The pH scale, which measures a substance's acidity or alkalinity, runs from 0 to 14. A pH of 7 is neutral, anything below is acidic, and anything above is alkaline. While some commercial brands market water with a pH as high as 9.5, official health and water quality organizations advise against consistently drinking water far beyond the neutral range. The body has a complex system for regulating its own pH, and attempting to alter it dramatically through diet is generally unnecessary and potentially risky.
The Recommended Range vs. Extreme Alkalinity
Most healthy individuals should stick to drinking water within the guidelines set by authorities like the EPA, which generally suggest a pH between 6.5 and 8.5. Some international guidelines, like Canada's, may extend this range slightly. The human body is remarkably efficient at maintaining a stable blood pH of around 7.4, a process regulated primarily by the kidneys and lungs. Drinking water with a pH of 8 or 9 is generally considered safe and may offer benefits like improving the taste or providing some essential minerals. However, the real question arises when considering liquids with a pH significantly higher than this.
Potential Risks of High pH Water
For water with a pH of 10 or more, the risks begin to outweigh any perceived benefits. Consuming strongly alkaline water can potentially disrupt the natural acidic environment of the stomach, which is crucial for proper digestion and killing harmful pathogens. A chronically low stomach acid level can lead to digestive problems, including poor nutrient absorption and indigestion.
Furthermore, excessive intake of highly alkaline water over a long period could lead to a condition called metabolic alkalosis, though this is rare from water alone. The symptoms can include nausea, vomiting, muscle twitching, confusion, and tremors. This condition is particularly risky for individuals with pre-existing kidney conditions.
Artificial vs. Natural Alkaline Water
There's a significant difference between naturally alkaline water and artificially ionized water. Natural alkaline water typically passes over mineral-rich rocks, picking up minerals like calcium and magnesium, which gently raise its pH to a safe, moderate level (around 8.0-8.5). Artificially ionized water is created using a process called electrolysis, and the resulting water can have a much higher pH, sometimes mixed with other potentially toxic substances. Ionizers also strip the water of natural buffers, which can increase the concentration of any remaining contaminants. For most people, opting for naturally mineralized water is a safer and more effective way to benefit from alkalinity.
The Role of pH in Digestion
Your stomach relies on a highly acidic environment (pH 1.5-3.5) to break down food and activate enzymes like pepsin, which are necessary for protein digestion. Drinking a large amount of highly alkaline water can temporarily neutralize this acidity, potentially impairing digestion and absorption of vital minerals like iron and zinc. Over time, this could lead to nutritional deficiencies.
The Bottom Line on Drinking High pH Water
While proponents of alkaline water make many grand claims—such as cancer prevention and anti-aging effects—most of these are not supported by conclusive scientific research. Experts generally agree that for a healthy individual, normal, filtered water is the best and safest option for hydration. If you do choose to drink alkaline water, sticking to a naturally sourced, moderately alkaline product and doing so in moderation is the safest course of action. Always consult a healthcare professional before making significant dietary changes, especially if you have an underlying medical condition.
Comparison of Water Types and pH
| Water Type | Typical pH Range | Health Considerations | Risks of High Consumption |
|---|---|---|---|
| Tap Water | 6.5–8.5 | Safe for daily consumption; often treated to prevent corrosion. | Negligible within typical ranges. |
| Natural Alkaline Water | 8.0–8.5 | Contains beneficial minerals like calcium and magnesium. | Low risk; may help with some acid reflux symptoms. |
| Artificially Ionized Water | Can exceed 9.5 | May offer enhanced hydration claims but lacks strong evidence. | High risk; can cause digestive disruption, mineral imbalance, and metabolic alkalosis. |
| Standard Bottled Water | 6.5–7.5 | Generally safe and neutral; taste can vary by brand. | Negligible; lack of alkaline minerals, but safe. |
| Reverse Osmosis Water | 5.5–7.0 | Stripped of minerals; often acidic without remineralization. | Minimal; may have slightly acidic taste. |
Conclusion
In the grand scheme of nutrition and hydration, chasing the highest possible drinkable pH is a trend not grounded in strong scientific evidence. The body's natural pH regulation is a finely tuned system that doesn't require constant adjustment from outside sources. While moderately alkaline water (pH 8-9) is generally safe, consuming liquids with a very high pH level (10+) carries unnecessary health risks, including metabolic alkalosis and digestive issues. For most people, the safest and healthiest choice remains clean, filtered water with a neutral or slightly alkaline pH. If considering a change, especially with a pre-existing health condition, always consult your doctor first. For further reading, the Mayo Clinic offers more information on this topic.
