Three steps. One bag.
Why the gel survives.
Raw baking soda detonates the second it hits stomach acid. The hydrogel shields the bicarbonate through the stomach and releases it where it's actually absorbed — the small intestine.
Pour one 60g bag into 60–80ml of cold water in a shaker bottle. Shake vigorously for 90 seconds. The xanthan gum activates into a thick hydrogel that encases the bicarb — protecting it from your stomach acid before you drink it.
Let the gel rest for 3–5 minutes after mixing. It thickens further as the xanthan gum fully hydrates. Take it 60–90 minutes before your race or hard session, at least one hour after your last meal.
Drink the entire 60g gel in one go — don't sip slowly. The hydrogel carries the bicarb past your stomach into the small intestine, where it absorbs cleanly into your bloodstream. No GI drama. Just buffering capacity when you need it most.
Cold water slows the xanthan gum's initial activation, giving you more time to mix before it becomes too thick to shake. Hot water makes it gel almost instantly — you'd end up with a clump. Room temperature works too, but cold gives the best mixing window. Don't blend it — xanthan gum in a blender with water foams aggressively.
See the
intake guide.
Dosing, frequency, gut training, and which sports benefit most.