Neutralisation of hyperacidity factors
Excessive and unhealthy diets are an important reason for acidification related problems.
According to Dr. Walter Irlacher, drinks are much underrated as hyperacidity factors.
Often, more than half of the calorie intake consists of sugar or alcoholic drinks.
To replace some of these with alkaline activated water doesn’t only spare the body of a too high calorie intake, but also of the acid load.
Different acidic everyday drinks with a similarly low pH value are very varied concerning their acidic buffering. The German Federal Institute for Risk Assessment (BfR) has reported this.
Swiss scientists have determined how much caustic soda is needed (titratable acidity), to neutralize these drinks to pH 7.
Surprisingly, the titrate chart below on the left shows that natural beverages like apple or orange juice require a significant amount of bases to neutralize their acidity.
One apple a day might be considered healthy - 10 apples in a liter of apple juice are probably not.
In our test a Coca Cola® (pH 2,7) could be neutralized with Munich tap water at pH 7 with 32 times the same quantity.
With alkaline activated water from the same source we only needed 16 times that amount.
In the well known acidic cola drink there is also a considerable difference with the ORP.
Average measured values (ORP in mV/CSE):
Excerpt from the book “Karl Heinz Asenbaum: Electrically activated water – An invention with extraordinary potential.”
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