The sister got some sort of gift or promotional samples of some organic vegetable/fruit juice blends.
[Personally, I’d rather eat my veggies and fruits in solid form]
Being curious, I perused the ingredients. The recurring theme on them all was the appearance of “Alkalized Water”
Now being a science person, it’s known that the pH of water is neutral–7.0
[Yes, I know that tap water may not be exactly at 7.0, but we’re not talking about a chemistry or molecular biology lab here!]
Thus, one can only wonder, what make’s “alkalized water” more alkaline? How do they magically ad more hydroxyl (-OH) groups