Evidence supporting the use of: Baking powder
For the health condition: Overacidity
Synopsis
Source of validity: Scientific
Rating (out of 5): 4
Baking powder, while commonly associated with baking, contains sodium bicarbonate (baking soda) as its main active ingredient. Sodium bicarbonate is a well-established antacid that neutralizes stomach acid (hydrochloric acid) by producing carbon dioxide and water. This neutralization reaction provides symptomatic relief from conditions such as heartburn and gastric overacidity. Although baking powder itself also contains acidic salts (such as cream of tartar or monocalcium phosphate), its sodium bicarbonate content is responsible for the antacid effect.
Historically, sodium bicarbonate has been used for over a century in both over-the-counter and prescription antacid formulations. Clinical studies and medical literature support its rapid action in increasing gastric pH and reducing symptoms of acid reflux and indigestion. However, it is important to note that regular use of baking powder for this purpose is not recommended due to the presence of additional ingredients (acidic salts, cornstarch), as well as the risk of excessive sodium intake and potential side effects such as metabolic alkalosis, especially if overused.
In summary, the use of sodium bicarbonate (the active component in baking powder) for treating overacidity is scientifically validated, though pure baking soda is preferred over baking powder for this purpose. The evidence supporting this practice is strong, though medical supervision is advised for prolonged or frequent use.
