How Much Baking Soda to Neutralize ACV?
I got a bottle of Organic Raw Apple Cider Vinegar and tried it. I seen that on this site lots of people say use 1-2 tblsp in a 8 oz glass a water. On the' bottle it says 1 tsp. So I did what the bottle said. I took 1 tsp and mixed it with a glass of water. After I took it I could not get the taste out of my mouth. The taste stayed on my tongue for days and days. My stomach felt like it was twisting and turning and some times like it was on fire. I came back to the site and read about the baking soda. I mixed up half tsp of baking soda with water and drank it. The taste on my tongue went away right away. About an hour later my stomach finally settled down. I read on this site that 1/4 tsp is suppose to neutralize 2 tbls. I wanted a weak before I tried to take more apple cider vinegar. Since 1/4 tsp is suppose to neutralize 2 tblsp of apple cider vinegar, I only added a pinch or 2 of baking soda. That did not work though. The same thing happened. I mixed up a 1/4 tsp of baking soda and drunk it. I am going to have to drink more though. I am worried about trying different doses of baking soda and acv because I was told that the apple cider vinegar could eat a hole in my stomach {Earth Clinic note -- !!}. I was wanting to take the acv to help with my weight and with my cholesterol level. The doc has said my cholesterol level is high. I was going to try it and see if it did me any good. Like raise my energy level so that I feel like exercising and to help with my cholesterol level. And for my overall health. But I am worried about the acid issue. Does anyone know how much baking soda it takes to neutralize 1 tsp of Bragg rganic Raw Apple Cider Vinegar. I would appreciate any other help or suggestions. Thank you
Dear John: You put in far less baking soda and that is not enough to neutralize the apple cider vinegar. If you are using only 1 teaspoon, the only way feasible to get baking soda down and measure correctly is to use 1/8 teaspoon of baking soda. To use technically 1/16 teaspoon will cause serious errors in measurements. Just use 1/8 teaspoon baking soda. Stir and wait several minutes to finish with reaction. Do not consume immediately. This would be practical and pH is around 7.4-7.5, which is close to about the blood of pH. (Depending on the brand, this may vary a bit).
If you want an exact measurement, a 1 tablespoon apple cider vinegar with 1/8 teaspoon baking soda is more practical and the pH is exactly 7.0. Both of these solutions are practical, but a therapeutic effect of Apple cider vinegar often requires at least 1 tablespoon to be effective when pH is neutral. Braggs forgot to consider the use of baking soda that you can use much larger amounts provided that the acidity is neutralized. Even at 1 teaspoon of un neutralized acidity is too much for some people which includes you too, while on the other hand a 1 tablespoon or 2 tablespoon of acid neutralized Apple cider vinegar have almost no negative effect at all on the body, but it is actually quite beneficial and biologically active. It resembles in many ways to sacred healing water and an acid neutralized apple cider vinegar has ORP (oxidation reduction potential) of -175 millivolts, which is strongly antioxidant. To show you how good it is, even an expensive brand name mineral water is oxidizing with at least 200 millivolts. This is why we are sick all the time. All our foods are oxidizing, including water. A chlorinated tap water can go all the way to 400 millivolts. To compare how much it conflicts with your body, your body is about (at least) -100 millivolts while all our foods averages about 200 to 300 millivolts. Imagine the enormous energy the body tries to make them antioxidant, and you will get the idea why our body are sick all the time. Commercialized ionic water, kangen water, or many many other names are really quite unstable on antioxidant if left in open for a couple of minutes, and assuming that they are all pH buffered at exactly 7.0.
In my OPINION, most cannot commercial electrolyzers, microwater, hydrogen water, etc. even beat natural antioxidant water derived from apple cider vinegar and lemon whenever the pH is neutralized.
Its antioxidation power is actually quite bioavailable owing very much to its amazing stability in remain antioxidation far longer than most commercially produced product. Because of such bioavailable, may I dare say this is more effective in improving your body's ORP than even a sacred healing water could do. This is because the hydrogen components in these natural water are also often unstable if left in open and the pH is about 7.0 Only natural lemon and apple cider vinegar can biologically change your body's terrain with such effectiveness. Of course no companies are going to benefit financially from recommending simple lemon or apple cider vinegar, which is why I get attacked often on making such statement from BOTH alternative health and conventional health fields. The only benefit is either you or the farmer, not the middleman.
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