Also, you could have saved a bunch of money by simply baking baking soda in an oven or toaster oven for an hour at 350-400F.
Baking soda is not naturally occurring. Its MANUFACTURED by attaching another carbonate molecule to sodium carbonate which is a mined mineral.
By baking it at a high enough temp for long enough, you drive off the extra carbonate molecule and are left with anhydrous sodium carbonate.
THIS is why its called baking soda. Used in baked goods, it does the same thing yeast does - gives off carbon dioxide when heated, causing whatever its mixed into, to rise. The sodium carbonate is left in the baked goods and yes, we eat it but its not nearly enough to cause issues.