BAKING SODA DETAILS
Details from the box of Arm & Hammer Pure Baking Soda:
Serving Size: 1/8 teaspoon (600mg) **
Total Fat: 0g
Sodium 150mg (6% Daily Value)
**Amount in a serving of baked food.
* acid indigestion
* sour stomach
* upset stomach due to these symptoms
Do not use if you are on a sodium restricted diect unless directed by a doctor.
Ask a doctor or pharmacist before use if you are taking a prescription drug. Antacids may interact with certain prescription drugs.
Do not administer to children under age 5.
STOMACH WARNING: TO AVOID SERIOUS INJURY, DO NOT TAKE UNTIL POWDER IS COMPLETELY DISSOLVED. IT IS VERY IMPORTANT NOT TO TAKE THIS PRODUCT WHEN OVERLY FULL FROM FOOD OR DRINK.
Consult a doctor if severe stomach pain occurs after taking this product. Stop use if symptoms last more than 2 weeks.
Do not use the maximum dosage for more than 2 weeks.
Other Information: Each 1/2 teaspoon contains 616mg sodium
Acid Blood Kills -- Alkaline Blood Lives
A Simple Approach Using Baking Soda to Create Healthy Alkaline Blood Levels
by Dusty R. Green, M.Ed., Research Scientist/Author
In the email inquiry, I was asked to comment on the CBS 60 Minutes news story about John Kanzius that ran April 13, 2008.
My Response: My best guess is negative ions (or, maybe a relationship). One form of negative ions is the unseen particles of electricity that come in with thunderstorms and momentarily make us feel like “hippies on drugs” (not that I know anything about that). A simple Internet search on negative ions revealed the information (ions, not hippies). Research shows that negative ions put the body in a temporary alkaline pH state. Most humans are in an acid pH state ... cancer wards are full of ‘em.
Theoretically (in my humble opinion, of course), negative ions have a common bond to the positive feelings we get from meditation. Regular/consistent meditation is associated with relaxed states-of-mind -- a stress antagonist. Stress is a major contributor to acid pH in our blood/bodies. As we buffer our acid-state in consistent manners (meditation, smart eats, baking soda, etc.), a healthier alkaline condition becomes the norm. In addition, nutritional supplements are assimilated more effectively/efficiently in an alkaline body.
Bacteria and Virus Refuse to Live in Alkalinity
This article is one of the best I’ve found on the pH factor in relationship to many disease-states. Harmful bacteria, virus, herpes (cold sores, etc.) and cancer, thrive in acidity. Stress, bad eating habits, pesticides, alcohol, pollution, etcetera, turn our bodies into acid smorgasbords -- the perfect environment for destroying our bodies in a slow/painful manner. In addition, heartburn, diabetes, heart disease, arthritis, and more are well-known maladies related to acid blood levels. The bottom line ... bacteria and virus will vacate your premises to find a more suitable acid-home as long as you keep your body in an of alkaline-state.
Of all Things ... Baking Soda?
Studies in respected medical journals worldwide consistently support the use of a simple dirt-cheap product for reversing acidity -- baking soda. Since there’s no money in baking soda for drug companies, it’s excluded from medical school curriculum and/or associated health training/education.
As an interesting side-note, most odors we experience are bacteria related. A simple test is to sprinkle a bit of baking soda in your stinky shoes and/or under your smelly arm-pits -- odor diminishes readily. Odor from areas of the body that stay wet and/or dark for awhile are a result of/or caused by bacteria and/or the symbiotic relationship it has with fungus. Fungus (vaginal candidiasis, jock itch, athletes foot, etc.) is odor-producing. Cavities and bacteria (bad breath?) are best-buddies, too. Sugar creates an acidic environment in the mouth, thus, dentists recommend avoiding sugar-related foods.
And, stop using sponges to wash your dishes! Sponges typically stay wet for extended periods which encourage bacteria to multiply exponentially within minutes (Discovery Science channel).
Athletes -- Faster, Harder, Stronger
Lactic acid is a well-known by-product of the exercising muscle. To a large degree, it is responsible for muscular soreness and pre-mature fatigue. Sport drinks do nothing to address the acid issue. In fact, they add to the acid problem due to the large amount of sugar ingested -- sugar drinks are acid drinks. The same goes for fruit drinks (the actual sweet part of the fruit is replaced with sugar and/or high fructose corn syrup). It's no wonder regular exercisers have a hard time recovering from injuries -- the injury is surrounded by acid.
Bananas, oranges, potatoes and melons are must-staples of athletes' general diet due to their high potassium content. Yes, they contain sugar, however, it's in a complex carbohydrate form (less inflammatory) that is a longer lasting fuel for the exercising muscle. They alkalize once consumed, however, baking soda water is a stronger and more direct alkalizing agent and may mean the difference between 1st and 2nd in an athletic event.
| Bottom-line: As a general guideline, and based on personal research, the following is my recipe for adjusting acid-blood toward the direction of healthier alkaline-blood pH. Below are two separate examples -- do one or the other but not both: |
Refrain from consuming straight baking soda and/or strong mixtures of the same. It can numb taste-buds and cause the skin from the roof of your mouth to peel (personal experience) – not painful, just bothersome. In other words, strong alkalinity can burn you on its end of the scale similar to strong acids such as sulfuric or muriatic that burn on the acid side of the scale.
The above recommendation is for the non-exerciser and/or those who consume the average western diet. Dedicated life extensionists (typically consume lots of minerals), vegetarians, vegans, and/or those who consume more fruits and vegetables than the average person, may want to use a bit less baking soda. Their bodies tend to be a bit more alkaline than the average person. Your barometer can be the consistent use of pH strips/papers. They give you the information you need to make adjustments with the baking soda you put in your water.
Oranges and Lemons
When using pH papers to measure fruits and/or vegetables, they typically show-up in the acid range. Oranges and lemons are good examples. Touching the pH paper directly to the opened/peeled fruit reads acid. However, when consumed, they become alkaline as a result of the digestive process from the resulting residue. Fruits and vegetables have a special relationship with our bodies -- they are transformed into an alkaline base as they are burned to ash (as are most fruits and vegetables). Most other food sources do not have this special relationship with our bodies.
Sodium (and Potassium) Concern
1/4 teaspoon of baking soda contains 300 mgs. (milligrams) of sodium -- not much to be concerned about. Most of us typically consume 2,000-3,000 mgs. of salt (sodium chloride) daily. Studies show the relationship between sodium and potassium to be the high blood pressure culprit. Generally, where there is high sodium in populations, there is low potassium. Potassium rich foods generally cost more than sodium rich foods, thus, impoverished areas have a higher incidence of stroke and high blood pressure. The scientific literature shows that if potassium is increased and sodium stays the same, blood pressure and strokes drop. A 2:1 ratio of potassium to sodium should be a strong consideration for anyone. Our government allows only 99 mgs. to be put in a daily dose where supplements are concerned. Raw fruits and vegetables are some of the best sources of potassium. This is one of the few areas where food provides more micro-nutrients than nutritional supplements.
Potassium can improve athletic performance in those who are deficient. Those who train 3-4 hours daily can lose up to 700 mgs. from sweat -- about the same amount in one banana. Typically, food manufacturers transform 3.5 ounces of fresh raw peas containing 380 mgs. of potassium and 2 mgs. of sodium into 236 mgs. of sodium. At the same time, they decrease the potassium content to 160 mgs. via the canning process. The same thing applies to other common vegetables. You can buy a salt substitute from your grocery store which is potassium chloride (as opposed to sodium chloride). One of the most popular brands is called No Salt.
Measuring With pH Paper/Strips
There are 2 easy ways to monitor your pH -- urine and saliva. Whether you test your urine or saliva, the pH value of either varies throughout the day based on many variables (food, liquids, stress, nutritional supplement intake, etc.). Therefore, it is necessary to check it 4-5 times/day so you can establish an average. Personally, I have found the urine method to be the most accurate. If your average is still acidic (or, gets too alkaline) adjust the amount of baking soda accordingly. You can use pH paper/strips or a pH meter. I’ve always preferred the strips for convenience.
Again, for anyone wanting to use baking soda, reading this article is paramount for developing a better understanding/appreciation for its many uses.