Yield: 1 glass (about 8 fl oz)

Baking Soda and Apple Cider Vinegar Drink: One Glass

One measured glass of baking soda and apple cider vinegar: the neutralization math, about 315 mg of sodium, and what the vinegar-only studies do and do not show.

Prep Time3 minutes

Total Time3 minutes

Ingredients

• 8 fl oz (240 mL) water, cold or room temperature; a clear glass shows the bubbles
• 1 tbsp (15 mL) apple cider vinegar, check that the label says 5 percent acidity; the ratio changes with the bottle
• 1/4 tsp (1.15 g) food-grade, aluminum-free baking soda, level measure; baking powder is a different product and does not substitute

Instructions

1. Pour the water. Pour 8 fl oz (240 mL) of water into a tall glass. The glass should have plenty of empty space above the water for foam.
2. Add the vinegar first. Stir 1 tbsp (15 mL) of apple cider vinegar into the water. Vinegar always goes into the water, never the other way around, and never straight into your mouth.
3. Level the soda. Fill a 1/4 teaspoon (1.15 g) with food-grade, aluminum-free baking soda and sweep the top flat with the back of a knife.
4. Add the soda slowly. Sprinkle the soda in a little at a time, stirring gently. The reaction releases carbon dioxide, which is the fizz.
5. Wait for the fizz to stop. Let the glass stand until the bubbles thin out and the surface is nearly still. Our reading of the chemistry: when the bubbles stop, the reaction is done.
6. Drink it fresh. Drink the glass in one sitting. Mix one glass at a time, since we found no sourced shelf life for the mixed drink.

Notes

Metric amounts are rounded. The 1.15 g figure is 1/4 teaspoon at USDA's household portion of 4.6 g per teaspoon.

Our glass is untested: nothing on this page comes from tasting or trying the drink. The neutralization figures are our own calculation, not a study.

Sodium is calculated from the USDA FoodData Central value of 27,400 mg per 100 g of baking soda. We give no calories, sugar or other values for the vinegar because we found no sourced figure for it.