January 2025  •  5 min read

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Method: Insights and Application​​

Summary​

Managing this condition revolves entirely around diet. The root issue is acidity, which I don't think is a new concept. However, many people associate acidity only with foods like lemons or tomatoes, when in fact, almost all foods have some level of acidity. The issue lies in heightened sensitivity—our systems have become so sensitive that even small amounts of acidity can trigger severe discomfort or pain.

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Stage 1 – Identifying Foods That I Could Eat​

The first step for me was identifying which foods and ingredients caused discomfort. This process took about a year and involved isolating foods one by one to figure out what I could safely eat. It wasn’t always straightforward, as the results weren’t obvious. Often, I had to test and retest ingredients to account for different factors contributing to pain.

 

Some surprising discoveries included foods like pulses (both dry and wet), oats (and grains in general), and green olives (but not black olives). Even the quantity of certain items made a difference. For example, a strong Americano would cause significant discomfort, but an espresso or a milder Americano was usually fine.

 

Traveling and encountering new ingredients has kept this an ongoing process, but over time it has become easier to predict what might be problematic. I’ve also noticed patterns across groups of foods—beans, for example, tend to be fine, while fruits are all acidic to one degree or another. By the end of this year-long effort, I had built a comprehensive list of foods and drinks I could safely consume.

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See List of Foods

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Stage 2 – Identifying Hacks​

Once I had a good grasp of what I could and couldn’t eat, I focused on making my diet more practical and flexible. By then, I could manage my pain well, but I wanted to address challenges like eating out, energy levels (because carbs are all acidic), and enjoying favourite foods again.

 

Cooking at home was straightforward—I adapted my recipes, and many friends and family even adopted my healthier eating habits. However, eating out was often uninspiring, and I missed many foods. As someone who is active, I also struggled with energy levels during periods of high-intensity activity, such as gym sessions or strenuous hikes. At one point, I rarely left the house without a packed lunch.

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Here’s what I came up with:

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• Breakthrough 1: Timing Carbs with Activity

I found that eating carbs—normally a source of discomfort—could work if I planned physical activity afterward. For example, if I ate carbs and started walking or exercising within 2-3 hours, the activity seemed to counteract the discomfort. This strategy was particularly useful on days when I needed more energy for intense activity.

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• Breakthrough 2: Sodium Bicarbonate

The most transformative discovery was using sodium bicarbonate to neutralise food acidity. At first, I tried consuming it just before pain typically began (4-5 hours after eating), but this wasn’t very effective. Eventually, I started dissolving sodium bicarbonate in water and drinking it during meals. This made a significant difference.

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To determine the right amount, I experimented by mixing sodium bicarbonate with different ingredients—sometimes blending fruits into liquids—and observing how much was needed to neutralise the acidity using a pH monitor. Over time, I found a system that worked consistently.

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Disclaimer

This approach is based on my personal experience and experimentation. I am not a medical professional, and I strongly advise consulting with a physician before making any changes to your diet or incorporating sodium bicarbonate into your routine. Individual cases vary, and it’s important to understand the risks and limitations.

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Dosages & Offsetting

I find 500 mg sodium bicarbonate capsules to be the most convenient option for managing my condition. I simply open the capsules, dissolve the contents in water, and drink during meals.

 

Since high sodium intake can be harmful, I carefully monitor my daily consumption to ensure it remains within safe limits:
 

•    Recommended Daily Allowance (RDA) for Sodium: < 2,300 mg/day

•    Sodium in a 500 mg Sodium Bicarbonate Capsule: 137 mg

 

I’ve set my personal limit at 4 capsules per day (548 mg sodium), though I often use less. This allows me to comfortably enjoy three meals a day that are full of foods I otherwise couldn’t eat. Before discovering this approach, I spent nearly a year eating meals that completely avoided any disruptive foods. As a result, I’ve maintained the habit of having at least one meal a day that follows this principle, ensuring simplicity and balance in my routine.

 

To provide perspective on sodium content, here are some common food items and their approximate sodium levels:

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•    Two buttered slices of toast: ~420 mg sodium (~3 capsules)

•.   Pret tuna and cucumber baguette: ~1,050 mg sodium (~8 capsules)

•    Big Mac (burger only): ~970 mg sodium (~7 capsules)

 

You will be surprised to see how much sodium is hidden in everyday snacks and even seemingly healthy foods. By reducing or eliminating these high-sodium items from my diet, I’ve been able to supplement with sodium bicarbonate (up to 550 mg/day) while still consuming less sodium overall compared to before.

 

For instance, I used to eat toast for breakfast—a meal at a minimum (depending on spreads) equivalent to three sodium bicarbonate capsules in terms of sodium. Now, I opt for a fairly greedy sized bowl of oats with banana or granola, both of which little to no sodium, effectively offsetting three capsules’ worth of sodium bicarbonate for the day. Previously, these foods would have caused significant discomfort lasting the entire day. However, by dissolving half a capsule of sodium bicarbonate in water, I can now enjoy these breakfasts completely pain-free.

 

This pattern applies to around 90% of the foods I had previously ruled out due to pain. By pairing sodium bicarbonate with meals, I’ve reintroduced these foods into my diet without any fear of discomfort later in the day. While this approach may seem complicated at first, once you determine the appropriate dosages for your regular meals, it becomes straightforward. Since we often eat similar meals, you only need to calculate the dosage for each type of meal once.

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Depending on the meal, I dissolve between half to two capsules of sodium bicarbonate in a 500 ml bottle of water and drink it alongside the meal. Interestingly, in a world where many of us struggle to stay adequately hydrated, this practice has the added benefit of ensuring I consume enough water throughout the day.

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Alternative Compounds:

I have researched alternative consumable and soluble alkalis that could be used as a substitute for sodium bicarbonate. I have come across a few possibilities, maybe which I will discuss in future. But given the common use of sodium bicaronate in cooking, the subsequent ease of purchasing it and safety in consuming it, and the degree of success I have found using it, I am in no desperate rush to find an alternative.

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My Rules & Considerations:

1. Set a sensible daily limit for capsule intake. Establishing a reasonable cap ensures you can safely incorporate sodium bicarbonate into your routine without exceeding recommended sodium levels.

2. Balance sodium intake from all sources. I do not use this method as a way to enable frequent consumption of high-sodium foods, as over-consumption of sodium is no joking matter.

3. Educate yourself on sodium content in foods. Understanding the sodium levels in common ingredients allows you to make small adjustments to balance your intake.

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Drinks:

My beverage options are straightforward: water (still or sparkling), coffee (small ones), tea, and non-sugar alternative milks. I avoid alcohol, sodas, and juices. Although I miss the occasional cocktail or smoothie, I’ve found it easier to embrace healthier habits than to search for workarounds.

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Where Does This Leave Me?

This approach has transformed my life. At times, it requires small adjustments to my routine and choices, but the rewards have been immeasurable. It has pushed me toward a healthier lifestyle, and at 33, I am in the best shape of my life—physically and mentally. The positive impact is not only something I feel every day, but it’s also something others have noticed and drawn inspiration from.

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Caveats and Observations:

1. Medication: Many medications, including antibiotics, are acidic. Additionally, some drugs require an acidic environment to work effectively. If I were taking medication, I would consult my physician to ensure that consuming sodium bicarbonate wouldn’t interfere with their efficacy.
    

2. Pollution: Air pollution has a significant impact on baseline inflammation and pain levels. For example, after spending time in clean environments like the mountains, my pain noticeably increases upon returning to polluted cities - even without dietary changes.
    

3. High Acidity & High Volume: While I now can eat meals containing even highly acidic foods such as lemons or pineapple, I avoid voluminously acidic dishes, such as ceviche or tomato soup. Neutralising these would require impractical amounts of sodium bicarbonate.​