Grete Z.: I don't like drinking cold water from the tap. But when I warm it up, I no longer like the alkaline active water. What can I do?
Place your bottle or glass in hot water
Alkaline activated water is a very delicate fresh product, similar to milk, whose taste can vary greatly with different freshness and temperature. Through direct heating methods, for example on a stovetop or in a metal vessel on gas, the negative redox potential, which we can see as the freshness index, is lost almost immediately as the antioxidant hydrogen outgasses. Experienced tongues sense the redox potential through a slight " Bitzing” while drinking.
The negative redox potential is also what makes alkaline activated water so “drinkable”. It is absorbed into the blood much more quickly than oxidative water because the body does not have to overcome a difference in voltage. Blood has a redox potential between -7 mV and -100 mV (CSE). In contrast to normal water (+50 mV to +400 mV CSE), alkaline activated water (-100 mV to -350 mV CSE) even brings electrons with it. It “slides” vigorously into the bloodstream, whereas normal water has to be absorbed using electrons.
A warming technique that is gentle on the redox potential, even if it takes a little longer, is a hot water bath. Place your bottle or jar in hot water until it is the desired temperature.
Not only the temperature and age of the activated water, along with the pH value and redox potential, play a role in the taste sensation, but apparently also the physical condition of the drinker. For example, people who have been drinking deionized water from a reverse osmosis system for years often have an unpleasant, aggressive taste sensation when they start drinking alkaline water above pH 9.
The unusual alkalinity and the presence of ionized minerals initially seem unpleasant to these people. However, this feeling usually disappears within a week. It also helps to initially choose a lower pH value.
The inventor of the therapeutic use of activated water, Alfons —>Natterer, worked from the 30s to the 20s with three different types of activated water (alkaline, neutral, acidic) and based his drinking treatments on the type theory of Dr. Manfred Curry together.
Each patient was given a taste of all three varieties and had to describe the taste. Based on this description, a certain type of water was recommended to him. The Bild newspaper reported in two large articles in 3 and 1973 about this diagnostic and treatment method, which was popularized by the alternative practitioner Edith Krebs.
Excerpt from the book by Karl Heinz Asenbaum: “Electro-activated water – An invention with extraordinary potential. Water ionizers from A – Z”
Copyright 2016 www.euromultimedia.de
