Here's what I've found out from researching (and talking to a fellow "naturalgirl"
). Aluminum in soda comes from being processed chemically in aluminum machinery. I sent a note to
Bob's red mill, asking them about the facts concerning soda. Here's my question to them and their reply:
I just recently bought a bag of your aluminum-free baking soda from my local store. I talked a while ago to a friend about how baking soda is made, and she recommended that I use this instead of other brands. I remember her reasoning being sound, but I've forgotten the "why" behind it. Would you mind telling me again why you decided to make baking soda one of your products, and how it is different in process to the regular brands? How did you come up with your conclusions, and where your research came from would be great too, if you have access to that info. and are willing to pass it on.
Bob's Red Mill offers a lot of baking aids to compliment our wide range of whole grain products. All of our products we try and offer as natural as possible. our Baking Soda comes from a natural source and is aluminum free.
Some other companies chemically produce their baking soda by creating a chemical reaction between soda ash and carbon dioxide.
Our Baking Soda is from Sodium Bicarbonate which is naturally occurring in northwestern Colorado. In the mining process, water is used to extract the sodium bicarbonate and no chemicals are used. A closed loop process leaves the community and its surrounding virtually untouched.
Chelsea, Customer Service
Bob's Red Mill Natural Foods
An intresting and common article describing the chemical way is posted here:http://www.madehow.com/Volume-1/Baking-Soda.html
If you would want to do further study, I'd probably start by looking up "soda ash" and "Carbon Dioxide", just to see how they are made. From what I have seen, soda ash takes a whole bunch of process to get to the finished product. I found this http://www.sodaash.com/index/0,0,2125-_EN,00.html
to be an informative site as to how soda ash is made ready. I also found out that dry ice is the dry form of carbon dioxide...the same stuff that makes me burp when I drink pop
(found here: http://en.wikipedia.org/wiki/Carbon_dioxide
That is as far as I'm going to study on this tonight, I think. I'm not much of a chemistry freak, lol. I'm afraid I didn't understand half of what I read in there, or how it pertains to the "is baking soda just plain ol' baking soda, or is their a "healthy" kind and "not" kind?" question. Anyone else want to shed some light? Be my guest!