Apple Cider Vinegar and Baking Soda Tonic Health Benefits - Ted's Q&A

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How Much Bs Is Too Much?

Posted by Heidi (Cairo, Egypt) on 03/05/2007

I tried adding baking soda to ACV, and it made the bad taste of the ACV go away. However, I have to concerns:

1) does the baking soda make the ACV lose its value in anyway, since it neutralizes its acidic formation?? and
2) I add about 1 teaspoon of baking soda to 1 or 2 teaspoon(s) of ACV; then I put all that in a cup of water. So is that too much baking soda, or is it ok?? I was hoping that this would help in my weight loss since I would like to lose about 25 lbs. I currently weigh 145 lbs, and I would like to be 120 lbs. I'm 62.6 inches in height. So I would be very grateful if you give me your recommendation on my case please. Thank you.

Replied by Ted
Bangkok, Thailand
383 posts

Dear Heidi: First off, the chemical properties basically remains the same, but the pH is changed. Chemically a malic acid and a malate acid in the apple cider vinegar are the same only that it is neutralized by the baking soda. We often call acetates, malates, bicarbonates the pH buffering solution needed to modify the pH, but not really change the basic chemical composition.

Usually a strong acid, or a strong alkaline with other appropriate chemicals and heat added can you change the chemical composition sometimes completely.

Chemical compositions DO change during heating of the foods at high temperatures, such as vegetable oils reacting with potato chips, or french fries of course can cause chemically causing compound, acrylamide.

The fact that you heat foods in microwave, the organic molecules become altered and the DNA composition of the foods also gets changed, or the alteration of a simple protein into a potential neurotoxin. There is a great potentials for using microwave (like our ovens) to synthesize neurotoxin chemicals, but hardly appropriate eating. Of course, fast foods use it all the time to heat your fried chickens, grilled chickens, and even convenient store and you don't even give second thoughts.

The things you do almost every day is more worrisome than a simple pH buffer mixed with a standard acid solution to make it more compatible with your body.

1 teaspoon baking soda to 1 teaspoon of Apple Cider vinegar is too little on the apple cider vinegar end. I think 1 teaspoon of baking soda to 2 tablespoon of apple cider vinegar would be more ideal. Of course 1 teaspoon of baking soda is a bit on the high side, but it is near the amount the body needs.

It must be stressed that if you want weight loss, you need to take 1 tablespoon of granulated powdered lecithin with every meal (if the prices are cheap), or at least 1 tablespoon everyday.

There are many causes to obesity, one simple one is pH and lack of fat emulsifiers that the body needs to reduce weight. Other causes includes lowered metabolism due to energy levels, etc. required more complicated remedy. It is therefore best to concentrate on those first. It also helps a lot if you can take sodium ascorbate vitamin C 500 mg. it prevents the fats in your body or the fluids in your body from reacting against you, toxic free radicals while you reduce your weight.


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