How does baking soda differ from ordinary table salt, and why does its sodium content matter?

Baking soda (sodium bicarbonate, NaHCO₃) and table salt (sodium chloride, NaCl) are chemically different substances with different properties. On contact with an acid, baking soda undergoes a neutralisation reaction and releases carbon dioxide, whereas salt does not react in this way. That is why their uses and effects differ.

Nevertheless, both products contain sodium. For most healthy people, moderate one-off use of baking soda causes no problems. However, if a doctor has advised you to limit your sodium intake — for example, if you are prone to high blood pressure or swelling, or have kidney disease — discuss taking baking soda with a specialist, as it adds sodium to your total daily intake.

NIKSEN Joogisoda contains 100% sodium bicarbonate with no additional ingredients, flavourings or fillers. This makes the composition as transparent as possible: you know exactly what you are taking and can easily factor it in when planning your diet.