ACV & Baking Soda Tonic: Boost Health Naturally - Ted's Q&A

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Replace Bs with Calcium Bicarbonate?

Posted by Peter (London) on 02/25/2007

It is well known the relationship between high pressure and high sodium. Taking sodium bicarbonate you will raise blood pressure of course. Why not to replace sodium bicarbonate by calcium bicarbonate? Thanks.

Replied by Ted
Bangkok, Thailand
391 posts

The body's extracellular fluids are about 90% sodium and 10% potassium. Calcium is even less than that. Therefore, whatever we take it the foods we eat should at least reflect our own body's fluids, in a proportion that is fairly close to it.

The body in an attempt to alkalize will try to retain sodium, however if the body has sufficient alkalinity, it would loose the sodium easier, especially with adding some potassium will displace the sodium.

So a better formula than the one I have posted (ACV and baking soda) would be 1/4 teaspoon of baking soda and 1/8 teaspoon of potassium bicarbonate. I have many cases have people who took calcium bicarbonates, calcium citrate and then had kidney stones, calcification of tissues, wrinkling of the skin, and other problems.

The reason why calcium occurs in high amounts in the tissues in most people is simple: when the body is acid, calcium tends to leech out of the bones and get into the body's serum, causing tissue calcium saturation and causing clogging in capillaries. One simple demonstration it to put chicken bones in vinegar for a week. But in your body a slight acidity can actually dissolve the bones, much like acid rain eating up Greek statues.

One of the major aging biomarkers scientists use is to actually measure the amount of calcium found in the tissues, especially in your pineal glands. Too much calcium crystallization and clogging can cause more problems, along with your sleep cycles.

The safest way I think is to take whatever liquids that are most compatible with the body's extracellular fluids in similar proportion.

In a Ringer's solution needed to keep the tissues alive in petri dishes, for example, a 9: 1 sodium to potassium is a good ratio. Most people who are health conscious do not take junk foods in general, therefore a sodium to potassium 9:1 appears to be reasonable.

I knew Australian writer who was so fond of taking just the opposite, where a potassium is 9 times the sodium. He has since died from lack of sodium. Even proponents who think alkalizing using calcium has in many cases led to the formation of kidney stones. In alternative medicine, the only reported deaths I am aware of is taking too much potassium or surgery removal operation from taking too much calcium.

If you think taking sodium causes high sodium retention, try this simple experiment: take 1/2 teaspoon of baking soda and 1/2 teaspoon of sea salt to 1 glass of water.

In general taking that will cause a diarrhea, and blood pressure is reduced, as well as reduce sodium levels, from the diarrhea obviously.

The issue of sodium retention occurs in my opinion from acid forming foods and certain foods that are oxidizing. Sulfites, and halogens, such as chlorite, for example tend to cause the blood pressure to rise in minutes.

Eating fried food is another one that causes high sodium retention and the blood pressure rises, but this takes about 1-2 hour to notice its effect. Taking potassium sulfites, can cause a rise in blood pressure and sodium retention in seconds also, but there is no sodium in the potassium sulfites.

Calcium chlorite, or even sodium chlorite can cause high sodium retention, high blood pressure rises within couple minutes too. Chlorites and even hypochlorites have oxidizing properties as well as acid forming from the halogens. Both of these can cause the blood pressure to rise precipitously followed by sodium retention as the body seeks to normalize its pH by retaining more sodium from the food you eat over the course of a day.

You can easily raise blood pressure even just by eating sugar with common table salt (common table salt is acid forming), but at the same time you can even reduce some blood pressure just by taking baking soda and sea salt. I would much prefer a pinch of potassium added, just to be safe. The issue has a lot to do with halogens, acid forming foods, oxidized foods (fried foods), and sulfites and chlorites compounds.

Why it does that is simple: some of these compounds neutralizes the body's nitric oxide production either by directly neutralizing it or by blocking it. For example, sulfites will neutralize a nitric oxide in the body. The body uses nitric oxide to control the blood pressure. An oxidized oils from fried food will block the body's hormonal functions from the free fatty acids.

It is a long story to completely discuss the cause of high sodium retention and what causes high blood pressure. The easiest way to deal with this problem is to take whatever foods that are most compatible with your own body's fluids, in similar proportion ratios, and alkalinity. It is the most natural approach I can think of. Of course you are free to try anything you wish. This is just only my opinion and nothing more.