pH Level in Drinking Water: What's the Ideal Range & Why It Matters

Overview of pH Level in Drinking Water

• What it is: pH measures the hydrogen ion concentration in water on a scale of 0–14. A pH of 7 is neutral; below 7 is acidic, above 7 is alkaline (basic). It's a logarithmic scale—each unit represents a 10x difference.
• Why it matters: pH affects water taste, corrosivity, and how your body absorbs minerals. It also influences the effectiveness of disinfection and can indicate contamination or pipe degradation.
• Natural sources: Geology determines natural pH—limestone areas tend toward alkaline water, while volcanic or forested regions may be more acidic. Rainfall is naturally slightly acidic (pH ~5.6) due to dissolved CO2.
• Optimal range (7.0–8.0): Slightly alkaline water tastes smooth and fresh. This range is gentle on pipes, safe for consumption, and allows optimal mineral absorption by the body.
• Too high (>8.5): Can taste bitter or soapy. May cause scale buildup in pipes and appliances. Extremely high pH can irritate skin and eyes.
• Too low (<6.5): Acidic water tastes sour and can corrode pipes, leaching metals like lead and copper into your drinking water. Associated with blue-green staining on fixtures.