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The water ionizer unit, about the size of a bread maker, is an electronic water filter connected to your kitchen water supply to perform controlled low voltage 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.
Stage One: Filtering
The first thing a water ionizer does to your input tap water is filter it using a combination of bacteriological and particulate control incorporating silver-activated charcoal, the most accepted and proven method on the market. Your water passes through an ultra-fine Biostone Filter which removes the following:
* Inorganic Chemicals
* Organic Chemicals
* Volatile Organic chemicals
The Second Stage: Ionizing
Now, your water enters the ionization chamber. Here there is a very specific low voltage electric current passed through it, which causes the soluble minerals in it to be attracted to either a positive 'pole' or a negative 'pole' depending on their own valiancy, or electrical energy signature. When this happens, the water separates into alkaline and acid streams. We drink the alkaline water and we use the acid water externally, for skin, healing, plants and disinfecting.
This function is controlled by the 'brains' of the water ionizer, a solid state onboard computer (MICOM) that determines the exact voltage for each user, chosen by a simple press of a button This is where we choose how alkaline or acidic we want our water discharged.
The best part of this process is the fact that the minerals in the water that flow out with the alkaline water are all beneficial, while the minerals that flow out with the acid water are not. Thus, you drink purified, beneficially mineralized alkaline water. Minerals and mineral compounds such as fluoride, flow out in the acid water.
At the same time, the alkaline water undergoes a profound change. From ordinary H20 it becomes OH- . This means it becomes a powerful antioxidant formula at an atomic level. It also means that it changes the way its molecules group together. Instead of 'clumping' in large groups of 12 -13 molecules, it gathers in much smaller (around half the size) groups of 5-6 molecules. This is why people refer to the experience of drinking from water ionizers as effortless, or 'silken.
According to Dr. Hayashi, of the Japanese Water Institute, is is because of these smaller clusters that the water gains the ability to penetrate tissue and cell walls far more easily. This is why many people experience detoxification effects in the first few weeks of drinking the water, as it infiltrates areas that have not been reachable with ordinary H2O. This is what is known as 'Microclustered' water.
This Microclusterd water ends up being one of the best antioxidants as proven when measured with an ORP meter (ORP is Oxygen Reduction Potential). A negative ORP means that water (or food) is an anti-oxidant that eliminates harmful 'free radicals'. A positive ORP means that water (or food) is virtually dead, and has no benefits for eliminating 'free radicals'. Tap water and bottled water have a ORP of +300mv to +500mv and is virutally dead. Negatively charged Ionized water has an ORP of -300mV to -800mV depending on the machine you use and is one of the best anti-oxidants we can consume.
What Is ORP Or Oxygen Reduction Potential? read
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