Used as a leavening agent, baking powder is great when you are baking for making foods like muffins, cookies and quick breads rise.
However, some brands have healthier ingredients than others do, so it's important to choose wisely.
All types of baking powders are made with these three main ingredients: baking soda, a starch, and an acid.
The acid is usually something like calcium acid phosphate, cream of tartar, or sodium aluminum sulphate.
When the baking powder is combined with a liquid, whatever type of acid is used as an ingredient in it will react with the baking soda.
This causes the release of carbon dioxide gas, which in turn causes the batter or dough to rise.
To keep that nice dry baking powder from absorbing moisture, starch is added to it.
Usually this takes the form of cornstarch or flour.
It will help keep the product dry until you're ready to use it when baking.
That all sounds pretty simple.
So what's the problem then? Well, sodium aluminum sulphate is the problem.
First off, many medical sources connect aluminum with health problems such as Alzheimer's disease and even ADD.
This is because aluminum is a persistent neurotoxin, and has a tendency to accumulate in the brain and bones.
Although aluminum is considerably less toxic than mercury, arsenic or lead, it is much more common in the environment making it more likely to be ingested, so overall, it's more of a problem.
That just makes it even more important to avoid it whenever possible.
What's the solution? We can't avoid all the aluminum that is found in our environment, but why use it in our foods? In the case of baking powder, for instance, it's easy to avoid.
How? Simple.
All you need to do to solve the aluminum problem is to buy a product that uses a different sort of acid, such as monocalcium phosphate.
Many grocery stores carry Rumford's baking powder, which is aluminum free.
Bob's Red Mill also carries an aluminum free type.
(In Canada, look for Magic Baking Powder.
) There are various brands available - just be sure to check the ingredients list to see that there is no aluminum in whatever brand you buy.
It just doesn't make any sense to continue to ingest aluminum in baking powder when it's so easy to change your brand and avoid it.
However, some brands have healthier ingredients than others do, so it's important to choose wisely.
All types of baking powders are made with these three main ingredients: baking soda, a starch, and an acid.
The acid is usually something like calcium acid phosphate, cream of tartar, or sodium aluminum sulphate.
When the baking powder is combined with a liquid, whatever type of acid is used as an ingredient in it will react with the baking soda.
This causes the release of carbon dioxide gas, which in turn causes the batter or dough to rise.
To keep that nice dry baking powder from absorbing moisture, starch is added to it.
Usually this takes the form of cornstarch or flour.
It will help keep the product dry until you're ready to use it when baking.
That all sounds pretty simple.
So what's the problem then? Well, sodium aluminum sulphate is the problem.
First off, many medical sources connect aluminum with health problems such as Alzheimer's disease and even ADD.
This is because aluminum is a persistent neurotoxin, and has a tendency to accumulate in the brain and bones.
Although aluminum is considerably less toxic than mercury, arsenic or lead, it is much more common in the environment making it more likely to be ingested, so overall, it's more of a problem.
That just makes it even more important to avoid it whenever possible.
What's the solution? We can't avoid all the aluminum that is found in our environment, but why use it in our foods? In the case of baking powder, for instance, it's easy to avoid.
How? Simple.
All you need to do to solve the aluminum problem is to buy a product that uses a different sort of acid, such as monocalcium phosphate.
Many grocery stores carry Rumford's baking powder, which is aluminum free.
Bob's Red Mill also carries an aluminum free type.
(In Canada, look for Magic Baking Powder.
) There are various brands available - just be sure to check the ingredients list to see that there is no aluminum in whatever brand you buy.
It just doesn't make any sense to continue to ingest aluminum in baking powder when it's so easy to change your brand and avoid it.
Source...