Pros and cons of this substance, often taken after a meal as antacid

We all know it as sodium bicarbonate, although its official name, recognised by the IUPAC (International Union of Pure and Applied Chemistry), is sodium hydrogen trioxocarbonate.
We are talking about the white and crystalline powder, often consumed after a meal as antacid or used in the kitchen to disinfect fruits and vegetables.

Its ability to react with acids makes it particularly popular and widespread in preparations to be taken against heartburn.
However, you should be careful not to overuse it, because of its high sodium content.
As a matter of fact, the correlation between a diet rich in sodium and the onset of certain diseases, such as hypertension, is well known.

A viable alternative to solve this "drawback" lies in making use of "alternative products", equally effective, based on potassium bicarbonate and sodium-free.

From the ancient Egyptians to its industrial production: the historical stages of sodium bicarbonate

The origins of the use of baking soda are really remote.
The Ancient Egyptians indicated with the term natron, a mixture containing sodium bicarbonate they used for various purposes, including the cleaning of fabrics.

Only in 1791 a French chemist, Nicolas Leblanc, developed a method to obtain sodium bicarbonate artificially from the scanty, costly sea-salt, thus opening the way to its industrial production.

The method currently used for the production is, however, the one implemented about a century later by the Belgian Ernst Solvay, who proved much safer and "profitable".

Nowadays, baking soda has many applications: besides being used for personal hygiene, it is sometimes included in the formulation of some toothpastes because of its whitening power.

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