Mysteries of Life-Part 11

 Greetings! In Today’s class we study about how baking soda and most baking powders destroy vitamins. Furthermore, we shall introduce something better! Something better, the watchword of education.




Destruction of Vitamins

Soda and Baking Powder Destructive to Vitamins

“From bulletin of the Indiana State Board of Health of June, 1916, we read: “Another disease, called pellagra, which frequently ends in insanity and death, is also produced by eating devitamined foods. It is found that soda kills vitamins, therefore we must not put soda in our foods. Biscuits made light with bicarbonate of soda, and which always have a ‘soda taste,’ are very unwholesome. Cooks should not use bicarbonate of soda in cooking dried peas, dried corn, dried beans, and the like, even if it does shorten the process.”

Soda and baking powder are especially destructive in killing B vitamins. 

“Green vegetables are made a deeper green by adding a little bicarbonate of soda to the water in which they are cooked….it is well established that the alkalies are very harmful to vitamins if they are added to the foods during cooking. For this reason, even if the green color is deepened, this alkaline product should not be used.”

Dr.I.P. Pavlov, Professor of the Imperial Academy of Medicine of Leningrad, in his book, “Work of the Digestive Glands,” says on this point: “Concerning the effects of a continued addition of sodium bicarbonate to the food–such an addition for a length of time markedly depresses the secretory activity of the pancreas.” (The pancreas secretes digestive juice for protein, fat and carbohydrate, and is perhaps the most important organ of digestion.)

The majority baking powders leave residues in the food. “The alum baking powders leave a residue consisting of Glauber’s salts (sulphate of soda) and aluminum hydrate. The cream of tarter baking powders leave a residue of tartrate of soda in potash-Rochelle salts. The phosphoric baking powders leave a residue of phosphate of lime and soda.”

In speaking of the residual salts left in bread when chemical leavening agents are being used, makes the following statement: “Rochelle salts and many other chemicals in food are no food, and cannot be used by the body, and must be eliminated. This puts extra and uncalled for work upon the organs of elimination, especially those whose function it is to destroy poisons. All of these chemicals interfere with the digestion and with the life processes of the body, and addict those who are not vigorous, and who, from their vocations, are kept indoors.”

The use of soda or baking powder in bread-making 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” CD 316.

“Saleratus (aerated salts) 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.Some plead, “I cannot make good bread or gems unless I use soda or saleratus.” You surely can if you become a scholar and will learn. Is not the health of your family of sufficient value to inspire you with ambition to learn how to cook and how to eat?” CD 344

While discussing the harmful effects of soda, it is well to take notice that it cannot be an ideal medicine. Besides destroying vitamins, it alkalinized the gastric juice, and an excess of it can cause alkalosis. But you say, what shall we take for sour stomach? Answer: The correction of sour stomach and indigestion will be explained in a future class. after which there should be no reason for taking soda.


Better Methods

Something better” is the watchword of education, the law of all true living. Whatever Christ asks us to renounce, He offers in its stead something better Ed. 296.

1. Yeast:

Yeast can be used to make wholesome bread. However, it is best to wait 1-3 days so that that the harmful substances can evaporate, that are left from the fermentation process. “ Bread which is two or three days old is more healthful than new bread” CD 317. In addition,  it is important that the bread is thoroughly baked. “Bread should be thoroughly baked, inside and out.The health of the stomach demands that it be light and dry” CD 315. 

2. Ener-G Baking powder:

A sodium bicarbonate free baking powder. Enjoy a heavenly recipe that uses it below!





Roma & Walnut Bread

MOL Kitchen
A lovely bread for your table spread!


  • 2 cups unbleached flour
  • 2 tbsp Roma
  • 3/4 cup cane sugar
  • 2 tbsp Ener-G baking powder
  • 1 tsp coriander
  • 1/2 tsp cardamom
  • 1/2 tsp sea salt
  • 1 cup soy milk
  • 1/3 cup sunflower seed oil
  • 1 tbsp lemon juice fresh
  • 1 tbsp vanilla non-alcohol
  • 3/4 cup walnuts chopped


  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly grease backing pan.
  • Sift together all dry ingredients into a large bowl.
  • Whisk together all wet ingredients in a separate bowl.
  • Stir wet ingredients into the dry. Gently mix together until combined. (Do not overmix...there is chemistry going on here.)
  • Gently fold in walnuts (do not overmix), and pour batter into pan.
  • Bake in the preheated oven for 20 to 25 minutes (or until a toothpick inserted into the bread comes out clean).
  • Let cool before removing from pan.
  • Eat and Enjoy-to the Glory of God! (1 Corinthians 10:31)


If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!

Join us next week, invite a friend, and lets study more about vitamins!

*Study adapted from the book, Abundant Health by Julius G. White