pH is a scientific measure of how acidic or alkaline a liquid is, on a scale from 0 to 14.
pH 7 = Neutral (pure water)
pH < 7 = Acidic (e.g., lemon juice, vinegar)
pH > 7 = Alkaline (e.g., baking soda solution)
It represents the concentration of hydrogen ions (H⁺) in water. More hydrogen ions = acidic; fewer hydrogen ions = alkaline.
Acidic water (low pH): High hydrogen ion concentration, can corrode pipes, teeth, and is generally harmful if consumed regularly.
Neutral water (pH 7): Balanced and safe, but not always optimal for health depending on body needs.
Alkaline water (pH 8–10): Contains more hydroxyl ions (OH⁻), which help neutralize excess acidity in the body.
The human body naturally leans towards acidity due to diet, stress, and environment. Correcting this imbalance is important for cellular health.
Neutralizes excess acid in the stomach and tissues.
Helps reduce acid reflux and digestive discomfort.
Supports better oxygen transport in the blood.
Provides an environment less favorable for certain diseases linked to acidity.
Indicates water quality (acidic, neutral, alkaline).
Alkaline water supports acid–base balance in the body.
Promotes hydration and metabolic efficiency.
⚠️ Extremely high alkaline water (pH > 11) may cause digestive upset.
⚠️ Extremely acidic water (pH < 5) can damage teeth, bones, and health if consumed.
⚠️ pH alone does not determine water safety – contaminants must also be considered.
pH is the Potential of Hydrogen, a scale that defines the acidity or alkalinity of water. Balanced alkaline water (pH 8–10) is considered beneficial for neutralizing excess body acids, supporting digestion, and maintaining overall health. It is one of the most important scientific indicators of water quality.
