[Interesting] Add A Tablespoon Of Baking Soda In Your Coffee Every Day
https://trendingbible.blogspot.com/2017/03/interesting-add-tablespoon-of-baking.html
Did you know that drinking baking soda can be very healthy for you? Yes, it’s true, drinking something as simple as baking soda can drastically improve your health. What is even more amazing is that when you combine baking soda with other powerful ingredients, the healing powers are supercharged.
Coffee Is Acidic
Acid can be a good thing, as it brews up coffee with a delightful tang or brightness, especially in single-origin coffee beans. However, extremely dark roasts and cheap coffee beans are also notorious for being overly acidic. Acid can be hard on sensitive stomachs, particularly for those of us drinking more than one cup of joe a day.
This is why church basement coffee has a reputation for being stomach-churning; the cheap beans and big-batch brewing make for a highly acidic cup of coffee. It turns out that my mother-in-law had in fact learned to add baking soda to the brewing coffee in the basement of a Baptist church.
Baking Soda Is an Alkaline
Baking soda helps neutralize some of the naturally occurring acid in the coffee. As little as a 1/4 teaspoon of baking soda for a pot of coffee can smooth the harsh flavor of inexpensive coffee and make it easier to digest. Still, no matter the beans or brewer, my mother-in-law insists on adding a half teaspoon to the grounds before brewing. Surprisingly, the baking soda has no detectable flavor in the coffee cup.
Research suggests that the alkaline effects of baking soda on brewed coffee are purely anecdotal and that folks who have trouble with coffee and digestive issues should seek out low-acid coffee or cut the habit all together.
Personally, I’d rather invest in higher-quality beans and avoid the baking soda routine all together, but I’m curious: Have you tried adding baking soda to your coffee grounds before brewing? Does this make your cup of coffee easier to drink?
Coffee Is Acidic
Acid can be a good thing, as it brews up coffee with a delightful tang or brightness, especially in single-origin coffee beans. However, extremely dark roasts and cheap coffee beans are also notorious for being overly acidic. Acid can be hard on sensitive stomachs, particularly for those of us drinking more than one cup of joe a day.
This is why church basement coffee has a reputation for being stomach-churning; the cheap beans and big-batch brewing make for a highly acidic cup of coffee. It turns out that my mother-in-law had in fact learned to add baking soda to the brewing coffee in the basement of a Baptist church.
Baking soda helps neutralize some of the naturally occurring acid in the coffee. As little as a 1/4 teaspoon of baking soda for a pot of coffee can smooth the harsh flavor of inexpensive coffee and make it easier to digest. Still, no matter the beans or brewer, my mother-in-law insists on adding a half teaspoon to the grounds before brewing. Surprisingly, the baking soda has no detectable flavor in the coffee cup.
Research suggests that the alkaline effects of baking soda on brewed coffee are purely anecdotal and that folks who have trouble with coffee and digestive issues should seek out low-acid coffee or cut the habit all together.
Personally, I’d rather invest in higher-quality beans and avoid the baking soda routine all together, but I’m curious: Have you tried adding baking soda to your coffee grounds before brewing? Does this make your cup of coffee easier to drink?
Natural Health Family
