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Food Care with Kangen Water

Most people are using tap water to boil water for pasta and tea, clean your produce, add to soups and sauces and make your morning coffee. Tap water is full of contaminants.

Simply replacing tap water with the appropriate Kangen Water ® can make a world of difference in flavor, quality and your health.

Water is the single, most important ingredient in your kitchen, choose your water right.

The Benefits of Kangen Water® in the Kitchen

Even organic produce isn’t protected from pathogens in dirt and germs from various hands checking for ripeness. This is when your Kangen Water® really comes in handy. The Kangen machine produces up to 5 types of healthy water to get your food clean!

Utilizing the various waters available like: Strong Acidic Water® (pH 2.5), Strong Kangen Water® (pH 11.0), and Kangen Water® (pH 9.5), you can ensure that your food is super clean and ready to eat.


If you don't have the luxury or availability of organic produce it’s even more important to wash your fruits and veggies considering they have been treated with oil-based pesticides, that tap water can't remove.

Strong Kangen Water® is powerful enough to break apart the pesticide, leaving your food clean and chemical-free. Using your Kangen® machine in the kitchen is the healthiest and most cost-effective way to clean your produce!

Vegetable Basket
Watch this video to learn more
Food Care with Kangen Water®
  • Food Care

Pre-rinse all fruits, vegetables and meat - let them sit for one minute in 2.5pH acidic water, before soaking in pH11.5 This will kill all microbes, MRSA and infections. 

  • Washing Fruit & Vegetables

Soak for a minimum of 5 minutes in 11.5pH strong alkalized water, to clean off pesticides and herbicides that are rain/water resistant (most sprays!) then rinse with pH9.5

  • Freezing food

Spray 6pH water on foods before freezing including fish and shrimp to help the food retain flavour.

  • Anthocyanins

Use 6pH Kangen Water® for washing and preparing fruits and vegetables containing anthocyanins: plums, grapes, cherries, strawberries, red cabbage, eggplant, soybeans, and asparagus.

  • Cooking

Boil and steam rice, soups and stews with Kangen Water® 8.5-9.5pH - also suitable for tea & coffee.

  • Rice, Beans & Legumes

Soak for 5 - 10 minutes in 11.5 pH strong alkalized water and rinse clean with low flow pH9.5 Kangen Water®.

  • Ice Cubes

Use 11.5pH Kangen Water® to help off-set acidic drinks.

Healthy assortment of yellow foods
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