Thus, sodium compounds like sodium bicarbonate are added during water treatment in order to raise the pH level of the water by chemically neutralizing the acidity as well as to soften the water. If such health claims are not proven, why do brands still create baking soda water? Many waters with a pH <6.5 are acidic, soft, and corrosive.

Unfortunately, such claims about drinking baking soda water have not been scientifically proven. Natron, which contains large amounts of sodium bicarbonate, has been used since ancient times and some claim that baking soda water has various health benefits such as reducing inflammation, reducing acid reflux which can prevent heartburn, as well as reducing indigestion by neutralizing stomach acid. Sodium bicarbonate is known as nahcolite, which is part of the natural mineral natron. Well for starters, sodium bicarbonate is a way to create a higher pH level, or alkalinity, in drinking water. 'But why are brands creating baking soda water?', you may ask. A lot of brands are adding baking soda (sodium bicarbonate) to their bottled water.

Buy natron salt