What is ORP? MYBooster

Oxidation-reduction potential, or ORP, is a measurement that indicates the capacity to which a substance is capable of oxidizing or reducing another substance. ORP is measured in millivolts (mV) using an ORP meter. ORP is simply a measurement of a substance’s ability to either reduce or encourage the oxidation of another substance. When we consume raw foods, they reduce the oxidation of our bodies. Thus, raw foods rejuvenate us. Raw foods are also negatively charged. Cooking raw foods oxidizes them, thus raising their ORP. And when we consume cooked foods, we add to the oxidation of our bodies and accelerate the aging process. Cooked foods burn us up internally by stimulating oxidation since they themselves have already been oxidized with a positive ORP of +400 or higher. Animal protein, fried foods, soft drinks and other highly processed foods possess the highest ORP and therefore greatest amount of hydrogen (positive) ions. A high ORP is an environment where disease thrives because it is also a high add (low pH) environment. To reduce this oxidation, we must consume substances that possess a negative charge such as Ionized Water and raw fruits and vegetables. When we do, the consuming fire of high ORP is extinguished.

In the world that surrounds us, we cannot see it, but there is a continuous exchange of charges or electrons that takes place between substances in the air, in the earth, in water, and in our bodies. This phenomenon is known as ion exchange. In and efforts to reach a state of stability, substances that are lacking electrons are desperately seeking out electrons wherever they can: these substances are referred to as oxidizing agents. On the contrary, substances which have a surplus of electrons are capable of donating their extra electrons: these substances are referred to as reducing agents, or anti-oxidizing agents.

• A positive ORP reading indicates that a substance is an oxidizing agent. The higher the reading, the more oxidizing it is. As such, a substance with an ORP reading of +400 mV is 4 times more oxidizing than a substance with an ORP reading of +100 mV.
• A negative ORP reading indicates that a substance is a reducing agent. The lower the reading, the more anti-oxidizing it is. As such, a substance with an ORP reading of -400 mV is 4 times more anti-oxidizing than a substance with an ORP reading of -100 mV.

As substances become oxidized, their ORP rises. Oxidation means to react with oxygen. Rust is an example of slow oxidation. A fire is an example of fast or rapid oxidation. Oxygen is essential to survival. It is relatively

Stable in the air, but when too much is absorbed into the body it can become active and unstable (free radicals) and has a tendency to attach itself to any biological molecule, including molecules of healthy cells. When oxygen molecules become unstable, they take electrons from our body which causes oxidation and leads to disease and aging. The chemical activity of these free radicals is due to one or more pairs of unpaired electrons. Such free radicals with unpaired electrons are unstable and have a high oxidation potential, which means they are capable of stealing electrons from other cells.

Problems arise, however, when too many of these active oxygen molecules, or free radicals, are produced in the body. They are extremely reactive and can also attach themselves to normal, healthy cells and damage them genetically These active oxygen radicals steal electrons from normal, healthy biological molecules. This electron theft by active oxygen oxidizes tissue and can cause disease.

Free Radicals are commonly created from:

• Prescription and street drugs.
• Chemicals (pesticides, herbicides, insecticides, etc.)
• Processed and irradiated foods.
• Food additives and preservatives.
• Heavy metal poisoning.
• Artificial food colorings.
• Polyunsaturated oil, mainly vegetable oils, and rancid oils.
• Trans-fats (partially hydrogenated fats).
• Chlorinated unfiltered tap water.
• Tobacco use.
• Excessive, prolonged stress.
• Cooked foods of all kinds, especially fried foods.

Anytime we consume anything that has a positive charge, we increase the level of oxidation in the body which speeds up the oxidation process. The principals of ORP are the same for Alkaline Ionized Water. The negative n charge of Alkaline Ionized Water reduces Oxidation because it contains hydroxyl ions (extra electrons), which is an environment that leads to health.

To ionize means to gain or lose an electron. Essentially, the ionization process robs an electron from one molecule and donates, or transfers, it to another molecule. In the case of Ionized Water, an electron is grabbed from one oxygen molecule and donated to another oxygen molecule. This becomes a hydroxyl ion, which is a molecule that carries an extra electron (OH-). Although they are transitory, molecules with this charge produced by the presence of an electron are more easily absorbed by the body.

Most types of water, including tap water and bottled water, are oxidizing agents as their ORP value is positive. Alkaline ionized water is an anti-oxidizing agent, or reducing agent, as it has a negative ORP value and it is able to donate extra electrons to neutralize the harmful effects of free radicals on the body. Most other types of water are oxidizing agents as their ORP is positive.

Alkaline Ionized Water is an Antioxidant that provides the body with an abundance of oxygen, which gives us energy. It possesses a negative charge, or ORP, which is also an antioxidant it balances the body’s pH, which helps prevent disease because it is Alkaline. It is a Powerful Detoxifier and Superior Hydrator because of its small water molecule cluster size.

The presence of hydroxyl ions makes the water alkaline, meaning it has a high pH. An excess of negatively charged hydroxyl ions results in a pH above 7.0. A deficit of electrons results in a low pH below 7.0. An equal amount of electrons in a solution or in the body, results in a balanced pH of 7.0.

Alkaline Ionized Water has a negative ORP; therefore it offsets the positive ORP of our oxidizing, aging body. Thus, we counteract the aging process by consuming negatively charged substances, which dampen the positive ORP of our oxidizing body. Realistically, we need to drink at least 3 to 4 liters of strong Alkaline Ionized Water each day if we expect significant slowing and reversal of the biological aging process, which is determined by the health of our cells. Human health equals cellular health.

If our body’s cells are not healthy nor can we be healthy.

The other water produced during the ionization process (Acidic Ionized Water) contains molecules that have been robbed of an electron. These are known as hydrogen ions (H+) and they are what make the water acidic, resulting in a low pH.

Strong Alkaline Ionized Water has an ORP of -50 mV to -450 mV, depending on the source water and how many minerals it contains. The more minerals in the source water, the stronger the Ionized Water will be produced. This low negative number means that the water has a very high potential for reducing oxidation. A

Beverage that has an ORP of -350 mV is healthier to consume than 450 mV because it negates oxidation of the body more effectively. Therefore, the lower the ORP of the water, the greater potential it has to reverse the aging process of the body at a cellular level. ORP

ORP in mV (milli-volts). ORP of Alkaline Ionized Water varies from -400mV to -1000mV depending on quality if input water

PH is a measurement of the acidity or alkalinity of a solution. It provides a value on a scale from 0 to 14 where 7 is neutral, less than 7 is acidic, and greater than 7 is alkaline (or basic).