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Soda

        Use of Soda in Bread

 

                                       (1905) M.H. 300-302

     496. The use of soda or baking powder in breadmaking is harmful and unnecessary. Soda causes inflammation of the stomach and often poisons the entire system. Many housewives think that they cannot make good bread without soda, but this is an error. If they would take the trouble to learn better methods, their bread would be more wholesome, and, to a natural taste, it would be more palatable.

  

BAKING SODA (SODIUM BICARBONATE, BICARBONATE OF SODA)

Baking soda, even in small doses, stimulates gastric secretion.   With small doses this stimulation occurs after a period of alkalinity.   With large doses the stomach may be unable to produce sufficient hydrochloric acid by the time food enters the intestine.   Fermentation product formation is encouraged by the administration of bicarbonate of soda.  If a person uses baking soda over a long period of time the effects are prolonged.  Baking soda given immediately prior to food intake temporarily prevents digestion, slows pepsin production, and encourages fermentation.  (Journal of American Medical Association 21:60-61, 1993)

 

Saleratus in any form should not be introduced into the stomach; for the effect is fearful. It eats the coatings of the stomach, causes inflammation, and frequently poisons the entire system.-- T., V. II, p. 537.

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