Do most baked goods have aluminum in them (from the baking soda/anticaking substance put in sugar and salt)?
477730
Commercial products deffinately have aluminum in them.  It's in the baking powder particulary.  Health food products are usually safer and those sweetners you mentioned are ok too.\nYou might want to check out Stevia which a great natural sweetiner.
1001648
Read at http://en.wikipedia.org/wiki/Aluminium
1070763
No, not Freon.  Some foods naturally absorb some of the smells from other foods.  That's why a good homemaker will store certain kind of foods in airtigt containers.  Some foods give off stronger oders than others, some absorb more than others.  Baking soda absorbs a LOT of food odors and many people keep an open box somewhere in the fridge.  Of course, this box needs to be replaced once in a while.
179836
No not all substances. Check out the link below for more details.
309568
Water is the main component.  There is also fructose, artificial lemon, tea, and some preservatives.
446742
The soda cans he a thin film inside to protect the aluminum. However if the film is scratched it "may" have some long term effect. Years ago they used tin in the cans and experienced problems.
1022742
calcium carbonate...\n\ncalcium and carbon....
836443
No, unfortunatley you can't substitute Baking Soda for Yeast and actually there is no substitute for yeast.  \nBaking soda does make things lighter and give some loft to baked items, but it does not make dough rise.\n\nSorry
378321
Sugar does because its bonds are non-ionic. Salt has ionic bonds and they are harder to break in order for it to dissolve.\n\nHOWEVER, there are many factors to be considered. fine salt may dissolve faster than a large piece of rock candy. The surface area to weight ratio of the solid plays a huge role in the rate.\n\nOh. And flour isn't very soluble in water.
375159
Alright...I can help you.  There are some things you can do.  First and foremost, avoid adding anymore aluminum to yourself.  Sucanat should not contain aluminum.  If you can find it certified organic, you should be safe.  Try going to a natural grocery store like Whole Foods or a health food store and see if they carry aluminum free baking products.  You can then do a heavy metal cleanse.  There is a great one from Renew Life and you can get it at your health store.  Chlorella is good at pulling mercury and some other heavy metals, as well is cilantro.  A magnetic clay bath would help alot too.  Or try an ion cleanse.  All these can be found hopefully by your health store, I know mine provides all these alternatives, or help to find someone who can help you.  \n\nYou can remove the aluminum.  You can have a hair anaylsis done too to see how much you have.  Avoid aluminum cookware and commercial deodorants and antipersperants.  Believe it or not, aspirin is also dangerously high in aluminum.  Its hard to get away from, but take care of yourself.  Please seek out a natural health practitioner who can help you chelate it out!\n\nHappy Health!
564922
The baking soda we use for cooking is all made artificially.  You add salt (sodium chloride) and limestone (calcium carbonate) in ammonia- the limestone is there to produce CO2 gas.\n\n\nIn neutral or basic solutions, sodium bicarbonate is less water-soluble than sodium chloride. When carbon dioxide passes through a concentrated solution of sodium chloride and ammonia, sodium bicarbonate precipitates according to the following chemical reaction:\n\nNaCl + CO2 + NH3 + H2O ---> NaHCO3 + NH4Cl \nThe ammonia is necessary to buffer the solution at basic pH. Without it, a hydrochloric acid byproduct would render the solution acidic, and in acidic solutions, the reaction cannot proceed. In industrial practice, the reaction is carried out by passing concentrated salt water through two towers. In the first, ammonia bubbles up through the brine and is absorbed by it. It the second, carbon dioxide bubbles up through the brine and precipitates sodium bicarbonate.
170241
raw materials, spices sugar and ex
208305
have you tried to ask your local bakery to substiute sugar for splenda,  I'm not talking about wal-marts "almost Bakery". im talking about a real bakery.... they are cooks and should have knowledge of how to replace the sugar with splenda . if not in your area then look... this would be considered must have knowledge for any "real" baker or cook .
798534
seawater.  a general rule of thumb that surprisingly works every time so far that I've tried it is edibles are acids, anything inedible is a base.  anyone of those are edible (stomach fluid is an acid flat out anyway) except for seawater.  'sides, we discovered sea water was a base last year.
1037113
the first answer is way wrong... sodium bicarb is baking powder...sodium penothol is truth serum
684576
1) Fermentation - when making bread dough, yeast, sugar, salt, and water are combined. The yeast eat the sugar and ferment it creating alcohol and carbon dioxide. The carbon dioxide is responsible for bread raising.\n\n2) Acid/base chemistry - when making biscuits and other quick breads, the bubbles in the dough are formed by the reaction between baking soda (base) and an acid. The acid can be buttermilk, lemon juice, or vinegar.\n\n3) Caramelization - when sauteing meat, the goal is to develop a deep brown crust. This crust gives most meat its distinctive taste and is a hallmark of French cooking. Caramelization is the result of heat breaking down proteins into simple sugars giving the food a slightly sweet and complex taste.
484197
Salt - sodium chloride.\n\nIf you need something a bit more unusual, I believe there is imitation salt which is potassium chloride.