ORP - Oxidation Reduction Potential

Oxidation Reduction Potential (O.R.P.)

Virtually all liquids have an Oxidation Reduction Potential (ORP), which is the potential for one liquid substance to reduce the oxidation of another substance, as measured in millivolts (mV). In other words, the more powerful the antioxidant, the lower the ORP level. As things oxidize, the ORP rises. ORP is easily measured with a calibrated meter. (photo)

 

Normal tap water has an ORP of +250 to +400, meaning that its potential for reducing oxidation is nonexistent. Only a negative ORP can reduce or negate oxidation. Alkaline ionized water has an ORP of -200 to -800, depending in part on the amount of minerals in the source water and how the ionizer is adjusted. This means it has a very high potential for reducing oxidation.

 

Fresh squeezed orange juice has a -250 ORP, as do most other fresh squeezed juices and vegetables. However, if they have been pasteurized or otherwise processed, the antioxidant properties are diminished or removed. This is the same with Ionized water. The negative mV charge will only be 'fresh' for a couple of days and then will diminish just like fresh squeezed juices. This is why you want to eat raw vegetables, and drink your fresh juices as quickly as possible to get the most anti-oxidant properties out of them. It is also why you can't 'bottle' ionized water and sell it in stores. It will lose its anti-oxidant properties after a couple of days.

 

Tests reveal that bottled mineral waters have an average ORP of approximately +200mV, only slightly lower than ordinary tap water, meaning none of the bottled waters you can purchase have any Anti-Oxidant properties.

 

 

A more scientific explanation of the above can be found here.