Alkaline Ionic Water History
Alkaline Ionic Water is made by a water ionizer by electrically splitting filtered tap water into alkaline ionic water and acid water. This water ionizer was first developed in Japan in the early 50's and the experiments were first conducted on plants and animals. Full scale development started in 1954 by several Japanese agricultural universities on the effects of alkaline ionic water, especially acid water, on plants. Today, nursery farmers that supply cut flowers use acid water to keep flowers longer before delivery to the flower shops.
Experiments on the human body took much longer because of the difficulties
in maintaining the constancy of the environments. Nevertheless, through
long, patient experiments by the medical doctors in Japan, much valuable
data has been collected and it was concluded that alkaline ionic water made
by the water ionizer was non-toxic and alleviated many symptoms of adult
diseases.
The first commercial alkaline ionic water ionizers were available in Japan
in l958. Until then, the only water ionizers available were large units
used in hospitals. In l960, a group of medical doctors and agricultural
doctors in Japan formed a special medical and agricultural research institute,
and they have annual meetings to report their findings. Finally, in January
15th, 1966, this type of alkaline ionic water ionizer was approved as a
health improvement medical device by the Health and Rehabilitation Ministry
of the Japanese Government.
Japanese-made alkaline ionic water ionizer were first introduced to Korea
in the 70's, and today they are also approved as medical devices by the
government of South Korea. Korean-made household unit were introduced in
the United States in l985 and a toxicity test was conducted by an independent
testing laboratory in LA on April 14, 1986. The test found no toxicity in
the alkaline ionic water generated by the water ionizer. This testing was
done according to FDA specified methods.
The first water ionizer was brought into Singapore and Malaysia by Dr. C
L Yap, Ph.D. (Kemp Trading, Singapore) in 1988. The alkaline ionic water was tested by SISIR on 20th June 1988 (Ref: 0-21242-S23-GAP) and also tested
by Singapore General Hospital for bacteria. Reports are available from AlkaLife Sdn Bhd ( Tel:
60-3-78774846
)
Presently, our factory's water ionizers are being sold in 23 countries all
over the world.
ALKALINE
IONIC WATER
Microcluster Water, Reduced Water, Anti-oxidant Water
Alkaline ionic water is by far the most superior drinking water available.
It is electronically enhanced water that has been run over positive and
negative electrodes and become ionized, which then is separated into alkaline
and acidic water. They are created simultaneously, 70% Alkaline Ionic Water and 30% Acid Water. Both waters have extraordinary properties and benefits,
however, their respective uses could not be more different. The Alkaline
ionic water we drink, the Acid water we use on the outside of our bodies
for beauty and antiseptic applications.
Alkaline ionic water is one of the most significant preventative health
advances of our generation. It is a Powerful Antioxidant, which also provides
our body with an abundance of oxygen which in turn gives us energy. It Balances
our Body pH, which helps prevent disease because it is Alkaline. It is a
Powerful Detoxifier, and a Superior Hydrator, up to 6 times more hydrating
than conventional water.
ITS POWERFUL ANTIOXIDANT PROPERTIES
Alkaline ionic water has 2 Antioxidant qualities or components to it. Ionize
means to gain or lose an electron. In the case of Alkaline ionic water,
an electron is grabbed from one oxygen molecule and donated to another making
that oxygen molecule become an Antioxidant. All Antioxidants have this property
of possessing an extra electron such as vitamins A, C and E. It is miraculous
that normal tap water can be turned into an Antioxidant. Not only that,
but it is an efficient Antioxidant because it is a liquid with small water
molecule clusters and thus is more easily absorbed into the body.
Virtually all liquids have an Oxidation Reduction Potential (ORP), which
is the millivoltage it possesses. Normal tap water has an 300 to 400 ORP,
meaning that the potential for reducing oxidation is nonexistent. Only a
negative ORP can reduce or negate oxidation. Alkaline ionic water has a
-350 to -250 ORP, depending in part on the amount of minerals in the source
water and which level the unit is on. This means it has a very high potential
for reducing oxidation. Freshly squeezed orange juice has a -250 ORP, as
do most other fresh squeezed juices and vegetables. However, if they have
been pasteurized or otherwise processed, the antioxidant and negative ORP
properties have been removed from the food as well as all its rejuvenating
properties.
Oxidization means to decay or age. As things oxidize, the ORP rises. A higher
ORP also retards bacterial growth and if high enough, it will kill bacteria.
Rust is metal that has oxidized. In the human body oxidation is caused by
free radical damage. Free radicals are oxygen molecules that have lost an
electron and become unstable. They are caused by pollution, stress and poor
diet. Essentially all diseases arise from the environment or diet unless
it is congenital, meaning genetically inherited or a condition which exists
at birth. Environmental diseases can come from man-made pollution, insect
carrying diseases, radon gas, etc.
Free radicals that exists in our body grab an electron from one of our cells
to become stable and in the process damage the DNA of the cell so that when
it divides, the new cell carries the mutant DNA which in turn passes along
to the next cell when it divides. This is the cause of many diseases and
it is also part of what makes us age. As we age, our body's ORP becomes
higher because we are oxidizing. Alkaline ionic water has a Negative ORP
therefore it offsets the higher ORP of our body as we are aging. Thus, we
counteract the aging process by putting a negatively charged water which
somewhat dampens the ever-rising ORP of our oxidizing body. We should drink
l to 2 gallons of strong alkaline ionic water (level 5) per day to expect
significant slowing and reversal of the aging process.
Look at a glass of freshly prepared Alkaline ionic water, you will see a
cloud of little tiny bubbles in the water. Those are hydroxyl ions, which
are oxygen molecules that have an extra electron. That is the Antioxidant,
which is the centerpiece of Alkaline Ionic Water, its most valuable component.
Antioxidants have anti-aging and anti-disease properties because they scavenge
for free radicals. Alkaline ionic water is a liquid antioxidant, therefore
it is extremely effective and more easily absorbed into the body than other
antioxidant.
POWERFUL DETOXIFIER AND SUPERIOR HYDRATOR
Alkaline ionic water is sometimes called reduced water because typically
water molecules group together in clusters of 10 to 13 molecules. Alkaline
ionic water molecule clusters are split in half and grouped into 5 to 6
water molecules, thus it is Reduced in size. The Alkaline ionic water molecule
cluster has been changed from an irregular shape to a regular hexagonal
shape that passes through our body tissue much more efficiently than conventional
water. It is this smaller, regular shape that hydrates anything much more
efficiently than conventional water.
For initial detoxifying, start from a lower level (i.e. level 3) and gradually
increases to level 4 to 5. Headaches and diarrhea are common detoxification
symptoms.
Alkaline ionic water is up to 6 times more hydrating than conventional water
at its greatest strength. There are some tangible effects of alkaline ionic
water regarding the small molecule cluster. Soaking dried beans of any kind
in this type of water will cause them to hydrate considerably faster and
swell fatter because of its superior hydration properties. Mixing it with
any kind of powder or flour will result in much better absorption than conventional
water. For instance, making gravy or cream soup with alkaline ionic water will be much smoother. Cooking with alkaline ionic water will enhance the
taste of your food. The nutrients in the food will be assimilated into the
body more efficiently.
IONIZED WATER ( by Dr Hidemitsu Hayashi M.D., Director, Water Institute
of Japan )
Understanding the chemical and physical properties of your water will help you to understand the benefits of Alkaline/Ionized water. This article, written by the Water Institute, Tokyo, Japan, is in 9 parts, and provides an incredible amount of excellent, detailed and scientific information on the benefits of ionized water.
PART 1. GETTING STARTED: THE BASICS
Water, The
Chemistry of Life
Whenever we attempt to determine whether life as we know it exists on Mars
or on other planets, scientists first seek to establish if water is present.
Why? Because life on Earth totally depends on water.
A high percentage of living things, both plant and animal, is found in water. All life on the Earth is thought to have arisen from water. The bodies of all living organisms are composed largely of water. About seventy to ninety percent of all organic matter is composed of water.
The chemical reactions in all plants and animals that support life take place in a water medium. Water not only provides the medium to make this life-sustaining reaction possible, but water itself is often an important reactant or product of these reactions. In short, the alchemy of life is found in the chemistry of water.
On land the greatest threat to life is desiccation. Water is lost in several different ways - by evaporation from respiratory surfaces, by evaporation from the skin, through elimination of feces and excretion of urine. Lost water must be restored if life is to continue. It is replaced by drinking it, by eating foods containing water, and by oxidation of nutrients (water is one of the products of cell metabolism).
The Universal
Solvent
Due to the marked polarity of the water molecule and its tendency to form
hydrogen bonds with other molecules, water is called the universal solvent.
A water molecule, expressed in the chemical symbol H20, consists of two
hydrogen atoms and one oxygen atom.
Standing alone, the hydrogen atom contains one positive proton at its core, with one negative electron revolving around it in a three dimensional shell. Oxygen, on the other hand, contains eight protons in its nucleus with eight electrons revolving around it. This is often shown in chemical notation as the letter O surrounded by eight dots representing four sets of paired electrons.
The single hydrogen electron and the eight electrons of oxygen are the key to the chemistry of life, because this is where hydrogen and oxygen atoms combine to form a water molecule, or split to form ions.
Hydrogen tends to ionize by losing its single electron and form single H+ ions, which are simply isolated protons since the hydrogen atom contains no neutrons. A Hydrogen bond occurs when the electron of a single hydrogen atom is shared with another electronegative atom such as oxygen that lacks an electron.
The Polarity
of Water Molecules
In a water molecule, two hydrogen atoms are covalently bonded to the oxygen
atom. But because the oxygen atom is larger than the hydrogen atoms, its
attraction for the hydrogen's electrons is correspondingly greater. Thus,
the electrons are drawn closer into the shell of the larger oxygen atom
and away from the hydrogen shells. This means that, although the water molecule
as a whole is stable, the greater mass of the oxygen nucleus tends to draw
in all the electrons in the molecule including the shared hydrogen electrons
giving the oxygen portion of the molecule a slight electronegative charge.
Hydrogen atoms, because their electrons are closer to the oxygen atom, take on a small electropositive charge. This means water molecules have a tendency to form weak bonds with other water molecules because the oxygen end of the molecule is negative and the hydrogen ends are positive.
A hydrogen atom, while remaining covalently bonded to the oxygen of its own molecule, can form a weak bond with the oxygen of another molecule. Similarly, the oxygen end of a molecule can form a weak attachment with the hydrogen ends of other molecules. Because water molecules have this polarity, water is a continuous chemical entity.
These weak bonds play a crucial role in stabilizing the shape of many of the large molecules found in living matter. Because these bonds are weak, they are readily broken and reformed during normal physiological reactions. The disassembly and rearrangement of such weak bonds is in essence the chemistry of life.
Oxidation-Reduction
Reactions
Basically, reduction means the addition of electron (e-) and its converse,
oxidation, describes the removal of an electron. The addition of an electron
(reduction) stores energy in the reduced compound. The removal of an electron
(oxidation) liberates energy from the oxidized compound. Whenever one substance
is reduced, another is oxidized.
To clarify these terms, consider any two molecules, A and B, for example:
Ae- + B >>> A + Be-
When molecules A & B come into contact, here is what happens:
B grabs an electron from molecule A.
Molecule A has been oxidized because it has lost an electron.
The net charge of B has been reduced because it has gained a negative electron (e).
In biological systems, removal or addition of an electron constitutes the most frequent mechanism of oxidation-reduction reactions. These oxidation-reduction reactions are frequently called redox reactions.
Acids and
Bases
An acid is a substance that increases the concentration of hydrogen ions
(H+) in water. A base is a substance that decreases the concentration of
hydrogen ions, in other words, increasing the concentration of hydroxide
ions (OH-).
The degree of acidity or alkalinity of a solution is measured in terms of a value known as pH, which is the negative logarithm of the concentration of hydrogen ions:
pH=1/log [H+] = -log [H+]
What is pH?
The pH scale ranges from 0 on the acidic side to 14 on the alkaline and
a solution is neutral if its pH is 7. At pH 7, water contains equal concentrations
of H+ and OH- ions. Substances with a pH less than 7 are acidic because
they contain a higher concentration of H+ ions. higher concentration of
OH- than H+. The pH scale is a log scale, so a change of one pH unit implies
a tenfold shift in the concentration of hydrogen ions.
The Importance
of Balancing pH
Living things are extremely sensitive to pH and function best (with certain
exceptions, such as different portions of the digestive tract) when solutions
are nearly neutral. Most interior living matter (excluding the cell nucleus)
has a pH of about 6.8.
Blood plasma
and other fluids that surround the cells in the body have a pH of 7.2 to
7.45. A blood pH of 6.9 could induce coma and possibly death to the body.
So the body possesses numerous special mechanisms to aid in stabilizing
these fluids so that cells will not be subject to appreciable fluctuations
in pH. Substances which serve as mechanisms to stabilize pH are called buffers.
Buffers have the capacity to bond ions and remove them from solution whenever
their concentration begins to rise. Conversely, buffers can release ions
whenever their concentration begins to fall, thus helping to minimize the
fluctuations in pH. This is an important function because many biochemical
reactions normally occurring in living organisms either release or use up
ions.
PART 2. THE IONIZED WATER THEORY
Why We Get
Sick
Can oxygen be too much a good thing? The answer is yes. Oxygen is essential
to your survival. It is relatively stable in the air, but when too much
is absorbed into your body, oxygen becomes active and unstable, and it shows
the tendency to attach itself to biological molecules, including those of
healthy cells. Science calls these unstable oxygens 'free radicals'. Their
chemical activity derives from one or more pairs of unpaired electrons.
About 2% of the oxygen we breathe becomes active oxygen, and during aerobic exercise, this amount increases to 20%.
Free radicals, coupled with unpaired electrons, are unstable and exhibit a high oxidation potential. This means that they are capable of stealing electrons from healthy cells. This chemical mechanism is useful when employed as a disinfectant like hydrogen peroxide or ozone. These are used to sterilize wounds and medical instruments. Inside the body, these free radicals attack and eliminate bacteria, viruses, and other wastes.
Problems arise, however, when too many free radicals are produced in the body. They are extremely reactive and attach themselves to normal, healthier cells damaging them genetically. These active oxygen radicals steal electrons from normal healthy biological molecules. This electron theft by active oxygen oxidizes tissue and can cause disease.
Putrefaction sets in when microbes in the air invade the proteins, peptides, and amino acids of eggs, fish and meat. The result is an array of unpleasant substances:
Hydrogen Sulfide
Ammonia
Histamines
Indoles
Phenols
Scatoles
These substances
are also produced naturally in the digestive tract, when we digest food,
and result in the unpleasant odor evidenced in feces. Putrefaction of spoiled
food is caused by microbes in the air; this natural process is duplicated
in the digestive tract by intestinal microbes. All these waste products
of digestion are pathogenic; this is, they can cause disease in the body.
Hydrogen sulfide and ammonia are tissue toxins that can damage the liver.
Histamines contribute to allergic disorders such as atopic dermatitis, urticaria
(hives) and asthma. Indoles and phenols are considered carcinogenic.
EFFECTS OF OXIDATION ON VITAL ORGANS
Oxidized Tissue Leads to
Liver Hepatitis, cirrhosis, cancer
Pancreas Pancreatitis, diabetes, cancer
Kidneys Nephritis, nephrosis, cancer
Because active oxygen can damage normal tissue, it is essential to scavenge this active oxygen from the body before it causes disintegration of healthy tissue.
Antioxidants Block Dangerous Oxidation
One way to protect healthy tissue from the ravages of oxidation caused by
active oxygen is to provide free electrons to active oxygen radicals, thus
neutralizing their high oxidation potential and preventing them from interfering
with healthy tissue.
Research on the link between diet and cancer is far from complete, but some evidence indicates that what we eat may affect our susceptibility to cancer. Some foods seem to help defend against cancer, others appear to promote it.
Much of the damage caused by carcinogenic substances in food may come about because of an oxidation reaction in the cell. In this process, an oddball oxygen molecule may damage the cell's genetic code. Some researchers believe that substances that prevent oxidation - called antioxidants - can block the damage. This leads naturally to the theory that the intake of natural antioxidants could be an important aspect of the body's defense against cancer. Substances that some believe inhibit cancer include vitamin C, vitamin E, beta-carotene, selenium, and glutathione (an amino acid). These substances are reducing agents. They supply electrons to free radicals and block the interaction of free radicals with normal tissue.
How We Can
Avoid Illness
As mentioned earlier, the presence of toxic waste products such as hydrogen
sulfide, ammonia, histamines, indoles, phenols and scatoles impart an offensive
odor to human feces. In the medical profession, it is well known that patients
suffering from hepatitis and cirrhosis pass particularly odoriferous stools.
Excessively offensive stools caused by the presence of toxins are indicators of certain diseases, and the body responds to the presence of these toxins by producing neutrophil leukocytes, which release active oxygen in an attempt to neutralize the damage to organs that can be caused by such waste products. But when an excess amount of such active oxygen is produced, it can damage healthy cells as well as neutralize toxins. This leads us to the conclusion that we can minimize the harmful effects of these active oxygen radicals by reducing them with an ample supply of electrons.
Water, The
Natural Solution
There is no substitute for a healthy balanced diet, especially on rich in
antioxidant materials such as vitamin C, vitamin E, beta-carotene, and other
foods that are good for us. However, these substances are not the best source
of those free electrons that can block the oxidation of healthy tissue.
Water treated by electrolysis to increase its reduction potential is the best solution to the problem of providing a safe source of free electrons to block the oxidation of normal tissue by free oxygen radicals. We believe that reduced water, which has an excess of free electrons to donate to active oxygen, is the best solution because:
The reduction potential of water can be dramatically increased over other antioxidants in food or vitamin supplements.
The molecular
weight of reduced water is low, making it fast-acting and able to reach
all tissues of the body in a very short time.
PART 3. THE WATER IONIZER UNIT
Tap Water:
What It Is and Isn't
On the pH scale of 0 to 14, normal tap water measures out an approximately
neutral 7. When measured with an ORP (oxidation reduction potential) meter,
its redox potential is +400 to +500 mV. Because it has a positive redox
potential, it is apt to acquire electrons and oxidize other molecules. Reduced
ionized water, on the other hand, has a negative redox potential of approximately
-250 to -250 mV. This means it has a large mass of electrons ready to donate
to electron-thieving active oxygen.
How the Water
Ionizer Unit Works
The water ionizer unit, slightly taller and thicker than a large dictionary,
is an electrical appliance connected to your kitchen water supply to perform
electrolysis on tap water before you drink it or use it in the kitchen for
cooking or cleaning.
A special attachment redirects tap water out of the faucet through a plastic hose into the water ionizer unit.
Inside the unit, the water is first filtered through activated charcoal, removing common pollutants found in city water. Then this filtered water passes into a chamber equipped with a platinum-coated titanium electrode. Here is where the electrolysis takes place.
Cations, positive ions, gather at the negative electrodes creating cathodic or reduced water. Anions, negatively charged ions, gather at the positive electrode to make anodic or oxidized water.
By this electrolysis process the reduced water not only gains an excess amount of electrons (e-), but the H2O clusters are reduced in size from about 10 to 13 molecules per cluster to 5 to 6 molecules per cluster.
The reduced water comes out of the faucet, and the oxidized water comes out of a separate hose leading into the sink. You can use the reduced water for drinking or cooking. The oxidation potential of the oxidized water makes it a good sterilizing agent, ideal for washing your hands, cleaning food or kitchen utensils, and treating minor wounds.
What the
Water Ionizer Unit Produces
Following electrolysis of the water, the reduced water exits the cathodic
side, while the oxidized water comes out the anodic side. Let us compare
the measurements of these three waters - the tap water before electrolysis,
the reduced water, and the oxidized water:
A COMPARISON OF REDUCTION - OXIDATION (REDOX) POTENTIALS
Water Type Redox Potential pH What it Means
Tap Water + 400 to + 500 mV 7 Slight oxidation potential
Reduced Water - 250 to - 350 mV 8 Strong reduction potential, contains a
mass of electrons that can be donated to free radicals.
Oxidized Water + 700 to + 800 mV 4 Strong oxidation potential, a shortage
of electrons giving it the ability to oxidize and sterilize.
Because active oxygen can damage normal tissue, it is essential to scavenge this active oxygen from the body before it causes disintegration of healthy tissue.
Redox Potential,
Not pH, Is the Crucial Factor
Traditionally, we have judged the properties of water from the standpoint
of pH - whether water is acid or alkaline. Yoshiaki Matsuo, Ph.D., the inventor
of the water ionizer says;
"In my own opinion, redox potential is a more important factor to good health than pH. The importance of pH is overemphasized. For example, the average pH of blood is 7.4 and acidosis or alkalosis are defined according to deviation within the range of 7.4 to 0.05. But nothing has been discussed about ORP, or oxidation-reduction potential."
When tap water
is electrolyzed into reduced water with this machine, it develops into a
pH of somewhere (depending on the tap water used) between 9 and 10, and
acidic water of between 4 and 5. Even if you make alkaline water of pH 9
by adding sodium hydroxide, or make acidic water of pH 3 by adding hydrogen
chloride, you will find very little change in ORP values of the two waters.
Yet electrolysis can give you ORP fluctuations by as much as 1000 mV. Electrolysis
can give us reduced water with negative potentials that are good for the
body.
PART 4. USING IONIZED WATER
What Effect
does Reduced Water Have on You?
As we have said earlier, the Water Ionizer unit produces two kinds of water,
each having a different redox potential, one with a high reduction, the
other with a high oxidation potential.
When taken internally, the reduced ionized water, with a redox potential of -250 to -350 mV, readily donates its electrons to oddball oxygen radicals and blocks the interaction of the active oxygen with normal molecules.
Undamaged biological molecules are less susceptible to infection and disease. The alkaline water gives up an extra electron and reduces the active oxygen (AO), thus rendering it harmless. The AO is reduced without damaging surrounding biological molecules. Substances which have the ability to counteract active oxygen by supplying electrons are called scavengers. Reduced water, therefore, can be called scavenging water.
When taken internally, the effect of reduced water is immediate. Alkaline water inhibits excessive fermentation in the digestive tract by reducing indirect metabolites such as hydrogen sulfide, ammonia, histamines, indoles, phenols, and scatoles, resulting in a cleaner stool within days after this alkaline ionized water is ingested on a regular basis. In 1965, the Ministry of Welfare in Japan announced that reduced water can prevent abnormal fermentation of intestinal microbes.
What About
Oxidized Water?
Oxidized water, holding a redox potential of +700 to +800 mV, is an oxidizing
agent that can withdraw electrons from bacteria and kill them. The oxidized
water from the water ionizer unit can be used to clean the hands, wash fresh
fruit and vegetables, and to sterilize cutting boards and minor wounds.
Tests have shown that oxidized water can be used effectively to treat athlete's
foot, minor burns, insect bites, scratches, and so on.
Dr. Yoshaiki Matsuo, Vice Director of the Water Institute in Tokyo, Japan, has developed a more sophisticated apparatus; it is capable of producing hyper-oxidized water with a redox potential of +1,050 mV or more and of a pH lower than 2.7. Tests have shown that this hyper-oxidized water can quickly destroy MTRSA (Methicillin Resistant Staphylococcus Areus.)
Although hyper-oxidized water is a powerful sterilizing agent, it won't harm the skin. In fact, it can be used to heal. Hyper-oxidized water has proven effective in Japanese hospitals in the treatment of bedsores and operative wounds with complicated infections.
But perhaps the
most exciting future application of hyper-oxidized water is in the field
of agriculture where it has been used effectively on plants to kill fungi
and other diseases. Hyper-oxidized water in non-toxic, so agricultural workers
can apply it without wearing special protective equipment because there
is no danger of skin respiratory damage. An added benefit of using hyper-oxidized
water to spray plants is that there is no danger to the environment caused
by the accumulation of toxic chemicals in the ground.
Ionized Water is Superior to the Antioxidant Diet
Today we read much about correct dieting principles, and we have learned
to pay attention to what we eat in order to stay healthy. This is a sensible
practice, but it is surprising that many of us don't realize that the bulk
of what we eat is composed of water. Vegetables and fruits are made up of
90% water; fish and meat are about 70% water as well.
Even advocates of vitamin C in diet staples have to admit that its potency, namely the redox potential of this important vitamin, diminishes with age and preparation for the dining table. Carbohydrates, the main constituent of vegetables and fruit, have a molecular weight of 180, whereas water clocks in with the much lower molecular weight of 18.
Because of its low molecular weight and high reduction potential, ionized water thus becomes the superior scavenging agent of active oxygen. But electrolysis inside the water ionizer unit not only charges the reduced water, it also decreases the size of water molecule clusters.
NMR (nuclear
magnetic resonance) analysis reveals that tap water and well water consist
of clusters of ten to thirteen H2O molecules. Electrolysis of water in the
water ionizer unit reduces these clusters to about half their normal size,
that is to about five or six water molecules per cluster.
Molecular Weights Compared
Substances Weights
Ionized Water 18
Beta-carotene 150
Vitamin E 153
Vitamin C 176
Vitamin A 164
This is why ionized water is more readily absorbed by the body than untreated
tap water. Ionized water quickly permeates the body and blocks the oxidation
of biological molecules by active oxygen by donating its abundant electrons
to active oxygen. Thus active oxygen is rendered harmless. This enables
biological molecules to renew themselves naturally without interference
and damage caused by oxidation.
PART 5. SOME CONCLUSIONS
The Upstream
and the Downstream Theory
Dr. Hidemitsu Hayashi, Director of the Water Institute of Japan says:
"To eliminate the pollutants in a large stream that is contaminated at 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. Ionized water's contribution to preventative medicine is essentially an upstream treatment."
Upstream
According to our model, we consider the digestive tract upstream; that is
where we take in 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 on the metabolized products
of foods in the digestive tract. In our upstream model, redoxed water indirectly
reduces hydrogen sulfide, ammonia, histamines, indoles phenols and scatoles.
Then it changes them into harmless substances.
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 nitrates in the digestive tract. These amines and nitrates combine to form nitrosamine, a recognized carcinogen.
We've already discussed the odoriferous feces that are evidence of excessive fermentation in the digestive tract. Reduced water performs an important and vital function upstream in the digestive tract by reducing this excessive fermentation. This is evidenced by cleaner stools that appear 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 second, the size of its water 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, then 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 steal the electrons from the molecules of healthy
cells.
The Water
Boom
We are now in the midst of a water boom. Strangely, even though water is
one of the most abundant resources on the Earth and in our solar system,
in Japan, in Europe, and in the USA, consumers are buying various kinds
of bottled and canned water. Yet research data reveals that mineral waters
have on ORP of only +200 mV, only slightly lower than the +400 mV measured
for ordinary tap water. We can assert that at least mineral water is marginally
better for you than tap water. Yet contrasted to any processed water for
sale, Ionized water with its reduction potential of -250 to -300 mV is beyond
comparison due to its ability to scavenge active oxygen radicals
PART 6. ALKALINE WATER, A MAJOR HEALTH ADVANCE
More About What
Water Is
The nature of water, and understanding its function, is far more difficult
than you might imagine.
...Water Is a Solvent
It is composed of the basic H20, two parts of hydrogen to one part oxygen. That is its solvent quality. It also carries solutes, invisible ingredients like minerals and nutrients and waste products. For example, blood is a solute form of water, with 90% of its make-up being water.
...It Has Memory
If water is treated by a magnetic or electric field, its surface tension (measured in dynes) and some of its other structural activities will tend to remain as is. Thus water has memory, and is measured with nuclear magnetic resonance technology.
...And, It Has Different Structures
Its two hydrogen atoms do not circle its oxygen at a 180 angle, but at a 105.5 degree angle, when it is in liquid form, and at a 109.5 degree angle, when it takes the form of ice. Thus solid water, possessing a more open structure than when liquid, has a lower density, and will float.
...It Can Kill
At 10 degrees centigrade, pure distilled water is 96% to 97% pentagonally structured water. In this type of structured water, namely the distilled, fish and algae and plankton will die.
...It Is Alive
Hexagonal structured water is healthier to drink. A snow flake is six-sided in its structure. Snow-melted water has always been popular to drink. Water from mountain lakes and creeks and ponds that come from snowpacks, have long been known to be the healthiest water in the world; it is what we call "living water".
...Water Can Be Ionized
When an atom or molecule gains or loses an electron, ionization occurs. When water is ionized, the molecule splits into two parts, the hydrogen ion (H+) and the hydroxyl ion (OH-). These ions combine with other solutes in water, often minerals like calcium or potassium, to create an active chemical reaction.
...Acid and Alkaline Water
When water carries more hydrogen than hydroxyl ions, it is said to be acid; when hydroxyl ions predominate, then science calls water alkaline. Our blood system is always working to keep itself at that narrow range of pH 7.3 to 7.45. This process is called homeostasis.
When we drink
a popular cola soft drink, which has an acidic pH of 2.5, the bloodstream
does not lower itself to that level. Rather, sucrose and other elements
in the drink are processed by the blood into acid wastes; some are eliminated,
and others are stored at various locations in the body.
PART 7. HOW DO WE AGE?
What is it
that Causes Us to Grow Old?
Many theories exist today, and they all seem to have one quality in common:
they cannot stop, hinder, or slow down the aging process. For example, the
Wear and Tear theory argues that aging is genetic; and that theory is closely
related to the Limited Number of Cell Division Theory, which proposes that
the cell has only a limited number of divisions, and when used up, the body
dies. Another theory says that aging is related to the breakdown of glucose,
blood sugar. All these theories, and numerous others, lead to dead ends.
They certainly have not produced better health..
A New Theory
of Aging
Modern medicine has not been able to answer the Why-We-Age question. Yet
there is another theory of aging and illness that has been around for many
decades. It is voiced by natural healing practitioners in America and Europe,
by doctors and scientists is Asia, in Japan and Korea and other Pacific
Rim nations.
Briefly, this new theory says that aging (and many diseases) result from the accumulation of acid waste products in the body.
What Causes
Acid Waste Build-Up?
Bad diet, either a present one or one in the past, can cause acid wastes
to be stored in the body. A meat and potato diet, for example, can cause
the body to become more acidic. When acid wastes enter our bloodstream,
the blood, in order to maintain that narrow pH range, will store them somewhere
else. Acid salts stored in the body, over the decades, will overburden the
system. A way has to be found to rid the body of wastes.
What is Alkaline
Water?
One of the longest-lived race of people in the world is the Hunza. This
people inhibits several high-altitude mountain valleys located in northern
Pakistan. Many Hunza claim to be 150 years old, and many others are documented
centenarians. Scientists have often wondered what makes them so long-lived,
also so healthy, for they very rarely suffer the diseases the rest of us
know so well. The mountain water that flows into Hunza villages comes from
glaciers. Structured hexagonally, it is filled with mineral solutes, and
tests out highly alkaline.
As we have said before, the body uses the blood system to dispose of wastes; these are removed in liquid form, and are often deposited in the lungs and kidneys. If there are too many wastes to handle, they are deposited at various organ systems, like the heart, the pancreas, the liver, the colon, and other locations. Sometimes these wastes are deposited on the walls of arteries, and over the years can spread throughout the body.
The breakdown of this disposal process, especially of acid wastes, is what we call the aging process. In order to slow down and reverse this process, one must begin removing acid waste from the body.
The best way we have found to do this is to drink alkaline water. This water, having a pH of between 9 and 11, will first neutralize harmful stored acid wastes, and if you consume it every day, will gently remove them from your body. Yet, since the water is ionized, it will not leach out valuable alkaline minerals like calcium, magnesium, potassium, or sodium.
Japanese doctors have treated their patients for over four decades with alkaline water. They believe that the immune system looses its power to throw off disease when the body becomes too acidic. They advocate drinking alkaline water, eating alkaline foods.
Asian medicine assigns two categories to human diseases; communicable and adult. Contagious or 'communicable' diseases are caused by viruses and bacteria. Influenza, the common cold, AIDS, plagues, all fall into this category, and medical doctors are quite proficient at treating them. Adult diseases include heart disease, hemorrhoids, asthma, hay fever, allergies, obesity, tooth and gum disease, skin disorders, and many others.
They are caused by poor circulation, by deficient cellular activity, and by the accumulation of acid wastes in the body. Asian medicine says that many adult diseases can be treated by alkalizing the bloodstream.
Medicine in America does not attempt to remove acid wastes from the physiological system; so today's modern medicine is rather deficient in treating adult diseases. Even if the medicine cures the disease, if acids are not removed from the body, the treatment's effectiveness will at best only be temporary.
What Causes
Acid Wastes?
Bad diets - including meat and potatoes, fried foods, soft drink colas,
sucrose and other sugars - build up acid salts in the body. Often these
deposits, by having to be stored away from the blood flow, can remain in
the body for decades.
Stress - both mental and physical - can create acid deposits in the body. Mental stress can make you feel depressed. While the physiological, scientific connection to stress in the body has not been completely established, there exists a school of thought in psychology, called psychosomatics, which maintain that one's mental state will influence health.
Doctors in Japan, following more than forty years of research and testing, believe that daily drinking of alkaline water can life depression.
Let us look at some of the healing benefits of drinking ionized alkaline water.
Obesity
Overweight is a major health problem in America. It arises from the overeating
of carbohydrates and fats. When the metabolic process is not able to burn
them away, the blood must place these fatty acids somewhere. It first stores
them under the skin, around the waste in men, and around the hips, thighs
and breasts in women. Then it deposits wastes around organs and tissues,
which then receive a smaller supply of nutrients and are thereby damaged.
This second stage is most deadly.
An easy gentle way to loose weight is to wash fatty acids out of the body by drinking six to eight glasses of alkaline water a day. This practice has been employed in Japan for the last thirty years, and doctors there record numerous instances of weight loss.
Cancer
Dr. Keiichi Morishita in this book, The Hidden Truth of Cancer, states that
if the blood develops a more acidic condition, then these excess acidic
wastes have to be deposited somewhere in the body. If this unhealthy process
continues year after year, these areas steadily increase in acidity, and
their cells begin to die.
Other cells in the affected area may survive by becoming abnormal; these are called malignant. Malignant cells do not respond to brain commands. They undergo a cellular division that is out of control. This is called cancer.
Modern medicine in America treats these malignant cells as if they were bacteria or viruses. It uses chemotherapy, radiation, and surgery to treat cancer. Yet none of these treatments will help very much, if after all of that, the acidic environment remains.
Drinking water that has a high alkaline pH, because of its de-acidifying effect, will help in preventing cancer. In Asia, alkaline water is regularly served to patients, and is considered a regular part of treatment.
Blood
Pressure & Heart Disease
Acidification of the body begins in the blood. Remember that the blood must
keep its pH within that safe range of 7.3 to 7.45, and will do so by transforming
liquid wastes into solid ones and storing them. This physiological state
of homeostasis is maintained by chemicals called buffers. When buffer levels
are too low, possibly from the ingestion of too many acid foods or drinks,
then a condition called acidosis develops. Japanese doctors feel that people
with high blood pressure have an acidosis condition. They city many successful
clinical cases where the ingestion of high pH alkaline water has lowered
blood pressure.
These doctors site several causes for their success in lowering blood pressure through administering alkaline water. When the pH of blood is raised or alkalinized, and if you raise it from 7.3 to 7.45 you increase its pH by 68%, then excess oxygen is added to the blood, and the heart does not have to work as hard. Also, the ionized calcium added to the blood from alkaline water may be dissolving the plaque and cholesterol buildup on the walls of the arteries.
While the effect of alkaline water is gentle, and its greatest health benefits do not happen in a day or a month, you should be able to lower your blood pressure within a few months of drinking alkaline water. Japanese doctors have been using alkaline water to successfully treat high blood pressure for years.
Diabetes
The disease of diabetes is called 'insulin independent diabetes mellitus'.
It usually affects people over the age of 40. People who have this ailment
usually eat too much and are overweight. Age is a factor here, because the
efficiency of the pancreas decreases as we grow older. A shortage of calcium
ions in the body impairs the production and release of the insulin hormone,
which can lead to an acidic blood condition. Clogged blood vessels caused
by excess protein buildup also impair pancreatic function. Alkaline water,
by supplying calcium in an ionized form, and by preventing excess protein
buildup, can heal this condition. The Japanese have been successfully clinically
treating diabetes with alkaline water.
Arthritis
Many different forms of arthritis and gout are the result of the accumulation
of acid wastes in the joints. Ointments simply cover-up symptoms. Aspirin,
being acidic, can offer short-term relief, but over a longer period, it
can add to the pain. Alkaline water is employed by Asian doctors to alter
the acidic condition in the body so that the body can fix the problem by
itself.
Kidney
Disease
As the body consumes toxins, the kidneys become overburdened with acid wastes.
Nephritis, uremia poisoning, and bladder diseases are all acidic-related
conditions which can be treated by the consumption of alkaline water. Kidney
stones begin as tiny specks; they gradually build into solid stones, composed
of phosphates, urates, etc. They are another form of acidic salts. Drinking
plenty of alkaline water will prevent kidney stones from forming, and even
after their formation, it can dissolve them. Japanese doctors have used
alkaline water for years to treat the kidneys.
PART 8. THE ALKALINE WATER MAKER
Making the
Water
Alkaline water is produced using electrolysis to electrically split filtered
tap water into alkaline and acid water. The machine was first developed
in Japan in the early 1950's and approved for use as a medical device by
the The Health & Rehabilitation Ministry in January of 1966. The ionized
minerals found in city tap water are important. Common alkaline minerals
are sodium, potassium, magnesium and calcium; the common acid minerals are
chlorine, lead, sulfur and phosphorous.
The water ionizer
has two chambers, with a positive and a negative electrode. When the process
is complete, one chamber provides alkaline water with its ionized alkaline
minerals. This is what we drink, the water that is so healthy for us.
PART 9. SOME HEALTH MIRACLES ACHIEVED WITH ALKALINE WATER
Alkaline
Water Experiences
A woman in her forties under high stress was diagnosed with high blood pressure
and was told she had abnormally high cholesterol levels. She began consuming
one and a half quarts a day of alkaline water. After a few weeks, both her
cholesterol and blood pressure were lowered; and as an added benefit, her
stomach began to feel much better.
A teenager with severe acne began drinking the water and after three months, the condition was cleared up. He consumed two quarts a day of alkaline water.
A man, worried about the effect of the prescription drugs that he was taking for overweight, began consuming two quarts of the water per day. After six months, he had thrown away his drugs, and had lost over thirty pounds.
In California, a man had been suffering from hyperacidity for many years, and after eating a meal, he would unpredictably vomit. He began consuming six glasses of the alkaline water per day. Within a week, his acidity ended and he lost fifteen pounds in three months, and discovered a dramatic rate of increase in his ability to heal small ailments like cuts and bruises.
A woman had suffered from constipation for thirty years, and began drinking the water on a regular basis, and completely rid herself of this condition. She had also lacked an appetite for years, but has now developed a healthy one.
One man who likes to consume alcohol moderately, noticed when he began consuming the water on a regular basis, that he quit suffering hangovers, and that the drowsiness he regularly experienced had left him.
A female athlete in her twenties began consuming the alkaline water for a stomach condition; she felt an increase in her general energy level, and after a day of strenuous training, found that the alkaline water minimized the aches and pains she had always previously experienced.
For years, a woman had suffered ulcers, and was feeling nauseous from her medication; a regular consumption of the water allowed her to cease her medication and the ulcer began to go away.
One could go
on and on with these stories, and there are many more, but what we suggest
you do is simply try the water yourself.
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