Oxidation Reduction Potential (ORP)

 

What is Oxidation Reduction Potential? (O.R.P.)
Virtually all liquids have an Oxidation Reduction Potential (ORP), which is the potential for one substance to reduce the oxidation of another substance, as measured in millivolts (mV). The measurment calculates the number of extra electrons (negative ions) or extra Protons (positive ions). In other words, the more powerful the antioxidant, the lower the ORP level (more electrons). 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 -50 to -800, depending in part on the amount of minerals in the source water, the quality of your ionizer, and how the ionizer settings. This means Ionized water can have 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 deminish just like fresh squeezed juices. This is why you want to eat Fresh 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 as after 2 days it looses its anit-oxidant properties.

 

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 water you can purchase have any Anti-Oxidant properties.

 

 

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

 

What is an antioxidant? read

 

 

 

 

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