Baking powder is a leavening agent, and commonly used in baking recipes. Baking powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise.
Aluminum consumption has been suggested to be associated with the development of Alzheimer’s Disease. Aluminum is also known to compete with calcium for absorption. Use of aluminum based acid salts to leaven the dough can also sometimes give a slightly metallic taste to the final product.
So not only are there health benefits to buying aluminum-free baking powder, but your cakes will taste better too!
Baking powder is perishable and should be kept cool and dry.