Why is it unwise to add baking soda to spinach during cooking?

Answer 1

Adding baking soda to spinach during cooking is unwise because it can significantly alter the vegetable's flavor and texture, making it mushy and unappetizing. Additionally, baking soda raises the pH level, which can lead to the loss of important nutrients, particularly vitamin C and some B vitamins. This not only diminishes the nutritional value of the spinach but can also create a more unpleasant, metallic taste. Instead, it's best to cook spinach without additives to preserve its natural flavor and health benefits.