This site should really be entitled The Kitchen Chemist because it is an ongoing exploration into food chemistry as it applies to modifying or correcting body pH. In particular it discusses ways to make sodium bicarbonate palatable to drink.

DISCLAIMER: I don’t have anything to sell, nor do I ask for any donations, nor do I endorse any particular product. The information presented in this blog is offered in good faith with no claims made for the efficacy or otherwise of products, chemicals, and mixtures discussed on this site. If in doubt seek advise from a sympathetic practitioner.