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"hahabogus" > wrote in message
...
> (mdfloyd) wrote in
> om:
>
> > I've been looking through some good pasta sauce recipes, and a couple
> > of them mention putting a pinch of baking soda into the sauce. They
> > say it makes the sauce sweeter and richer.
> >
> > I've never heard of this -- is it true?
> >
> > THanks!
>
> The Baking soda neutralizes some of the acidity of the tomatoes...A pinch
> maybe 2 is all you need to remove the bitter taste of over acidic
> tomato sauce. It doesn't necessarily make it sweet tasting...just less
> acidic/bitter. I've rescued a few sauces this way. We're talking
> about changing the PH not making sweeter. BTW too much will ruin a sauce
> too, so use a light hand.
>
> --
> And the beet goes on! (or under)
> -me just a while ago

A better way would be to add some calcium carbonate better known as egg
shells or marble (as in statues). Both should be ground. The carbonate
reacts with the acid. When the acid is gone, the remaining material will
remain unreacted until it gets into your tummy. At that point it will be
available to strengthen your bones.

Dom Amato