What’s in Your Water?

inwater

Last week’s blog covered the FDA’s specs on the various terms with which companies label bottled water. My hope was to create clarity on what we are really paying for and how these waters serve our bodies.

This week’s blog aims to further expand your knowledge on how the correct pH of water positively affects hydration, actual absorption, works as an antioxidant, enhances cellular restoration and acts as a buffering agent to lower acidity throughout the body.

So, you drink a lot of water. Yet you are frequently thirsty, pee all of the time, still cannot drum up a decent B.M., suffer from fatigue and your sleep leaves a lot to be desired.

Enter: water.

At birth we are approximately 76 percent water; by the time we exit the planet, most of us are approximately 60-65 percent water. Which brings us to two points: one, with time we become dehydrated, and two, we are more acidic than is optimal for good health.

Part of the reason for many is a simply unavoidable, highly acidic internal environment, made more acidic by the wrong pH water source.

When we metabolize carbs, proteins and fats, we produce inorganic and organic acids. All acids are toxic to the system and must be eliminated as quickly as possible. Minerals found in alkaline water raise the pH of water to neutralize these toxins. Alkalizing elements are sodium, calcium, magnesium and potassium, which assist in creating a healthy pH of 7.4. Highly mineralized foods and alkalized water resupply these elements which, by the way, are excreted daily.

The main cause of degenerative diseases as well as cancer is the accumulative effect of acids found in body fluids. The varied fluids in our bodies have different pHs. The pH of blood is 7.4, or, slightly alkaline. Blood buffers are mixtures of weak acids and salts of strong bases, which prevent acidity from escalating.

Certain bottled waters are more acidic than others. Dasani, which is reverse osmosis tap water, is more acidic than, say, a mineralized spring water like Fiji. The ORP, or Oxidizing Reducing Potential, is the most valuable tool in evaluating the alkalinity, bioavailability, as well as cellular regenerative potential of a water. The lower the ORP, the more value the water has. Here’s a list:

ORP Chart
Aquafina +381
Arrowhead Spring Water +275
Evian +295
Fiji +357
Smart Water +305
Real Alkalized Water -25
Evamor +174
Penta +390
Essentia +179
Alive Wellness Water +415
Vitamin Water +438
Dasani Plus +290
Vital Lifestyle Water +426
Crystal Geyser Sparling Water +324
Perrier +392
Kangen Water -745

 

As you can see, the Kangen water is excellent at -745, while Real Alkalized Water (-25) is next in line. Vitamin Water is acidifying you as fast as you can drink it! On the other hand, you could drink a glass of Kangen (set your machine at 8.5 to 9.0 alkalinity), drink your Vitamin Water, shoot your pH down to a lowly 5.5 or so, then pop it back up with another glass of Kangen water.

With alkalized water, you will actually hydrate the cells with far greater efficiency; hence, you’ll urinate far less frequently as the water is being used by your body all the way down to your cells! Ionized alkaline water acts as an antioxidant, scavenging free radicals or cellular aging buggers. Alkalized water assists in detoxification, as it is the universal solvent for flushing toxins and waste from the system.

The coolest thing about the Kangen system is its ability to lower the pH of the water to an acidic 2.5 for cleaning fruits and veggies, while killing staph, salmonella, candida, pneumobacillus, bread mold, athletes foot fungus, strep, enterococcus and E. coli – all within 30 seconds. As of 2011 the Kangen system is used in hospitals all across Japan as the primary disinfectant.

Since I began drinking Kangen, I hit the ladies room perhaps 2 to 3 times total per day vs. every hour on the hour as I did consuming Fiji. For more info on the Kangen system, please see this demo or the Shaanta website.

May your pH be balanced!

Deborah_Arneson

About Deborah Arneson

Deborah Arneson holds a B.S. in Food Science, a M.S. in Counseling Psychology and is a licensed clinical nutritionist. A veteran in her field, she specializes in solving hormonal imbalances: increasing energy, focus, moods, eliminating anxiety, constipation and sleep problems though one on one nutrition counseling and Ayurvedic practices.