We talked about the baking soda thing on the distance running page and I have to say that I don’ t know any successful 400 runners who truly benefit from using baking soda. There may be some, but I just don’t believe that works. The theory sounds nice, but I would love to see proof of that.
The big part of my sketpticism has to do with what happens to the baking soda througout the digestive process. Will it actually reach the bloodstream with the ability to buffer the lactic acid? If it actually did, what would be the length of time it would take to do so and would it actually inhibit the acidosis occurring during the race.
I’ve read some of the research and it looks shaky at best, but maybe there is info that I haven’t read.