Bath, UK | Lourdes, FR | Kusatsu, JP | the Dead Sea
Ionised water, synonymous with healing and health, is packed full of mineral ions, which it acquires naturally in places such as these. The mineral content determines whether the water is more of an acid or more of an alkali; whether it’s more bubbling-lakes-of-Yellowstone or more miracle-waters of Hita Tenesoryu, Japan.
Water's very own Hydrogen can also be used to achieve ionisation - mimicking what happens naturally - via a process known as electrolysis.
With our countertop water ionisers, your tap water can become germ-hunting, hand-sanitising hypochlorous acid or anti-oxidising, anti inflammatory, hydrogen-rich alkalised drinking water.
For over 40 years, ionised drinking water has been used in Japan to help restore the body to its original alkaline state. In addition to its alkaline properties - which combat the acidic diet we have grown accustomed to in the west (sugars, grains, stimulants, processed foods)
our pH 9.5 drinking water contains molecular hydrogen.
Our non-toxic pH 2.5 sanitising water, or hypochlorous acid, kills germs more effectively than bleach but without the damage to skin, clothes, or environment.
A natural, non-toxic replacement for anti-bacterial products, straight from the tap.
We offer a range of bottled water products that are perfect for every occasion. From still to sparkling, in various sizes and packagings, our products are designed to meet your needs and exceed your expectations.
Our high-alkaline pH 11.5 emulsifying water tackles oil, dirt, and grime, ionised in such a way that it can remove oil-based pesticides, sprays, and other chemicals from food.
Soaking food will not only strip off the nasties, it will also keep it fresher for longer.
One of the most potent antioxidants on the planet, water rich in molecular hydrogen hydrates at a cellular level, tackling free radicals and reducing oxidative stress.
One glass of hydrogen-rich pH 9.5 drinking water has the antioxidant-equivalent of a kilogram of blueberries or 30 cups of green tea.
In 1909, the Danish chemist Søren Peter Lauritz Sørensen introduced the concept of pH at the Carlsberg Laboratory. A scale from 0 (very strong acid) to 14 (very strong alkali), pH is used to denote the 'potential of hydrogen' - the concentration of hydrogen ions (H+).
To change the pH of water it needs to moves through several electrode plates and membranes, separating it into acidic and alkaline parts. Essentially, spliting it into OH- (hydroxide ions) and H+ (hydrogen ions).
The positively charged hydrogen ions (H+) react with electrons given by the negatively charged cathode, forming H2, molecular Hydrogen. Hydroxide ions remain, making the water more alkaline around the cathode. Conversely, close to the positively anode, hydroxide ions give electrons to the anode, eventually forming O2 (Oxygen). Hydrogen ions remain, making the water more acidic around the anode.
The two kinds of water are separated by membranes and released from our countertop ioniser through two different hoses. For every drop of pH 2.5 cleaning water you collection from one hose, you'll be able to collect pH 11.5 emulsifying water from the other.