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I put 1.5 tsp baking soda per a 2 quart carton of OJ. My primary reason for doing it is reducing the acid content, so it doesn't harm my already-sensitive teeth. In my opinion it tastes better, and the slight carbonation is probably responsible. Baking soda makes the blood more alkaline and helps it to retain CO2, as well as providing sodium. OJ has little sodium, and if it's drank in excess it can deplete it, but if you add baking soda it prevents depletion, and is in balance with the potassium in the OJ.mvlittle said:What if you carbonated with baking soda? I listened to RP's video and he mentioned a woman who gave her mom baking soda in water and then he said that essentially it was the same thing. I tried it last night with plain water. It tasted very similar to Pelegrino water. I also want to check on the purity of the Arm and Hammer baking soda.