One more time about Kangen water

Tap water goes into Kangen water machine.
There is a filter for water purification in the first stage.
Then, water enters into ionization chamber, where water undergoes electrolysis.
Ions, positively charged, is attracted to the anode, and negatively charged - to the cathode.
We get 2 streams of water - alkaline (kangen water pH9.5) and acid (pH4.5 water- beauty water).
Kangen water has a pleasant fresh taste. pH of such water is 8.5-9.5. This affects the taste of water. Alkaline water is more delicious than acid water, it is easy to drink.
Kangen water is saturated with alkaline minerals in ionic form. They help water digests faster.
Water has a negative ORP (oxidation-reduction potential). That's why it is called "living water".
Vegetables and fruits that have just been picked up have negative ORP.
Molecular hydrogen formed during electrolysis remains in Kangen water. Water has antioxidant properties and helps body fight with free radicals that is the cause of aging.
Kangen water is very tasty, but also very useful water!
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