It seems that the most frequent of the frequently asked questions (FAQ’s) is what is the pH of Watt-Ahh®? Answer: Watt-Ahh® has a pH of approximately 6.5 when exposed to the free hydrogen in the air by uncapping the bottle and dipping litmus paper into the water to test the pH. Conversely, in using a titration method in the lab, Watt-Ahh® tests closer to neutral pH of 7.0, similar to that of pure water – and for that matter – our own blood pH. Watt-Ahh® is not considered an alkaline water. However, the pH of any type of water can be artificially adjusted to become alkaline by adding baking soda or simply squeezing a lemon slice into the water.
It is doubtful that consumption of certain types of food and beverages will actually override the three types of buffer systems within our bodies that adjust pH and protect the neutral pH of our blood. All food consumed goes into an acidic bath within our stomach. The bacteria residing within our gut have enzymes used to break down the food into either glucose or fatty acid that in turn, are converted to energy by the mitochondria within our cells. It sounds like science fiction that organisms (bacteria and mitochondria) with different DNA from that of human actually digest and convert to energy the food that we eat.
We are not sure how an alkaline pH diet can safeguard against oxidative stress (a positive charge) which is the source of disease within the body. Instead, Watt-Ahh® enriched with electrons (negative charge) will support the electron transfer and balance within the body, and is more likely to reduce oxidative stress when compared to that of an alkaline pH diet.
We recognize that many health practitioners recommend an alkaline pH diet for their patients and certainly we do not want to contradict the advice of any reasonable doctor. We have, however, a different opinion that molecular structure of water enriched with electrons may have an even greater role in offsetting oxidative stress. We welcome any feedback on our “geek” opinion that molecular structure is more significant in triggering immune function when compared to that of artificially adjusting the pH of water.