I use the terms that are used by everyone else. Bicarb is a lot shorter to type than bicarbonate of soda, or, to give it its proper name, sodium hydrogen carbonate. But don't use baking powder - that is not the same as bicarb. Similarly with the sugars - I've never come across anyone using the pure sugar, only molasses or maple syrup, so I use those terms. Which is fine because, as you observe, there is no scientific explanation!
The explanation I saw when I first came across it (bout five years ago) was that the bicarb (no sugars at all) was carried by the blood to the cancer, and that (as boofy noted) made it ineffective against bone cancer (but it should be really good for liver cancer). Then Vern pops up on the internet using molasses and bicarb, which cured his prostate/bone cancer .... so maybe the sugar does draw it in .... but how? Who cares? Not Vern!
Can't help remembering about Semmelweiss. He was the guy who got surgeons to wash their hands before helping with childbirth, and slashed post-partum infections. Nobody knew why, so he was generally ignored, and millions of women continued to die painful deaths. He ended up dying friendless, insane, at 47. There was no comprehension as to how washing hands after a post mortem could possibly prevent women in childbirth from dying - therefore it couldn't be true.
Hey, Boofy, I never said that the maple syrup made it taste good! Just nicER.
Just going back tot he bicarb in the blood - the bicarbonate ion (HCO3- ) is the alkalinity regulator in the blood. When NaHCO3 is dissolved, it ionises to Na+ and HCO3- and will be absorbed easily through the gut. It is only the sugar bit that is a mystery to me: although the REAL question is why the body is not regulating the alkalinity properly by itself.
