I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
Water: With added hydrogen, oxygen, or adjusted acidity
I received this inquiry from a reporter wanting a comment:
Another reporter asked
I’m looking for comment on whether regularly drinking bottled water with a pH as low as 4 could stress the system, etc….the story I’m writing goes into more detail on the how and why of low-pH waters and how they may or may not affect health.
My first reaction: you have to be kidding.
I think these waters are hilarious—products of brilliant marketing.
The basic facts:
- Water is two atoms of hydrogen and one of oxygen, neutral in acidity. The body has a terrific buffering system to keep the blood at exactly the right level of neutrality (pH 7.35-7.45).
- Stomach contents are extremely acid: pH 1.5-3.5.
- Gases in water quickly equilibrate with air.
At the Fancy Food Show, I picked up a plastic pouch of hydrogen-infused water
clinically proven [no references or data given] to help reduce inflammation and is a powerful source of antioxidants. It’s perfect for your workout, beauty, and overall daily routine.”
This product also claims to provide anti-inflammatory benefits, relieve fatigue and jet lag, improve fitness performance, boost energy, and enhance circulation and cell function.
I asked what it tasted like. Water, they said.
- The upside: harmless.
- The downside: silly.