A water ionizer (also referred to as an alkaline water ioniser) is a home appliance which claims to ionize water. Although there is no empirical evidence that ionized water is beneficial to human health, it is often marketed on the basis of health claims. These typically state that machine increases the pH of water and that this allows it to slow aging, prevent disease and even offer protection from nuclear fallout. Such claims contradict laws of chemistry and physiology and are unfounded.
There is no empirical evidence to support claims made by manufacturers that drinking ionized water will have a noticeable effect on the body. Drinking ionized water would not be expected to alter the body's pH, due to the acid-base homeostasis.
Electrolyzed water, which unlike ionized water is produced in a manner that generates the chemical disinfectant sodium hypochlorite, has been used by the food industry to sanitize food products; though effective in bacterial solutions, it was found less useful when sanitizing utensils, surfaces and food products.
- Earthing Therapy
- Magnetic water treatment
- Negative air ionization therapy
- Self-ionization of water
- Woolston, Chris (2007-01-22). "It'll quench your thirst, of course. But whether ionized water can slow aging and fight disease is another matter". Los Angeles Times. Retrieved 2008-10-30.
- Alan Ross, Robert. "THE RAW FOOD-RADIATION CONNECTION". Raw Food Life. Retrieved 18 September 2014.
- Lower, S. "'Ionized' and alkaline water: Snake oil on tap". Retrieved 2008-10-30.
- University of Illinois, Dept. of Chemistry (2008-10-28). "Electrolysis of water using an electrical current".
- Brian Dunning (2009-02-03). "Change Your Water, Change Your Life".
- Hricova D, Stephan R, Zweifel C. (2008). "Electrolyzed water and its application in the food industry.". Journal of Food Protection 71 (9): 19–26. PMID 18810883.
- Huang, Yu-Ru; Yen-Con Hung, Shun-Yao Hsu, Yao-Wen Huang, Deng-Fwu Hwang (April 2008). "Application of electrolyzed water in the food industry". Food Control 19 (4): 329–345. doi:10.1016/j.foodcont.2007.08.012. ISSN 0956-7135.