There is a lot of misinformation either spoken or in print about the drinking of alkaline ionized water. This comes in spite of the extensive roads to education that have become available—from the Thursday evening ‘Health & Wellness Teleseminar with Dr. Dave Carpenter’ to the many informative meetings taking place throughout North America and the world in any given week to the extensive library of books available on the topic of electrolyzed structured water [ionized alkaline water]. One of the most recent questions put to me was, “Is it unhealthy or dangerous to drink alkaline water over an 8.5 pH?”

San Whang, engineer, scientist, inventor of many U.S. patents and author of the highly acclaimed book, Reverse Aging, discusses pH in relation to ionized water in easy to understand language. He explains the pH of ionized water this way. The mineral content in tap water affects the pH of the ionized water. City supplied tap water on average has a pH of 7.7 to 8.4. The pH value range for alkaline water after ionization is 9.5 to 10.4 whereas well water’s pH range is usually 7.3 to 7.9 and after ionization, alkaline water from this source is generally 8.9 to 9.5. Alkaline water made by an ionizer is most similar to true mountain spring water.

He goes on to answer the question, “Could harm come by drinking too much alkaline water with a pH as high as 10?” His answer will surprise some and others not at all. Whang tells us, “No [there is no harm done].” He goes on to say that it takes 32 glasses of ionized alkaline water to simply neutralize the acidic effect of one glass of soda having a pH of 2.5. This vital piece of information can shed more light on the Western lifestyle than anything else. In America, because of diet and lifestyle habits, patterns and excesses, we systematically manufacturer acid in our internal terrain better than that of most other countries throughout the world.

Another question that is raised from time to time is, “Is it possible for an ionizer to produce alkaline water without creating acid water?” The only possible way this could happen is if the original water was to be acid free in the beginning. This could be possible if the water came from a pristine mountain spring source.

Acid water, however, is one of the most underrated and overlooked by-products of ionization. It doesn’t get appreciated until people use it and come to realize that it is an insurance policy against harmful bacteria that often sits on our meat and produce without our being aware. What we know is e.coli and salmonella are frequent marauders ready to invade our biological terrain at the least suspecting moment. When meat and produce are cleaned with this powerfully disinfecting water—the strong 2.5 pH acidic water—worries about threatening and invasive bacteria are greatly reduced if not eliminated. The proof is evident when you can see dead bugs on produce float to the top of the bowl of acidic water after cleaning. 

You will know exactly what I mean and be glad for all of these new discoveries when you see them happen out of your own experience.

Enjoy and use this article, but please be legal. Include this resource block and all is good…LouAnn Savage is publisher and editor of The Weekly Healthline, an online health publication. She is lecturer, researcher and marketer for health and fitness programs and product that advance the world toward true health. Follow LouAnn at her blog, http://www.KangenWaterBlog.com, on twitter.com/kangenwater and Facebook.