Today I ordered an LeveLUK SD501 Machine – The most advanced product in the range for consumers, should arrive within a week so will be drinking Kangen(R) Water from my own machine by evening of 27th July 13.
The machine purifies ordinary tap water removing the chlorine and other contaminants with a calcium sulfide and charcoal based filter. It then passes an electric current through the water and forms both positive and negative streams by splitting the ionic portion into H+ and OH- [H3O+, Hydronium] and Hydroxide ions.
The water is split into positive [oxidising, + ORP] and negative [Kangen(R) water, negative ORP,] according to the pH settings – which influence the electrical charge flowing through the platinum coated plates.
The molecular hydrogen gas H2 is created, increasing in quantity from pH 8.5 which has very little to 9.5 which has the most. Drinking water with a pH of 10 or above is NOT RECOMMENDED. This has shown benefit in clinical trials, it is the smallest molecule (H2, 2 a.m.u.) in existence so will diffuse throughout the body.
Hydrogen bubbles through the water being released at a ‘electrode’ – the seven platinum coated titanium plates and the molecular hydrogen is seen as bubbles in the Kangen water [pH 8.5 -9.5]. It is this giving it antioxidant qualities, the purification of the water, the alkalinity and possibly also the waters more uniform structural qualities which give the benefits.
I think as the pH increases the water becomes more structured and that is why the 11.5 water emulsifies fats, water is one molecule, H2O but it is joined together by many hydrogen bonds. All water has hydrogen bonds, the reason why water expands when frozen in the form of ice as the water becomes more structured-The hydrogen bonds line up in a structure along the axis of the O—H bond. Here as the water is cooled the electrons vibrate less and the hydrogen bonds become more stable. The water molecules would also have Van der Waals forces between them, intramolecular bonds from one part of the molecule being electronegative and the other electropositive, these are transient fleeting forces and change as the electrons whiz around the nucleus. Any structure in the water would maximise hydrogen bond forces and possibly minimise Van der Waals forces.
Some sources describe the water as being microclustered, its probably more accurate to say the water has more structure than ordinary tap water. Whether there is ‘microclustering’ or not seems to have been difficult for scientists to determine for sure. The Kangen water such as pH 9.5 and 11.5 extracts the flavour from tea bags when cold where as ordinary water needs to be hot to have the same effect. I attribute this to the more stable structure of the alkaline water. This may enable some substances to be extracted raw [ie not heated above 118F thus preserving all the compounds and flavours and possibly avoiding the need to use alcohol or other solvents when making an extract. This may save money, allow certain plant extracts to be consumed in a raw unheated unprocessed form and extract toxic and undesirable compounds from foodstuffs such as possibly caffeine from coffee and cacao beans.
Theoretically the water produced by an Enagic water ioniser would freeze faster as the pH increases, and at low pH values the water MAY take longer to freeze though the water purification process may in fact mean the water freezes faster anyway so the control in that experiment has to be water purified through the Enagic Calcium Sulfide/Charcoal based filter.
The negative ORP values seen on an ORP meter indicates that the Kangen water posesses antioxidant properties, unlike the traditional antioxidants such as vitamin C and E which may cause a hypervitaminosis, Kangen(R) water can cause no such toxicity. Vitamin antioxidants tend to act specifically on individual body systems, certain people such as Linus Pauling recommended mega doses of vitamin C [‘Orthomolecular medicine’]
The pH 11.5 water mixes with certain oils such as sesame oil and emulsifies the water – it is called saponification. This water, the strong Kangen(R) water [11.5] needs a chemical to produce it. My theory is that the emulsification of the sesame oil is also mirrored to a lesser extent in the human body where the pH 9.5 water at least emulsifies the atherosclerotic plaques and completely removes them from the arteries and veins. This water also has been reported to cause weight loss of around 10 pounds a month, and people have reported seeing themselves pee out fat without any mention of pain or discomfort.
We know that the body has a self clearing mechanism whereby it will remove atherosclerotic plaques from the blood vessels when a low/no fat vegan diet is consumed [no animal products] – Dr Caldwell Esseltyne MD. The self clearing mechanism may come into play here, possibly its active all the time just when no fat is added to the body it does actually make a difference. The Kangen water may be emulsifying the fats as they enter the bloodstream and carrying them out of the circulation whilst the existing self clearing mechanism clears away the existing plaque and foam cells.
The evidence suggests that the water has some benefit in type 2 diabetes [insulin resistance] which is thought to be caused [Dr Neal Barnard MD] by intramyocellular lipid ie fat inside the muscle preventing glucose from entering.
Machine from an Enagic machine has been used for skin conditions in Japan for many years, in assisting weight loss programs, the pH 9.5 water made me feel full and not need feel the need to eat – appetite suppression, satiety. The water helps flowers rejuvenate after just a day and speeds up the time taken for various seeds to sprout.
Pesticides and other chemicals used on conventionally grown produce are fat soluble not water soluble in order that they will not be washed away by rain water [otherwise they would be completely ineffective most of the time] hence washing non-organic fruits and vegetables with ordinary water would have little or no effect. The pH 11.5 water does emulsify fats and after soaking in 20 minutes chemicals on the surface of the non-organic produce are removed into the water, [File: Dirty Dozen].
Pesticides are nerve poisons – highly toxic, I had nasty reaction to eating a cucumber purchased from Lidl in Scotland – one grown in Spain. Nerve tingling, lips tingling, shooting back pains, chest pains all from eating half a cucumber. This water would make conventional produce somewhat safer to eat but it doesnt remove all the damaging chemicals. It will do nothing to make GMO foods safer.
I, Ben McEwan, a Clinical pharmacist and research scientist with my own independent research into human health, biochemistry and metabolism
have found benefit from drinking this water from improved digestion and mental clarity, to feeling an improved sense of hydration. The water seems to go where it is needed most to heal the body. People have attributed the machines water to healing various conditions from diabetes, hypertension, constipation, athletes foot, gangrene, arthritis. Ordinary water has been attributed to healing certain conditions – as part of the watercure [Dr F. Batmanghelidj, http://www.watercure.com /www.watercure2.org] with tap water and unrefined sea salt such as himalayan or celtic sea salt, which have the minerals from the earth still in it. Conventionally grown produce has much fewer vitamins and minerals than organic and unrefined sea salt should replace these in the body. A figure I came across was that 17 percent of ordinary water is said to penetrate the cells, the figure of Kangen may end up being higher though water enters the cells through aquaporins which are water channels, ‘one water molecule at a time’ – according to that in theory it would make no difference if the water was structured or not to cellular hydration status. However if the water was more structured and less molecules were present per cluster eg 5-8 instead of quoted 11-16 then the clusters would decrease in size and diffusion may occur across the cell membrane of any uncharged water present. Circular entities have a reduced surface area meaning the water may penetrate the cells other than via the aquaporin [THEORETICALLY, MY CONJECTURE ONLY]. Nevertheless the increased solvation ability of the 9.5 water may help remove any toxic chemicals from the body.
The water like a low fat raw food diet [cf Fruitarianism to Kangen water] has a detoxifying effect – fruitarianism causes dramatic loss of body fat, headaches and various other symptoms – probably due to any toxic chemicals the body has stored in the fat being released into the bloodstream. The difference is that fruitarianism/raw veganism is very restrictive in the foods, very acidic at least in some fruits eg hybrid citrus eg from oranges which burn through the urinary tract. Patients report benefits from Kangen(R) water irrespective of diet given how powerful it is this is unsurprising. Minerals, micronutrients and sufficient hydration are all crucial to good health in the body.
a.m.u Atomic Mass Units
Disclaimer: Much of what is here is my own personal thoughts and research/conjectures. Kangen Water machines such as the LeveLUK SD501 which I purchased today are registered in Japan as medical devices, the detox reaction on this water is real and the first time I drank the water I started off at pH 9.5 and had flu like symptoms after a day or two. This was my body detoxing from all the toxic rubbish [in shop bought foods] I put into it and the toxins in the environment. It is sensible if you do get to drink the water start drinking pH 8.5 water and work up gradually to pH 9.5. pH 11.5 water tastes horrible and generally it isnt recommended that anyone drinks this. Kangen(R) water or any other water shouldn’t ever be consumed at the same time of food because it would dilute the stomach acid and prevent proper absorption of nutrients from the food and possibly make it harder for the body to process the food.
Kangen(R) is a registered trademark of Enagic
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