Note: ORP Oxidation Reduction Potential values above were for Oakville, Ontario, Lake Ontario city provided and treated water. These values can be made to be lower (more negative) or higher (more positive) by the introduction of calcium crystals or himalayan pink salt to specific Chanson alkaline water ionizers. Contact us if you have further questions about ORP Oxidation Reduction Potential values and your needs.
In your local area, your water source most likely will have different dissolved solids in it and as such, the ORP Oxidation Reduction Potential values will more than likely differ a little bit from the above example. Water chemistry is very difficult to control as water is a dynamic (always changing) substance at the molecular level which is where the ORP Oxidation Reduction Potential voltage is measured from.
We are constantly bombarded by free radicals present in our environment and consumed in the air we breathe and from the breakdown of foods we consume.
Free radicals are positively charged molecules that cause oxidation, or deterioration of, living organisms.
How do we know this? Aging.
What causes aging? You guessed it, free radical damage!
How do we stop or limit free radical damage? Antioxidants.
Antioxidants are substances that simply inhibit, or slow down, the negative effects of damaging molecules known as free radicals.
How do antioxidants work?
Free radicals have positive charges, and antioxidants have negative charges. When they come together, antioxidants neutralize free radicals, thereby preventing the free radicals from causing damage to any living thing in their environment.
Consider if you will, the example of cutting an apple and leaving it on your countertop.
What happens to it? You are correct if you said it ‘browns’.
Why does it brown? It browns due to free radical damage present in the air surrounding the apple oxidizing the exposed surface.
However, if you apply a thin layer of lemon juice on the cut apple, the apple stays fresher longer, meaning it takes longer to brown, or in other words, the lemon juice acts as an antioxidant to the surface of the apple.
Just like lemon juice protects the apple from oxidizing, or aging, or ‘browning’, we believe consuming freshly produced ionized alkaline water with negative ORP Oxidation Reduction Potential helps our bodies neutralize free radical damage.