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    Ionized water

    Water Ioniser / Ionized water

    The Source of Powerful Antioxidants


    To maintain an acid-alkaline balance, it is necessary to reduce the harmful effects of free radicals. That's a job for the antioxidants. The ORP physical unit of measurement describes the antioxidant properties of a substance. It is the oxidation-reduction potential, which indicates the ability of a substance to donate or bind electrons. If the value of this parameter is negative, then the substance is an antioxidant as it has the ability to give away part of its excess electrons. If the value is positive, the substance is an oxidant (i.e., a free radical) because it takes up electrons. The ORP of medium of the organism ranges from 50 to -200 mV. Meanwhile, the ORP of drinking water and nearly all carbonated beverages are positive (oxidative) and range on average from +150 to +250 mV.

    Alkaline water has a negative ORP potential (0…–900 mV) due to negative hydroxyl ions prevalent in its composition. With an intake of alkalized water, the organism receives an extra supply of electrons to reduce the hazardous potential of free radicals and thus increase the amount of oxygen in the blood. As a result, nutrient absorption is improved, aging is slowed, the immune system is strengthened, and healthy cells are protected.

    It is important to know that the negative ORP obtained during the electrolysis of ionized alkaline water lasts for a relatively short time - up to 24-36 hours. After this time, the ORP value becomes practically zero or weakly positive. Therefore, it is recommended to use it as fresh as possible - preferably within 12 hours of production. For this reason, ionized alkaline water cannot be bottled and sold.


    The example of an apple shows us what free radicals and antioxidants can do. When the protective layer of the apple is damaged (i.e., it is cut), its oxidation process begins. After a while, the apple turns brown, which is due to the effects of free radicals. Antioxidants such as ionized alkaline water, lemon juice protect the apple pulp from oxidation. If we add a few drops of lemon juice to the apple or dip it in ionized alkaline water, the oxidation process will be stopped.

    Higher PH

    The pH determines how much acid (i.e., the hydrogen ions H+) is present in any material. The pH value can range from 0 to 14. As the pH value increases from 7 to 14, the alkalinity of the liquid increases (alkali hydroxyl increases and hydrogen ions decrease). As the pH decreases from 7 to 0, the acidity of the liquid increases (hydrogen in the liquid increases, and hydroxyl ions decrease).

    The body's inner environment (blood, cerebrospinal fluid, lymph, extracellular fluid, etc.) is weakly alkaline except for the few acidic internal environments (like stomach, skin). Blood parameters are critical, and the maintenance of vital functions of the body depends on adequate blood alkalinity levels within a narrow range of 7.35 and 7.45 pH. Only high alkaline blood can supply the organism with nutrients and eliminate metabolic waste that our cells produce. Even a small deviation from these limits is very dangerous.

    In modern conditions, keeping your acid-alkaline balance is quite a challenge. Inappropriate diet, stress, and negative emotions promote the formation of acidic waste. To neutralize the body's acidifying factors, it is necessary to get a sufficient amount of alkaline substances.

    As the name indicates, alkaline water contains only negative hydrogen ions and alkaline metal ions (calcium, magnesium, sodium, and potassium). Note that the body best absorbs ionized substances. That's why the alkalizing effect of these easily absorbable alkaline metal ions is very high indeed. With a daily intake of alkaline water, the body receives an alkaline ion "cocktail," prerequisite to maintaining a healthy inner environment. As a result, the acidification of the body goes down, and the immunity to diseases goes up.


    MYTH or FACT: Does the stomach neutralize alkaline water?

    Under normal conditions, the inner environment of the stomach is acidic. Stomach acid is not produced in advance, and it is produced by the stomach cells as needed when food enters the stomach. When ionized alkaline water enters the stomach, the stomach begins to fight the rising pH and begins to secrete more stomach acid. This would seem to minimize the effects of alkaline water, but the production of stomach acid produces by-products that are important for alkalizing the body, such as sodium and potassium bicarbonates. They do not enter the stomach but the blood, thus filling in the alkaline blood buffer and increasing the blood's ability to neutralize excess acids in the body. So when more stomach acid is produced, more bicarbonate is produced, so more of it enters the bloodstream.

    Smaller Molecular Clusters 

    Water molecules come in clusters rather than stay single. However, tap water molecules form twice as big clusters (10-13 molecules) as those of ionized water (5-6 molecules). Due to smaller molecular formations, ionized water immediately passes through cell membranes and integrates into metabolism. The body doesn‘t have to waste its energy anymore to decompose the complex molecular structure. Ionized alkaline water penetrates tissues easier than the regular one, providing abundant hydration to the cells and eliminating toxins accumulated in the intestine, down to its deepest recesses. Alkalized water neutralizes and liquefies acidic waste accumulated in the body, easily eliminating it through the kidneys.


    By immersing the tea bag in cold drinking water and cold ionized alkaline water, the tea spreads its properties more quickly in alkaline water due to reduced molecular clusters.