What bases are fit for human consumption and can be used in foods?

I know that are several acids that can be found in the kitchen, such as citric acid and vinegar. 


However, I never heard of a base that can be used in the kitchen to raise the pH levels of any food. I am well aware that this mix would probably make a salt as a result. Something like hydrogen peroxide doesn't sound safe for food. So, my question is:


**What are (if any) the bases that can be used on those acids and still be human-consumable?** 




Unfortunately Googling for "alkaline food" these days is a bad idea; results are dominated by nonsense sites espousing the "[alkaline diet](https://en.wikipedia.org/wiki/Alkaline_diet)" nonsense / [woo](https://en.wikipedia.org/wiki/Pseudoscience).


There aren't many foods that are naturally alkaline. The two exceptions I know of are:


* [baking soda](https://en.wikipedia.org/wiki/Sodium_bicarbonate)
* [egg white](https://en.wikipedia.org/wiki/Egg_white)


Sometimes when I'm cooking and accidentally add too much acid (e.g. lemon juice or vinegar) to a broth or sauce, I can partially correct the mistake by adding small amounts of baking soda. This converts the excess acid to the sodium salt and $\ce{CO2}$ is evolved. For the example of vinegar (acetic acid):


$\ce{CH3COOH + NaHCO3 -> CO2(g) + CH3COONa + H2O}$


So sodium acetate salt is left behind, which limits the degree to which you can correct overaddition of acid. (You don't want your food to be too salty.)$%edit$


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