Marshall, One site said to mix baking soda with apple cider vinegar. Would this be as good a substitute or is the mixture with citric acid much better? I'd appreciate your opinion.
Sharlene On Fri, Oct 23, 2009 at 6:20 AM, Marshall Dudley <[email protected]>wrote: > jr orrilia wrote: > >> Hi Marshall. Could I ask you how much baking soda and how much citric >> acid? Also, what does citric acid do. I will be doing the same. Orrilia >> >> ------------------------------------------------------------------------ >> ** >> > The citric acid changes the sodium bicarbonate to sodium citrate. All of > the bubbles that leave would be generated in your body and have to be > expelled by the lungs or burping if the acid is not added, and the CO2 in > the blood will acidify it, at least short term. But of more concern is that > baking soda will reduce your stomach acid, forcing the body to make more. If > you continue to do this long term, it will be like taking antacids > continually, which can result in the either insufficient acid to properly > digest your food when taken with the water, or excessive acid when not > drinking the water resulting in heartburn. Also it is much easier for the > body to deal with sodium citrate than sodium bicarbonate. > > Lets take a look at what happens when you take sodium bicarbonate: When it > hits the stomach it raises the pH of the stomach and becomes salt and CO2. > What CO2 is not absorbed into the blood to be expelled by the lungs is > belched. The body immediately starts making more HCl to replace that which > was neutralized by the sodium bicarbonate. The biproduct of the HCl > production is sodium bicarbonate again, but in the blood this time. Now the > sudden increase in pH has to be counteracted by withholding CO2 in the blood > to bring the pH back to the normal range, or expelled by the kidneys wasting > it. Increased CO2 in the blood makes one tired and weary and high pH levels > in the urine can promote an infection.. > > Now with sodium citrate we get the following: There is no reaction in the > stomach, the pH of the stomach only changes slightly (like drinking plain > water). The sodium citrate moves into the blood stream as sodium citrate. > Now sodium citrate is a salt and has a pH of 7, and does not effect the > blood pH at all (actually it will lower it very slightly due to the > buffering effect which makes acids more alkaline and alkalines more acid). > When the body needs a way to alkalize itself, any fat it burns, or any food > you eat, it will metabolize the sodium citrate first, instead of pulling > calcium from your bones or robbing other areas of the body. When sodium > citrate is metabolized it produces sodium sodium bicarbonate. But the thing > is, the conversion is at the body's request and need, and it will only > convert it as it needs to to maintain pH. > > This is a repost of what I posted before: > > I was unable to find sodium citrate locally, so I did make my own. Turned > out to be very easy. > > 1. Put one level tablespoon of baking soda and citric acid powder each in > an 8 to 12 ounce glass > 2. Add about 2 ounces of water (1/4 full for the 8 oz glass). (if you put > more than this it might foam over) > 3. let foam until it diminishes, then stir. Continue stiirring until > foaming diminishes > 4. add another 2 oz of water, that is make an 8 oz glass half full. > 5. stir until foaming stops. > > You should have near 100% sodium citrate, with a little citric acid left > over. The water should be crystal clear. If you taste it it should have a > slightly sour taste. If you take the pH it should be about 6.5 to 6.8 or > so. Now add a little baking soda ( 1/4 teaspoon) and stir until foaming > stops. Continue this until no foaming occurs after adding the soda (or the > only bubbles you are getting are from the CO2 dissolved in the water). > (this occurred on the 3rd addition for me) If you taste it it should taste > salty, but not sour or bitter. If you test the pH it should measure between > 7.0 and 7.2. It is not imperative that you get it alkaline unless you are > adding pH drops to it, and since pH drops are nothing more than diluted MMS, > if you leave it acid it will activate the MMS. > > You should have about 1 1/2 tablespoons of sodium citrate now. To alkalize > the water, I have been putting one ounce of this solution into a gallon of > water, actually putting the full amount into my 5 gallon container. If you > taste the water after it is added, you can detect a slight amount of mineral > taste, but it is very slight and not objectionable at all, at least to me. > > I would highly suggest taking a calcium, magnesium and potassium supplement > if you are drinking this water to be sure and maintain proper electrolyte > balance. > > BTW, my urine pH when I tested it this morning was between 7.0 and 7.2, > which is considered optimal, after drinking the water all day yesterday. > Even my wife, who has had diabetes for 2 decades is testing optimal now. > Unfortunately I do not have a baseline though since I did not get the > testing paper until last night. I would watch my pH very carefully, if it > gets too alkaline, then you need to use less in your water. > > Also I am thinking about using the undiluted solution in place of salt when > cooking. That would be pretty cool, an alkalizing salt. > > > Marshall > > > -- > The Silver List is a moderated forum for discussing Colloidal Silver. > > Instructions for unsubscribing are posted at: http://silverlist.org > > To post, address your message to: [email protected] > > Address Off-Topic messages to: [email protected] > > The Silver List and Off Topic List archives are currently down... > > List maintainer: Mike Devour <[email protected]> > >
