What is Kangen Water®?
Kangen Water® has a negative oxidation-reduction potential or ORP.
Kangen Water® does not remove many minerals that are lost in the process of purifying bottled water.
By choosing to drink alkaline water, you aid your body in returning to a balanced state. Kangen Water® is a fresh, clean and great tasting way to obtain optimal health!
The properties of Kangen Water
Molecular Hydrogen (H2) is one of the most potent antioxidants in nature. It diffuses rapidly across cell membranes thus reducing free radicals and suppressing oxidative stress.
Through the electrolysis process, your tap water becomes Hydrogen rich Kangen Water®.
Oxidation of the cells is equivalent to the rusting of metals. Oxidation reactions in the body produce free radicals, while anti-oxidants terminate these reactions. The human body has an innate anti-oxidative system that gets less effective through aging, environmental and lifestyle factors. A constant supply of external sources of anti-oxidants should be part of one’s daily diet, to reduce oxidative stress and related damage. Molecular Hydrogen is smaller in size than other anti-oxidants we get from food. Your body doesn’t need to expend energy to digest or expel it. This is why we should not only care about the quantity of water we drink but also about the quality. Both are essential to our wellbeing.
Balance is the key to optimal health. Our bodies must maintain a pH balance of 7.365, which is slightly alkaline. A pH scale is used to determine whether a substance is acidic or alkaline. On this scale 7.0 is neutral. Anything above 7 is considered alkaline and anything below 7 is considered acidic.
Negative ORP (Oxidation-Reduction Potential)
Hydrogen rich water is characterised by exhibiting a negative ORP. A high ORP value (in positive numbers), indicates that a substance has a higher oxidising potential. In generalised terms, for humans a positive or high ORP is better for the outside of the body (cleaning and sanitising).
A low ORP value (in negative numbers) indicates that a substance has a higher antioxidising potential, and is preferred for oral consumption.
Just like pH, ORP values are an important measurement for determining the quality of water.