Irish cuisine century saw the emergence of a new Irish cuisine based on traditional ingredients handled in new ways. This cuisine is based on fresh vegetables, fish (especially salmon and trout), oysters, mussels and other shellfish, traditional soda bread, the wide range of cheeses that are now being made across the country, and, of course, the potato. Traditional dishes, such as Irish stew, coddle, the Irish breakfast, and potato bread have enjoyed a resurgence in popularity. Chef and food writer Myrtle Allen - an early protagonist of such attitudes and methods - went on to play a crucial role in their development
Sodium bicarbonate a paste, with three parts baking soda to one part water, to relieve some kinds of insect bites and stings (as well as accompanying swelling). Sodium bicarbonate has been found to have no effect on the blood pressure of several types of rat models susceptible to salt-sensitive hypertension, in contrast with sodium chloride. This was ascribed to the high concentration of chloride, rather than the sodium content in dietary salts. Sodium bicarbonate can be used to treat an allergic reaction to plants such as poison ivy, poison oak, or poison sumac to relieve some of the associated itching. Bicarbonate of