STRUCTURED WATER 2026 UPDATE
HISTORY
We at Dime Water first released our version of a system to create Structured Water (SW) in June 2019. It was conceived after reading and understanding of The Fourth Phase of Water a book by Dr. Gerald Pollack PhD summarizing years of laboratory experimentation by him and numerous assistants at the University of Washington. Dr. Pollack has an extensive background in engineering as well as physiology and is currently a professor of bioengineering in their college of engineering and UW medicine. The goal of his work appears to be purely academic curiosity with no commercial applications considered.
The unusual state of water observed in the university lab was given the name EZ (Exclusionary Zone) water by them and we chose Structured Water (SW) because this term has been used for almost 100 years by scientists and observers of extraordinary plant growth.
DIME WATER DESIGN ADVANTAGES
Our method of producing Structured Water very closely parallels the process outlined in the laboratory reports so water from the systems has been:
- volume measured
- thickness measured
- photographed
- pH tested
- viscosity tested
- electricity producing properties tested and measured
- density tested.
Production of the SW is accomplished in nature by spreading an extremely thin film of low TDS and low surface tension water on a water loving (hydrophilic) surface and exposing it to infrared energy. Not unlike snow and ice melt water flowing over smooth rocks in a stream bed. This probably explains why 19th and early 20th century observers of larger and higher quality vegetables watered by such sources thought the water to be better structured. It was. To make a product viable for home drinking, cooking and plant watering water we developed a reverse osmosis based appliance that exposes clean, low TDS RO water to almost 450 square inches of hydrophilic surface area for a super thin film of water and then boost the infrared energy with LED based rays. A complete replication of nature’s process available for the home, office, etc.
COMPETITIVE PROCESSES
There are many devices available for sale at exorbitantly high prices that purport to produce Structured Water, but we are unable to find any tests or measurements that validate their claims. One is a magnetic field. The measurable electrical energy produced in the water is due to Faraday’s law and is known to effect hydrogen bonds thus lowering clean water surface tension and altering the formation of some crystals. No indication of SW formation. Unfortunately, it works best on higher TDS water so counterproductive to clean drinking water. Vortex devices are popular, but again, there’s no evidence or measurement of Structured Water.
STRUCTURED WATER BENEFITS
Out of general interest, we did a dive into the technology of the highly advertised pain relief patches by Signal Patch and a lessor known KAILO to see if there was any tie in to water. There is actually mention of EZ water (our description of structured water) because of its negative electrical charge. Their base technology is to reroute electrical pain signals to the ether before they are sent to the brain by picking them up with their patented antenna imbedded in the patch and resending. The pain application was found serendipitously by the original inventors. This ultimately led us to Dr. Pollack’s most recent publications on the health benefits of structured water as well as reports offered by Science Direct and the NIH and ResearchGate. Benefits of structured water include:
- Improved health of cells which has positive effects on our entire body
- Improved hydration
- Improved elimination of waste
- Improved joint lubrication
- Improved absorption of nutrients
- Improved cellular energy
In addition to the benefits for humans and animals, plants also benefit from being watered with structured water. A list of so far documented benefits include:
- Improved plant growth and size
- Improved tolerance to drought and pathogens
- Improved uptake of nutrients from the soil
- Improved soil moisture retention
- Improved germination rates and time of emergence
- Improved use of water
The consumer demand for alkaline water has grown steadily in the 21st century. A report by Global Insights Services places worldwide consumption at 300 million liters in 2024, with 60% sold in individual bottles, 30% in delivered bulk sales, and 10% by in-place treatment devices. There’s a projected increase of 100% by 2035.
The beginning of the interest in alkaline water is credited to Henri Coanda, a Romanian physicist who, in early 1930, traced the longest-living people at the time to a Himalayan mountain group called the Hunza people. He postulated the cause for their longevity was their drinking water, which was glacial meltwater that had passed over rocks, thus yielding a chemistry of Calcium, bicarbonate (HCO3-) alkalinity, pH 6.9–8.12, plus Magnesium, Sodium, Potassium, Sulfate, and Chloride. Mr. Coanda documented similar positive results for Azerbaijan villagers in the Caucasus Mountains, as well as tribal populations in the Andes Mountains. Simultaneously and independently, Dr. Suwa in Japan arrived at a similar belief. Dr. Suwa spent many years synthesizing the process, and in 1958 had a large system in a clinic providing the water to patients. As an aside, perhaps lending credibility to the scientific skills of Henri Coanda, he is the developer of the Coanda effect, which to this day is taught as the major lift component in airplane wings.
No published human studies were found documenting an increase in longevity, but a 2016 NIH-controlled study of 150 mice in 3 groups demonstrated a slight but measurable increase attributed to a higher alkalinity in their water. The support for the alkaline “craze” appears to be anecdotal in nature. Other possibilities could be a feel-better response to water replacing less desirable liquids such as sodas, beer, etc.; a general trend toward being better hydrated; and the simultaneous ingestion of minerals in the water—especially Magnesium, which causes water to be absorbed into the large intestine to promote better voiding of waste.
Alkalinity consists of three different compounds: bicarbonate (HCO3), carbonate (CO3), and hydroxide (OH), which coexist in water samples. Note that only bicarbonate alkalinity is expressed in the records of Henri Coanda. This is the only form of alkalinity that exists in water up to pH 8.3; between pH 8.3 and 10.2, it is in the carbonate form, and above that it is 100% in the hydroxide form. The bicarbonate alkalinity has been documented to be systematically uptaken, whereas the other two forms simply act as antacids.
It appears that alkalinity in the bicarbonate form, as determined by a maximum water pH of 8.3, has potential health benefits if found naturally or by adding minerals to low-pH reverse osmosis water. By going higher in pH, benefits begin to diminish. Perhaps the least effective, if not ineffective, method of raising water pH is via electrolysis, which uses electrical energy to split water into H and OH, which then adds the useless OH form of alkalinity to the water.
The food and beverage industry is constantly looking for improved ways of achieving control over costs and health risks in order to meet the demands of its customers and regulators. Water is a major issue in this industry and businesses are looking for water and energy conservation while simultaneously maintaining or increasing water quality. Dime Water, Inc. has the technology and products to meet these expectations.
Wastewater treatment is highly important in the food and beverage industry. Often process water can be cleaned up for reuse utilizing treatment processes similar to the front end water treatment. Water and disposal cost savings often offset equipment operating costs.
Some of the requirements of the agri-food industry include
- Preservation of water resources.
- Elimination of C, N, P and COD pollution.
- Reduction of energy consumption.
- Management of odor problems.
- Recycling of sludge.
- Treatment of fats.
- Ensuring the reliability of physicochemical treatment.
- Controlling product health risks.
Dime Water, Inc. offers a full range of water treatment solutions that cover complete operation of our clients’ water treatment installations, maintenance and technical assistance:
- Nanofiltration
- Backwashing carbon filters
- Ozone
- Water softeners
Our technologies can help our clients reduce operating costs, conserve energy and comply with federal, regional and local government regulations. We operate in the following sectors: brewing, distilling, wine, non-alcoholic beverages, meat, fish and sea food, milk and dairy products, animal feed, bakery products, pasta products, fruit and vegetable packing, confectionery and others.
