In search of the optimum orange juice

An end to juice shops!


With the distribution of water ionizers are the end of high cost and environmental damage from the bottled water industry already foreseeable. But do we still need chain stores for fruit and vegetable juices, even for lemonades?

From coke to orange juice: looking at it more closely, most local beverage manufacturers are not producers, instead they are bottlers for concentrates produced somewhere in the world to which they just add water and, if necessary, sugar or carbonic acid.

Environmental politicians have long demanded to decentralize the mixing of concentrates with water and other additives and leave it up to the consumer. Almost all professional chefs use their own mixing device in their restaurants.

Initial approaches to reduce expensive hauling of bottles on the motorways were already instigated. Yet it is not that easy to get, for example, an apple or orange juice concentrate for the household to mix oneself. Surprising, since you find apple and orange juice “made with concentrate” in abundance in the supermarkets.

Are “syrup” times a forgotten bygone, where a fresh juice was not even affordable? Or is it fear of frowning upon tap water, which is trusted less than the water used by the bottling enterprises to dilute the imported concentrates?

With a water ionizer and its first class, built in pre filters, you can produce a purer and higher quality water than the beverage industry. I will now demonstrate to you that even the result from mixing juice concentrates is measurably better, a huge improvement.


Ionized water with orange juice.




Test results:

Freshly squeezed, directly pressed, made from concentrate – or a mixed by yourself with concentrate?

Freshly pressed “LaSarte” oranges: pH 3.82; ORP (-) 104; dH2: 0
“Bio Bio” juice from concentrate: pH 3.72; ORP (+) 158; dH2: 0
“Fruchtstern” concentrated juice:pH 3.82; ORP (+) 117; dH2: 0
“Wolfra” directly pressed juice: pH 3.92; ORP (+) 113; dH2: 0
“Valensina” (chilled juice): pH 3.88; ORP (+) 157; dH2: 0

“Ratiodrink” organic orange juice concentrate:

Tap water parameter: pH 7.49; ORP (+) 238; dH2: 0
Activated water parameter: pH 9.52; ORP (-) 632; dH2: 1255
“Ratiodrink” parameter (pure): pH 3.47; ORP (+) 042; dH2: 0

“Ratiodrink” mixed myself, ratio 1 : 2,5

This ratio resulted in the most similar, optimal taste experience compared to a freshly squeezed juice.

With tap water: pH 3.68; ORP (+) 190; dH2: 0

With activated water: pH 3.79; ORP (-) 349; dH2: 622

The last results were better than expected compared to the freshly squeezed “LaSarte” orange juice.
By the way: The results are almost the same with apple juice concentrates!


PDF short version of the book | Electro Activated Water

These are page 48-49

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About Karl Heinz Asenbaum

The Munich-based journalist has been working on the topic of "alkaline activated water" since 2004. For 12 years he worked closely with the alternative physician Dr. Walter Irlacher, with whom he wrote two successful books: "Service Manual for Humans” (Service Handbuch Mensch) (2006) and "Drink Yourself Alkaline” (Trink Dich basisch) (2008,2011). Since 2014 he has been contributing his knowledge and experience to Aquacentrum and giving lectures worldwide. “Electro-activated Water", the world's most comprehensive book on the subject, was published in 2016. View all faqs by Karl Heinz Asenbaum 

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