Lizzy (Tema, Ghana) on 05/09/2012
Replied By Bama Lori (Birmingham, Alabama) on 05/17/2012
Replied By Steve (Manila, Philippines) on 05/20/2012
Vinegar is an acid, and baking soda is a base. When you combine acids with bases, they neutralize each other, resulting in two major items which are neither acidic nor basic: water and sodium.
So, by mixing vinegar with baking soda, you're changing the therapy from a beneficial vinegar to a harmful sodium!
Replied By Watcher248 (Canada) on 09/23/2021
you might want to check your theory again.
Replied By Jon (Othello, Wa, USA) on 05/20/2012
In the case of vinegar it's acetic acid bicarbonate = acetate (the conjugate base)
In the case of citrus fruit it's citric acid bicarbonate = citrate (the conjugate base)
If baking soda (sodium bicarbonate) is used then then the result is sodium acetate and sodium citrate.
So supplementing with either the conjugate base or the original acid should offer similar benefits.
When the conjugate bases are in the blood they will absorb hydrogen ions (one of the definitions of an acid) recreating the original acid. As far as acidity is concerned this is a much weaker acid than the original free hydrogen ions thereby "alkalizing" the body. The body generally uses bicarbonate/carbonic acid for this buffering system, creating carbon dioxide and water as end results. The carbon dioxide is then exhaled to maintain a proper pH. Supplementing with citric acid or vinegar, or the conjugate bases of them, helps this process in maintaining things.
As far as sodium is concerned, several recent metastudies have been released that show conclusively that low sodium diets offer no benefit to otherwise healthy individuals. What was shown was an increase in stress/inflammation factors. Cholestrol, triglycerides, adrenalin, and noradrenaline were all elevated in low sodium diets. The only benefit was an extremely marginal blood pressure drop of 1% or around a 1/2 point drop. However, it should be noted that those who are already hypertensive did experience a slightly greater drop of 3. 5% or around 4-7 points depending on what the blood pressure was to start with. On the other, hand salt really isn't the culprit in hypertension. Instead the culprit is a horrible diet of transfats, low vitamin and mineral intake, overcooked/fried food, sugar, no vegetables, no omega 3 fats, etc...
You know you have to much salt in your food when your food tastes too salty-Joel Wallach DVM, ND