Bio-availability of Sodium Bicarbonate


Maybe i am a little sensitive to salt taste, but my DIY soylent recipe has been tasting a little salty lately, and while i have changed some of the potassium away from chloride, I would like to increase my sodium without increasing the saltiness of my recipe. Do any smart people out there know whether i can use sodium bicarbonate to do this?


It appears to be pretty bioavailable. This Book has some studies done on it. It acts as an antacid though, so it will raise your blood pH, idk if that is necessarily detrimental.


instead of the sodium bicarb route, maybe add some pot gluc instead of potassium chloride?