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Food Acid in your soda

Discussion in 'Tilted Food' started by skitto, Aug 21, 2012.

Page 3 of 3
  1. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    The carbonation process introduces carbonic acid, so it will be more acidic than regular water.

    Ideally, you'd want to use natural spring water instead of carbonated spring water for your blends.
     
    Baraka_Guru, Aug 16, 2013
    #41
  2. skitto

    skitto Harmonic chaos redundancy limiter

    Location:
    Deschutes, Oregon
    Isn't Potassium Sulphate more negative in solution, though? Makes it closer to neutral pH, I'd reckon.
     
    skitto, Aug 16, 2013
    #42
  3. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    I think the net effect of producing soda water is a more acidic water than natural sources. When in doubt, go for natural mineral water bottled at the source instead of water produced in a factory.

    The optimum situation is to have a swank filtration system installed in your home.
     
    Baraka_Guru, Aug 16, 2013
    #43
  4. MSD

    MSD Very Tilted

    Location:
    CT
    I drank Pellegrino for a while, there were 12 cases of it in the pantry at work that were left over and up for grabs. A few of them were flat, turns out they were left over from the grand opening of the campus 10 years earlier. Mostly still good, though.
    That goes for eating or drinking just about anything.
     
    MSD, Aug 16, 2013
    #44
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