On Dec 12, 8:44 pm, Janet Wilder > wrote:
> Julia Altshuler wrote:
> > Janet Wilder wrote:
>
> >> I have had Italian neighbors who put a spoonful of baking soda into
> >> their sauce to kill the acidity and make it sweet. It would also kill
> >> a lot of vitamins, IMHO.
>
> > It would? How? What effect would baking soda have on vitamins?
>
> > --Lia
>
> I think it takes the vitamin C out of the tomatoes by neutralizing the
> acid that carries the vitamins. So said a nutritionist I consulted with
> once.

Isn't vitamin C quite sensitive to heat, anyway? The first hit when I
googled
"vitamin C heat" claimed that it's destroyed at 70 degrees (didn't say
whether F or C--either way, simmering or canning of tomatoes would
destroy it if this source is correct).

Cindy Hamilton

In article >,
Janet Wilder > wrote:
>
>
> I think it takes the vitamin C out of the tomatoes by neutralizing the
> acid that carries the vitamins. So said a nutritionist I consulted with
> once.

Obviously a nutritionist who never took a chemistry class. Vitamin C is
destroyed by long cooking, so there wouldn't be much left in a good
batch of long-simmered spaghetti sauce.

Cindy

--
C.J. Fuller

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