How it works:
Alkaline ionic water is by far the most superior drinking water available. It is electronically enhanced water that has been run over positive and negative electrodes and become ionized, which then is separated into alkaline and acidic water. They are created simultaneously, 70% Alkaline Ionic Water and 30% Acid Water. Both waters have extraordinary properties and benefits, however, their respective uses could not be more different. We drink The Alkaline ionic water , the Acid water we use on the outside of our bodies for beauty and antiseptic applications.
Alkaline ionic water is one of the most significant preventative health advances of our generation. It is a Powerful Antioxidant, which also provides our body with an abundance of oxygen which in turn gives us energy. It Balances our Body pH, which helps prevent disease because it is Alkaline. It is a Powerful Detoxifier, and a Superior Hydrator, up to 6 times more hydrating than conventional water.
ITS POWERFUL ANTIOXIDANT PROPERTIES
Alkaline ionic water has 2 Antioxidant qualities or components to it. Ionize means to gain or lose an electron. In the case of Alkaline ionic water, an electron is grabbed from one oxygen molecule and donated to another making that oxygen molecule become an Antioxidant. All Antioxidants have this property of possessing an extra electron such as vitamins A, C and E. It is miraculous that normal tap water can be turned into an Antioxidant. Not only that, but it is an efficient Antioxidant because it is a liquid with small water molecule clusters and thus is more easily absorbed into the body.
Virtually all liquids have an Oxidation Reduction Potential (ORP), which is the millivoltage it possesses. Normal tap water has an 300 to 400 ORP, meaning that the potential for reducing oxidation is nonexistent. Only a negative ORP can reduce or negate oxidation. Alkaline ionic water has a -350 to -250 ORP, depending in part on the amount of minerals in the source water and which level the unit is on. This means it has a very high potential for reducing oxidation. Freshly squeezed orange juice has a -250 ORP, as do most other fresh squeezed juices and vegetables. However, if they have been pasteurized or otherwise processed, the antioxidant and negative ORP properties have been removed from the food as well as all its rejuvenating properties.
Oxidization means to decay or age. As things oxidize, the ORP rises. A higher ORP also retards bacterial growth and if high enough, it will kill bacteria. Rust is metal that has oxidized. In the human body oxidation is caused by free radical damage. Free radicals are oxygen molecules that have lost an electron and become unstable. They are caused by pollution, stress and poor diet. Essentially all diseases arise from the environment or diet unless it is congenital, meaning genetically inherited or a condition which exists at birth. Environmental diseases can come from man-made pollution, insect carrying diseases, radon gas, etc.
Free radicals that exists in our body grab an electron from one of our cells to become stable and in the process damage the DNA of the cell so that when it divides, the new cell carries the mutant DNA which in turn passes along to the next cell when it divides. This is the cause of many diseases and it is also part of what makes us age. As we age, our body's ORP becomes higher because we are oxidizing. Alkaline ionic water has a Negative ORP therefore it offsets the higher ORP of our body as we are aging. Thus, we counteract the aging process by putting a negatively charged water which somewhat dampens the ever-rising ORP of our oxidizing body. We should drink l to 2 gallons of strong alkaline ionic water (level 5) per day to expect significant slowing and reversal of the aging process.
Look at a glass of freshly prepared Alkaline ionic water, you will see a cloud of little tiny bubbles in the water. Those are hydroxyl ions, which are oxygen molecules that have an extra electron. That is the Antioxidant, which is the centerpiece of Alkaline Ionic Water, its most valuable component. Antioxidants have anti-aging and anti-disease properties because they scavenge for free radicals. Alkaline ionic water is a liquid antioxidant, therefore it is extremely effective and more easily absorbed into the body than other antioxidant.
POWERFUL DETOXIFIER AND SUPERIOR HYDRATOR
Alkaline ionic water is sometimes called reduced water because typically water molecules group together in clusters of 10 to 13 molecules. Alkaline ionic water molecule clusters are split in half and grouped into 5 to 6 water molecules, thus it is Reduced in size. The Alkaline ionic water molecule cluster has been changed from an irregular shape to a regular hexagonal shape that passes through our body tissue much more efficiently than conventional water. It is this smaller, regular shape that hydrates anything much more efficiently than conventional water.
For initial detoxifying, start from a lower level (i.e. level 3) and gradually increases to level 4 to 5. Headaches and diarrhea are common detoxification symptoms.
Alkaline ionic water is up to 6 times more hydrating than conventional water at its greatest strength. There are some tangible effects of alkaline ionic water regarding the small molecule cluster. Soaking dried beans of any kind in this type of water will cause them to hydrate considerably faster and swell fatter because of its superior hydration properties. Mixing it with any kind of powder or flour will result in much better absorption than conventional water. For instance, making gravy or cream soup with alkaline ionic water will be much smoother. Cooking with alkaline ionic water will enhance the taste of your food. The nutrients in the food will be assimilated into the body more efficiently.
IONIZED WATER ( by Dr Hidemitsu Hayashi M.D., Director, Water Institute of Japan )
Understanding the chemical and physical properties of your water will help you to understand the benefits of Alkaline/Ionized water. This article, written by the Water Institute, Tokyo, Japan, is in 9 parts, and provides an incredible amount of excellent, detailed and scientific information on the benefits of ionized water.
GETTING STARTED: THE BASICS
Water, The Chemistry of Life
Whenever we attempt to determine whether life as we know it exists on Mars or on other planets, scientists first seek to establish if water is present. Why? Because life on Earth totally depends on water.
A high percentage of living things, both plant and animal, is found in water. All life on the Earth is thought to have arisen from water. The bodies of all living organisms are composed largely of water. About seventy to ninety percent of all organic matter is composed of water.
The chemical reactions in all plants and animals that support life take place in a water medium. Water not only provides the medium to make this life-sustaining reaction possible, but water itself is often an important reactant or product of these reactions. In short, the alchemy of life is found in the chemistry of water.
On land the greatest threat to life is desiccation. Water is lost in several different ways - by evaporation from respiratory surfaces, by evaporation from the skin, through elimination of feces and excretion of urine. Lost water must be restored if life is to continue. It is replaced by drinking it, by eating foods containing water, and by oxidation of nutrients (water is one of the products of cell metabolism).
The Universal Solvent
Due to the marked polarity of the water molecule and its tendency to form hydrogen bonds with other molecules, water is called the universal solvent. A water molecule, expressed in the chemical symbol H20, consists of two hydrogen atoms and one oxygen atom.
Standing alone, the hydrogen atom contains one positive proton at its core, with one negative electron revolving around it in a three dimensional shell. Oxygen, on the other hand, contains eight protons in its nucleus with eight electrons revolving around it. This is often shown in chemical notation as the letter O surrounded by eight dots representing four sets of paired electrons.
The single hydrogen electron and the eight electrons of oxygen are the key to the chemistry of life, because this is where hydrogen and oxygen atoms combine to form a water molecule, or split to form ions.
Hydrogen tends to ionize by losing its single electron and form single H+ ions, which are simply isolated protons since the hydrogen atom contains no neutrons. A Hydrogen bond occurs when the electron of a single hydrogen atom is shared with another electronegative atom such as oxygen that lacks an electron.
The Polarity of Water Molecules
In a water molecule, two hydrogen atoms are covalently bonded to the oxygen atom. But because the oxygen atom is larger than the hydrogen atoms, its attraction for the hydrogen's electrons is correspondingly greater. Thus, the electrons are drawn closer into the shell of the larger oxygen atom and away from the hydrogen shells. This means that, although the water molecule as a whole is stable, the greater mass of the oxygen nucleus tends to draw in all the electrons in the molecule including the shared hydrogen electrons giving the oxygen portion of the molecule a slight electronegative charge.
Hydrogen atoms, because their electrons are closer to the oxygen atom, take on a small electropositive charge. This means water molecules have a tendency to form weak bonds with other water molecules because the oxygen end of the molecule is negative and the hydrogen ends are positive.
A hydrogen atom, while remaining covalently bonded to the oxygen of its own molecule, can form a weak bond with the oxygen of another molecule. Similarly, the oxygen end of a molecule can form a weak attachment with the hydrogen ends of other molecules. Because water molecules have this polarity, water is a continuous chemical entity.
These weak bonds play a crucial role in stabilizing the shape of many of the large molecules found in living matter. Because these bonds are weak, they are readily broken and reformed during normal physiological reactions. The disassembly and rearrangement of such weak bonds is in essence the chemistry of life.
Basically, reduction means the addition of electron (e-) and its converse, oxidation, describes the removal of an electron. The addition of an electron (reduction) stores energy in the reduced compound. The removal of an electron (oxidation) liberates energy from the oxidized compound. Whenever one substance is reduced, another is oxidized.
To clarify these terms, consider any two molecules, A and B, for example:
Ae- + B >>> A + Be-
When molecules A & B come into contact, here is what happens:
B grabs an electron from molecule A.
Molecule A has been oxidized because it has lost an electron.
The net charge of B has been reduced because it has gained a negative electron (e).
In biological systems, removal or addition of an electron constitutes the most frequent mechanism of oxidation-reduction reactions. These oxidation-reduction reactions are frequently called redox reactions.
Acids and Bases
An acid is a substance that increases the concentration of hydrogen ions (H+) in water. A base is a substance that decreases the concentration of hydrogen ions, in other words, increasing the concentration of hydroxide ions (OH-).
The degree of acidity or alkalinity of a solution is measured in terms of a value known as pH, which is the negative logarithm of the concentration of hydrogen ions:
pH=1/log [H+] = -log [H+]
What is pH?
The pH scale ranges from 0 on the acidic side to 14 on the alkaline and a solution is neutral if its pH is 7. At pH 7, water contains equal concentrations of H+ and OH- ions. Substances with a pH less than 7 are acidic because they contain a higher concentration of H+ ions. higher concentration of OH- than H+. The pH scale is a log scale, so a change of one pH unit implies a tenfold shift in the concentration of hydrogen ions.
The Importance of Balancing pH
Living things are extremely sensitive to pH and function best (with certain exceptions, such as different portions of the digestive tract) when solutions are nearly neutral. Most interior living matter (excluding the cell nucleus) has a pH of about 6.8.
Blood plasma and other fluids that surround the cells in the body have a pH of 7.2 to 7.45. A blood pH of 6.9 could induce coma and possibly death to the body. So the body possesses numerous special mechanisms to aid in stabilizing these fluids so that cells will not be subject to appreciable fluctuations in pH. Substances which serve as mechanisms to stabilize pH are called buffers. Buffers have the capacity to bond ions and remove them from solution whenever their concentration begins to rise. Conversely, buffers can release ions whenever their concentration begins to fall, thus helping to minimize the fluctuations in pH. This is an important function because many biochemical reactions normally occurring in living organisms either release or use up ions.
THE IONIZED WATER THEORY
Why We Get Sick
Can oxygen be too much a good thing? The answer is yes. Oxygen is essential to your survival. It is relatively stable in the air, but when too much is absorbed into your body, oxygen becomes active and unstable, and it shows the tendency to attach itself to biological molecules, including those of healthy cells. Science calls these unstable oxygens 'free radicals'. Their chemical activity derives from one or more pairs of unpaired electrons.
About 2% of the oxygen we breathe becomes active oxygen, and during aerobic exercise, this amount increases to 20%.
Free radicals, coupled with unpaired electrons, are unstable and exhibit a high oxidation potential. This means that they are capable of stealing electrons from healthy cells. This chemical mechanism is useful when employed as a disinfectant like hydrogen peroxide or ozone. These are used to sterilize wounds and medical instruments. Inside the body, these free radicals attack and eliminate bacteria, viruses, and other wastes.
Problems arise, however, when too many free radicals are produced in the body. They are extremely reactive and attach themselves to normal, healthier cells damaging them genetically. These active oxygen radicals steal electrons from normal healthy biological molecules. This electron theft by active oxygen oxidizes tissue and can cause disease.
Putrefaction sets in when microbes in the air invade the proteins, peptides, and amino acids of eggs, fish and meat. The result is an array of unpleasant substances:
Hydrogen Sulfide Ammonia Histamines Indoles Phenols Scatoles
These substances are also produced naturally in the digestive tract, when we digest food, and result in the unpleasant odor evidenced in feces. Putrefaction of spoiled food is caused by microbes in the air; this natural process is duplicated in the digestive tract by intestinal microbes. All these waste products of digestion are pathogenic; this is, they can cause disease in the body. Hydrogen sulfide and ammonia are tissue toxins that can damage the liver. Histamines contribute to allergic disorders such as atopic dermatitis, urticaria (hives) and asthma. Indoles and phenols are considered carcinogenic.
EFFECTS OF OXIDATION ON VITAL ORGANS
Oxidized Tissue Leads to
Liver Hepatitis, cirrhosis, cancer Pancreas Pancreatitis, diabetes, cancer Kidneys Nephritis, nephrosis, cancer
Because active oxygen can damage normal tissue, it is essential to scavenge this active oxygen from the body before it causes disintegration of healthy tissue.
Antioxidants Block Dangerous Oxidation
One way to protect healthy tissue from the ravages of oxidation caused by active oxygen is to provide free electrons to active oxygen radicals, thus neutralizing their high oxidation potential and preventing them from interfering with healthy tissue.
Research on the link between diet and cancer is far from complete, but some evidence indicates that what we eat may affect our susceptibility to cancer. Some foods seem to help defend against cancer, others appear to promote it.
Much of the damage caused by carcinogenic substances in food may come about because of an oxidation reaction in the cell. In this process, an oddball oxygen molecule may damage the cell's genetic code. Some researchers believe that substances that prevent oxidation - called antioxidants - can block the damage. This leads naturally to the theory that the intake of natural antioxidants could be an important aspect of the body's defense against cancer. Substances that some believe inhibit cancer include vitamin C, vitamin E, beta-carotene, selenium, and glutathione (an amino acid). These substances are reducing agents. They supply electrons to free radicals and block the interaction of free radicals with normal tissue.
How We Can Avoid Illness
As mentioned earlier, the presence of toxic waste products such as hydrogen sulfide, ammonia, histamines, indoles, phenols and scatoles impart an offensive odor to human feces. In the medical profession, it is well known that patients suffering from hepatitis and cirrhosis pass particularly odoriferous stools.
Excessively offensive stools caused by the presence of toxins are indicators of certain diseases, and the body responds to the presence of these toxins by producing neutrophil leukocytes, which release active oxygen in an attempt to neutralize the damage to organs that can be caused by such waste products. But when an excess amount of such active oxygen is produced, it can damage healthy cells as well as neutralize toxins. This leads us to the conclusion that we can minimize the harmful effects of these active oxygen radicals by reducing them with an ample supply of electrons.
Water, The Natural Solution
There is no substitute for a healthy balanced diet, especially on rich in antioxidant materials such as vitamin C, vitamin E, beta-carotene, and other foods that are good for us. However, these substances are not the best source of those free electrons that can block the oxidation of healthy tissue.
Water treated by electrolysis to increase its reduction potential is the best solution to the problem of providing a safe source of free electrons to block the oxidation of normal tissue by free oxygen radicals. We believe that reduced water, which has an excess of free electrons to donate to active oxygen, is the best solution because:
The reduction potential of water can be dramatically increased over other antioxidants in food or vitamin supplements.
The molecular weight of reduced water is low, making it fast-acting and able to reach all tissues of the body in a very short time.
THE WATER IONIZER UNIT
Tap Water: What It Is and Isn't
On the pH scale of 0 to 14, normal tap water measures out an approximately neutral 7. When measured with an ORP (oxidation reduction potential) meter, its redox potential is +400 to +500 mV. Because it has a positive redox potential, it is apt to acquire electrons and oxidize other molecules. Reduced ionized water, on the other hand, has a negative redox potential of approximately -250 to -250 mV. This means it has a large mass of electrons ready to donate to electron-thieving active oxygen.
How the Water Ionizer Unit Works
The water ionizer unit, slightly taller and thicker than a large dictionary, is an electrical appliance connected to your kitchen water supply to perform electrolysis on tap water before you drink it or use it in the kitchen for cooking or cleaning.
A special attachment redirects tap water out of the faucet through a plastic hose into the water ionizer unit.
Inside the unit, the water is first filtered through activated charcoal, removing common pollutants found in city water. Then this filtered water passes into a chamber equipped with a platinum-coated titanium electrode. Here is where the electrolysis takes place.
Cations, positive ions, gather at the negative electrodes creating cathodic or reduced water. Anions, negatively charged ions, gather at the positive electrode to make anodic or oxidized water.
By this electrolysis process the reduced water not only gains an excess amount of electrons (e-), but the H2O clusters are reduced in size from about 10 to 13 molecules per cluster to 5 to 6 molecules per cluster.
The reduced water comes out of the faucet, and the oxidized water comes out of a separate hose leading into the sink. You can use the reduced water for drinking or cooking. The oxidation potential of the oxidized water makes it a good sterilizing agent, ideal for washing your hands, cleaning food or kitchen utensils, and treating minor wounds.
What the Water Ionizer Unit Produces
Following electrolysis of the water, the reduced water exits the cathodic side, while the oxidized water comes out the anodic side. Let us compare the measurements of these three waters - the tap water before electrolysis, the reduced water, and the oxidized water:
A COMPARISON OF REDUCTION - OXIDATION (REDOX) POTENTIALS
Water Type Redox Potential pH What it Means
Tap Water + 400 to + 500 mV 7 Slight oxidation potential
Reduced Water - 250 to - 350 mV 8 Strong reduction potential, contains a mass of electrons that can be donated to free radicals.
Oxidized Water + 700 to + 800 mV 4 Strong oxidation potential, a shortage of electrons giving it the ability to oxidize and sterilize.
Because active oxygen can damage normal tissue, it is essential to scavenge this active oxygen from the body before it causes disintegration of healthy tissue.
Redox Potential, Not pH, Is the Crucial Factor
Traditionally, we have judged the properties of water from the standpoint of pH - whether water is acid or alkaline. Yoshiaki Matsuo, Ph.D., the inventor of the water ionizer says;
"In my own opinion, redox potential is a more important factor to good health than pH. The importance of pH is overemphasized. For example, the average pH of blood is 7.4 and acidosis or alkalosis are defined according to deviation within the range of 7.4 to 0.05. But nothing has been discussed about ORP, or oxidation-reduction potential."
When tap water is electrolyzed into reduced water with this machine, it develops into a pH of somewhere (depending on the tap water used) between 9 and 10, and acidic water of between 4 and 5. Even if you make alkaline water of pH 9 by adding sodium hydroxide, or make acidic water of pH 3 by adding hydrogen chloride, you will find very little change in ORP values of the two waters. Yet electrolysis can give you ORP fluctuations by as much as 1000 mV. Electrolysis can give us reduced water with negative potentials that are good for the body.
USING IONIZED WATER
What Effect does Reduced Water Have on You?
As we have said earlier, the Water Ionizer unit produces two kinds of water, each having a different redox potential, one with a high reduction, the other with a high oxidation potential.
When taken internally, the reduced ionized water, with a redox potential of -250 to -350 mV, readily donates its electrons to oddball oxygen radicals and blocks the interaction of the active oxygen with normal molecules.
Undamaged biological molecules are less susceptible to infection and disease. The alkaline water gives up an extra electron and reduces the active oxygen (AO), thus rendering it harmless. The AO is reduced without damaging surrounding biological molecules. Substances which have the ability to counteract active oxygen by supplying electrons are called scavengers. Reduced water, therefore, can be called scavenging water.
When taken internally, the effect of reduced water is immediate. Alkaline water inhibits excessive fermentation in the digestive tract by reducing indirect metabolites such as hydrogen sulfide, ammonia, histamines, indoles, phenols, and scatoles, resulting in a cleaner stool within days after this alkaline ionized water is ingested on a regular basis. In 1965, the Ministry of Welfare in Japan announced that reduced water can prevent abnormal fermentation of intestinal microbes.
What About Oxidized Water?
Oxidized water, holding a redox potential of +700 to +800 mV, is an oxidizing agent that can withdraw electrons from bacteria and kill them. The oxidized water from the water ionizer unit can be used to clean the hands, wash fresh fruit and vegetables, and to sterilize cutting boards and minor wounds. Tests have shown that oxidized water can be used effectively to treat athlete's foot, minor burns, insect bites, scratches, and so on.
Dr. Yoshaiki Matsuo, Vice Director of the Water Institute in Tokyo, Japan, has developed a more sophisticated apparatus; it is capable of producing hyper-oxidized water with a redox potential of +1,050 mV or more and of a pH lower than 2.7. Tests have shown that this hyper-oxidized water can quickly destroy MTRSA (Methicillin Resistant Staphylococcus Areus.)
Although hyper-oxidized water is a powerful sterilizing agent, it won't harm the skin. In fact, it can be used to heal. Hyper-oxidized water has proven effective in Japanese hospitals in the treatment of bedsores and operative wounds with complicated infections.
But perhaps the most exciting future application of hyper-oxidized water is in the field of agriculture where it has been used effectively on plants to kill fungi and other diseases. Hyper-oxidized water in non-toxic, so agricultural workers can apply it without wearing special protective equipment because there is no danger of skin respiratory damage. An added benefit of using hyper-oxidized water to spray plants is that there is no danger to the environment caused by the accumulation of toxic chemicals in the ground.
Ionized Water is Superior to the Antioxidant Diet
Today we read much about correct dieting principles, and we have learned to pay attention to what we eat in order to stay healthy. This is a sensible practice, but it is surprising that many of us don't realize that the bulk of what we eat is composed of water. Vegetables and fruits are made up of 90% water; fish and meat are about 70% water as well.
Even advocates of vitamin C in diet staples have to admit that its potency, namely the redox potential of this important vitamin, diminishes with age and preparation for the dining table. Carbohydrates, the main constituent of vegetables and fruit, have a molecular weight of 180, whereas water clocks in with the much lower molecular weight of 18.
Because of its low molecular weight and high reduction potential, ionized water thus becomes the superior scavenging agent of active oxygen. But electrolysis inside the water ionizer unit not only charges the reduced water, it also decreases the size of water molecule clusters.
NMR (nuclear magnetic resonance) analysis reveals that tap water and well water consist of clusters of ten to thirteen H2O molecules. Electrolysis of water in the water ionizer unit reduces these clusters to about half their normal size, that is to about five or six water molecules per cluster.
Molecular Weights Compared
Ionized Water 18 Beta-carotene 150 Vitamin E 153 Vitamin C 176 Vitamin A 164
This is why ionized water is more readily absorbed by the body than untreated tap water. Ionized water quickly permeates the body and blocks the oxidation of biological molecules by active oxygen by donating its abundant electrons to active oxygen. Thus active oxygen is rendered harmless. This enables biological molecules to renew themselves naturally without interference and damage caused by oxidation.