Has anyone tried this to keep their lactic acid levels down?  I heard of swimmers using before racers as some form of buffer to lacitic acid?

Using Baking Soda that is.

yeh i heard of this being used by some swimmers at the AIS years ago.  Matt Dunn used to do it.  From memory however it could make you feel pretty sick.
I do remember quite a few trying it though and some swearing it was the goods.  Don’t think it has lasted the test of time however?

It acts as a buffer to hydrogen ions which are released with excessive lactic acid.  Hence, the hydrogen ions don’t wonder about your body creating havic - instead the baking soda attaches to it and neutralises it. 
Does make you feel like shite though.  Not all the time but certainly sometimes.

water is the only thing that really gets rid of lactic acid build-up, if you have lactic build-up it could mean your not adequately hydrated
yeah i thought that too but i just read in mens health that it is acually caused by lack of liquids
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An organic acid produced in mammals during the breakdown of glucose when oxygen is in short supply. It builds up in the muscles and causes them to burn and tire out. You breathe hard and fast and slow down to catch up with your oxygen debt, which converts lactic acid into carbon dioxide and water that are blown off as you breathe. Blood levels of lactic acid lower and your muscles stop hurting.
As a food product, lactic acid is found primarily in the products of sour milk like yogurt and cottage cheese.
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There are little similarity between baking soda and baking powder. Baking soda is pure sodium bicarbonate and baking powder contains small

Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.

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Baking soda and bicarbonate of soda are different names for the same thing; in Australia, we mostly refer to it as bicarbonate of soda, but overseas, especially in America, it is referred to as baking soda. They aren’t interchangeable, but bicarbonate of soda and baking powder are both leavening agents. When included in a batter, the leavening agent causes air bubbles (produced by stirring, whipping or beating) to expand when cooked – causing it to ‘rise’.

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