Tag: Alkaline cooking

While some old cooking advice suggests adding baking soda to cabbage to reduce gas, modern nutritional science indicates this practice may have a downside. The gas from cabbage is caused by complex sugars like raffinose, which can be broken down, but not without a trade-off. This article explores the science behind this claim and offers better alternatives for making cabbage more digestible.

Over 90% of traditional Italian pasta, made from durum wheat, is considered acid-forming in the body. While most conventional pasta is not alkaline, specific types of noodles—particularly those in Asian cuisines and some alternatives—are intentionally made to be more alkaline. Knowing what kind of pasta is alkaline can be a game-changer for those following an alkaline diet.