The idea of mixing apple cider vinegar (ACV) and baking soda has become popular in online health discussions, suggesting enhanced wellness benefits. ACV is a mild acid, primarily composed of acetic acid. Baking soda, scientifically known as sodium bicarbonate, is an alkaline compound, or a base. This pairing of a common acid and a common base raises questions about its chemical and physiological effects for those seeking to consume it for health purposes.
The Fundamental Chemical Reaction
When ACV and baking soda are mixed in water, they immediately undergo a vigorous acid-base reaction. The acetic acid from the vinegar reacts with the sodium bicarbonate. This rapid chemical interaction is a classic neutralization reaction.
The reaction produces three byproducts: water, sodium acetate (a salt), and carbon dioxide gas. The visible fizzing and bubbling is the rapid release of carbon dioxide. The resulting liquid mixture is chemically very different from the starting ingredients, as the primary active components have been consumed.
Analyzing Common Health Claims
The popularity of mixing these ingredients stems from intentions like buffering ACV’s harsh taste or achieving perceived digestive benefits. However, the chemical neutralization largely negates the benefits people seek from ACV. ACV is consumed specifically for its acetic acid content, which is linked to potential benefits like post-meal blood sugar management and appetite control.
When the acetic acid reacts with baking soda, it converts into sodium acetate, which is a neutral salt. This conversion effectively removes the acetic acid, meaning the resulting beverage no longer contains the compound that provides the therapeutic effects of ACV. Mixing them to aid digestion or blood sugar control removes the primary active ingredient.
Some people use the combination hoping to neutralize stomach acid for heartburn relief while gaining ACV benefits. However, if the mixture is consumed after the reaction, the baking soda has already neutralized the vinegar instead of stomach acid. Furthermore, consuming this mixture does not meaningfully “alkalize” the body, as the body’s pH is tightly regulated. Little scientific research supports the idea that the combined mixture offers health advantages beyond what each ingredient provides separately.
Safety and Practical Considerations
If consumed, the resulting mixture is generally safe, but it carries a high sodium load due to the formation of sodium acetate. Individuals requiring sodium restriction should be mindful that a single teaspoon of baking soda can contain over 1,200 milligrams of sodium. The quick release of carbon dioxide gas can also cause uncomfortable bloating, belching, or gas if consumed before the fizzing subsides.
To reduce ACV acidity and protect tooth enamel, which can be eroded by acid exposure, a better approach is to heavily dilute the ACV with water and use a straw. If the goal is to reduce stomach acidity for occasional heartburn, baking soda alone, dissolved in water, is a reliable antacid. The combination is most effective in non-ingestion applications, such as a non-toxic household cleaner or as a leavening agent in baking.