This chemical reaction is the foundation of its use in baking, where the carbon dioxide gas created makes dough rise. Significant Health Risks and Dangers Drinking baking soda regularly or in concentrated amounts moves from the realm of folk remedy into dangerous territory.
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The body reacts to the sudden introduction of a base by increasing acid production to restore its natural pH, which can lead to a cycle of discomfort rather than a lasting solution. While small amounts are generally recognized as safe by regulatory authorities, turning this compound into a daily drink requires careful understanding of the risks and benefits.
The same property that helps cakes achieve the perfect texture is the reason people consider it for neutralizing stomach acid, though the internal environment of the human body is far more complex than a simple batter. This occurs when the blood becomes too alkaline, disrupting normal physiological functions.
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However, its alkaline nature and ability to neutralize acid have led some people to experiment with consuming it mixed in water. Kidney Strain Healthy kidneys may struggle to process the excess sodium and alkaline load, posing risks to those with pre-existing conditions.
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