Hi Jessica,

Here is a good description of the difference between the two:
Difference Between Baking Powder and Baking Soda

"Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.

Baking Soda
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!


Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch)."



The only medicinal use I have used baking soda for is an antacid. Once in a blue moon I'll eat something too acidic so I'll take a teaspoon or so of baking soda and put it in a glass of water. It works immediately for me. I prefer that over any popular antacid that really makes the problems worse. It can be alkalizing for a cleansing program or alkalizing program, but I have never used it long term for that purpose.