[frenchy]

> I think, it's called sometimes backing soda - the powder you add to make cakes or croissants fluffy. Not to compare with the Natrium bicarbonate which is ...

That's a really strong claim, that someone would mix up the label of baking soda (it literally has "soda" in the name, aka sodium aka natrium if you're not English) with phosphoric acid.

As for the rest of this, it's the sort of thing that might have some truth to it, but it should really have data backing it, because human biochemisty is really complex and often acts counter-intuitively.

[theGeatZhopa]

It goes with the same.. for baking soda you need some acid to start production of CO2.

If you having a sour-acidic ingredient like "vinegar" or Orange juice, the reaction starts at once even before you can put it in the oven.

If you want to start the reaction after some time and at an higher temperature, there is no way to do it without an agent. It breaks apart to acid at certain temperature. The agents used are 99% of times phosphates -> phosphorus. The baking powder free of phosphorus is quite of a seldom taste imo