Prof.Kuwata Keijiroo. Doctor of Medicine
“In my opinion, the wonder of antioxidant water is the ability to neutralize toxins; but it is not a medicine. The difference is that medicine can only apply to individual cases, whereas the antioxidant water can be consumed generally, and its neutralizing power is something that is very much unexpected. Now, in brief, let me introduce to you a heart disease case and how it was cured.
The patient was a 35-year-old male suffering from vascular heart disease. For 5 years, his sickness deteriorated. He was in the Setagays Government Hospital for treatment.
During those 5 years, he had been in and out of the hospital 5 to 6 times. He...
Read More
Use of Ionized water in hypochlorhydria or
achlorhydria
Prof.Kuninaka Hironage, Head of Kuninaka Hospital
“too manyfats in the diets, which lead to the deposition of cholesterol on the blood vessels, which in turn constrict the blood flow, cause most illnesses such as high blood pressure. In accordance with the theory of Professor Gato of Kyuschu University on Vitamin K (because vitamin K enables the blood calcium to increase), or the consumption of more antioxidant water, the effectiveness of the increase in the calcium in high blood pressure is most significant.
The consumption of alkaline antioxidant water for a period of 2 to 3 months, I have observed the blood pressure slowly drop, due to the water’s solvent...
Read More
The mechanism of the enhanced antioxidant effects
against superoxide anion radicals of reduced water
produced by electrolysis.
Biophys Chem.2004
Jan 1;107(1):71-82.
Hanaoka K, Sun D, Lawrence R, Kamitani Y, Fernandes G.
Bio-REDOX Laboratory Inc.1187-4, Oaza-Ueda-shi, Nagano-ken 386-0001, Japan. hanak@rapid.ocn.ne.jp
We reported that reduced water produced by electrolysis enhanced the antioxidant effects of portion donors such as ascorbic acid (AsA)in a previous paper.
We also demonstrated that reduced water produced by electrolysis of 2 mM NaCI solutions did not show antioxidant effects by itself. We reasoned that the enhancement of antioxidant effects may be due to the increase of the ionic product of water as solvent. The ionic product of water(pKw)was estimated by measurements of pH and by a neutralization...
Read More
Agricultural Research Service, USDA, February 8. 1999
Oxygen radical absorbance capacity- high- ORAC foods may slow aging. Foods that score high in an antioxidant analysis called ORAC may protect cells and their components from oxidative damage, according to studies of animals and human blood at The Agricultural Research Services Human Nutrition Research Center on Aging at Tufts in Boston. ARS is the chief scientific agency of the U.S. Department of agriculture.
ORAC, short for oxygen radical absorbance capacity, is a test tube analysis that measures the total antioxidant power of foods and other chemical substances. Early findings suggest that eating plenty of high-ORAC fruits and vegetables, such as spinach and blueberries may help slow the...
Read More
