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About Alkaline Water
[A1] pH 8.5 (1st level alkali water)
- Use this level when you first start driking alkaline water
- Drink this level for one to two weeks before progressing to 9.0pH
- This is also good level for mixing with powdered milk and for those with gastroenteric issues
[A2] pH 9.0 (2nd level alkali water)
- After drinking pH 8.5 water for one to two weeks, drink this water for one to two weeks before drinking 9.5 pH
[A3] pH 9.5 (3rd level alkali water)
- This is the level most adults choose to drink
- This is also a good level for making tea; it enhance natural flavors and shortens stewing time
- If you drink alcohol, this level of water is good to help with hangovers
[A4] pH 10.0 (4th level alkali water)
High alkalinity water has a detergent-like effect and is able to dissolve and draw out oil-based substances (pesticides are often oil-based and not removed with standard water.) pH 10.0 high alkalinity water more effectively emulsifies oil, cleans oily or greasy items, strips oil-based pesticides off produce and infuses vegetables with negative ions that retard their degeneration. Some specific uses include:
- Clean cutting boards, knives and dishes
- Sterilize (soak) vegetables, beef, pork and fresh fish. Also helps to bring out natural flovors and reduce acid
- Great for making soups
- First rinse rice in pH 8.5 alkaline water and then cook that rice in pH 10.0 water to quicken cooking time, reduce damage to the rice and maintain it natural flavor.
- Remove spots and stains
- Reduce detergent use
- Soak vegetables to remove bitterness. Boil vegetables in this water to help maintain their nutrients and color.
- Effectively remove pesticides from fruits and vegetables
- Infuse vegetables with a high negative ORP providing a ready supply of antioxidants.
