Minerade® sparkling ceramic | to increase the pH and reduce the ORP value

Excerpt from the book “Karl Heinz Asenbaum: Electrically activated water – An invention with extraordinary potential.”
Copyright 2016 www.euromultimedia.de

Link to this post | Parts Per Million

Some naturopaths read the magazine “Nexus” and in this regard are unsettled by an article by the Australian pharmacist Jan Roberts, who has made these claims. Please read more in detail under this link.

The fact is that neither the gastric pH is significantly reduced by drinking alkaline activated water in the recommended pH 9.5 range nor is the pH window for the effectiveness of digestive enzymes out of range.

Also contrary to Sang Whangs allegations, no additional acid production is boosted. The latter can, however, occur at pH values above 10.5, which Sang Whang has inexplicably recommended. This is completely contrary to alkaline activated water and is outside natural pH ranges, as is reflected by the drinking water regulations.

A so-called acid rebound, a provocation of gastric acid, on the other hand happens very quickly in case of prolonged ingestion of mineral-based alkali powders.

When alkaline water enters an empty stomach, it virtually doesn’t react. Instead the water glides away over the so-called gastric canal – quickly through the pylorus into the duodenum, where it largely arrives unmixed with the gastric juice.

Only a part of the negative redox potential is transmitted to the gastric juice.

Excerpt from the book “Karl Heinz Asenbaum: Electrically activated water – An invention with extraordinary potential.”
Copyright 2016 www.euromultimedia.de

On the mentioned website that you visited, Best-Water distribution, I was not able to find this article. Such sniper actions against activated water by advocates of reverse osmosis and swirlers have a certain tendency to migrate, since they could also be prosecuted under competition law because of their false allegations.

Nevertheless, I know this article, because it was also repeatedly sent to me with a similar request. I have already gone into detail with the core arguments in the articles: Tödt, Roberts, Mister Water,Twister, and reverse osmosis. I now will certainly only grapple with new arguments presented by German Engineer Hans-Peter Bartos.

I can’t blame Mr. Bartos that he deals critically with “alkaline water”, since newly so many inflationary terms have flooded the market terminology. He says in his article quite rightly, that everyone could produce such a water without expensive electrolyzers very cheaply even by admixing pure water with a few crumbs of caustic soda or caustic potash.

But the alkalinity is just the saturation side dish of electrochemically activated water and certainly not what is on the main menu. Also a lye, like the one Mr. Bartos wants to make with caustic soda, one could refer to as “alkaline water”. But there is something missing in this equation: Activated Water. This arises solely from electrolysis.

Bartos continues: “Tap water contains naturally, depending on the area, other substances such as calcium sulphate (gypsum), which is then decomposed by electrolysis into calcium hydroxide (slaked lime) and sulphuric acid.”

Here Bartos overlooks that gypsum and hydrated lime are solids, while calcium cations and sulphate anions are a completely normal part in an aqueous solution in many German mineral, medicinal or tap waters. You can find this on practically every bottle of mineral water when you look up anions and cations in the content.

Yet this has nothing to do with water ionizers! The ions are only the means to an end, to produce a very high surplus of electrons, an ORP in the water which is therefore called activated water, or “electrochemically activated water” (ECA).

Bartos does not recognise what is involved with activated water when he writes: “It is even argued that a liter of treated “alkaline water” has the antioxidant power of ten lemons, even though lemon juice is not at all alkaline, on the contrary extremely acidic (pH 2,4). Such a comparison is not convincing but rather proves the opposite.”

Bartos has indeed understood that a lemon is not alkaline (alkaline acting foods). But because lemons contain citric and ascorbic acid (vitamin C), they are very rich in antioxidants, although not nearly as rich as alkaline activated water.

But he has confused sour lemons with rusty screws. Because the antioxidant power of alkaline activated water is in a class of its own that is completely independent of the alkaline character of water. Using electrolysis you can even produce an acidic or neutral water with antioxidant properties . So Bartos has not understood at all the basic idea of alkaline activated water, that it can be alkaline and antioxidant simultaneously.

The core of Bartos’ thesis structure lies in his following statement: “Why “alkaline water” is not healthy.” An alkaline effect would not even go beyond the stomach, because the digestive juice of the stomach is highly acidic and would neutralize the alkaline water immediately. Rather this would weaken the gastric acid and the body would have to respond by producing more stomach acid.

To this end, I wish to highlight: Our stomach, when it is not busy digesting a meal, has a pH value of 4 which is less acidic than a glass of orange juice. Only the gastric juice, which is injected into the stomach only during food intake, has a pH of about 1,5. It is therefore about 10 x more acidic than a soda with a pH of 2,5. However, this gastric juice has a high acidic buffer so it is hardly changed by neither neutral tap water nor alkaline activated water.

This has been thoroughly researched in Russia in 1997 and confirmed scientifically. (FAQ: Russian research, stomach acid). Blocked protein digestion, pepsin inactivity, parasite promotion – everything Bartos lists, according to current scientific knowledge, has been proven wrong.

Alkaline activated water for drinking has mostly a pH of  9,5 , which the German Drinking Water Ordinance permits even for tap water. Natural waters, for example long mountain rivers such as the Inn, are often very alkaline. Water with this pH can not remotely disturb the production of gastric acid, unlike certain agents such as Alka-Seltzer or proton pump inhibitors do.

It is important that our drinking water is preferably alkaline and that we can replace the many harmful acidic drinks. This is an important, constant step towards beating hyperacidity.

Precisely for this reason are electrolysis cells in a water ionizer for drinking purposes designed, so that they produce an antioxidant alkaline water. You could also create an antioxidant neutral or acidic water, but the experience, the physiology and the flavour speak for alkaline water. But primarily with alkaline activated water its about the energy wealth in the form of a negative ORP.

If Bartos writes about the redox potential, it shows his whole misunderstanding of the relationships. The core concept of relaxation time is not even familiar to him. That alkaline activated water does not have a permanent antioxidant effect he considers a disadvantage. But precisely this is its attribute, because a fresh apple is also healthier than an old one. So its redox potential also has a relaxation time, albeit longer. Just like us when we age. With alkaline activated water we can evidently extend this process of ageing.

About the erroneously illustrated relationship by Bartos, in the context of minerals in the water and risk of heart attack, as well as the WHO assessment, please read further details under the headings: risk of heart attacks and stomach acid.

• For this reason some manufacturers have placed symbols next to the operating buttons, like cooking pots, a drinking glass, pastry bowls, etc. Very misleading, since the exactly desired pH value gives the information of the water its purpose. Since most manufacturers are not bothered with the European market, these annoying pictures, which are tuned to Japanese and Korean soft water levels, are a nuisance and dum down the consumers.
• To really know what comes out of an ionizer, the delivered indicator drops for —>pH measurement is a very important utensil after the first assembly. You can ascertain how your water reacts to the device with the different levels and the different flow rate.
• For the preparation of activated alkaline drinking water a general value of pH 8,5 and 9,5 is recommended. Normal drinking water is usually at ca. pH 7,5. If you raise it to pH 8,5 it is 10 times more alkaline (10 x more OH ions), at pH 9,5 it is 100 times more alkaline. Sometimes tap water only has a pH of 6,5 or already pH 8,5. That exists in certain areas everywhere.
• Therefore you should simultaneously always measure your tap water with the drops and compare it to the ionized water. 90 % of people are enthusiastic if already at the beginning they drink 2 colour levels above the usual water. 10 % are more sensitive and prefer to drink 1 colour level higher. Let your sense of taste decide in the beginning, when you start. Yet never drink activated water above pH 9,5 without a doctor’s recommendation, for this is not suitable as drinking water.

Excerpt from the book “Karl Heinz Asenbaum: Electrically activated water – An invention with extraordinary potential.”
Copyright 2016 www.euromultimedia.de

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