Alkaline Diet – How Can Alkaline Diet Transform Your Health

[Monica]

The amelioration of health. I've been in a health food store, and in 1 aisle there was a selection of different brands of water bottles each processed in different ways. I saw some water bottles claiming to have a pH of 9, and one that I bought had a pH of 9.5 +

I've tested some of those brands: Essentia, Evanmore, and another but I forgot what it was called. I've tested them several times each, because I use them in my demos. About 9 times out of 10, the ones claiming to be 9.5 test at about 8.5. Keep in mind that the pH scale is logarithmic, so each time it goes up a point, that is actually a factor of 10. Thus, 8.5 is only 1/10 as alkaline as 9.5. This means that, even though it may have been 9.5 at the time it was bottled, if it's only 8.5 by the time the customer drinks it, it has lost 90% of its alkalinity.

Only once did I test a bottle that was actually 9.5 as advertised. I must have gotten lucky and gotten a bottle out of a new shipment, that was still very fresh.

I wanted to know, what method is authentic for claimed pH levels - like ionization, deionization, etc., what is to be expected from those as far as holding up to a certain pH?
Also, does the pH level ever decrease in time? Would water/food lose its alkalinity as it expires?

There are various methods for raising pH. Adding minerals like coral calcium or baking soda will raise the pH about a point. But an ionizer machine can raise it by 4-5 points, which is a factor of 10,000+. My machine inputs tap water (7.5 pH) and outputs drinking water at 9.5 to 10.5, and a cleaning water at 11.5 to 12. (Cleaning water emulsifies oil so it's used to do laundry, clean ovens, pull pesticides off of produce, etc....not for drinking, though it works wonders for migraines.)

Inferior (non-medical-grade) ionizer machines produce alkaline water, and will even get a negative ORP (Oxidation Reduction Potential) but the water tends to be unstable; ie. the pH can drop very quickly. Also, the cheap machines don't produce the microclustering. (Crystalline restructuring...reduced surface tension, making the water more easily assimilated...this makes the difference between dramatic health benefits and minor health benefits.)

Bottled alkaline waters lack the microclustering. And, in 100% of the 'alkaline' bottled waters I've tested, they all had a positive ORP (indicating that they were oxidizing, whereas water from our machine is antioxidant).

Some of those bottled waters may have been produced using a water ionizer. But, no ionizer can produce water that will retain its antioxidant state, just as it's impossible to keep an apple from turning brown, other than adding preservatives, which would obviously be counterproductive.

The water from my machine stays antioxidant for about 24 hours, and has a very slight dropoff in pH, then holds the pH steady indefinitely, provided it's stored properly. I tested some water from my machine at 10.25 pH with an ORP of -780 (this is about 10 times more powerful than green tea). I put it in a dark bottle with a lid. The next day, as expected, the ORP had dropped to -200 and the pH had dropped to 9.75 (still higher than the advertised level). By Day 3, the ORP had turned positive, indicating slightly oxidizing, about +40, but the pH held steady. On Day 4, the ORP climbed to +100, and the pH still held steady at 9.75.

I pulled that bottle out every few days for awhile, with no change in the reading. I then stuck it in a cupboard and forgot about it. Exactly 1 year later (I remember because it was during the holidays), I needed to use the bottle so I tested it again. Guess what? Still +100 ORP and 9.75 pH!!!

That is incredibly amazing! This means that, even at 1 year old, the water from my machine never got nearly as oxidizing as tap, filtered, RO or bottled waters, which typically test at +250 to +500. (The higher the number, the more oxidizing it is...the lower the negative number, the more antioxidant it is. IE -700 is 7 times as antioxidant as -100.)

I've never seen any bottled 'alkaline' waters, or any waters from competitor machines, that were that stable. That is the difference between our medical-grade machine and the toys on the market.

What is the effect on health when consuming oxidized food or water?

Did you mean to say ionized water?

Ionized water is alkaline, antioxidant, and microclustered. If it's therapeutic, medical-grade, then it will do a better job of doing what water does - hydrate the body and flush out metabolic wastes from the cells.

If all the cells in the body are being cleansed, then the organs will naturally start functioning better. Drinking a glass of ionized water floods the body with trillions of extra electrons, which neutralize free radicals.

Free radicals contribute to cancer and aging, so you can do the math there.

I can honestly say that 100% of the people I've sold machines to, got dramatic, noticeable benefits from drinking this water, provided they followed the protocol. The only people who didn't get dramatic results were those who either didn't drink enough, or continued to drink sodas. Sodas cancel out the benefits of alkaline water because their pH is at the opposite end of the spectrum. A soda's pH is 1 MILLION times more alkaline than our ionized water! It's pointless to drink ionized water if the person insists on drinking that poison.

By the way, my water bottle (QURE) says there was no process of electrolysis... do you know if there are other ways to make water alkaline?

From the QURE website:

Why Choose QURE WATER?
- Strong & Stable 9.5+ pH
- Infused with Ionic Minerals

I'm skeptical about the 'stable' part. I haven't tested any bottled alkaline waters that were stable. But, I have not tested QURE.

They made it alkaline by adding minerals. You can do the same at home. Just buy some coral calcium powder and add it to distilled water, and you will have alkaline water. You might even get close to 9.5 if you add enough, and you might even get a slight negative ORP, about -70. I've done this.

If it's good quality coral calcium, sustainably harvested and pure, then it's healthy.

But, it pales in comparison to ionized water, which is about 10 times more antioxidant, + has the microclustering. Adding coral to distilled water won't microcluster it.

The QURE water would do fine in a pinch, as would Evanmore and Essentia. Even Fiji is better than most bottled waters - it's about 8 pH. When traveling, it's good to know which bottled waters aren't acidic. The common brands (Dasani, Ozarka, etc.) are all very acidic.

However, any bottled water will still be polluted with chemicals from the plastic, will still be oxidizing, and won't be microclustered. Also, it's contributing to an environmental mess!

Further, bottled water is extremely expensive! Over the course of 15-20 years (the lifespan of a medical-grade ionizer), one would spend about 5 times as much on bottled water than on the machine. And that's just for 1 person! A machine can service the whole family, the pets, produce cleaning and cooking waters, and even make unlimited waters to give away to neighbors and friends, for pennies per gallon.

So even though a water ionizer costs more at first, long-term it's far more economical, and far healthier too.

This link might take you to that post.

I answered that question here:

http://www.bring4th.org/forums/showthrea...#pid115341

So the state of water is what accounts for alkalinity, correct? Does it have to do with ions? What is the state of glacier/spring water? Why is it so?

No. What I mean by state is the current state it's in...its present moment.

What is glacier/spring water? It is water that is from a glacier or spring...ie. it was once part of a glacier or spring. But is it still part of a glacier or spring? No. It has changed its state. It now resides in a bottle.

All water was once part of the ocean, right? So it is meaningless to say 'ocean water' because even the water in your tap is 'from' the ocean.

So the 'from' really doesn't mean much. What is more important, is the state the water is in NOW.

Water that is part of a glacier, as ice, then melts, is very alkaline and antioxidant. Also freshly melted snow or mountain spring water. But how long does it stay that way? Only a few minutes. Why? Because it rapidly changes its state. It is constantly changing...interacting with its environment. It's never static.

This is why we don't bottle our water. We drink it fresh from the machine... the next best thing to having a fresh glacier in your backyard!

More about the benefits of ionized water at the links in this post:

http://www.bring4th.org/forums/showthrea...#pid115362