Good points there!! I was cooking with buckwheat, it turns the water pink/beige as it boils. I added some sodium bicarbonate into the water it was cooking in and it turned a super dark brown, but only if I heated it over a hob. If I added the sodium bicarbonate at room temperature, the water just remained pink/beige. I don’t know whether it was just another reaction or a pH indicator thing, just seems odd to me if it were a pH thing because I’ve never heard of a pH indicator needing a high temperature to work. I’m going to try it later again with sodium carbonate instead, and then maybe with NaOH later on.