I agree. Sodium bicarbonate is really the only effective additive that can raise pH in the mash, but use it only if you have to. The biggest draw back is the sodium, unless you want a little in your beer to round out the malt flavors and risk dulling the hops.
The best way I have found to raise pH is with a naturally hard water. A good tasting water with 200-300 ppm total hardness can be used to raise pH without adding anything that may change the final flavor of your beer. If you find you pH dropped too low in the mash, you can sparge with a hard water to bring up the pH. This water may be hard to come by for some, so it may not be an option. The most effective way to lower pH is with acids, 88% lactic acid and +80% phosphoric acid can be used sparingly to move the pH down. Calcium is needed in the beer, but the effect on lower the pH is not super effective, you don't need more than 70 ppm of calcium. The grain itself can contains a lot of calcium too, that has to be kept in mind.