Ionized Water

Understanding Alkaline Antioxidant Water - Ionized Water

By Hidemitsu Hayashi, M.D., Heart Surgeon and Director of the Water Institute of Japan          http://heartspring.net/water_science.html The bodies of all living organisms are composed largely of water. About 70 to 90 percent of all organic matter is 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 these life sustaining reactions possible, but water Itself is often an important reactant or product of these reactions. In short, the chemistry of life is water chemistry.

Water, The Universal Solvent Water is a universal solvent due to the marked molecule and its tendency to form hydrogen bonds with other molecules. One water molecule, expressed with the chemical symbol H20, consists of 2 hydrogen atoms and 1 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 8 protons in its nucleus with 8 electrons revolving around it. This is often shown in chemical notation as the letter "0" surrounded by eight dots representing 4 sets of paired electrons.

The single hydrogen electron and the 8 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.

Polar attraction between water molecules Hydrogen tends to ionize by losing Its 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.

In a water molecule, two hydrogen atoms are covalently bonded to the oxygen atom. But because the oxygen atom is larger than the hydrogen's, its attraction for the hydrogen's electrons is correspondingly greater so 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 portions of the molecule a slight electronegative charge.

The shells of the hydrogen atoms, because their electrons are closer to the oxygen, 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.

To illustrate water's ability to break down other substances, consider the simple example of putting a small amount of salt in a glass of tap water. With dry salt (NaCI) the attraction between the electropositive sodium (Na+) and electronegative chlorine (Cl- ) atoms of salt is very strong until it is placed in water. After salt is placed in water, the attraction of the electronegative oxygen of the water molecule for the positively charged chloride Ions, and the similar attraction of the electropositive hydrogen ends of the water molecule for the negatively charged chloride ions, are greater than the mutual attraction between the outnumbered NA+ and CL ions. In water the ionic bonds of the sodium chloride molecule are broken easily because of the competitive action of the numerous water molecules.

As we can see from this simple example, even the delicate configuration of individual water molecules enables them to break relatively stronger bonds by conveying on them. This is why we call water the universal solvent. It is a natural solution that breaks down the bonds of larger, more complex molecules. This is the chemistry of life on earth in water and on land.

Oxidation - reduction reactions Basically, reduction means the addition of an electron (e-), and its converse, oxidation means 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 form 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-  Electron Donor + B Electron Receptor

- A Oxidized Reduced (lost an electron) + Be- Reduced(Gained an electron)

When molecules A and 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 8 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.

Acid 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+] =-Iog[H+]

What is pH? On the pH scale, which ranges from 0 on the acidic end to 14 on the alkaline end, a solution is neutral if its pH is 7. At pH 7, water donations 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. Substances with a pH higher than 7 are alkaline because they contain a higher concentration of OH- that H+. The pH scale is a log scale so a change of one pH unit means a tenfold change in the concentration of hydrogen ions.

Importance of balancing pH Living things are extremely sensitive to pH and function best (with certain exceptions, such as certain 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 7.3. Numerous special mechanisms 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. Buffers thus help 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.

MICROWATER THEORY

Why we get sick? - Oxygen: Too much of a good thing? Oxygen is essential to survival. It is relatively stable in the air, but when too much is absorbed into the body R can become active and unstable and has a tendency to attach itself to any biological molecule, including molecules of healthy cells. The chemical activity of these free radicals is due to one or more pairs of unpaired electrons. About 2% of oxygen we normally breathe becomes active oxygen, and this amount increases to approximately 20% with aerobic exercise.

Superoxide an ion radical Such free radicals with unpaired electrons are unstable and have a high oxidation potential, which means they are capable of stealing electrons from other cells. This chemical mechanism is very useful in disinfectants such as hydrogen peroxide and ozone which can be used to sterilize wounds or medical instruments. Inside the body these free radicals are of great benefit due to their ability to attack and eliminate bacteria, virus and other waste products.

Active oxygen in the body Problems arise, however, when too many of these free radicals are turned loose in the body where they can also damage normal tissue. Putrefaction sets in when microbes in the air invade the proteins,peptide, and amino acids of eggs, fish and meat. The result is an array of unpleasant substances such as:

  • Hydrogen sulfide
  • Ammonia
  • Histamines
  • Indoles
  • Phenols
  • Scatoles

These substances are also produced naturally in the digestive tract when we digest food, resulting 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, that is, they can cause disease in the body.

Hydrogen sulfide and ammonia are tissues toxins that can damage the liver. Histamines, contribute to allergic disorders such as a topic dermatitis, urticaria (hives) and asthma. Indoles and phenols are considered carcinogenic.

Because waste products such as hydrogen sulfide, ammonia,histamines, phenols and indoles are toxic, the body's defense mechanisms try to eliminate them by releasing neutrophils a (type ofleukocyte, or white corpuscle). These neutrophils produce active oxygen, oddball oxygen molecules that are capable of scavenging out and disintegrating tissues by gathering electrons from the molecules of toxic cells.

Problems arise, however, when too many of these active oxygen molecules, or free radicals, are produced in the body. They are extremely reactive and can also attach themselves to normal, healthy cells and damage them genetically. These active oxygen radicals steal electron from normal, health biological molecules. This electron theft by active oxygen oxidizes tissue and can cause disease.

Effects of Oxidation on Vital Organs

Oxidized Tissue Leads to:

Liver Hepatitis, cirrhosis, cancer

Pancreas Pancreatitis, diabetes, cancer

Kidney Nephritis, nephrosis, cancer

Because active oxygen can damage normal tissue, it is essential to scavenge this active oxygen from the body before it can cause disintegration of healthy tissue. If we can find an effective method to block the oxidation of healthy tissue by active oxygen, then we can attempt to prevent disease.

Hydrogen sulfide, ammonia, histamines, indoles, phenols, and scatoles present in the digestive tract of the human body.

In order to protect the body from damage by hydrogen sulfide, ammonia, histamines, indoles, phenols and scatoles, neutrophils (leukocytes) produce active oxygen to oxidize these waste products.

Excess production of active oxygen occurs.

Excess active oxygen can damage normal, healthy biological cell molecules and alter their genetic codes.

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 reacting 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 fee radicals and block the interaction of free radical with normal tissue.

How we can avoid illness

As we 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 Ieukocytes to 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 effect 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 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 free electrons that can block the oxidation of healthy tissue by active oxygen.

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, water with 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 molecule weight of reduced water is low, making it fast acting and able to reach all tissues of the body in a very short time.

Microwater is the product of mild electrolysis which takes place in the Microwater unit. The production of Microwater, its properties, and how it works in the human body are described in the next section. Microwater is treated tap water that has not only been filtered, but has also been reformed in that it provides reduced water with a large mass of electrons that can be donated to active oxygen in the body to block the oxidation of normal cells.

THE MICRO WATER UNIT

Tap water - What it is and isn't Normal tap water, for example, with a pH of 7 is approximately neutral on the pH scale of 0 to 14. When measured with an ORP (oxidation potential) meter its redox potential is approximately +400 to +500 mV. Because it has a positive redox potential, it is apt to acquire electrons and oxidize other molecules. Reduced microwater, on the other hand,has a negative redox potential of approximately -250 to -350 mV. This means it has a large mass of electrons ready to donate to electron thieving active oxygen.

Before discussing the properties of microwater further, let's take a look at what happens inside the Microwater unit.

How the Microwater Units Works The Microwater unit, slightly taller and thicker than a large dictionary on end, 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 Microwater unit. Inside the Microwater unit, the water is first filtered through activated charcoal. Next, the filtered water passes into an electrolysis chamber equipped with a platinum-coated titanium electrode where electrolysis takes place.

Cations, positive ions, gather at the negative electrodes to create cathodic water (reduced water). Anions, negatively charged ions gather at the positive electrode to make anodic water (oxidized water).

Through electrolysis, reduced water not only gains an excess amount of electrons (e-), but the cluster of H20 seem to be reduced in size form 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 hands, cleaning food or kitchen utensils, and treating minor wounds.

What the Microwater Unit Produces - Redox potential comparison After electrolysis of the water inside the Microwater unit, reduced water comes out of the cathodic side and oxidized water comes out of the anodic side. Compare these measurements of these three types of water tap water before electrolysis, the reduced water, and the oxidized water.

Reduction-oxidation (redox) potential

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

Redox potential, not pH, is the crucial factor

Traditionally we have judged the properties of water from the standpoint of pH, in other words whether water is acidic or alkaline. According to Dr.Yoshiaki Matsuo Ph.D., the inventor of the Microwater unit, "in my opinion, redox potential is more important than pH. The importance of pH is over emphasized. 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 + -0.05. But nothing has been discussed about ORP, or oxidation-reduction potential."

The pH of tap water is about pH 7 or neutral. When tap water is electrolyzed into microwater, its reduced water has a pH of about 9 and the oxidized water a pH of about 4. 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 the ORP values of the two waters. On the other hand, when you divide tap water with electrolysis you can see the ORP fluctuate by as much as + -1,000mV. By electrolysis we can obtain reduced water with negative potential that is good for the body.

USING MICROWATER -

What Microwater Does The microwater unit produces two kinds of water with different redox potentials, one with a high reduction potential and the other with a high oxidation potential.

Reduced water When taken internally, the reduced microwater with its 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.

A biological molecule (BM) remains intact and undamaged.

BM-e || MW-e + AO -> MW + AO-e

Undamaged biological molecules are less susceptible to infection and disease. The microwater 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 effects of reduced water are immediate. Microwater inhibits excessive fermentation in the digestive tract by reducing indirectly metabolites such as hydrogen sulfide, ammonia,histamines, indoles, phenols and scatoles, resulting in a cleaner stool within days after reduced water is taken on a regular basis. In 1965 the Ministry of Welfare of Japan announced that reduced water obtained from electrolysis can prevent abnormal fermentation of intestinal microbes.

Oxidized water with its 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 Microwater unit can be used to clean hands,kitchen utensils, fresh vegetables and fruits, 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. Yoshiaki Matsuo, Vice Director of the Water Institute of Japan, has developed another apparatus capable of producing hyper-oxidized water with a redox potential of +1,050 mV or more and of pH lower than 2.7. Tests have shown that this hyper-oxidized water can quickly destroy MRSA (Methecillin Resistant Staphylococcus Aureus).

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 is has been used effectively on plants to kill fungi and other plant diseases. Hyper-oxidized water is non-toxic, so agricultural workers can apply it without wearing special protective equipment because there is no danger of skin or 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.

Microwater superior to antioxidant diet Today we read much about correct dieting principles and paying 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 90% water; fish and meat are about 70% water as well.

Even advocates of the importance of vitamin C in diet staples have to admit that its potency, namely, the redox potential of this important vitamin, rapidly diminishes with age and preparation for the dining table. Carbohydrates, the main consistent of vegetables and fruit, has molecular weight of 180 whereas water has a much lower molecular weight of 18.

Molecular Weight Compared

Substances Molecular Weight

  • Microwater 18
  • Beta-carotene 150
  • Vitamin E 153
  • Vitamin C 176

Microwater, with its low molecular weight and high reduction potential,makes it a superior scavenging agent of active oxygen. But electrolysis inside the Microwater unit not only charges the reduced water with electrons, it also reduces the size of reduced water molecule clusters.

NMR (nuclear magnetic resonance) analysis reveals that tap water and well water consists of clusters of 10 to 13 H20 molecules. Electrolysis of water in the Microwater unit reduces these clusters to about half their normal size - 5 to 6 water molecules per cluster.

The NMR signal that measures cluster size by line width at half-amplitude shows 65 Hz for reduced water and 133 Hz for tap water, revealing that the reduced water clusters are approximately half the size of tap water clusters.

This is why microwater is more readily absorbed by the body than untreated tap water. Microwater quickly permeates the body and blocks the oxidation of biological molecules by donating its abundant electrons to active oxygen, enabling biological molecules to replace themselves naturally without damage caused by oxidation that can cause diseases.

Summary and Conclusions

Upstream and downstream theory - Prevent disease at the source

According to Dr. Hidemitsu Hayashi, Director of the water Institute of Japan , "To eliminate the pollutants in a large stream that is contaminated as its source, we must work on the problem upstream at the headwaters - the source of the pollution - not downstream where we can only try to treat the evidence of damage caused by the pollution. Microwater's contribution to preventative medicine is essentially upstream treatment."

We consider the digestive tract upstream where we intake water and food. Although many people today in developed countries are growing more skeptical about what they eat, they tend to concentrate more on what the food contains rather than the metabolized products of foods in the digestive tract.

Reduced water Indirectly reduces hydrogen sulfide, ammonia, histamines, indoles,phenols, and scatoles and changes them into harmless substances.

Defecation of cleaner stools.

For example, consider the typical balanced diet of meat and vegetables. Meat protein is metabolized into amines while nitrates form fertilizers used to grow vegetables metabolize into nitrites in the digestive tract. These amines and nitrites combine to form nitrosamine, a recognized carcinogen.

Vegetables Meat

Nitrates Protein

Nitrites Amines

Nitrosamine (carcinogen)

We've already discussed that odoriferous feces are evidence of excessive fermentation in the digestive tract, so reduced water performs a very important function upstream in the digestive tract by reducing this excessive fermentation as evidence by cleaner stools within days of starting a steady regimen of reduced water.

Reduced water supplies electrons to excess, active oxygen free radicals produced as a result of aerobic metabolism and reduces them,rendering them harmless.

The oxidation of normal, healthy cell molecules by active oxygen is blocked. The biological molecules remain intact.

Diseases linked to excessive oxidation of normal biological molecules are prevented.

Downstream from the digestive tract, starting at the liver, reduced water quickly enters the liver and other organs due to, first, its lower molecular weight, and, secondly, the size of its clusters. At tissue sites throughout the body, reduced water with its safe, yet potent reduction potential readily donates its passenger electrons freely to active oxygen and neutralizes them so they cannot damage the molecules of healthy cells. Normal cells are protected from the electron thievery of active oxygen and allowed to grow, mature, function and regenerate without interference from rogue, oddball oxygen radicals which tend to steal the electrons from he molecules of normal, healthy biological molecules.

The water boom

We are now in the midst of a water boom. In Japan and other countries consumers are buying various kinds of bottled and canned water even though water is one of our most abundant vital resources. Research data reveals that mineral waters have an CRP of +200 mV, slightly lower than the +400 mV measured for ordinary tap water. We can say that at least mineral water is marginally better than tap water from the viewpoint of ORP. Compared to any processed water for sale, however, microwater with its reduction potential of -250 to -300 mV is beyond comparison due to its ability to scavenge active oxygen radicals.

Reduced Water For Prevention Of Diseases

This is a part paper delivered by Dr Shirahata to the Functional Water Symposium in Tokyo . It does not represent the opinions of management of AllOrganic nor do we publish it to hold out that it is a curative or therapeutic recommendation. Please always consult your doctor for specialized medical advice. REDUCED WATER FOR PREVENTION OF DISEASES Dr. Sanetaka Shirahata Graduate school of Genetic Resources Technology , Kyushu University , 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan.

It has long been established that reactive oxygen species (ROS) cause many types of damage to biomolecules and cellular structures, that, in turn result in the development of a variety of pathologic states such as diabetes, cancer and aging. Reduced water is defined as anti-oxidative water produced by reduction of water.

Electrolyzed reduced water (ERW) has been demonstrated to be hydrogen-rich water and can scavenge ROS in vitro (Shirahata et al., 1997). The reduction of proton in water to active hydrogen (atomic hydrogen, hydrogen radical) that can scavenge ROS is very easily caused by a weak current, compared to oxidation of hydroxyl ion to oxygen molecule. Activation of water by magnetic field, collision, minerals etc. will also produce reduced water containing active hydrogen and/or hydrogen molecule.

Several natural waters such as Hita Tenryosui water drawn from deep underground in Hita city in Japan , Nordenau water in Germany and Tlacote water in Mexico are known to alleviate various diseases. We have developed a sensitive method by which we can detect active hydrogen existing in reduced water, and have demonstrated that not only ERW but also natural reduced waters described above contain active hydrogen and scavenge ROS in cultured cells. ROS is known to cause reduction of glucose uptake by inhibiting the insulin-signaling pathway in cultured cells. Reduced water scavenged intracellular ROS and stimulated glucose uptake in the presence or absence of insulin in both rat L6 skeletal muscle cells and mouse 3T3/L1 adipocytes. This insulin-like activity of reduced water was inhibited by wortmannin that is specific inhibitor of PI-3 kinase, a key molecule in insulin signaling pathways.

Reduced water protected insulin-responsive cells from sugar toxicity and improved the damaged sugar tolerance of type 2 diabetes model mice, suggesting that reduced water may improve insulin-independent diabetes mellitus.

Cancer cells are generally exposed to high oxidative stress. Reduced water cause impaired tumor phenotypes of human cancer cells, such as reduced growth rate, morphological changes, reduced colony formation ability in soft agar, passage number-dependent telomere shortening, reduced binding abilities of telomere binding proteins and suppressed metastasis.

Reduced water suppressed the growth of cancer cells transplanted into mice, demonstrating their anticancer effects in vivo. Reduced water will be applicable to not only medicine but also food industries, agriculture, and manufacturing industries.

Shirahata, S. et al.: Electrolyzed reduced water scavengers active oxygen species and protects DNA from oxidative damage. Biochem. Biophys. Res. Commun., 234, 269-274, 1997.

Biochem Biophys Res Commun. 1997 May 8 234(1):269-74.

Shirahata S, Kabayama S, Nakano M, Miura T, Kusumoto K, Gotoh M, Hayashi H, Otsubo K, Morisawa S, Katakura Y.

Institute of Cellular Regulation Technology, Graduate School of Genetic Resources Technology, Kyushu University , Fukuoka , Japan . sirahata@grt.kyushu-u.ac.jp

Active oxygen species or free radicals are considered to cause extensive oxidative damage to biological macromolecules, which brings about a variety of diseases as well as aging. The ideal scavenger for active oxygen should be 'active hydrogen'. 'Active hydrogen' can be produced in reduced water near the cathode during electrolysis of water.

Reduced water exhibits high pH, low dissolved oxygen (DO), extremely high dissolved molecular hydrogen (DH), and extremely negative redox potential (RP) values. Strongly electrolyzed-reduced water, as well as ascorbic acid, (+)-catechin and tannic acid, completely scavenged O.-2 produced by the hypoxanthine-xanthine oxidase (HX-XOD) system in sodium phosphate buffer (pH 7.0). The superoxide dismutase (SOD)-like activity of reduced water is stable at 4 degrees C for over a month and was not lost even after neutralization, repeated freezing and melting, deflation with sonication, vigorous mixing, boiling, repeated filtration, or closed autoclaving, but was lost by opened autoclaving or by closed autoclaving in the presence of tungsten trioxide which efficiently adsorbs active atomic hydrogen.

Water bubbled with hydrogen gas exhibited low DO, extremely high DH and extremely low RP values, as does reduced water, but it has no SOD-like activity. These results suggest that the SOD-like activity of reduced water is not due to the dissolved molecular hydrogen but due to the dissolved atomic hydrogen (active hydrogen).

Although SOD accumulated H2O2 when added to the HX-XOD system, reduced water decreased the amount of H2O2 produced by XOD. Reduced water, as well as catalase and ascorbic acid, could directly scavenge H2O2. Reduced water suppresses single-strand breakage of DNA b active oxygen species produced by the Cu(II)-catalyzed oxidation of ascorbic acid in a dose-dependent manner, suggesting that reduced water can scavenge not only O2.- and H2O2, but also 1O2 and .OH.

Oxidation and its Affect on Your Health

Oxidation occurs when elements or materials are exposed to free radicals in the environment. We have all seen examples of this in nature.

  • Metals Rust
  • Plants Wilt then Decay
  • Proteins Putrefy
  • Oils get Sticky and Rancid

The actual process of oxidation occurs when free radicals scavenge these materials for electron donors. So let's take a small detour here to understand how free radicals are created.

  • Free radicals are created when an atom or a molecule looses 1 or more electrons producing an instability in the overall electrical charge of that atom or molecule.
  • Free radicals are the normal by-products of chemical chain reactions as well as mechanical processes. So things like manufacturing processes, engines running, burning wastes, producing electricity and burning fossil fuels are a few of the ways that free radicals are produced in our environment every day.
  • Free radicals are also produced in our cells as by-products of cellular respiration on a continual basis.
  • Free radicals multiply rapidly the longer food is stored before it is consumed.

Once these free radicals have been produced they begin to wreck havoc on our bodies. Each free radical that we ingest through the air we breathe, the water we drink and the food we eat can result in damage to our cells. Let me explain how this happens.

  • These unstable free radicals seek stability. The only way for them to become stable once again is to "recapture" their missing electrons.
  • This is accomplished by scavenging electrons from healthy tissues in the body.
  • As electrons are scavenged from body tissues those tissues become unstable and begin to either break down or mutate.
  • These unstable or mutated tissues contain more free radicals and they begin to scavenge more electrons from surrounding tissues. Eventually this can lead to a major change in the tissue as this destruction continues. In fact, this is the process that is responsible for all diseases.

When you consider that our bodies are all made from basic minerals, plant matter, proteins and fats, as these substances begin to oxidize they begin to rust, rot, decay and go rancid. This is the systematic destruction of the body.

This destruction creates a biological aging of the body that is evident through a microscope as well as the naked eye. This destruction of oxidation results in wrinkles, degeneration of our bones, muscles, organ and glandular systems, a weakening of cellular membranes and a loss of vital energy. It ultimately leads to diseases and eventually death.

Halting or Reversing the Destruction of Oxidation

Anti-oxidants are electron donors that counteract the destruction of oxidation. The greater our intake of both simple and complex anti-oxidants the faster this destruction is slowed or stopped altogether. Vitamins A, C & E have long been extolled for their high levels of anti-oxidants. Super foods like blueberries, goji berries, acai berries, kale algae and seaweeds are now in the health news regularly because of their A, C & E contents. These nutrients are very complex and carry molecular weights that vary between 150 microns for A, 176 microns for C and 153 microns for E.

Enagic's Ionized Kangen WaterTM actually carries the highest anti-oxidant potential delivered in a simple molecular structure carrying the very low molecular weight of 18 microns. The anti-oxidant potential of water can be measured in millivolts (mV) with an Oxidation-Reduction Potential Meter. The higher the positive meter reading the greater the oxidation potential it carries. The higher the negative meter reading the greater the reduction or anti-oxidant potential it carries.

In very simple terms Oxidation-Reduction Potential is the potential of a fluid to either increase oxidation or reduce oxidation.

Within the cells (especially in the mitochondria) it is essential to have a high number of negatively charged electrons (electron donors). This condition sets the stage for 2 very important functions, optimal production of energy on a cellular level and neutralization of free radicals produced through normal cellular respiration. Conversely, a high number of positively charged ions (free radicals) create a very undesirable condition known as oxidation which results in cellular destruction.

Change your water . . . Change your body.

Human bodies are composed of roughly 70-100 trillion cells which are primarily water - up to 98% depending on the function of the cell. So it only stands to reason that the water we consume is the water that makes up those cells.

Surprisingly, water can be one of the most corrosive substances that we ingest every day, yet it is absolutely essential for life. Below is a chart out lining the oxidative values of typical water sources available throughout the US .

Water Type or Source MilliVolt Reading Rate of Corrosion

Tap* +576 High

Steam Distilled +755 Extremely High

Pur Filter* +588 High

Britta Filter* +622 Very High

Carbon Filter* +596 Very High

Softened +791 Extremely High

Aquafina by Pepsi +542 High

Dasani by Coke +521 High

Penta +613 Very High

Evian +404 High

Perrier +457 High

Propel Fitness Water +656 Very High

*This is an average of the values gathered from source waters in cities across the US - Dallas , Los Angeles , New York City, Santa Fe, Seattle and Spokane .

Bottled water readings vary from one bottling run to the next. These are the lowest readings measured over a 3 year period.

Water Type or Source MilliVolt Reading Rate of Anti-Oxidants

Kangen WaterTM -883 Extremely High

(This is also the average values of water gathered from the same sources as the tap water readings above.)

These charts point out the dramatic differences between various types of water and Kangen WaterTM. Keep in mind that the higher the positive number the more oxidative or corrosive potential the water has. While the higher the negative number the more anti-oxidants the water contains. The anti-oxidant potential of Kangen WaterTM is the secret behind Enagic's phrase, "Change your water . . . Change your body."

More than 3 years of testing and research have led me to the discovery that drinking Kangen Reduced Alkaline Water is the most effective tool for quickly, easily and economically changing the rate of oxidation on cells that I have ever encountered.

Why Drink Alkaline Ionized Water?

By Dr. Hidemitsu Hayashi, M.D.Dr. Hayashi is a Heart Specialist and Director of the Water Institute of Japan.

Water...The chemistry of life. Whenever we attempt to determine whether there is life as we know it on Mars or other planets, scientists first seek to establish whether or not water is present. Why? Because life on earth totally depends on water.

A High percentage of living things, both plant and animal are found in water. All life on earth is thought to have arisen from water. The bodies of all living organisms are composed largely of water. About 70 to 90 percent of all organic matter is water.

The chemical reactions in all plants and animals that support life take place in a water medium ionized water. Water not only provides the medium to make these life sustaining reactions possible, but water itself is often an important reactant or product of these reactions. In short, the chemistry of life is water chemistry.

Water, The Universal Solvent Water is a universal, superb solvent due to the marked polarity of the water molecule and its tendency to form hydrogen bonds with other molecules. One water molecule, expressed with the chemical symbol H2O, consists of 2 hydrogen atoms and 1 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 8 protons in its nucleus with 8 electrons revolving around it. This is often shown in chemical notation as the letter O surrounded by eight dots representing 4 sets of paired electrons.

The single hydrogen electron and the 8 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.

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's, its attraction for the hydrogen's electrons is correspondingly greater so 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.

The shells of the hydrogen atoms, because their electrons are closer to the oxygen, take on a small electropositive charge. This means water molecules have a tendency to form weak bonds with 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 re-formed during normal physiological reactions. The disassembly and re-arrangement of such weak bonds is in essence the chemistry of life.

To illustrate water's ability to break down other substances, consider the simple example of putting a small amount of table salt in a glass of tap water.

With dry salt (NaCl) the attraction between the electropositive sodium (Na+) and electronegative chlorine (Cl-) atoms of salt is very strong until it is placed in water.

After salt is placed in water, the attraction of the electronegative oxygen of the water molecule for the positively charged sodium ions, and the similar attraction of the electropositive hydrogen ends of the water molecule for the negatively charged chloride ions, are greater than the mutual attraction between the outnumbered Na+ and Cl- ions. In water the ionic bonds of the sodium chloride molecule are broken easily because of the competitive action of the numerous water molecules.

As we can see from this simple example, even the delicate configuration of individual water molecules enables them to break relatively stronger bonds by converging on them.

This is why we call water the universal solvent. It is a natural solution that breaks the bonds of larger, more complex molecules. This is the chemistry of life on earth, in water and on land.

Oxidation-reduction reactions Basically, reduction means the addition of an electron (e-), and its converse, oxidation means 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.

When molecules A and 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? On the pH scale, which ranges from 0 on the acidic end to 14 on the alkaline end, 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. Substances with a pH higher than 7 are alkaline because they contain a higher concentration of OH- than H+. The pH scale is a log scale so a change of one pH unit means a tenfold change in the concentration of hydrogen ions.

Importance of balancing pH Living things are extremely sensitive to pH and function best (with certain exceptions, such as certain 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 7.3. Numerous special mechanisms 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. Buffers thus help 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.

Oxygen: Too much of a good thing? Oxygen is essential to survival. It is relatively stable in the air, but when too much is absorbed into the body it can become active and unstable and has a tendency to attach itself to any biological molecule, including molecules of healthy cells. The chemical activity of these free radicals is due to one or more pairs of unpaired electrons.

About 2% of the oxygen we normally breathe becomes active oxygen, and this amount increases to approximately 20% with aerobic exercise.

free radicalsSuch free radicals with unpaired electrons are unstable and have a high oxidation potential, which means they are capable of stealing electrons from other cells. This chemical mechanism is very useful in disinfectants such as hydrogen peroxide and ozone which can be used to sterilize wounds or medical instruments. Inside the body these free radicals are of great benefit due to their ability to attack and eliminate bacteria, viruses and other waste products.

Active Oxygen in the body Problems arise, however, when too many of these free radicals are turned loose in the body where they can also damage normal tissue.

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 such as:

  • Hydrogen sulfide
  • Ammonia
  • Histamines
  • Indoles
  • Phenols
  • Scatoles

These substances are also produced naturally in the digestive tract when we digest food, resulting 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, that 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.

Because waste products such as hydrogen sulfide, ammonia, histamines, phenols and indoles are toxic, the body's defense mechanisms try to eliminate them by releasing neutrophils (a type of leukocyte, or white corpuscle). These neutrophils produce active oxygen, oddball oxygen molecules that are capable of scavenging disintegrating tissues by gathering electrons from the molecules of toxic cells.

Problems arise, however, when too many of these active oxygen molecules, or free radicals, are produced in the body. They are extremely reactive and can also attach themselves to normal, healthy cells and damage 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.

Because active oxygen can damage normal tissue, it is essential to scavenge this active oxygen from the body before it can cause disintegration of healthy tissue. If we can find an effective method to block the oxidation of healthy tissue by active oxygen, then we can attempt to prevent disease.

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 reacting 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 genetic code of the cell.

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 gluthione (an amino acid).

These substances are reducing agents. They supply electrons to free radicals and block the interaction of the free radical with normal tissue.

How we can avoid illness? As we 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 to 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 effect 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 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 free electrons that can block the oxidation of healthy tissue by active oxygen.

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, water with 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 molecule weight of reduced water is low, making it fast acting and able to reach all tissues of the body in a very short time.

What is IONIZED WATER?

Ionized water is the product of mild electrolysis which takes place in the ionized water unit. The production of ionized water, its properties, and how it works in the human body are described in the next section.

Ionized water is treated tap water that has not only been filtered, but has also been reformed in that it provides reduced water with a large mass of electrons that can be donated to active oxygen in the body to block the oxidation of normal cells.

THE IONIZED WATER UNIT

In order to fully understand ionized water, we must first look at regular tap water....

Tap water: What it is and isn't Normal tap water, for example, with a pH of 7 is approximately neutral on the pH scale of 0 to 14. When measured with an ORP (oxidation potential) meter its redox potential is approximately +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 -350 mV. This means it has a large mass of electrons ready to donate to electron-thieving active oxygen.

Before discussing the properties of Ionized Water further, let's take a look at what happens inside an Ionized Water producing unit.

How an IONIZED WATER Unit works

The Ionized Water unit, slightly taller and thicker than a large dictionary on end, 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 re-directs tap water out of the faucet through a plastic hose into the Ionized Water unit. Inside the Ionized Water unit, the water is first filtered through activated charcoal. Next, the filtered water passes into an electrolysis chamber equipped with a platinum-coated titanium electrode where electrolysis takes place.

Cations, positive ions, gather at the negative electrodes to create cathodic water (reduced water). Anions, negatively charged ions, gather at the positive electrode to make anodic water (oxidized water).

Through electrolysis, reduced water not only gains an excess amount of electrons (e-), but the cluster of H 2O seem to be 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 hands, cleaning food or kitchen utensils, and treating minor wounds.

Aging Qualities of Ionized Alkaline Water

Redox Potential Comparison After electrolysis of the water inside the Ionized Water unit, reduced water comes out of the cathodic side and oxidized water comes out of the anodic side. Compare these measurements of these three types of water: tap water before electrolysis, the reduced water, and the oxidized water.

Redox potential, not pH, is the crucial factor Traditionally we have judged the properties of water from the standpoint of pH, in other words whether water is acidic or alkaline. According to Dr. Yoshiaki Matsuo PhD., the inventor of the Ionized Water unit, "In my opinion, redox potential is more important than pH. The importance of pH is over emphasized. 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 +- 0.005. But nothing has been discussed about ORP, or oxidation-reduction potential."

The pH of tap water is about pH 7, or neutral. When tap water is electrolyzed into Ionized Water, its reduced water has a pH of about 9 and the oxidized water a pH of about 4. 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 the ORP values of the two waters. On the other hand, when you divide tap water with electrolysis you can see the ORP fluctuate by as much as +- 1,000 mV. By electrolysis we can obtain reduced water with negative potential that is good for the body.

USING IONIZED WATER

What IONIZED WATER Does

The Ionized Water unit produces two kinds of water with different redox potentials, one with a high reduction potential and the other with a high oxidation potential.

Reduced Water When taken internally, the reduced Ionized Water with its 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.

A biological molecule (BM) remains intact and undamaged.

Undamaged biological molecules are less susceptible to infection and disease. Ionized 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 effects of reduced water are immediate. Ionized Water inhibits excessive fermentation in the digestive tract by reducing indirectly metabolites such as hydrogen sulfide, ammonia, histamines, indoles, phenols and scatoles, resulting in a cleaner stool within days after reduced water is taken on a regular basis.

In 1965, the Ministry of Welfare of Japan announced that reduced water obtained from electrolysis can prevent abnormal fermentation of intestinal microbes.

Oxidized Water Oxidized water with its 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 Ionized Water unit can be used to clean hands, kitchen utensils, fresh vegetables and fruits, 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. Yoshiaki Matsuo, Vice Director of the Water Institute of Japan, has developed another apparatus capable of producing hyper-oxidized water with a redox potential of +1,050 mV or more, and a pH lower than 2.7. Tests have shown that this hyper oxidized water can quickly destroy MRSA (Methecillin Resistant Staphylococcus Aureus).

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 plant diseases. Hyper-oxidized water is non-toxic, so agricultural workers can apply it without wearing special protective equipment because there is no danger of skin or 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 an Antioxidant Diet...

Today we read much about correct dieting principles and paying 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 eat is composed of water. Vegetables and fruits are 90% water; fish and meat are about 70% water as well.

Even advocates of the importance of vitamin C in diet staples have to admit that its potency, namely, the redox potential of this important vitamin, rapidly diminishes with age and preparation for the dining table. Carbohydrates, the main consistent of vegetables and fruit, has a molecular weight of 180 whereas water has a much lower molecular weight of 18.

Ionized Water, with its low molecular weight and high reduction potential, makes it a superior scavenging agent of active oxygen. But electrolysis inside the Ionized Water unit not only charges the reduced water with electrons, it also reduces the size of reduced water molecule clusters.

NMR (Nuclear Magnetic Resonance) analysis reveals that tap water and well water consists of clusters of 10 to 13 H2 0 molecules.

Electrolysis of water in the Ionized Water unit reduces these clusters to about half their normal size -- 5 to 6 water molecules per cluster.

The NMR signal that measures cluster size by line width at half-amplitude shows 65 Hz for reduced water and 133 Hz for tap water, revealing that the reduced water clusters are approximately half the size of tap water clusters.

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 donating its abundant electrons to active oxygen, enabling biological molecules to replace themselves naturally without damage caused by oxidation that can cause diseases.

SUMMARY AND CONCLUSIONS

The Upstream and Downstream Theory

Prevent disease at the source According to Dr. Hidemitsu Hayashi, Director of the Water Institute of Japan, "To eliminate the pollutants in a large stream that is contaminated at its source, we must work on the problems upstream at the headwaters -- the source of the pollution -- not downstream where we can only try to treat the evidence of damage caused by the pollution. Ionized Water's contribution to preventive medicine is essentially upstream treatment."

Upstream According to our model, we consider the digestive tract upstream where we intake water and food. Although many people today in developed countries are growing more skeptical about what they eat, they tend to concentrate more on what the food contains rather than the metabolized products of foods in the digestive tract.

For example, consider the typical balanced diet of meat and vegetables. Meat protein is metabolized into amines while nitrates from fertilizers used to grow vegetables metabolize into nitrites in the digestive tract. These amines and nitrites combine to form nitrosamine, a recognized carcinogen.

We've already discussed that odoriferous feces are evidence of excessive fermentation in the digestive tract, so reduced water performs a very important function upstream in the digestive tract by reducing this excessive fermentation as evidenced by cleaner stools within days of starting a steady regimen of reduced water.

Downstream Downstream from the digestive tract, starting at the liver, reduced water quickly enters the liver and other organs due to, first, its lower molecular weight, and, secondly, the size of its clusters. At tissue sites throughout the body, reduced water with its safe, yet potent reduction potential readily donates its passenger electrons freely to active oxygen and neutralizes them so they cannot damage the molecules of healthy cells. Normal cells are protected from the electron thievery of active oxygen and allowed to grow, mature, function and regenerate without interference from rogue, oddball oxygen radicals which tend to steal the electrons from the molecules of normal, healthy biological molecules.

The Water Boom We are now in the midst of a water boom.

In Japan and other countries consumers are buying various kinds of bottled and canned water even though water is one of our most abundant vital resources.

Research data reveals that mineral waters have an ORP of +200 mV, slightly lower than the +400 mV measured for ordinary tap water. We can say that at least mineral water is marginally better than tap water from the viewpoint of ORP.

Compared to any processed water for sale, however, Ionized Water with its reduction potential of -250 to -600 mV is beyond comparison due to its ability to scavenge active oxygen radicals.

 

Alkaline Water Testimonials

Dr. G. Brady

I have practiced Medicine for 27 years am 50 years old and 5 weeks after I began drinking Alkaline Water the pain in my feet disappeared, my Gout disappeared, a longstanding seborrheic keratosis on my forehead has stripped off spontaneously, my aerobic capacity has improved, I now sleep like a baby and my energy levels have improved overall, it's amazing.

A. Kalda

When I started to drink this delicious water it took about 4 weeks and all the arthritic pains in my thumb, wrists and knee disappeared to be never seen since. It helps my digestion and makes me feel clean inside out.

M. Hunt

Two years ago I was diagnosed with Chronic Progressive MS (Multiple Sclerosis). These days I wake up alive again, and my son now drinks the water because he sees the effect it has on me. How grateful I am!

J. Cross

My skin which was seriously dry, with alkaline water has greatly improved and the patch of psoriasis on my leg is getting better. And as for my heart palpitations -they stopped within a week - RESULT!

S. Ebsworth

I haven't had one migraine since I began drinking alkaline water.

 

 

With Enagic...you can Change Your Water...Change Your Life

 

 

 

 

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http://www.AlkalineWaterHealth.com

The learn more read these articles:

Oxidation and its Affect on Your Health

REDUCED WATER FOR PREVENTION OF DISEASES

Understanding Alkaline Antioxidant Water - Ionized Water

Water Machine

John had sort of warned me. “Has Andrea called you about the water yet?” When I told him she hadn’t, he continued, “Well, she will. She’s really into it.” I asked for a little more clarification. “It’s some machine she got, does something to your drinking water. You’ll definitely hear about it.”

Sure enough, about a month later I got the call. Forewarned forearmed, as the proverb says. Andrea is nothing if not enthusiastic, and she has been a wonderful inspiration, source of information, let alone an entertaining conversationalist for a number of years. She is the fairy Godmother of an informal group of people, some professional healthcare providers, some laypersons, interested in non-conventional healing techniques.