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 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 reactionsBasically, reduction means the addition of an electron (e-), and its converse, oxidation means the removal of an electron. The addition of an electron, called reducttion, stores energy in the reduced compound. The removal of an electron, called 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 BASESAn 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 PHLiving 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 that serve as mechanisms to stabilize pH are called buffers. Buffers have the capacity to bond ions and remove them from solution(s) whenever their concentration begins to rise. Conversely, buffers can release ions whenever their concentration begins to fall. Buffers thus help to minimize the fluctuations in pH. This is an important function because many biochemical reactions normally occurring in living organisms either release or use up ions. OXYGEN: TOO MUCH OF A GOOD THING?Oxygen is essential to survival. It is relatively stable in the air, but when too much is absorbed into the body it can become active and unstable and has a tendency to attach itself to any biological molecule, including molecules of healthy cells. The chemical activity of these free radicals is due to one or more pairs of unpaired electrons. About 2% of the oxygen we normally breathe becomes active oxygen, and this amount increases to approximately 20% with aerobic exercise.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 BODYProblems 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:
These substances are also produced naturally in the digestive tract when we digest food which results 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 IN ALKALINE WATER BLOCK DANGEROUS OXIDATIONOne 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 WITH ALKALINE Antioxidant WATERAs 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 SOLUTIONThere 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 a patented process known as "Vortex Pressurization" 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 "Vortex Pressurized" Alkaline antioxidant WATER?Alklaine antioxidant water is the product of "Vortex Pressurization" which takes place in the Water Mark(TM) akalizing water unit. The production of electorn rich reduced water, its properties, and how it works in the human body are described in the next section. Electron-rich reduced water is "Vortex Pressurized" 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 WATER mark(tm) alkalizing and antioxidizing water applianceTAP WATER: WHAT IT IS AND ISN'TNormal 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 electron-rich Water Mark(TM) alkaline and antioxidant water, on the other hand, has a negative redox potential of approximately -250 to to -750 mV. This means it has a large mass of electrons ready to donate to electron-thieving active oxygen.Before discussing the properties of the Water Mark(TM) alkalizing and antioxizing appliance further, let's take a look at what happens inside a Water Mark(TM) alkalizing and antioxidizing producing unit. HOW a WATER Mark(TM) Alkalizing apppliance WORKsThe Water Mark(TM) unit, slightly taller and thicker than a large dictionary on end, is a non-electrical appliance connected to your kitchen water supply to perform "Vortex Pressurized" 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 Water Mark(TM) unit. Inside the Water Mark(TM) unit, the water is first filtered through four different filters taking out all chemical and metal impurities. Next, the filtered water passes into a patented "Vortex Pressurized Water Reactor(TM)" chamber where electrolysis takes place.   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 Water Mark(TM) faucet with no acidic waste water. You can use the reduced water for drinking or cooking. WHAT THE WATER mark(TM) PRODUCESRedox potential comparisonAfter "Vortex Pressurization" the alkaline and antioxidant reduced water inside the Water Mark(TM) unit comes out of the Water Mark(TM) faucet. Compare these measurements of these three types of water: tap water before electrolysis, the Water Mark(TM) alkaline and antioxidant reduced water, and the oxidized water.  REDOX POTENTIAL, NOT PH, IS THE CRUCIAL FACTORTraditionally 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 Water Mark(tm) ALKALINE & antioxidant reduced WATER -- WHAT alkaline & antioxidant reduced WATER DOESThe Water Mark(TM) alkalizing and antioxidizing unit produces only one kind of water with a high reduction potential. Water mark(tm) alkaline & antioxidant reduced WATERWhen taken internally, the reduced alkaline water with its redox potential of -250 to -750 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. Reduced 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 effects of reduced alkaline and antioxidant water are immediate. Alklaine reduced 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 alkaline water obtained from electrolysis can prevent abnormal fermentation of intestinal microbes. THE PH MIRACLE WATER Mark(TM) Alkalized and antioxidant reduced Water IS SUPERIOR TO An ANTIOXIDANT DIETToday 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 constituent of vegetables and fruit, has a molecular weight of 180 whereas water has a much lower molecular weight of 18. The pH Miracle Water Mark(TM) alkaline and antioxidant water with its low molecular weight and high reduction potential makes it a superior scavenging agent of active oxygen. But the patented "Vortex Pressurized Water Reactor"(TM) inside the Water Mark(TM) alkalizing unit not only charges the reduced water with extra electrons, but it also reduces the size of reduced water molecule clusters. This is done by breaking up the molecular clusting of water as it passes through the "Vortex Pressurization Water Reactor"(TM), decreasing the molecular clusting and increasing molecular surface area of the water. With increased molecular surface area of the water you have increased surface charge or electrons. NMR (Nuclear Magnetic Resonance) analysis reveals that tap water and well water consists of clusters of 10 to 13 H2 0 molecules. The Vortex Pressurized Water Reactor(TM) system inside the Water Mark(TM) alkalizing 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 the Water Mark(TM) alkaline and antioxidant water is more readily absorbed by the body than untreated tap water. Electron-rich alkaline and antioxidant 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. the ph miracle WATER mark(tm) SUMMARY AND CONCLUSIONSUpstream 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, and thus 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 or acid radicals which tend to steal the electrons from the molecules of normal, healthy biological molecules. THE ALKALINE WATER BOOMWe 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 mineral water is at least marginally better than tap water from the viewpoint of ORP. Compared to any processed water for sale, however, Water Mark(TM) alkaline water that has been structured via a Vortex Pressurized Water Reactor(TM) system, with its reduction potential of -250 to -750 mV is beyond comparison due to its ability to scavenge active oxygen or acid radicals.To purchase your Water Mark(TM) Alkalizing and Antioxidizing water appliance go to: http://www.phmiracleliving.com/p-613-ph-miracle-watermark.aspx 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 educational purposes and are not intended to replace the advice of your family doctor. | ||||||
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