Natural vs Manufactured Baking Soda

Not all baking soda is the same. Some of it begins its life high in the mountains,

where rain and snow melt flow over ancient rocks, gently collecting mineral salts along

the way. That mineral-rich water settles into quiet lakes with no outlet.

As the sun works over time, the water slowly evaporates, and the minerals

fall back to Earth, crystallising layer by layer beneath the lake bed. This is where natural

baking soda is born — as a pure mineral, formed by water, rock, air,

and time. But most baking soda today doesn’t come from this process. It’s manufactured,

heavily refined, and often blended with processing aids or anti-caking agents to improve