you don't know the harm, you don't know the benefit.
First figure out the identities of the two. Edible alkali is soda (Na2CO3), the older brother of baking soda (NaHCO3). Baking soda is a product made by absorbing carbon dioxide from a solution or crystal of soda ash, and baking soda becomes soda after it is calcined. There is essentially no difference between the two. Sodium carbonate, commonly known as soda, stone soda, and washing soda, is a salt. It used to be used to rinse fibers like soap, but it was gradually eliminated because it was too corrosive.
Therefore, Uncle Ge said that the two are the same product, but the corrosiveness is different due to the strength of the alkaline.
Next, look at the two brothers’ roles in the restaurant and food industry. Edible alkali is not a commonly used condiment. It is just a food loosening agent and meat tenderizer. It can quickly make dry food raw materials rise, soften fibers, and remove the sour taste of dough. Appropriate use can bring excellent flavor to food. Color, aroma, taste and shape to enhance people's appetite. Therefore it is widely used:
1. Processed pasta. Noodles, bread, steamed buns, etc. generally appear in the name of baking powder.
2. Make porridge. The reason for adding alkali to porridge is that alkali can promote starch to absorb water and gelatinize, and promote the gluten in the outer layer of starch granules to dissolve into water. As a result, the porridge can be cooked faster and the porridge can taste thicker. The alkali changes the small amount of flavonoids in the cereals from colorless to yellow. Therefore, the porridge with alkali added will turn more or less light yellow or light yellow-green. If you add too much, it will have an alkaline smell, which will destroy the fragrance of the porridge itself. The reason why alkali is added to porridge is that alkali can improve the affinity between most proteins and water.
3. Soak the seafood. When soaking various seafood, if you add a little alkali, it will absorb more water and make it plumper after soaking.
4. Make meat tenderizer. When protein encounters alkali, its structure is broken down. Of course, there are more professional meat tenderizers such as borax water. These two brothers are just guest appearances here.
5. Remove the smell of oil. Once the oil goes rancid (which is very harmful), it will produce a flaky smell. It doesn't matter, let us two brothers handle it to ensure that no one can eat it.
6. Clean the kitchen. As mentioned above, alkali can clean clothes, so it can also be used for kitchen hygiene, such as washing dishes, washing worktops, etc.
The above is what Uncle Ge collected about the two brothers (originally I wanted to use the word "activities", which is too derogatory). Readers should understand now:
- Why do you eat The meat is so tender
- the porridge is so thick,
- the steamed buns are so puffy, but you can never make such a taste at home.
We are only greedy for the pleasure of eating and drinking, but we have forgotten that when these two brothers were doing these things, this scene that you don’t want to see happened:
1. Edible alkali For most vitamins, it is a terrible enemy. Vitamins such as vitamin C, vitamin B1, vitamin B2, and folic acid are all very alkali-phobic.
2. Heating under alkaline conditions will cause even greater losses. Adding alkali and cooking porridge for a long time is tantamount to killing all the vitamins B1 and B2 in it.
3. If too much edible alkali is added, there will be an uncomfortable alkaline smell and slippery feeling, which will obliterate the aroma and taste of the food itself, and will also affect the body's absorption and utilization of certain minerals.
4. The carbon dioxide produced when neutralizing gastric acid may cause belching and secondary gastric acid secretion.
5. Disturbing the body's water and electrolyte balance, causing body fluid regulation disorders, possibly causing sodium retention, increasing the burden on the heart, and posing additional risks to patients with existing renal insufficiency and cardiac insufficiency.
6. In severe cases, it may cause a series of symptoms of metabolic alkalosis (such as dizziness, excitement, numbness of hands and feet, shallow and slow breathing, etc.).
To sum up: Soda ash and baking soda are both bitter and astringent, and their taste is unbearable. Soda ash (sodium carbonate) is more of an industrial use and is inherently irritating and corrosive. Direct contact may cause skin and eye burns. Inhaling its dust and smoke during production can cause respiratory tract irritation and conjunctivitis, as well as nasal mucosal ulcers, atrophy and nasal septum perforation. Prolonged contact with this product solution may cause eczema, dermatitis, corn-like ulcers and skin laxity. Workers exposed to this product have an increased incidence of respiratory diseases. Mistaken use can cause gastrointestinal burns, mucosal erosion, bleeding and shock.
Uncle Ge believes that the alkali should be used with caution. The two brothers are like usurers. The cost of using them to do things is too high. If you borrow too much, you will not be able to turn over.
If you don’t know the harm, you don’t know the benefit. Technology is so advanced and you are so smart. There will be many better alternatives. I suggest you learn more about food, eat delicious and healthy at the same time, become a professional foodie, and come to "Foodie Save the World" together. .