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Baking Soda May Help Fight Colds And The Flu
Some people believe that when taken internally, baking soda can help maintain the pH balance in your bloodstream.
This is likely the basic premise behind its recommended uses against both colds and influenza symptoms. In their booklet “Arm & Hammer Baking Soda Medical Uses,” published in 1924, Dr. Volney S. Cheney recounts his clinical successes with sodium bicarbonate in treating cold and flu:
“In 1918 and 1919 while fighting the ‘flu’ with the U. S. Public Health Service it was brought to my attention that rarely anyone who had been thoroughly alkalinized with bicarbonate of soda contracted the disease, and those who did contract it, if alkalinized early, would invariably have mild attacks.
I have since that time treated all cases of ‘cold,’ influenza and LaGripe by first giving generous doses of bicarbonate of soda, and in many, many instances within 36 hours the symptoms would have entirely abated.
Further, within my own household, before Woman’s Clubs and Parent-Teachers’ Associations, I have advocated the use of bicarbonate of soda as a preventive for ‘colds,’ with the result that now many reports are coming in stating that those who took ‘soda’ were not affected, while nearly everyone around them had the ‘flu.’
Recommended dosages from the Arm & Hammer Company for colds and influenza back in 1925 were:
Day 1 — Take six doses of ½ teaspoon of baking soda in glass of cool water, at about two-hour intervals
Day 2 — Take four doses of ½ teaspoon of baking soda in glass of cool water, at the same intervals
Day 3 — Take two doses of ½ teaspoon of baking soda in glass of cool water morning and evening, and thereafter ½ teaspoon in glass of cool water each morning until cold symptoms are gone
Why Germans Are Obsessed with Mineral Water
Most people know how particular Germans are about their beer, but they can be even more particular about their water. (Germans can be particular about anything they set their minds to.) Though German tap water is among the safest and best-tasting in Europe, most Germans prefer bottled water, in mineral, sparkling, and flat varieties, purchased by the case at the grocery store, or by the bottle at a restaurant, like wine. Water in German restaurants is offered with or without Gas, but even most non-sparkling water offered at restaurants and bars won’t be tap water, but uncarbonated mineral water.
In 2016, Germany’s per capita bottled-water consumption was estimated at 46.8 gallons, compared to 39.3 gallons per capita in the US, where citizens’ relationship to bottled water consumption varies by region and class.
Mineral water is a different beast entirely, and a German will be the first to set you straight. Technically a kind of spring water—unfiltered water bottled from a natural spring—mineral water is created as rainwater seeps through layers of earth, acquiring mineral elements along the way, which remain in the water. EU law requires that mineral water marketed as such be minimally treated, if at all, with allowances made for removing certain naturally occurring elements like iron, sulfur, and arsenic. The specific mineral makeup of every region determines the mineral content of the water filtered through it. It’s the ultimate check on those of us inclined to say, “But it all tastes the same.” It all sort of does, at least to an American rube like me, but taste isn’t the entire point. Germans who insist on mineral water insist on it for its chemical properties as much as its flavor and carbonation. Many springs contain dissolved carbon, and are therefore naturally sparkling, but EU law also allows for carbonation to be added or removed to taste during the bottling process. A single mineral water brand may offer two or three tiers of carbonation, much like pulp in orange juice, ranging from flat to extra-sparkly.
But Germans’ fizzy fixation comes with an added touch of regionalism. Due to its history, Germany is more regional than might be expected for a country smaller than the state of Texas. From the earliest Germanic tribes to the country’s modern beginnings, in 1871, when German-speaking kingdoms and duchies were unified, to its division into East and West from 1949 to 1990, and subsequent reunification, German citizens often identify strongly with their region of origin. That can be reflected in loyalty to their hometown brewery right down to their taste in water. There are nearly 150 commercial mineral springs in Germany, each with its own regional fan base.
Selters is a town of about 8,000 people in the west-central German state of Hessen, nestled in the Taunus Mountains. Though first mention of the town’s mineral spring dates from 772, it was made famous in 1581 by the city physician of nearby Worms (as in Diet of), who spent several pages of a publication on “water cures” exalting the acidic water of Niederselters.. The mild irony of Selters and Selterswasser being the source of our modern “seltzer” is that mineral water from Selters is high in sodium bicarbonate, making it, in essence, mineral club soda. Selters’ water was exported widely as early as the 18th century, and was the highest-selling mineral water in Germany until 1871, when it was overtaken by the now-giant Apollinaris, from Bad Neuenahr in Rhineland-Palatinate, which substituted heavy earthenware water bottles with more transportable glass ones.
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originally posted by: CrastneyJPR
If you walk out your front door, and start pouring it in a line and walk clockwise around you house till you get back to where you started, then step back inside the ring of sodium bicarbonate, and then stay within that ring for 4 weeks, and don't let anyone else into that ring, then you probably won't get Covid19.
as usual ymmv.