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Just an aside, you can make Alkaline lemon water.
It do it:
- Peel a lemon using a vegetable peeler
- Squeeze the bits of peel (pith side up) into a glass or bottle. This allows you to express the oils from the peel.
- Add your Alkaline water to the Glass, the oils will rise to the top, some of it (very little as oils are hydrophobic) will mix with the water, giving it a lemon flavor similar to lacroix.
GOOP = What your brain is made of if you support or buy these “products”.
She’s just another GRIFTER!
they claim lemon juice metabolize into mostly alkaline byproduct during digestion, but could be bs or exaggeration
Yeah, but it’s not digestion because obviously your body controls it’s own pH. It’s from the transition from alchemy to chemistry. If you burn things to ashes and then dissolve the ashes in water is the result acid or alkaline (I guess it could be neutral but it doesn’t seem like that’s an option to them). The only foods that are actually alkaline is eggs. And lutefisk and other things that you add lye or baking soda to.
I know one such person and can confirm they don’t have a basic understanding of chemistry. When I asked what would an alkaline diet consist of, I have been told a list of mostly acidic fruit and vegetables. And for some reason “refined” carbohydrates are evil.
Paltrow is full of shit broadly speaking of course, but she may be accidentally onto something here: A more ph neutral drink would be a little better for your teeth compared to one that’s more acidic or basic, wouldn’t it?
The level of pH difference we’re talking about here is negligible. You’re constantly bathing your teeth in your (slightly acidic) spit and swallowing your spit all the time, the very few moments your teeth come into contact with slightly more alkaline water have no lasting influence. Plain tap-water (also slightly alkaline with a pH of ~7.5 in most of the US) would have the very same effect.
Brushing your teeth after a meal and abstaining from sugary drinks is where the difference is at, Everything else is talking about if Mount Everest is higher when you place a grain of sand on top… technically yes, but no.
I was informed by Futurama that technically correct was the best kind of correct.
So, like plain water, then?
yeah but if you want lemon flavoured water…
Yes, but lemony.
And with juuuuust a tiny bit more sugar so the bacteria in your mouth can create more acid to bathe your teeth in way longer than the water remains in your mouth, nice.
Practically, it’s probably a wash (both ph wise and sugar wise) but way better for you than soda.
Yeah, but with lemon flavour. I think the idea is if you started with plain water, then added lemon, you’d now have lemon flavoured acidic water. If you start with alkaline water, you’d end up with lemon flavoured neutral water.
since the pH scale is logarithmic-1 you’d need to be veeeery particular about the amount of lemon. i think you need 100l water to neutralize 1ml lemon juice
Lemon op af
I hear they’re gonna nerf it in the next patch, though.
Blizzard, smh
“Influencers discover this surprising health hack: drinking ‘raw’ water”
Oh good lord no. Who knows what bacteria they’ll start ingesting because the water is “raw”
Reminds me of “beef milk” from Parks and Rec.
This will be RFK’s new thing.
so… just drink water?
Poors drink water. I need emotional support water that costs $10 per bottle. Prestige water.
They already have fiji water which iirc the last time I saw any study of microplastics in water supplies had the least of any bottled water, how much more prestigious does it need to be
Study after study had shown that most tap water from a reasonably well-maintained public water supply has less microbes and pollutants than bottled water. Most of the time it also tastes better.
tapwater is also the cheatcode to free water in europe (usually)
i dont understand, this is about some english drink called waa
enamel must be disciplined
https://getyarn.io/yarn-clip/e129c28a-f765-4a8e-8761-aff15c19e944
this is a harkonnen enamel!
Alkaline water won’t be alkaline for long after it enters the stomach, so it doesn’t really matter
I believe the purpose is to reduce the overall acidity of your body, which it will do. Your stomach acid will compensate, but it loses acidic compounds in the process to do so. Whether that is even beneficial in general is debatable. But mixing in other acids does negate at least some of the effectiveness.
It absolutely will not. If it did, it would kill you.
How would a negligible change in your stomach acidity kill you? What do you think tums do?
I never said it does.
It absolutely will not. If it did, it would kill you.
Then what does that mean?
Read what I replied to.
You replied to me, dude. And I said me than one thing. Idk what the hell you’re claiming will kill you.
Probably either referring to a non-negligible difference or to how being alkaline enough to make a real difference would make it basically poisonous.
I’m no phlebectomist, so I can’t say whether they’re right about it or not 🤷🏻
They said:
- Alkaline water won’t change your body’s pH.
- Changing your body’s pH would kill you.
Since alkaline water does not change body pH, it would not necessarily kill the drinker.
- It originally said it would change your bodies pH.
Ok. Then they’re wrong. The human body’s overall pH can vary within to a small degree with little to no effect on your health, let alone kill you. Changing the pH in small amounts, particularly in different areas like the stomach, will not typically harm the body at all. The entire purpose of some medications like antacids is to do that specifically with the stomach, for example.
Even if you drink 10 liter and piss all of it out?
If you drink 10L of anything it will kill you.
Depends on how much time you have…
Fair. Ha ha
Stomach acid is like 10,000,000x more acidic than most alkaline water is basic. Dilution is probably doing an order of magnitude more work than the hydroxide here (meaning just drink more tap water)
I didnt say it would make a significant or even measurable difference. But it will technically drop your overall pH. If I drop any mass basic material in any volume of acidic material with which it can react, there will be some net change in acidity, even if negligible.
The body maintains homeostasis. It cannot afford to change pH. It is capable to buffer pH by neat biochemical mechanisms.
Yes, I know. And to maintain homeostasis, it has means to make adjustments to changes, like pH. Which means you can change the pH of some fluid in the body, and it will correct this change. We are not saying anything different.
Ahh I see you have forgotten pH buffering solutions.
I was more of a physics nerd. Can’t say I’ve heard of such a thing.
Weak acids/bases tend to not fully convert their potential free ions, stabilizing at particular pHs for relatively large ranges of concentration.
You can use that as a basis for solutions that aren’t super-basic but will preserve their pH in response to drips of acid.
Hmm TIL
But please…go on.
Slightly better for the teeth maybe? And maybe a slight benefit if heartburn is an issue.
Better for the teeth than pH neutral? Nope. For heartburn it might help, but only for a real short time. Non-fat milk would probably be the better choice.
So I said, blue M&M, red M&M, they all wind up the same colour in the end.
- Homer Simpson
Which is reason number two (pun intended) why brown M&Ms are the superior ones.
Light brown or dark brown?
Yes.
Depends on how many you eat…
Alkaline water does have a place for LPR sufferers like me because it deactivates the pepsin that has vaporized and deposited itself in my esophagus and throat which when activated by acidic foods will begin to digest my soft tissues. The rest of ways to sell it I agree are completely bunk.
This is true for most fad health things. They come from a place of “this is good for one hyper specific medical outcome” and then extrapolate to “this is good for literally all medical outcomes”
Remember the gluten free phase where people with no gluten alergy whatsoever decided they wanted to eat breads stripped of most of their protien(gluten) because they thought it was healthier.
That’s still unbelievably common where I live. Some restaurants will have zero vegan options, but you can be sure they’ll offer half a dozen clearly marked gluten free items. Come on, you can’t spare the overhead for a block of tofu, but you can keep gluten free breads and pastas?
Can I just say though, as someone who does have diagnosed Coeliac Disease, the gluten free fad really helped to open up my options both for products to buy and restaurants I can eat at and for that I’m thankful. It does suck that there aren’t more/better vegetarian and vegan options at mainstream restaurants though.
I don’t know how common this is, but I’ve heard the opposite sentiment. It caused a lot of restaurants to stop being careful to ensure there was no cross contamination because most people asking for gluten free foods didn’t actually have an issue with eating it.
Yeah I’ve heard that a fair bit too - thankfully I’m a high-tolerance Coeliac meaning my body can handle very small amounts of cross contamination but for those whose bodies can’t process a single iota of gluten this has become a significant issue for them. I find that when I order gluten free a lot of servers will ask me “is that for preference or are you Coeliac” and that gives me confidence that when I tell them I’m Coeliac they’ll take extra precautions.
I’m curious if it’s just additional labeling or new options? Are they just labeling things they already served as gluten free that didn’t have wheat, or are they making new options specifically designed to avoid gluten?
The whole gluten thing is pretty interesting.
Low carb diets led to commercial production on non-wheat breads in the western world, creating more options for people with celiacs and increasing public awareness of gluten allergies. With more bread options some people noticed they felt better after chowing non-wheat bread.
Without a lot of health info and bullshit american healthcare, they figured they had gluten allergies or celiacs and adjusted their diet accordingly.
A widely publicized study on non-celiacs gluten allergies found no gluten allergy, media took it out of context and implied those people were full of shit. This polarized the public against anyone claiming a gluten allergy.
But! More and more people self-diagnosed gluten allergies, and more study led to discoveries on how fermentation helps digestion (like with sourdough), that parts of grains contain enzymes that aid digestion, found industry-wide problems with undercooked grains, and allergies to different classes of grains.
So it was healthier for a lot of people, they just didn’t know why.
Being gluten free is a nightmare because of the stigmatism from the gluten free movement and all of those idiots fadding. Sincerally a gluten allergy sufferer well not so much an allergy as much as a immune system disease.
I know how serious it can get. One of my roommates got diagnosed with celiacs while we were living together, we all had to learn a whole lot about food. He was out for two days when someone got bread crumbs in the butter.
He loves the fad because of all the gluten free options.
As far as I know, all allergies are immune diseases. Intolerances and sensitivities have different mechanisms. An immune diease is when the immune system attacks healthy cells, and an auto-immune diease like celiacs is when the immune system attacks itself. I believe there’s some evidence that non-celiacs gluten allergy could have auto-immune aspects.
Its hard. I have highly sensitive. Cooking on separate equipment and dishes. Disposable dishes at times. It’s even harder than my room mates and family do not understand even though they see how much I’ve been in the hospital and suffered immensely. There’s certainly more food options that years ago but that’s about the only good win. Most people just think your a nutcase the moment you tell them. They think your woke or something. Even doctors and hospital staff like nurses don’t fully understand. It’s very hard to navigate and a lot or most things are trial and error still.
I have a very high family risk of diabetes and my rule of thum for carbs has always been the more fiber the better. White breads, especially wonder bread has so little fiber you’re basically just eating fluffy sugars. I’m no doctor and my body isn’t everyone’s body but If someone was asking me why bread messes with them my first question will always be, well how much fiber are in the bread you eat? Less then or equal to 10g carbs per 1g fiber? Alright. If you can get to 7:1 better. If you can crack 5:1, that’s pretty good for bread.
That’s a great point, too. Our digestive systems didn’t evolve as fast as food processing.
I researched the gluten thing because I was a chef around the time it took off in my part of the world, and almost had to fire a line cook when he flat out refused to follow protcol because of the gluten study.
I wasn’t super on board at the time, but now I think we should just listen to people. They know their bodies even if they don’t understand the mechanisms.
And thank God for that fad, now I can actually find food for my celiac wife everywhere.
cough keto cough
Huh, cool.
TIL, thank you. It indeed makes perfect sense that it would help for this.
Hey fellow LPR person! Ever looked into baclofen? It’s an oddball, but it helped me and a friend with our LPR.
No but I will take a look, thanks! Always pursuing any lead on this particular issue ;-).
Edit: took a look, looks like pretty serious stuff, any side effects?
The biggest initial issue for many is that it’s pretty sedating, but that lessens with time. I slept like the dead for the first three weeks as baclofen is one of the few drugs that increases the frequency and duration of deep sleep. Now I can take 100 milligrams in a day and not feel a thing. I have literally no side effects.
One downside is sudden cessation is hell. If I miss an entire day, my anxiety gradually increases until it’s through the roof until I start taking it again. Two days results in gradually increasing visual hallucinations. All of this completely reverses within an hour of taking a dose. You must taper off this stuff, but doing it isn’t hard at all. Just don’t go cold turkey.
It’s also a medication that people tend not to grow resistant to. It hasn’t lost any effectiveness for me despite having taken 60-80mg/day for almost two decades.
I used to have constant burning throat pain and the taste of stomach contents. Not anymore! It reduces the frequency of transient lower esophageal sphincter (LES) relaxation and increases its resting tone. Here’s a relevant paper for anyone interested:
https://pmc.ncbi.nlm.nih.gov/articles/PMC9981648/
Bonus: 20 mg for non-users will halt hiccups but will likely also sedate them pretty hard. 10-20 mg will prevent MDMA hyperthermia.
Yeah, mouth to stomach is where if anything it should do something.
I dont think most people that specifically purchase it know what alkaline water is.
Isn’t that the water that’s inside my Alkaline batteries? It must be good to energize the body.
Drinking right from the battery tastes so much better.
Apparently it works better than rechargable water.
Call me old-fashioned, but if it doesn’t run on diesel, I’m not drinking it!
The most important thing to keep in mind with celebrity actors is that they make a living pretending to be someone/something they’re not. And they’re damn good at it too.
Not to cast doubt on everyone in that profession. Rather, proceed with an abundance of skepticism when considering celebrity endorsements.
What’s the net pH after mixing a glass of alkaline water and a ‘spritz of lemon’
You might still end up with some salts in solution that can act as a buffer.
Wouldn’t this just to counteract some of the acidity in the lemon and so it has extra minerals? Doesn’t seem that stupid.
Just seems pointless. If you like less acidic taste just use less lemon juice. Nobody is Vitamin C deficient unless they’re dirt poor or have some other health stuff going on
I have witnessed the American diet. It mostly appears to be high fructose corn syrup drink, burger, fries and microplastics.
I would assume there is a small amount of vitamin C in ketchup and trace amounts in the lettuce on the burger. But I’m not sure how much you would have to consume to meet your daily intake.
The fries alone have a pretty good chance to keep you from becoming Vitamin C deficient if you ate nothing but aforementioned. If your burger includes any vegetables even more so.
I thought that was for fresh/frozen house cut fries. Doesn’t processing the potato remove some of the nutritional value? Its been a while but I recall reading an article about mash from reconstituted potato powder having a far lower amount of potassium and vitamins than an equal amount of fresh.
Nutritional data I pulled was for McDonalds fries which I don’t think they’re at the point of shaping them out of dried rehydrated potatoes yet?
Hmm, my previous work must have had some exceptionally cheap product if it’s below McDonalds in standard. Iirc the ingredients mentioned it was something like powdered potato and palm oil. They tasted ok, texture when cooled down was like damp Pringles.
It was the only thing we imported from America
Is there a consensus view on whether or not Gwyneth is a genuine numbnut or is just cynically exploiting people who are?
Ask her vagina candle?
Instructions unclear, vagina candle stuck in ass.
Dude, it explicitly said vagina candle. This one is on you.
Honestly, a fair point. However a few hours in a hot bath softened the wax enough to squeeze out. Bathroom smells interesting.
*in you.
I bet he heard it from that one video by angela collier
Mixing an acid and a base makes a salt. She’s drinking saltwater.
Add a little sugar and you have a solid rehydration blend then
It’s got 'lectrolytes!!
Yeah, it’s got what plants crave
I don’t know about you, but I’m ready to mutilate my thirst.
spoiler
I can’t believe this exists as a product, but I suppose I shouldn’t be surprised.
Sorry to disappoint y’all. This is actually not so dumb. Chemically she makes a buffer solution.
How a Buffer Solution Works: Example with Baking Soda and Citric Acid
A buffer solution is a system that resists changes in pH when small amounts of acids or bases are added. Buffers are essential in chemistry and biology because many processes require a stable pH.
How Buffer Solutions Work
A buffer usually consists of a weak acid and its corresponding conjugate base (or a weak base and its conjugate acid). When an acidic or basic substance is introduced, the buffer reacts to neutralize the added ions, thus stabilizing the pH.
- When an acid (H⁺) is added, the buffer’s base component reacts with it, “soaking up” the excess H⁺ ions.
- When a base (OH⁻) is added, the acid part of the buffer reacts with it, neutralizing the excess OH⁻ ions.
The ability of a buffer to do this depends on the presence of both a weak acid and its conjugate base in appreciable amounts.
Buffer Example: Baking Soda (Sodium Bicarbonate) and Citric Acid
Ingredients Involved
- Baking soda (sodium bicarbonate, NaHCO₃): A weak base that can act as a proton acceptor.
- Citric acid (C₆H₈O₇): A weak acid, commonly found in citrus fruits.
When these two substances are dissolved in water, they interact according to the following reaction:
$$ \text{C}_6\text{H}_8\text{O}_7 + \text{NaHCO}_3 \rightarrow \text{C}_6\text{H}_7\text{O}_7^- + \text{Na}^+ + \text{H}_2\text{O} + \text{CO}_2\uparrow $$
This reaction creates a mixture containing both citric acid (weak acid) and its conjugate base (citrate ion).
How This Buffer System Functions
- If an acid is added to the solution (increasing H⁺), the citrate ion (Citrat-Anion) from the reaction will bind to the excess H⁺, lessening the pH shift.
- If a base is added (increasing OH⁻), the leftover citric acid will release H⁺, which neutralizes the OH⁻, keeping the pH stable.
Key Point:
This buffer is only effective within a certain pH range, which in this case is close to the pKa value of citric acid (around 3-7 depending on which proton is being lost, as citric acid is a triprotic acid).Summary Table
Component Role Action if acid is added Action if base is added Citric acid (C₆H₈O₇) Weak acid Conjugate base absorbs H⁺ Releases more H⁺ to neutralize OH⁻ Sodium bicarbonate (NaHCO₃) Weak base (forms buffer) Provides conjugate base (citrate ion) Provides weak acid (citric acid) This mixture resists pH changes thanks to the reversible interplay between the weak acid (citric acid) and its conjugate base (citrate ion), demonstrating the core principle of buffer solutions.
The point isn’t the apparent health benefits of applying the worlds mildest buffer to a ph 2 solution, it’s that it’s the sales equivalent of dehydrationmonoxide.
Alkaline water plus citric acid does not make a buffer solution. And even if it did, it has absolutely no impact on your body when drinking it regardless.
If I wanted an AI answer I could’ve used the shitty website myself, why do you think anybody would be interested in your poorly formatted AI output?
Thanks for the ChatGPT paste
Thank you Gwenyth
Do these kinds of buffers have health benefits? Why is it good to drink water that has buffering capacity?
I have no idea. I am a chemical engineer, this question has to be answered by a biologist or physician.
Then how is it not dumb?
Because having salt of an acid out of a citric fruit in water, makes it tasty.
Send me a message too please about the health benefits
All of that fancy chemistry goes out the window because your stomach is full of a strong acid which completely obliterates the buffer solution.
Stomach acid is much more acidic for this buffer to function and even then you shouldn’t need anything of this sort, well, unless your body fails to regulate it’s own secretions (in that case, go to a doctor for gods sake!) At most this would provide you with some nutrients and minerals.
To be fair the top commenter is just explaining what a buffer solution is, and why “adding lemon to alkaline water” isn’t just creating a neutral pH saltwater. They aren’t justifying it’s use as a healthy tonic or anything. I learned something from the comment.
I know the pH difference is meaningless, but I enjoy the crispness.
