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At the request of a few interested people, I went out and found a research article, published in a medical journal about electrolyzed-reduced water and specifically how it Scavenges Active Oxygen Species and Protects DNA from Oxidative Damage.
This particular report was written by a team of professionals from the Institute of Cellular Regulation Technology, Graduate School of Genetic Resources Technology, Kyushu University, and the Water Institute of Japan. The most notable man on the team was Sanetaka Shirahata, head of the team from Kyushu University. Also interestin to note that none of the guys involved in the study are affiliated with Enagic in anyway.
Despite the complex nature of the article, they clearly spell out some things about electrolyzed water.
“Active oxygen species or free radicals are considered to cause extensive oxidative damage to biological macromolecules, which brings about a variety of diseases as well as aging. The ideal scavenger for active oxygen should be ‘active hydrogen’. ‘Active hydrogen’ can be produced in reduced water near the cathode during electrolysis of water. Reduced water exhibits high pH, low dissolved oxygen (DO), extremely high dissolvedmolecular hydrogen (DH), and extremely negative re-dox potential (RP) values.”
My interpretation of this is that free radicals are actually active oxygen and cause problems. The best way to counter active oxygen is to add active hydrogen to the mix. Active hydrogen is added to water by electrolyzing it. This water will display a high pH, a high level of active hydrogen and a negative re-dox (ORP) level. Drinking this water will help to control the free radicals that we breathe and that are produced every time we ingest a food or liquid.
The ideal scavenger for active oxygen should be ‘active hydrogen’. Water is H2O. Makes sense active Hydrogen to scavenge active Oxygen be in water.
They also talk about how “soft water in Japan made it possible to develop domestic devices to reform water by electrolysis about half a century ago.”
The Japanese have known about this for 50 years. Why haven’t we???
In compiling this report, he says, “we first demonstrate that reduced water scavenges active oxygen species and protects DNA from damage by oxygen radicals.” What else needs to be said?
I have added 3 new videos to the site. In order to preserve some bandwidth, I have added them as bonuses for filling out the form at the main kangen water site. The videos are:
1. Testing the Oxidation Reduction Potential of tap water, bottled water & Kangen water.
2. Testing the pH levels of various drinks
3. Demonstration of the SD501 machine.
See for yourself that the water you are probably drinking now is not rich in active hydrogen or high in pH or has a negative re-dox (ORP) value and thus does nothing to counteract the effects of active oxygen/free radicals and the damage they cause.
This particular report was written by a team of professionals from the Institute of Cellular Regulation Technology, Graduate School of Genetic Resources Technology, Kyushu University, and the Water Institute of Japan. The most notable man on the team was Sanetaka Shirahata, head of the team from Kyushu University. Also interestin to note that none of the guys involved in the study are affiliated with Enagic in anyway.
Despite the complex nature of the article, they clearly spell out some things about electrolyzed water.
“Active oxygen species or free radicals are considered to cause extensive oxidative damage to biological macromolecules, which brings about a variety of diseases as well as aging. The ideal scavenger for active oxygen should be ‘active hydrogen’. ‘Active hydrogen’ can be produced in reduced water near the cathode during electrolysis of water. Reduced water exhibits high pH, low dissolved oxygen (DO), extremely high dissolvedmolecular hydrogen (DH), and extremely negative re-dox potential (RP) values.”
My interpretation of this is that free radicals are actually active oxygen and cause problems. The best way to counter active oxygen is to add active hydrogen to the mix. Active hydrogen is added to water by electrolyzing it. This water will display a high pH, a high level of active hydrogen and a negative re-dox (ORP) level. Drinking this water will help to control the free radicals that we breathe and that are produced every time we ingest a food or liquid.
The ideal scavenger for active oxygen should be ‘active hydrogen’. Water is H2O. Makes sense active Hydrogen to scavenge active Oxygen be in water.
They also talk about how “soft water in Japan made it possible to develop domestic devices to reform water by electrolysis about half a century ago.”
The Japanese have known about this for 50 years. Why haven’t we???
In compiling this report, he says, “we first demonstrate that reduced water scavenges active oxygen species and protects DNA from damage by oxygen radicals.” What else needs to be said?
I have added 3 new videos to the site. In order to preserve some bandwidth, I have added them as bonuses for filling out the form at the main kangen water site. The videos are:
1. Testing the Oxidation Reduction Potential of tap water, bottled water & Kangen water.
2. Testing the pH levels of various drinks
3. Demonstration of the SD501 machine.
See for yourself that the water you are probably drinking now is not rich in active hydrogen or high in pH or has a negative re-dox (ORP) value and thus does nothing to counteract the effects of active oxygen/free radicals and the damage they cause.
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