Tag: Alkalinity

Sodium bicarbonate, commonly known as baking soda, is an alkaline salt that can neutralize acid in the body. This ability to alter pH levels is the reason it is used for a variety of health purposes, from providing relief for occasional heartburn to aiding in athletic endurance. However, its effects extend throughout the body and come with important considerations for health and safety.

The pH scale is a measure of how acidic or alkaline a substance is, ranging from 0 to 14, with alkaline water having a pH typically between 8 and 9. While some people mistakenly believe it is just salt water, the reality is far more nuanced, rooted in fundamental chemistry.

According to Healthline, while social media trends tout various health benefits of consuming baking soda, experts stress that many claims are not supported by robust research, and consuming it carries significant health risks, especially if not monitored properly. This practice is most frequently cited for its potential, temporary effects on digestion and for buffering muscle acidity during high-intensity exercise.

With a pH of approximately 8.3, a solution of baking soda is naturally alkaline. This fundamental chemical property dictates its effects in neutralizing acids and impacting pH levels across countless applications, from household cleaning to human health.

Sodium bicarbonate, known as baking soda, is a mild alkaline salt with a pH of about 8.4 when dissolved in water, which allows it to neutralize acids. While this chemical property makes it useful for temporary relief from heartburn, it does not significantly or permanently raise the body's overall pH.

According to the World Health Organization (WHO), a pH range of 6.5 to 8.5 is considered safe for drinking water, with alkalinity acting as a buffer against sudden changes. High alkalinity, however, can cause a range of aesthetic and practical issues, and in some cases, potential health concerns warranting closer attention. Understanding the difference between pH and alkalinity is the first step toward assessing the quality of your water.

After slaughter, the pH of beef muscle drops from near neutral to an acidic level as glycogen converts to lactic acid. This process means that ground beef is acidic, not alkaline, with a typical pH range of 5.1–6.2.

Food science research confirms that cooking with baking soda, a component of baking powder, can damage certain heat-sensitive nutrients, like some B vitamins, due to its alkaline nature. So, does baking powder destroy nutrients, or does its unique composition protect your baked goods?

While both relate to water chemistry, pH and alkalinity serve distinct roles, with one measuring the concentration of hydrogen ions and the other measuring the water's ability to neutralize acids. This distinction is crucial for understanding water quality, especially concerning products marketed as alkaline water.

The FDA mandates that for food safety, especially canned goods, a pH of 4.6 or below is required to prevent the growth of harmful bacteria like *Clostridium botulinum*. This demonstrates why it is critical to know how do you measure the pH of food correctly.