So today we're going to talk about the benefits and the dangers of baking soda, which is sodium

by carbonate. Now, I don't know if you knew this, but your body actually makes baking soda, okay?

It's made by the pancreas, and it's triggered by a hormone in your small intestine,

which gets signaled when the acid comes through from the stomach. And the stomach, you have this

super, super acidic mixture between one and three. And then it goes into the small intestine,

which should go up to like maybe six or seven, sometimes even like seven point five.

Now, if you know anything about pH, this is like an extreme difference of pH. And so this is

very important for several reasons to have these different pHs, but the neutralization of that

stomach acid is very, very important, which I want to mention. If we don't neutralize the

stomach acid, then we get a severe irritation and inflammation in our small intestine. But it's

baking soda, sodium by carbonate that's coming from the pancreas. It's going to help neutralize

this acid. Now, why is this so important? Well, because the majority of the enzymes that are

needed for digestion are activated. They get turned on by a much higher pH. I mean, if you think

about it, if you just look at the stomach, pepsin, that's a very powerful protein enzyme. And that's

activated by a pH between like one to one point five. So with that enzyme, you need a very strong

stomach acid. But with the other enzymes right in your small intestine coming out from the pancreas,

you need a much higher, more alkaline pH for those enzymes to work. Like tripsin, for example,

which is a very important enzyme with a pH of seven point five to eight. And so this means that if

you don't have the bicarbonates to kind of buffer this pH, and we still have too much acidity coming

down in the small intestine, that enzyme tripsin cannot work. It's useless. Even lipase,

the lipid enzyme that comes from the pancreas needs a pH of eight. And so I hope you can now see

that the vital importance of having the right pH is in the right place are essential for digestion,

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