Water with a pH of 11.5 is extremely alkaline, placing it far on the basic end of the pH scale. This level of alkalinity is not found naturally but is artificially created using a specialized home appliance that separates the components of regular tap water. The resulting 11.5 pH water is a highly concentrated solution of hydroxide ions, giving it its strong basic properties.
The Process of Ionization
The creation of 11.5 pH water relies on an electrochemical process known as electrolysis, which splits the water molecule into its acidic and alkaline components. Standard tap water, which must contain dissolved minerals to conduct electricity, is passed over electrically charged platinum-coated titanium plates within an ionizer machine. A semi-permeable membrane separates the plates into two distinct chambers, an anode (positive electrode) and a cathode (negative electrode). The process drives a reduction reaction at the cathode side, where water molecules gain electrons.
This reaction results in the formation of molecular hydrogen gas and a high concentration of hydroxide ions. The elevated concentration of hydroxide ions generates the extremely high pH, such as 11.5, in the collected water stream. This highly alkaline water also acquires a high negative Oxidation-Reduction Potential (ORP), a measure of its reducing power. The resulting negative ORP is frequently emphasized by proponents as an indicator of the water’s supposed therapeutic properties.
Marketing Claims Surrounding High pH Water
Marketers often promote 11.5 pH water with a range of health and wellness claims. One common assertion is that the water possesses extreme antioxidant properties due to its highly negative ORP, which is claimed to neutralize harmful free radicals in the body. This supposed antioxidant capacity is then linked to general anti-aging and anti-inflammatory effects.
Another popular, yet scientifically unsupported, claim is that the electrolysis process causes the water molecules to form “micro-clusters.” These smaller molecular groupings are alleged to allow for faster, more efficient cellular hydration and nutrient absorption compared to regular water. Proponents suggest this water can help the body detoxify, balance systemic pH, and aid in the management of specific conditions like acid reflux, diabetes, and certain cancers. These broad therapeutic claims lack rigorous scientific validation and are largely based on anecdotal evidence.
Physiological Impact of Highly Alkaline Water
The safety and efficacy of 11.5 pH water when ingested is determined by the body’s robust homeostatic systems. When this alkaline water reaches the stomach, it is immediately met with a powerful buffer: gastric acid, which typically maintains a highly acidic pH between 1.5 and 3.5. The stomach’s hydrochloric acid rapidly and effectively neutralizes the incoming alkaline load.
This immediate neutralization means that the water’s high pH is rendered negligible almost instantly, preventing it from significantly altering the acidity levels in the rest of the body. The body tightly regulates the pH of the bloodstream within an extremely narrow range, usually 7.35 to 7.45, with the lungs and kidneys acting as the primary control mechanisms. Any substantial, sustained change to this systemic pH would be a serious medical condition requiring immediate attention, not a therapeutic benefit.
Consuming highly alkaline substances can potentially disrupt the normal digestive environment by temporarily reducing the effectiveness of stomach acid. This transient neutralization may impair the digestion of food or the absorption of certain minerals that require an acidic environment to become bioavailable. While mildly alkaline water (pH 8–10) is generally considered safe, drinking water at pH 11.5 is a much stronger base and should be approached with caution. Ingestion of such a strong base may cause gastrointestinal upset, and in extreme or prolonged consumption scenarios, it could theoretically contribute to metabolic alkalosis.
Practical Applications Beyond Drinking
While the health claims for drinking 11.5 pH water are highly scrutinized, its chemical properties are useful in non-consumption applications. The high concentration of hydroxide ions makes it a powerful emulsifier and degreaser. This chemical action allows the water to break down and lift oil-based substances effectively.
The water can be used as a replacement for chemical cleaners and detergents in the kitchen and home. For example, soaking fruits and vegetables in 11.5 pH water is promoted as a method to emulsify and remove oil-based pesticides from the produce surface. It is also highly effective at cleaning oil-based stains from clothing, carpets, or upholstery by soaking the affected area. These household and cleaning uses rely on the water’s fundamental chemical characteristic as a strong base capable of reacting with fats and oils.