Cooking is synthetic chemistry that is safe to eat. There are many examples of acid-base chemistry in the culinary world. An example is the use of baking soda or sodium bicarbonate in baking. NaHCO3 is a base. When dough is reacted with an acid such as lemon juice, buttermilk, or sour cream, bubbles of carbon dioxide gas are formed from the decomposition of the carbonic acid formed, and the dough "rises." Baking powder is a combination of sodium bicarbonate and one or more acid salts, which react when the two chemicals come in contact with the water in the flour. Many people like to drizzle lemon juice or vinegar over cooked fish. Fish have been shown to contain volatile amines (bases) in their systems, which are neutralized by acids to produce volatile ammonium salts. It reduces the fishy smell and also adds that "sour" taste that we seem to enjoy.