This is clear. I've read that kitchen bicarbonate has a lot of harmful chemicals (like aluminum) so I'm going to use purified bicarbonate.
Baking powder sometimes has aluminum compounds for the “double acting” part, but then again I'm also in the U.S. where (for now, anyway) we often have a bit of safety. Would think that UA would be moving there as you're still on track for EU membership (well, once you get rid of your unwanted visitor anyway). Here bicarbonate is just Na2HCO3.
Is there a recipe for Mayo enema in medical reference books? If it's not difficult for you, please leave a link.
Don't use this one: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1518407/ That is the case study for hazards, note that they used WAY more bicarbonate than they should and he held it for 12 hours with the staff not appearing to notice.
Looks like this has it: https://books.google.com/books?id=meXoyVIXzogC&q=%22mayo+enema%22&dq=%22mayo+enema%22&hl=en&newbks=1&newbks_redir=1&printsec=frontcover&sa=X&ved=2ahUKEwjU79KcsZ76AhXaMjQIHeAyBkgQ6AF6BAgCEAI may have it. Second Edition, Page 611 states “240mL water, 60mL brown sugar and 30mL sodium bicarbonate”
By the way, at what temperature is it better to dissolve soda? At 104 °F, I noticed that it was not very soluble. I have a lot of leftovers.You can link where to read the reviews of nurses about the Mayo enema. Very interesting.
When I tried it the bicarbonate did not dissolve, you need to just stir it up so it is suspended in the solution. You can also add more water. One of the purposes of the bicarbonate is to draw water into the colon, if you add the water to the enema the final effect is the same, you just wind up taking more water from the enema. It's been a while but I think I used 1.5 to 2 times the water.