Ionized Alkaline Water is produced through the process of electrolysis. Filtered water is electrically charged between two points: a cathode - a negative conductor, and an anode - a positive conductor. The result of this electrical charge is separation and concentration of alkaline minerals and acidic minerals. The alkaline water output 9pH - 9.5pH contains alkaline minerals which are potassium, magnesium, sodium and calcium. Bacteria cannot live in an alkaline environment. The acidic waste water output 3.5pH - 4.5pH contains acidic minerals which are lead, sulfur, chlorine, fluoride and phosphorous.
Another process also takes place during electrolysis: The H2O molecular grouping is reduced from 10-20 molecules per cluster to 4-8 molecules per cluster. This smaller hexagonal molecular clustering is referred to scientifically as Electrolyzed Micro-Clustered Water, also known as Kangen Water, Reduced Water or “Wetter Water" because of its smooth, light texture, easier to drink and faster absorption by body cells. It also boils about half the time as regular water making it excellent for cooking. The faster heat conduction keeps the flavor in the food and not in the water that is drained away.
Ionized Alkaline Water has an Oxygen Reduction Potential (ORP) rating which refers to how much anti-oxidation it can perform measured by an ORP Meter. For example; freshly squeezed vegetable juice will read (-)200Mv on an ORP meter, coconut water (-)50Mv; excellent antioxidants with abundance of negatively charged ions. Soda will register (+)350Mv an oxidant or free radical with a lot of positively charged ions. Regular tap water and many a bottled water register (+)100Mv upwards which do not contain antioxidant properties. Ionized Alkaline Water will register on the ORP meter (-)200Mv upwards indicating that it has a super anti-oxidative property and ability to be an active scavenger of free radicals.