Wive's tale or ?

Question

Is it true that if you add baking soda to your dish (soup for example) that it distroys the vitamin C ?

When you're making something that tends to be a little too acidic. Adding a little baking soda neutralizes the acid. -tomato based soups & sauces for example

Answer 1

Yes, it's true:

Vitamin C (ascorbic acid) is a weak acid and is stable in weak acids. Alkalis, such as baking soda, however, destroy ascorbic acid. It is also easily oxidized in air and sensitive to heat and light. Since it is contained in the watery part of fruits and vegetables, it is easily lost during cooking in water. Loss is minimized when vegetables such as broccoli or Brussels sprouts are cooked over water in a double boiler instead of directly in water. The mineral copper, in the water or in the cookware, diminishes vitamin C content of foods.

However, I wouldn't worry too much about it -- because most people do not depend on their entire RDA of Vitamin C in one pot of soup :o) Thanks for shedding some light on the subject -- I didn't know about this until I did a little research.

Answer 2

Baking soda is an alkaline - opposite pH to an acid and does indeed neutralize the acid, turning both compounds into water and a salt (the reaction used in Tums or Rolaids to neutralize stomach acid). It doesn't destroy the Vitamin C but it does destroy the conduit (acid) for delivery to the body.

In cooking, there are MULTIPLE implications, most notably in baking because that area relies heavily on chemical and mechanical reactions for texture and structure. In other forms of cooking, it's a better idea to balance acid with salt, sweet, umami or bitter instead of an alkaline compound.

Answer 3

I've cooked for may years never heard that. I also have never made a soup I added baking soda to. I wonder what kind your making?

Answer 4

Sugar does the same thing. I think baking soda would break down some of the flavors but it would also take away from the over all dish.

Answer 5

It probably does, to some extent, but then so does cooking that tomato sauce!

Try adding a pinch of sugar to cut the acid and you won't have to worry about it.

Answer 6

Adding soda to tomato juice to make soup does not hurt the vitamins anymore than cooking it does......

Answer 7

I have heard that too. It kind of makes sense. Sodium Bicarbonate would blow some of the vitamins.

Answer 8

That's a new one on me. I don't think I'll try it any time soon,why would I want too.

Answer 9

Haven't heard of it.

Answer 10

never heard of that but it sounds gross,,,,,,dont do it