The concept of “ionized hydration” is promoted by manufacturers of specialized water machines. This term refers to drinking water that has been electrically processed to alter its chemical structure, primarily changing its acidity and oxidative potential. Proponents suggest this modification leads to superior health benefits compared to regular tap or bottled water. This article explores the science behind water ionization, examines the resulting chemical changes, and evaluates the claims of enhanced hydration.
Understanding the Process of Water Ionization
Water ionization is achieved through electrolysis inside a specialized machine known as a water ionizer. This device uses an electric current to separate the components of water. The water flows over two electrodes, a negative cathode and a positive anode, which are typically separated by a membrane. As the water passes through, the electric charge causes dissociated water molecules to migrate toward the oppositely charged electrodes.
This separation creates two distinct streams of water exiting the machine. The water collected near the cathode becomes alkaline, known as “alkaline ionized water” or electrolyzed reduced water (ERW), and is intended for drinking. The water collected near the anode becomes acidic, often used for cleaning or external purposes.
Key Chemical Properties of Ionized Water
The primary measurable change that defines ionized water is a significant shift in its potential of hydrogen, or pH level. The drinking stream produced by the ionizer typically exhibits an alkaline pH, often ranging between 8.0 and 9.5, compared to the neutral pH of 7.0 for pure water. This elevation in pH is the basis for the marketing claim that the water can help neutralize acid within the body.
The second defining property is the Oxidation-Reduction Potential (ORP), which is a measure of the water’s ability to act as an oxidizing or reducing agent. Standard tap water generally has a positive ORP, meaning it is an oxidizing agent that accepts electrons. Alkaline ionized water, however, is characterized by a negative ORP, typically ranging from -100 to -700 millivolts.
A negative ORP signifies a reducing agent that can donate electrons, which is the definition of an antioxidant. This reductive characteristic is attributed to the creation of dissolved molecular hydrogen gas during the electrolysis process. The presence of this dissolved gas is marketed as providing antioxidant benefits to the consumer.
Evaluating Claims of Enhanced Hydration
A central claim of ionized water is that its superior chemical structure leads to better absorption and enhanced hydration compared to regular water. Some small-scale research has suggested that consuming alkaline water may improve hydration status by lowering blood viscosity after strenuous exercise. Proponents also claim that the water’s antioxidant properties can aid in detoxification and reduce oxidative stress within the body.
However, these marketing claims often contrast with the body’s powerful biological mechanisms for maintaining balance. The human body has sophisticated homeostatic systems, primarily involving the lungs and kidneys, that tightly regulate the blood’s pH level within a narrow range of 7.35 to 7.45. Drinking water with a slightly higher pH is unlikely to significantly alter the systemic acid-base balance, as the stomach’s highly acidic environment neutralizes the water almost immediately.
The most robust scientific evidence for the benefits of ionized water points to the dissolved molecular hydrogen, not necessarily the alkalinity itself. While some studies show molecular hydrogen may act as a selective antioxidant, the scientific consensus remains cautious. Health organizations maintain that there is insufficient peer-reviewed evidence to support claims of superior hydration, anti-aging effects, or disease prevention from drinking ionized water. The total volume of water consumed remains the most significant factor in maintaining proper hydration.