✅ Positives • Baking powder is a very useful leavening agent — it makes batters
✅ Positives • Baking powder is a very useful leavening agent — it makes batters and doughs rise and become light and fluffy.  • It’s easy to use compared to yeast (no waiting for rising) and works in recipes that don’t have an acidic component (because baking powder already contains acid + base).  • When used in the typical small amounts in baking, it is generally considered safe and doesn’t contribute large amounts of nutrients (so you’re not risking excessive intake in normal use)  ⸻ ⚠️ Negatives / Things to watch • Although safe in typical amounts, consuming large amounts of baking powder can cause health issues such as stomach pain, nausea, vomiting and diarrhoea.  • Baking powder contains sodium bicarbonate (a base) and thus contributes sodium. If someone is sensitive to high sodium intake (e.g., high blood pressure) it may be something to monitor.  • Some brands may contain aluminium-based acids (e.g., sodium aluminium phosphate) or other additives. While regulatory bodies say they are safe in normal amounts, some people prefer to avoid them.  • Using too much or mis-using (e.g., substituting or dosing incorrectly) can cause baking to fail (taste problems, soapy or metallic flavour) or digestive upset (because of pH changes etc
