Alkaline water is simply water with a higher potential hydrogen (pH) level than typical drinking water, which usually sits around a neutral pH of 7. The goal of alkalized water is often to achieve a pH between 8 and 9, which is slightly more basic than standard tap water. While commercially bottled alkaline water is widely available, many people seek out cost-effective home methods for raising the pH of their water. Using sodium bicarbonate, commonly known as baking soda, is one of the most accessible and inexpensive ways to prepare alkaline water in your own kitchen.
The Role of Baking Soda in Increasing pH
Sodium bicarbonate is a mild alkali, which explains its effectiveness in neutralizing acids and raising the pH of water. The pH scale is a measure of the concentration of hydrogen ions in a solution, with lower numbers indicating higher acidity and higher numbers indicating greater alkalinity. When baking soda dissolves in water, it introduces bicarbonate ions into the solution.
These bicarbonate ions are capable of chemically reacting with any acidic compounds present in the water, effectively neutralizing them. This reaction removes free hydrogen ions from the water, which in turn causes the solution’s pH level to rise. A solution of sodium bicarbonate in water naturally has a mild pH of approximately 8.3, making it an excellent buffer. This buffering action helps the water resist further changes in acidity, maintaining the desired alkaline state once achieved.
Step-by-Step Guide to Preparing Alkaline Water
The process of creating alkaline water with baking soda begins with selecting the appropriate base liquid. Starting with pure water, such as distilled or reverse osmosis water, is recommended because it lacks the dissolved minerals and contaminants that can complicate the final pH measurement. Using filtered water ensures the baking soda is the only variable affecting the alkalinity.
Accurate measurement of the sodium bicarbonate is necessary to ensure the final product is both effective and palatable. A widely accepted ratio for home preparation is to mix approximately one-quarter teaspoon of baking soda into one quart (32 ounces) of water. This conservative amount is generally sufficient to raise the water’s pH into the desired alkaline range without introducing an overwhelming amount of sodium.
If you are working with a smaller volume, this ratio translates to roughly one-eighth of a teaspoon per eight-ounce glass of water. It is important to use a precise measuring spoon rather than simply estimating a “pinch” to maintain consistency and safety. Once the baking soda is added to the water, the mixture must be stirred vigorously and thoroughly.
The goal of stirring is to ensure the sodium bicarbonate powder is completely dissolved and evenly distributed throughout the liquid. Any undissolved particles may result in an uneven pH balance and a gritty texture when consumed. After mixing, the solution can be transferred to an airtight, non-metallic container for storage. Glass containers are ideal for maintaining the purity and taste of the newly alkalized water.
Measuring and Safe Consumption Guidelines
Confirming the pH level of your final product is important to ensure it falls within the target range of 8.0 to 9.0. You can verify the alkalinity using inexpensive litmus-style pH test strips or a digital pH meter. Testing the water after mixing allows you to make minor adjustments, such as adding a tiny amount of additional baking soda if the reading is too low.
Because sodium bicarbonate contains sodium, the resulting alkaline water will have a slightly salty taste. A quarter-teaspoon of baking soda contains approximately 315 milligrams of sodium, which is a significant consideration for daily intake. Individuals managing conditions such as hypertension, heart disease, or kidney issues should consult a physician before regularly consuming this type of alkalized water due to the elevated sodium load.
Drinking high doses over a long period can disrupt the body’s natural acid-base balance. Excessive intake of alkaline substances can potentially lead to a serious condition known as metabolic alkalosis. Symptoms of this imbalance can include muscle weakness or confusion, so long-term use is not recommended without medical guidance.
It is advisable to consume alkaline water made with baking soda in moderation rather than replacing all regular water intake. For any consistent or high-volume consumption, seeking professional medical advice is a sensible precaution.