Disadvantages of using baking soda instead of yeast
Using baking soda in producing different kinds of bread brings about several problems.
The soda (remainder of baking soda analysis) is resistant to heat; so, it remains in the bread and makes it alkalic. On the other hand, using baking soda makes the color of bread turbid and causes it to stale fast. Moreover, since the dough is not naturally fermented, breads containing baking soda have a low food value and their use is unhealthy for humans. Such breads cause dyspepsia as well as some disorders in digestive system of humans including the inability to absorb useful elements and providing the grounds for absorption of heavy, cancer-producing elements. The chance of coming down to cancer increases through the creation of metabolic alkalosis.
Unfortunately, 42% of the total bread consumed within the country is Lavash bread (which according to international tariffs is not considered bread because of insufficient fermentation). The side-effects of using a bread, the baking time of which is only 30 seconds is evident. Furthermore, only a small part of the inconsiderable nutrients contained in this kind of bread is absorbed and the major proportion is lost.
1. Digestive side-effects
Affecting the secreted cloridric acid, sodium carbonate neutralizes the gastric acid and causes disorders in digestion of food as well as several kinds of indigestion due to stimulation of stomach to secrete more acid. Also, presence of sodium carbonate leads to disorders in absorption of saccharine, fatty acids, amino acids, minerals and vitamins solvent in water.
On the other hand, it destroys the coating of the digestion system and causes various gastritis and ulcer.
2. Disorder in absorbing 2-valency metals (elements)
a. Calcium and phosphorus
These two essential elements are absorbed at the beginning of intestine and their absorption is made in 7-2 PH. The major proportion of calcium and phosphorus of nutrients generate chloror and calcium phosphate by gastric fluid. These compounds become non-solvent by the increase of PH and thus, their absorption is not performed properly. In case, the mentioned metals are not absorbed for a long time, bones become porous and soft due to which symptoms of rashititis appear and the probability of teeth decay increases.
b. Ferrous
According to WHO, ferrous shortage is found in all parts of Iran. The main food of the low and average-income class of the society is bread. Flour contains sufficient ferrous for compensating for this shortage.
So, why ferrous shortage is a public problem in Iran? Because ferrous is lost during the process of turning flour into bread (i.e. ferrous ions change so that human body cannot absorb them). The ferrous contained in flour can be used by human body only if yeast is used for baking bread, otherwise, use of sourdough or baking soda makes the ferrous ineffective in intestine.
Ferrous is absorbed in stomach and intestine and the amount absorbed depends on the viscosity, acidity of gastric milk and vitamin B12. After restoration, the ferrous contained in foods which is a 3-valency type, joins apophertin in order to be absorbed. Increase in the PH of the digestion system obstructs the restoration of 3-valency ferrous and forms a 2-valency one and consequently apophertin which leads to disorder in ferrous absorption. Ferrous shortage brings about hypocidrose and decrease of hemoglobin (anemia).
Because of reduction in ferrous supply, particularly in women as well as the increase of their need to ferrous during pregnancy and breast-feeding on one hand; and as children possess limited ferrous supply, there is the risk of anemia and ferrous deficiency.
Symptoms of hypoxia caused by anemia are fatigue and headache, shortness of breath, head lightening and angina. The acidic mode of gastric milk (baking soda spoils it because of its alkalic mode) is essential for ferrous absorption. Apart from creating difficulty in ferrous absorption, lack of acidity affects hemoglobin and leads to anemia because of ferrous deficiency.
c. Disorder in prescription of specific diets
Sodium restriction is an effective means for reducing the blood pressure of cardiac patients and is not dangerous. Cardiologists often face problems with prescribing sodium-less diet because sodium carbonate exists in al kinds of bread even salt-free ones. Using yeast and other enhancers, the amount of salt consumption in flour can be reduced to 1/3. In addition, disorder in absorption of calcium does not let fat be absorbed in intestine and this creates non-solvent soapy compounds which should be released from the body. Having contact with this compound which is a combination of alkali and proteins soften, ruin and rip tissues.
Therefore, the baking soda containing bread has a low food value, its ingredients are not absorbed but lost and eventually cause the mentioned diseases.
d. Social disadvantages of baking soda
Using sodium carbonate in baking bread causes various diseases the most important of which is anemia. Anemia creates fatigue and thus hypo-activity, impatience, early fatigue and generally reduction in the work force potentiality of the society. These diseases may generate genetic mutation and affect future reproductions in the long run. Also, sodium carbonate creates disorders in absorption of phosphorus, one social consequence of which is shortness of the new generation. Another side-effect of using baking soda is gastric diseases that increase the consumption of anti-acid drugs.
