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Why do both Baking Soda and Vinegar work?
Why do both Baking Soda and Vinegar work?
My dentist told me that people with an 'acidic' saliva rarely had bb but had lots of cavities. People with basic=alkaline saliva more often had bb but not so many cavities. So in that case the vinegar should work better.
I've tried both a few times (gargling), really comparing... and vinegar seems to work a bit better. The problem is that the body will straight away aim to correct anything acidic/alkaline, so the effect will never be more than a few minutes or something ...I guess? I was never much into chemistry either Can someone confirm..?
Apple cider vinegar is highly acidic. The main ingredient of apple cider vinegar is acetic acid. As the name suggests, it's quite harsh. Apple cider vinegar should always be diluted with water or juice before swallowed.
http://www.webmd.com/diet/apple-cider-vinegar?page=2
OMG i thought baking soda will make your mouth Ph 11ish 8ishLarc400 wrote:Your belief that it's alkaline is wrong, not that it matters, but anyway
Apple cider vinegar is highly acidic. The main ingredient of apple cider vinegar is acetic acid. As the name suggests, it's quite harsh. Apple cider vinegar should always be diluted with water or juice before swallowed.
http://www.webmd.com/diet/apple-cider-vinegar?page=2
I thought bacteria cant live in an alkaline environments.
Look like good bacteria live in acid environment. now i get the yogurt.
Wow confused lol.
I'll state a few facts, just so we know what we're talking about Not because I'm some ****ing besserwisser , just because I think this might help us in some way.
As I mentioned before, the bacteria we're trying to kill might like a pH around 7-8. So both acidic stuff (below 7) or alkaline might help us....
Examples of pH (from Physiology book, rough figures):
Acidic:
pH 1: Stomach acid
pH 2: Lemon juice,
pH 3: Vinegar
pH 4: Soda
pH 5: Coffee
pH 6-8: Saliva
Neutral:
pH 7: Distilled Water, Milk
Alkaline:
pH 7.4: Blood
pH 8: Sea Water
pH 9: Baking Soda
pH 11: Washing-up liquid
etc...
Interesting. I read that lemon and lime juice were actually somehow converted to alkaline in the system. These were the only citrus that do that.Larc400 wrote:No, arguing would be tedious. It's good to clear up something which is confusing for many (including myself) though. pH and all these new age acidic-alkaline diets are confusing, for sure.
I'll state a few facts, just so we know what we're talking about Not because I'm some ****ing besserwisser , just because I think this might help us in some way.
As I mentioned before, the bacteria we're trying to kill might like a pH around 7-8. So both acidic stuff (below 7) or alkaline might help us....
Examples of pH (from Physiology book, rough figures):
Acidic:
pH 1: Stomach acid
pH 2: Lemon juice,
pH 3: Vinegar
pH 4: Soda
pH 5: Coffee
pH 6-8: Saliva
Neutral:
pH 7: Distilled Water, Milk
Alkaline:
pH 7.4: Blood
pH 8: Sea Water
pH 9: Baking Soda
pH 11: Washing-up liquid
etc...
I'm far from a scientist though.
- Archimonde
- Super Angel
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- Joined: Tue Nov 20, 2007 12:14 pm
Most fruits and vegies are alkaline forming. Meat, dairies and grains are acid forming.
Is it not even important when it comes to bb from oral sources? I e if gargling diluted lemon juice, it's still acidic until proper digestion kicks in right? So it's relevant if we want to affect the environment of the oral bac instantly, even if it only works for a short time...Archimonde wrote:The actual ph of food isnt important, what matters is the traces (of elements) it leaves after it's digested.