Alkaline water is defined by a higher pH level than standard drinking water, typically aiming for a range of 8 to 9, compared to regular water’s neutral pH of 7. This higher pH is achieved by introducing alkaline-forming compounds, usually dissolved minerals, through simple, natural methods at home. Understanding water chemistry allows for the intentional modification of tap or filtered water to create a more alkaline product for regular consumption.
Understanding Water pH and Alkalinity
The pH scale is a logarithmic measure ranging from 0 to 14, where 7 is neutral, anything below 7 is acidic, and anything above 7 is alkaline. The pH value reflects the concentration of hydrogen ions in a solution; fewer hydrogen ions result in a higher, more alkaline number. Standard tap water often sits near a neutral 7, or slightly below, due to dissolved carbon dioxide which forms a weak carbonic acid.
Alkalinity is not the same as pH, though the terms are often confused. Alkalinity is the water’s capacity to neutralize acids, known as its buffering capacity. This capacity is determined by the presence of buffering compounds, primarily bicarbonates (\(\text{HCO}_3^-\)), carbonates (\(\text{CO}_3^{2-}\)), and hydroxides (\(\text{OH}^-\)).
These compounds are usually derived from dissolved minerals like calcium, magnesium, and potassium. When minerals dissolve, they release ions that can neutralize acid components, thereby stabilizing the pH at a higher, more alkaline level.
Mineral-Based Methods (Trace Minerals and pH Drops)
The most direct way to increase water alkalinity and buffering capacity is by adding concentrated mineral solutions. Commercial pH drops are highly concentrated liquids containing alkaline mineral salts, such as sodium, potassium, and magnesium bicarbonates or hydroxides. These drops introduce ions that directly shift the water’s pH upward, often achieving a measurable pH of 8 to 9.
To use mineral drops, strictly follow the manufacturer’s instructions, which typically call for adding 5 to 10 drops to an 8-ounce glass or 1-liter bottle of water. The minerals in the drops serve to remineralize water, especially filtered water that may have had its natural mineral content removed, enhancing both pH and taste.
Another mineral-based method involves utilizing high-mineral salts, such as Himalayan pink salt, which naturally contain trace amounts of calcium, potassium, and magnesium. Add a pinch of Himalayan salt, approximately 1/8 teaspoon, to a liter of water and mix until fully dissolved. Boiling the water with the salt for about 10 minutes can help ensure the minerals are fully released into the solution, further boosting the water’s pH.
Utilizing Common Household Ingredients (Baking Soda and Citrus)
Two of the most accessible and inexpensive methods for alkalizing water use simple kitchen staples. Baking soda, or sodium bicarbonate, is a highly effective, instantly acting alkaline buffer with a pH of about 9.0. When dissolved in water, the bicarbonate ions directly increase the water’s ability to neutralize acid, thereby raising the pH.
To achieve a measurable effect, dissolve 1/8 teaspoon of baking soda into approximately one liter of water. Stir the mixture vigorously until the powder is completely dissolved to ensure even distribution of the alkaline ions. This amount is a standard starting point for reaching a pH of 8 or 9, though you may reduce the amount if the resulting salty taste is too strong.
Citrus fruits, like lemons and limes, present a counterintuitive yet effective method for introducing alkalizing byproducts to the body. While lemon juice itself is highly acidic (pH 2-3), its effect after digestion is alkalizing. The citric acid is metabolized in the body, which releases alkaline-forming mineral byproducts like bicarbonate into the bloodstream.
To prepare citrus-infused water, squeeze the juice of half a lemon or lime into one liter of water and allow it to infuse for at least 30 minutes. Although the water remains acidic on the pH scale, consuming this mixture introduces components that primarily affect the body’s internal acid-base balance rather than creating a high-pH water directly.
Measuring and Maintaining Alkalinity
To confirm that your efforts have successfully raised the water’s pH, use pH test strips or digital pH meters. Test strips are small pieces of paper treated with a dye that changes color when immersed in a liquid, which is then compared to a color chart to determine the approximate pH value. They are inexpensive and convenient for a quick reading, but their accuracy is limited compared to digital devices.
For a more precise and repeatable measurement, a digital pH meter should be used. This device employs a glass electrode to measure the concentration of hydrogen ions and converts the reading into a numerical pH value. Digital meters require occasional calibration using buffer solutions of known pH, such as 7.0 and 9.0, to maintain accuracy.
Regularly testing your homemade alkaline water ensures the methods are consistently achieving the desired pH range, typically between 8 and 9. While this range is considered safe, a pH above 9.0 is not recommended for regular consumption. Excessive intake of additives, especially baking soda, can lead to a noticeable salty taste and may contribute to an over-alkaline internal environment.