While the makers of alkaline water systems will tell you that alkaline water is ideal, there are benefits to removing the alkalinity from water as well. Water with an acidic pH has anti-bacterial and anti-microbial properties. In addition, according to a study cited at PubMed.gov, cranberries containing ascorbic acid can be beneficial in preventing urinary tract infections.
Some medical professionals (see reference 1) call the claims about acidifying or alkalizing your water overblown, with little research to back them up. Other scientists say (see reference 2) that people's stomach acid negates any "alkalizing" or "de-alkalizing" that the water may undergo.
But whatever your reasons for de-alkalizing your water, there is a simple and cost-effective way to do it.
Things You'll Need
- Water container
- Alkaline water
- Cranberry juice
- Measuring cup
Pour alkalized water into the water container. It is preferable to use a measured container so you know how much water you have.
Add 1 teaspoon of vinegar for every cup of water. One cup of water calls for one teaspoon of vinegar, while ten cups of water calls for ten teaspoons of vinegar.
Sample the water mixture to see if the taste is tolerable for you. Vinegar contains acetic acid, which might make the water have a pickle-like taste. It's really up to you to decide whether the slight taste of vinegar in your water is acceptable.
Switch to using cranberry juice for the acidic liquid if the taste of the vinegar is not acceptable to you. When using cranberry juice to acidify your water, start out using the same proportions you used for the vinegar--one cup of water to one teaspoon of cranberry juice. Be sure to get cranberry juice that does not contain added sugar. If you find that one teaspoon of cranberry juice per cup is not too strong, you can increase the cranberry juice to one tablespoon per cup, resulting in even more acidity.