Picked up some Fiji water tonight after my 20 minutes in a local dry sauna.
We had a very warm day here in upstate NY, after a bizarre Spring, somewhat seasonable temperatures. It seemed to actually kick up the temps in the sauna by almost ten degrees, and I was dying of thirst by the time I exited.
Hit the grocery store for a large Fiji water, drank half of it in the aisle before I could walk back to the register to pay for it.
The label on the back does reference that the water’s pH is at 7.8.
This unquestionably leans alkaline, but it’s important to note that there is a lot of controversy about what truly alkalizes the body, especially the body’s blood.
There is magnesium and calcium listed on the label as well, as naturally occurring in the water.
Although the pH of the actual water may be high, it must traverse through the stomach, an organ of low pH, which certainly changes the pH of the water downwards substantially. Some researchers believe there is a net gain of alkalinity derived from this process regardless, but others insist the only way blood pH is raised is via foods of high mag/cal content, “alkaline-FORMING,” that give us that real pH gain.
Everyone assumes that an alkaline-leaning blood pH is always beneficial. And while this may often be the case, one can certainly get TOO alkaline (it’s not common, but DOES happen) and can cause serious issues. The aim should always be balance over attempting to strongly alkalize the blood.
And as a side note, alkalizing the blood has no impact on candida overgrowth for example. A more acidic environment tends to impact it, as is found in the intestinal tract where it’s home is supposed to be.