Is adding baking soda to your dosa batter harmful for health? What experts say (2024)
Baking soda is often used as a leavening agent in baking goods such as cakes, muffins, breads and cookies and also in making dosa, idli, dhokla for speeding up fermentation and raising batters. Alternatively, Eno, an over-the-counter antacid brand is also used for the same purpose. Considering both baking soda and Eno work very quickly in raising batters, they are frequently used by chefs and home cooks for food preparations. But is it healthy to use them frequently in your recipes? Nutritionist Juhi Kapoor in her recent Instagram post warned about the excess use of baking soda or Eno in food batters as its prolonged and excessive usage can be detrimental to health. (Also read: Food blogger's Korean dosa with noodles and cheese has appalled the internet)
"Soda bicarb is alkaline in nature and alters the alkalinity of blood (increases Blood PH). The blood ph is controlled in a very tight range in the body through bodily processes. But with any change in this ph - body may suffer severe illnesses. Increase in alkalinity can result in metabolic alkalosis - which may impact kidney function and result in fluid retention in the body. In the long run, this can cause renal failure and other chronic diseases. Further, sodium bicarbonate can impact body metabolism and muscle physiology," says Kapoor in her post.
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"If we talk of soda it's called sodium bicarbonate. So, occasionally one can have this in a small amount taking half a teaspoon. But too much on a daily basis is harmful because as per WHO the sodium consumption is restricted. Same goes for Eno, it is a fruit salt with 60% sodium. So, Eno is better than soda if we add it to cheela, idli or cake rather than adding pure soda. But Eno should also be taken occasionally and not on a daily basis because that can increase blood pressure, people use it as antacid so, a small amount occasionally say not more than 5gm to be taken at a time which can be added in cheela and others is fine but not on regular basis," says Jyoti Khaniojh, Nutrition and Dietetics, Max Hospital Patparganj.
"Eno a fruit salt or soda is commonly used in baking and in variety of food preparations like Idli, dhoklas, pancakes etc. Soda or Eno is used to add fluffiness and softness to the food. This when used extensively may have long term effects. It may not be good enough to take it on regular basis. People with kidney, liver or heart disease must avoid using it in the diet. Sodium restriction is recommended for people suffering with kidney, liver and heart disease. Excess sodium may lead to fluid overload in the body in such conditions. Thus, avoiding the use may be the best choice. Sodium bicarbonate is a salt that breaks down to form sodium and bicarbonate. This might increase the sodium levels in the blood which can cause an effect on the blood pressure. People with high blood pressure must avoid using soda in the diet," says Nutrition Priya Palan.
Sonia Bakshi, Nutritionist and Founder DtF discusses the side effects of excessive use of baking soda or Eno in food.
1. The most common side effect of consuming Eno regularly is high blood pressure or hypertension. Eno contains sodium bicarbonate that can increase blood pressure.
2. All antacids weaken the immune function. They increase the risk of bacterial infections and allergic reactions.
3. In some cases, consumption of regular antacids like Eno can also cause renal failure and other chronic diseases.
4. Soda has no nutritional value. Moreover, it has phosphoric acid that interacts with stomach acid, slows digestion and blocks nutrient absorption. When we're unable to digest food properly regularly, it leads to severe weakness and fatigue.
5. Soda consumption leads to the pancreas producing insulin. Within a span of 15 to 20 minutes, blood sugar levels spike and the liver responds to the insulin by turning sugar into fat.
6. Phosphoric acid in soda can take a toll on the bones. Soda consumption interferes with the body’s ability to absorb calcium and can lead to conditions such as osteoporosis.
It is always better to prepare batter a day in advance and leave it to ferment overnight, so as to avoid usage of Eno/soda in food.
Nutritionist Juhi Kapoor shares alternative that will help you raise batters.
1) Salt helps to give a little raise to batters.
2) Use fermentation for giving natural raise to dosa/idli/dhokla.
3) For cakes you can make use of eggs or flax gel to give the raise.
4) Use yeast as a raising agent for bakery products.
to your cake, idli or dosa batters? Excess use can be damaging to your health. Experts explain. "Soda bicarb is alkaline in nature and alters the alkalinity of blood (increases Blood PH).
Baking soda is leavening agent that causes the batter/dough to rise and expand in volume. It also lightens and softens the dough. Since dosa batter is fermented,you don't need to add baking soda to it. To reduce sourness in the batter,you can mix rice flour in water and add this mixture to the batter.
In too large a dose, baking soda is also poisonous. This is due to the powder's high sodium content. When someone takes too much sodium bicarbonate, the body tries to correct the salt balance by drawing water into the digestive system. This causes diarrhea and vomiting.
Swelling (edema): Because sodium bicarbonate contains sodium, it can increase the risk of swelling caused by excess fluids in the body. People with heart failure, liver disease, or other conditions associated with fluid build-up should use sodium bicarbonate with caution.
Baking soda is considered nontoxic when it is used in cooking and baking. Soda loading refers to drinking baking soda. Some athletes and coaches believe that drinking baking soda before competition helps a person perform for longer periods of time.
“Circulatory issues can lead to the possibility of serious health conditions such as heart disease, chronic respiratory disease, and the development of various blood issues,” Brandon says. As such, she recommends consuming a teaspoon of baking soda in an eight-ounce glass of water daily may help improve blood flow.
Through the chemical reaction created by combining baking soda with liquid, acid, and heat, carbon dioxide is created. These tiny CO2 gas bubbles allow for soft and airy baked goods such as cookies, pancakes, and cakes.
Sodium bicarbonate, or baking soda, is also used in the treatment of kidney disease. The National Kidney Foundation's Kidney Disease Outcomes Quality Initiative (KDOQI) recommends the use of sodium bicarbonate to treat metabolic acidosis. This condition occurs when there is an excessive buildup of acid in the blood.
Thanks to its high sodium content, it's also possible to consume too much baking soda. An overload of sodium can cause vomiting and diarrhea, as well as more serious problems like seizures and kidney failure.
Too much baking soda may cause diarrhea, stomach disturbances, gas, headaches, nausea, swelling, or vomiting. The body will eliminate the excess sodium consumed in a tablespoon of baking soda so there is no need to worry about anything dangerous occurring.
Baking soda is an alkaline substance, so it regulates body pH by neutralizing acid in your body when you consume it. Also, studies suggest that taking baking soda by mouth may slow chronic kidney disease progression. It also showed great benefits to kidney functioning.
Because Baking Soda is a pure, natural product that is also a food, it is non-toxic, unlike many other household cleaners. It is safe to use around children and pets and is ideal for cleaning food preparation surfaces.
Baking soda is very high in sodium, with 630 mg per 1/2 teaspoon (2.3 grams), which is important to be aware of if you have to limit your sodium intake. Continued use may lead to metabolic alkalosis — a condition in which your blood becomes overly alkaline — and heart problems.
Tamburello notes that drinking lemon water with a small amount of baking soda dissolved may help with slight indigestion symptoms caused by acid in the stomach, but that it's not right for everyone to so. She also affirms that this isn't recommended for long-term use.
Baking powder and baking soda are both leavening agents, which means they cause dough or batter to expand by releasing gas. Yeast is another leavening agent you might know about.
Not fermenting the batter properly: Fermenting the batter is crucial for making soft and fluffy dosas. Make sure that it is fermented well, check on it a couple of times in the 8- to 12-hour period. You should be able to see a rise in its volume, and it should also start smelling slightly sour.
Add 1/4 to 1/2 tsp. of baking soda (or baking powder) while you mix the batter before fermenting. Place the batter vessel inside a big vessel of warm water and close the vessel of water with a tight lid.
For making dosa you need not put soda . Soaked Urad dal too gets spoiled soon in summer if not used on the same day . Now you can not reduce bitterness of the batter , the only thing which can help is add some sooji , let it soak for at least one hour then try to make dosa.
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