bicarbonate of soda

[yelram]

why does bicarbonate of soda get rid of vitamin C in veg cooking

[BBWCHATT]

http://en.wikipedia.org/wiki/Bicarbonate_of_so da


Sodium bicarbonate is primarily used in cooking (baking) where it reacts with other components to release carbon dioxide, that helps dough "rise." The acidic compounds that induce this reaction include cream of tartar, lemon juice, yogurt etc., hence sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe.[2]. Many forms of baking powder contain sodium bicarbonate combined with cream of tartar.

A small amount can be added to a beef stew to make tough meat tenderize faster.
It is used by the Chinese to make meat tender for stir fries.
Was formerly used as a source of carbon dioxide for soda water.
Can be used when preparing tomato sauce to neutralize the tomato's acidity.
It is added to beans in water to prevent flatulence produced by digesting them.
It is effective in extinguishing grease fires which may occur when deep frying.
In Thailand, soaking insects in baking soda for three to five hours prior to cooking produces a sweeter, more mushroom-like taste in the finished cuisine.
Freshly cut fruit can be soaked in sodium bicarbonate solution for a short while to prevent yellowing.

The reaction of acids with sodium bicarbonate is a common method for neutralizing acid and base spills. The advantage of sodium bicarbonate is that it is amphoteric, hence reacts with acids and bases.

[nickmo]

And Vit C found in fresh veg is an unstable vitamin that is destroyed by heating and is unstable - i.e.it breaks down easily, in an alkaline medium - and bicarbonate of soda (NaHCO3) is an alkaline product..

Vit C also diminishes in cooked veg - prepare, cook and eat veg straight away - don't leave them in the Hostess trolley for later....