Discover the role of bicarbonate in nutrition, its sources, benefits, effects of imbalance, and how to use it in cooking.
Bicarbonate, also known as hydrogen carbonate, plays a crucial role in maintaining the acid-base balance in the body. It is a chemical compound that acts as a buffer to regulate pH levels and prevent acidosis.
While the body naturally produces bicarbonate, it can also be obtained through dietary sources. Foods rich in bicarbonate include fruits, vegetables, and dairy products.
Bicarbonate helps neutralize excess acids in the stomach, making it beneficial for digestion. It also aids in kidney function by maintaining proper pH levels in the blood.
Too much or too little bicarbonate in the body can lead to health issues. Imbalances may result in acid-base disorders such as metabolic acidosis or alkalosis.
Bicarbonate is commonly used in cooking as a leavening agent. It helps baked goods rise and achieve a light, fluffy texture.