Many Seventh-day Adventists traditionally have avoided baking powder and baking soda, preferring yeast-raised baked goods, based on what Ellen White wrote. However, below is a really good explanation of why she wrote what she did and how this applies to what we know today. The short story is:
- When cooking green vegetables, do not use baking soda to retain the green color because it destroys nutrients.
- When using baking soda, use enough acidic ingredient to match the alkaline content of the soda.
- To avoid using cornstarch, make your own baking powder with baking soda and cream of tartar.
BAKING POWDER AND SODA
I also did a Google search with the follow question and got this document:
Baking Powder/Baking Soda
Would bicarbonate of soda and baking powder cause inflammation the way that flour does?
Other references to baking soda and baking powder:
11 Amazing Health Benefits of Using Baking Soda
A Brief History of Baking Soda
Baking Powder – History of Baking Powder
Baking Soda For Gas, Bloating and Indigestion
Choosing a Healthy Baking Powder
Cream of Tartar
Does baking soda destroy nutrients in vegetables?
How Damaging is Baking Soda to Vegetable Nutrients
Sodium Bicarbonate & Vitamin C
Stomach Ulcer Remedies
Why Aluminum-Free Baking Powder is Better
Why You Should Use Aluminum-Free Baking Powder