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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 9, 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, includingmolecules 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-caroteneselenium, 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.
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