My wife was thinking of using that new Fit fruit and vegetable wash. Then she read that a low-cost substitute would be to use plain baking soda (sodium bicarbonate) in solution. But then she was worried about excess sodium getting into our diet, as is the case with using too much salt (sodium chloride).
My question: does injesting baking soda contribute to excess sodium levels like salt?
If you were to thoroughly rinse the fruits/vegetables afterward, there shouldn’t be an issue, but perhaps that would defeat the purpose of the product. Is it to be used as a substitute for hard water or something of that ilk?
IIRC, sodium bicarbonate and sodium chloride vary quite a bit in terms of solulability, but I don’t have the book on hand at the moment.
I would think that if you thoroughly rinse the fruit/veggie it doesn’t matter about the baking soda. You would have washed off most of the bacteria anyway. I’ve read that all you need to do is thoroughly rinse. As to the post, sodium is sodium and it doesn’t matter if you ingest it as salt or baking soda.
The stomach contains HCl, hydrochloric acid. HCl will react with NaHCO[sub]3[/sub] (sodium bicarbonate or baking soda) to form NaCl, H[sub]2[/sub]O, and CO[sub]2[/sub], so any baking soda you ingest will end up as ordinary salt anyway, and have the exact same effects.
Water is not digested. If it were, you would die from dehydration pretty damn quick. It is absorbed. Therefore, it is not broken down into Hz and O. Solids are digested. Sodium occurs in many forms and many of the canned goods have sodium in one form or another as a preservative. No matter what form it is in, it is digested; i.e., broken down into its constitutent elements.
As to the recent question, I don’t know what FIT is and I don’t care.