Many Seventh-day Adventists traditionally have avoided baking powder and baking soda, preferring yeast-raised baked goods, based on what Ellen White wrote. However, below is a really good explanation of why she wrote what she did and how this applies to what we know today. The short story is:

  1. When cooking green vegetables, do not use baking soda to retain the green color because it destroys nutrients.
  2. When using baking soda, use enough acidic ingredient to match the alkaline content of the soda.
  3. To avoid using cornstarch, make your own baking powder with baking soda and cream of tartar.


I also did a Google search with the follow question and got this document:

Baking Powder/Baking Soda
Would bicarbonate of soda and baking powder cause inflammation the way that flour does?

Other references to baking soda and baking powder:

11 Amazing Health Benefits of Using Baking Soda

A Brief History of Baking Soda>

Baking Powder – History of Baking Powder>

Baking Soda For Gas, Bloating and Indigestion>

Choosing a Healthy Baking Powder

Cream of Tartar

Does baking soda destroy nutrients in vegetables?

How Damaging is Baking Soda to Vegetable Nutrients

Sodium Bicarbonate & Vitamin C

Stomach Ulcer Remedies

Why Aluminum-Free Baking Powder is Better

Why You Should Use Aluminum-Free Baking Powder