You can add baking soda when cooking porridge. Baking soda is alkaline. It is not harmful to the body and is a food additive allowed to be used in my country. ?

When you want to cook corn or millet porridge, add some baking soda to make it look and taste better. When using it, you should pay attention to controlling the dosage, usually between 1% and 2%. It is not easy to use too much, otherwise it will have a bitter taste. This is because baking soda is alkaline. It is not harmful to the body and is a food additive allowed to be used in my country. ?

When making corn, adding some baking soda can release niacin and be fully utilized by the human body. ?Corn is rich in nutrients and contains a large amount of protein, dietary fiber, vitamins, minerals, unsaturated fatty acids, lecithin, etc. Among them, there is a kind of niacin which is very beneficial to health. However, the niacin in corn does not exist alone, but is combined with other substances, making it difficult to be absorbed and utilized by the human body.

Niacin, also called nicotinic acid, plays an important role in the metabolism of protein, fat, and sugar, and can help us maintain the normal functions of the nervous system, digestive system, and skin. Lack of niacin in the human body may cause mental symptoms such as visual hallucinations, auditory hallucinations, and insanity, digestive symptoms such as angular stomatitis, glossitis, and diarrhea, and skin pimples. ?

Eating more whole grains is an important way for us to obtain niacin. The niacin content in corn is much higher than that in rice, but in ordinary eating methods, they are almost completely unable to be released. Experiments have shown that if you put some baking soda when making cornmeal steamed buns or cooking polenta, about half of the niacin will be released. At the same time, baking soda can also help retain vitamin B1 and vitamin B2 in corn to avoid nutritional loss.