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
.
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.
NOTE:
Dr.
Hayashi
is a
Heart
Specialist
and
Director
of
the
Water
Institute
of
Japan.
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.
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,
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
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.
What
the
IONIZED
WATER
Unit
Produces
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
hyperoxidized
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
hyperoxidized
water
is a
powerful
sterilizing
agent,
it
won't
harm
the
skin.
In
fact,
it
can
be
used
to
heal.
Hyperoxidized
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
hyperoxidized
water
is
in
the
field
of
agriculture
where
it
has
been
used
effectively
on
plants
to
kill
fungi
and
other
plant
diseases.
Hyperoxidized
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
hyperoxidized
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
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
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 H
2
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.
As
the
graph
shows,
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
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.
Upstream
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
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
-300
mV
is
beyond
comparison
due
to
its
ability
to
scavenge
active
oxygen
radicals.
The
statements
enclosed
herein
have
not
been
evaluated
by
the
Food
and
Drug
Administration.
The
products
mentioned
on
this
site
are
not
intended
to
diagnose,
treat,
cure,
or
prevent
any
disease.
Information
and
statements
made
are
for
education
purposes
and
are
not
intended
to
replace
the
advice
of
your
family
doctor.
©
IonLife
INC 2007
)
)
