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 soda can also be useful in removing splinters from the skin. Some alternative practitioners, such as Tullio Simoncini, have promoted baking soda as a cancer cure, which the American Cancer Society has warned against due to both its unproven effectiveness and potential danger in use. Sodium bicarbonate can be added to local anesthetics, to speed up the onset of their effects and make their injection less painful. It is also a component of Moffett's solution, used in nasal surgery. As early as the 1920s, bicarbonate was found to cause increased bone strength in patients who were losing calcium in their