Water Cure Acid Reflux/Heartburn

Subject: Re: Maher Hakim Testomonial 
Date: Sun, 10 Oct 2010 17:07:43 +0400 
From: Maher Hakim  
To: Robert Butts

About 3 months back I had a sever heart burn at 4 am which I thought it was a heart attack. After very panicky night/morning I stated to feel sever pain when I sleep on either side or even when I lay on my back, the pain was hard along with some sort of a shiver and massive bloating and bleaches. I lost my ability to sleep even though I have tried all possible solutions (PPI, Anti Acid, Raise the bed…etc) but nothing can stop the pain. I did an endoscopy and I was diagnosed with a small hernia, a small esophagus diverticulium and some bacteria in the stomach (h. Pylori). 

I was given more PPI and a lot of antibiotics for about 30 days. My sleep problem grow worse to a full fledge PSYCHOLOGICAL INSOMNIA (fear of sleeping) and I was diagnosed by my psychiatrist with sever anxiety and put me on 3 different medications (with horrible possible side effects). My over all health has deteriorated because of sever the anxiety that was coming from the fact that I cannot sleep at night without the help of drugs and I was over worried about my family well-being ( a lovely wife and 2 children) in case I die. Of course before all this started I did not have fear of sleep nor fear of death. 

After seeing many top notch doctors and after I have done a lot of research on the internet and have reached the conclusion that I have a serious case of systemic candidas because of the frequent use of antibiotics. But however now my serious insomnia along with the 3 heavy PSYCHOLOGICAL drugs made me feel like a zombie with few days left to live. Boy it is sure a horrible and helpless feeling.

Today I was on the internet and read about the water cure (which by the way it should be renamed to "The water and sea salt cure") and I have reached out to my sea salt and put 1/4 teaspoon in a large glass of pure water and drank…. and WOW immediately my body pains decreased and my overall mental zombie mode improved from depression and fear to a bit more normal and more positive mind set, which have made me feel good enough to write this testimonial.

So I will continue with the Sea Salt & Water regimen and will keep you updated on my improvement.

Keep up the great work and god bless those who truly give and not desire to be mere takers. 

Kind Regards,
Maher Hakim

Proof that an oral saline IV is better than a USD$525.00 intravenous one.

Oral vs IV Rehydration

Athletes Take Heed

When considering oral vs IV rehydration, oral is better. Why? Here you will discover what we think, what we know and what can we prove.

Both oral and IV hydration have been used by high-performance athletes through the years. It is common in the NFL, collegiate football, marathon and triathlon sports.

In third world and some second world countries, IV rehydration for athletes is a standard of care.

One Size Does Not Fit All

Research from 2005 found oral re-hydration to be more effective in children than IV fluid (IVF) rehydration, because it was faster to give and reduced hospital admissions in a certain group of small children.

When someone is unconscious or semiconscious, IV administration is the preferred form of hydration by healthcare professionals. But what about the rest of us? Is there a better way?

Oral vs IV Rehydration: The Sport Health Pro View

Because of the commonality of IV use, health professionals believe it is more effective than oral rehydration. It is thought that the IV will provide for far greater performance over oral hydration.

However, this is wishful thinking. There is no science to back this mindset.

Benefits Of Oral Hydration: The Science

Oral hydration has been found to be just as effective as IV hydration and studies show that oral hydration may actually be more beneficial. Oral hydration is also safer. It does not require medical staff to deliver it.
The safety and speed of administration alone makes it a better choice on the field of sports activity.

The study looked at the response to IV and Oral Rehydration. After 20 minutes of rehydration, the subjects exercised untill exhausted. The room temperature was 98.6 degrees Fahrenheit with a humidity of 50%.

The findings....

During exercise, the....

Blood plasma (the liquid part of our blood) and other blood-pumping values were about the same for IV and oral rehydration.

Temperatures were lower with oral rehydration.

Feeling of thirst was lower in the oral rehydration group.

Feelings of exertion were lower in the oral rehydration group.

Performance improvement for the oral rehydration group were only slightly better.

Oral Rehydration: The Better Way

While the results were about the same in the IV vs Oral hydration methods, there are a number of unseen advantages. The risk of infection, bruising, discomfort may be considered minor reasons to avoid the IV. Any invasive treatment to the body has greater risks than natural treatments.

Additionally, the need to move an athlete to a secure place to provide the IV creates further challenges.

Add to this the thirst perception and the feeling of not being exhausted, the oral rehydration has a lot of reasons to consider it as being superior.

By following an effective oral rehydration protocol, athletes are taking charge of their own health naturally. This will help the athlete become more in tune to their body's needs and when it is speaking to them. This in turn may result in greater performance.

So, when it comes to oral vs IV rehydration, oral wins the competition.

Research

Intravenous vs. oral rehydration: effects on subsequent exercise-heat stress.
J Appl Physiol (1985). 1997 Mar;82(3):799-806

Thermoregulation and Stress Hormone Recovery After Exercise Dehydration: Comparison of Re-hydration Methods
J Athl Train. 2013 Nov-Dec; 48(6): 725–733

A related trial in young children, even better results.

Oral versus intravenous rehydration of moderately dehydrated children: a randomized, controlled trial.

Pediatrics. 2005 Feb;115(2):295-301

So, How Much Water To Drink?

The following is the baseline water needs.

Age 2-17y-o daily minimum need is 75% body weight in ounces of water. Divide by 5 or individual dose. Take a pinch of salt dissolved on the tip of the tongue each time you drink.

Age 18+ daily minimum need is half the body weight in ounces of water. Divide by 5 or individual dose. An easier way, 10% your body weight each time you drink. Start with 2x and work up to 5 times. Take a pinch of salt dissolved on the tip of the tongue each time you drink.

Here is the break down and those who should not use this. Please read this entire section to find your specific need.

NEVER: drink more than 32 ounces in 2 hours.

NEVER: drink the water without taking the salt (unless otherwise directed). Too much water could wash out the electrolytes needed for normal health.

NEVER: Use the protocol if you have kidney disease without talking to a doctor.

NEVER: Use the protocol if you have congestive heart disease (CHF) or other fluid restrictions.

NEVER: use the protocol if you have a salt intolerance.

The Five Rights of Proper Hydration

Right Person: age 2-17 / 18-50 / 50-80 / 80 and older.

Right Time: 30 min before and 2 hours after meals.

Right Route: Dissolve the salt in mouth so it can be absorbed in the mucous membranes.

Right Amount: Salt: 1/8th tsp per 16 ounces, water: 10% of body weight in ounces of water each time you drink.

Why Dissolve the Salt On the Tip Of Your Tongue?

Some drink water with salt in it. This is called Sole. It can and will make many people sick to their stomachs. Putting the salt on the tongue will allow it to get to the blood faster so that when the water arrives in the gut, it will better be able to be absorbed.

Right Electrolyte: While normally this would be unprocessed salt, it could include others depending on your health issues.

Right Person Age 2-17: If there are any health problems, do not use the water cures protocol without supervision of a healthcare provider. The growing years...According to Dr. B, the formula is 75% of their body weight in ounces of water is the total daily dose. Then divide by 5 or 6 for individual dose. During athletic performance, the hydration need goes up to 100% of their body weight in ounces of water.

Right Person Age 18-50: Start drinking the water 2 x a day (within 20 min of waking) and slowly increase.

Right Person Age 50-80: Start off slower. Use the least amount of water and the least amount of salt. Only start off drinking one time a day. Then after a week, increase to 2 times a day. Allow up to 30 days before increasing the amount of water you drink or the salt you take.

Right Person Age 80 and over: Only start with the help of a healthcare professional. You should be monitored for health changes.

Right Person 18-50: If you do not have any other health issues, this age group usually responds to the basic water cures protocol.

Right Route: Obviously you are going to drink the water. The electrolytes are another story. Some prefer putting salt in the water. This may make you sick to your stomach. Others prefer putting the salt on the tongue and letting it dissolve. There is a third way that also makes sense.

When adding a tablespoon of liquid chlorophyll to the last drink of the day, adding level teaspoon of honey and 1/4 tsp of salt into the glass, blend into the water, and it will be more easily absorbed in both your mouth before swallowing and in your gut after it goes down.

Note: By using the oral route, the best way to make it most effective, hold each sip in the mouth and allow your saliva to mix with it as well as some of it to be absorbed.

Right Amount: This is broken down into four answers. There are individual doses, daily doses and doses for those highly active or in very hot or humid conditions.

Drink the water all at once. Do not nurse your water. Think of your body as holding it rather than holding it in a bottle. The salt is what allows your body to store it.

One thing to note, many start losing weight. Sometimes the weight loss is dramatic. The amount of water we need will gradually decrease as you follow the water cures protocol.

First: Never drink more than 32 ounces at one time or inside of a 2-hour period and never drink that much without salt.

Individual dose: At a normal activity level, 10 percent of your body weight in ounces of water. So If you weigh 135 lbs, you would drink 13 ounces. If you weigh 190 lbs, you would drink 19 ounces. Ten percent in ounces is basically the first two numbers of your weight if you are over 100 lbs and the first number if you are under 100 lbs.

This is the baseline amount you need to drink. If you are active, you will need to drink more depending on the intensity of what you are doing.

There is science on drinking more. Urine Volume and Change in Estimated GFR in a Community-Based Cohort Study. Conclusions in this community-based cohort, decline in kidney function was significantly slower in those with higher versus lower urine volume.

Right Time: 30 to 45 min before meals, 2 hours after meals. The reason is simple. When we drink water and take the electrolytes on an empty stomach, the water more readily goes through the stomach and enters the gut. From there, it returns to the stomach through the blood circulatory system and prepares the stomach for the soon-to-arrive food. The preparation includes both having everything ready for the production of hydrochloric acid and the creation of the mucous lining for the arrival of the food. Additionally, any old salts are washed out of the stomach.

In addition to being the best practice of hydration of the body and to avoid diluting the stomach juices, drinking before allows the stomach to better prepare for the meal.

If you are doing water to lose weight, drink as soon as you get up. Ideally you want to drink your water and dissolve the salt in your mouth within 20 minutes of awaking. Likewise drink at least 20 minutes before bed.

Right Electrolyte: Normally the Water Cures protocol suggests using unprocessed salt. However, there are exceptions. While we do not understand the reason why, some fine ground sea salts tend to have less mineral counts than the coarse salts. This may be due to oxidation from exposure to air. So we recommend the coarse sea salt as perhaps the best.

And not all sea salt has the same mineral counts. It must be unprocessed. The best way to know, look for the mineral count. Mined salts likewise are rich in minerals. Some prefer one over the other. The best way to find out which works best for you is to try both or even switch back and forth.

Sometimes we may need additional electrolytes. Your doctor would be in the best position to tell you if you should use any others, how much and how long.

How Much Water to Drink to Prevent Dehydration
This is a work in progress. We will continue to study and define the answer to this question. One thing we do know, when there is illness or disease, the water cures protocol can help some to reset their health.

Please share your experience or questions to help us grow this knowledge base.

Monitoring your Body's PH levels

Monitoring your Body's PH levels

Monitoring your Body's PH levels

pH: What does it mean? pH is the abbreviation for potential hydrogen. The pH of any solution is the measure of its hydrogen-ion concentration. The higher the pH reading, the more alkaline and oxygen rich the fluid is. The lower the pH reading, the more acidic and oxygen deprived the fluid is. The pH range is from 0 to 14, with 7.0 being neutral. Anything above 7.0 is alkaline, anything below 7.0 is considered acidic. Human blood stays in a very narrow pH range right around ( 7.35 - 7.45 ). Below or above this range means symptoms and disease. If blood pH moves to much below 6.8 or above 7.8, cells stop functioning and the patient dies. The ideal pH for blood is 7.4 A healthy blood pH without cancer has acid + alkaline balance almost equal. Actually a healthy body is slightly alkaline measuring approximately 7.4. This ideal blood 7.4 pH measurement means it is just slightly more alkaline than acid. The pH in the human digestive tract varies greatly (see Human Digestive Tract pH Range Chart on the left side). The pH of saliva is usually between 6.5 - 7.5. After we chew and swallow food it then enters the fundic or upper portion of the stomach which has a pH between 4.0 - 6.5. This is where "predigestion" occurs while the lower portion of the stomach is secreting hydrochloric acid (HCI) and pepsin until it reaches a pH between 1.5 - 4.0. After the food mixes with these juices it then enters the duodenum (small intestine) where the pH changes to 7.0 - 8.5. This is where 90% of the absorption of nutrients is taken in by the body while the waste products are passed out through the colon (pH 4.0 - 7.0). If you have a health problem, most likely you are acidic. Research shows that unless the body's pH level is slightly alkaline, the body cannot heal itself. So, no matter what type of modality you choose to use to take care of your health problem, it won't be as effective until the pH level is up. If your body's pH is not balanced, you cannot effectively assimilate vitamins, minerals and food supplements. Your body pH affects everything. Total healing of chronic illness only takes place when and if the blood is restored to a normal, slightly alkaline pH. An Imbalance In the body’s pH may lead to serious health concerns, including: Hormone concerns Cardiovascular weakness Weight gain/loss Bladder and kidney concerns. Immune deficiency Acceleration of free radical damage. Structural system weakness, including brittle bones, hip fractures and joint discomfort Stressed liver function Low energy Slow digestion and elimination Yeast/fungal overgrowth. Tumor growth The body has to have a balanced pH like most living things on earth or it does not function correctly. The alkaline level is very important because research has already proven that disease cannot survive in an alkaline state and yet they thrive in an acidic environment. The truth is everyone has different nutrient requirements, but we all share one thing in common - we need to have alkaline blood to stay healthy. An acidic balance will: decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur. There are two factors that are ALWAYS present with cancer no matter what else may be present. Those two factors are Acid pH and Lack of Oxygen. Can we manipulate those two factors that always have to be present for cancer to develop and by doing so may help reverse the cancer? If so, we need to learn how to manipulate those two factors. Cancer needs an acid and low oxygen environment to survive and flourish within. Terminal cancer patients are around 1000 times more acidic than normal healthy people. The vast majority of terminal cancer patients possess a very low body pH. Why? In the absence of oxygen, glucose undergoes fermentation to lactic acid. This causes the pH of the cell to drop from between 7.3 to 7.2 down to 7 and later to 6.5 in more advanced stages of cancer and in metastases the pH drops to 6.0 and even 5.7 or lower. Our bodies simply can not fight disease if our body pH is not properly balanced. Shown here are four representations chemists use for molecular oxygen. In colored molecular models, oxygen is traditionally shown in red.  The normal human cell has a lot of molecular oxygen and a slightly alkaline pH. The cancer cell has an acid pH and lack of oxygen. Cancer cells cannot survive in an oxygen rich environment. At a pH slightly above 7.4 cancer cells become dormant and at pH 8.5 cancer cells will die while healthy cells will live. Again, the higher the pH reading, the more alkaline and oxygen rich the fluid is. Cancer and all diseases hate oxygen / pH balance. The proper alkalinity pH of the blood ( 7.35 - 7.45 ) is critical for the overall health of the body. In other words... alkalize or die. Remember that the pH number is an exponent number of 10; therefore, a small difference in pH translates to a big difference in the number of oxygen or OH-ions. A difference of 1 in a pH value means ten times the difference in the number of OH-ions, a difference of 2 means one hundred times the difference in the number of OH-ions. In other words, blood with a pH value of 7.45 contains 64.9% more oxygen than blood with a pH value of 7.30. Here's a picture of healthy red blood cells Blood cells have a negative charge on the outside and a positive charge inside; this is what keeps them healthy and far apart from each other. However, when your body is over-acidic, the acid strips your blood of it's negative charge. Your blood cells no longer have the same repelling force and clump together like this: Fact: If your body's pH is not balanced, you cannot effectively assimilate vitamins, minerals and food supplements. Also, mucus on the small intestine can block your body from vitamin and mineral absorption. Oxidation Reduction Potential (ORP) When your tap water arrives at your home, it will usually be a little over neutral in pH ~ around 7.5. It will, however, be robbed of its electrical negative charge and will almost always have a 'positive' ORP . This means it has no antioxidant abilities and cannot assist your body in the fight against oxygen free radicals. On the contrary, it actually robs you of energy as you drink it. The measurement of this positive or negative charge is expressed in millivolts, so an ORP reading on our ORP meter of tap water will most likely depending on your area show around +350 millivolts. After it has been through Ionizing Water filters it will most likely show anything from -150 to -650mv (depending on the amount of soluble minerals in the water and on the original pH of the water). ORP is a "potential" energy that is stored and ready to be put to work. An analogous way to look at ORP would be to consider pressure. When you blow up a balloon you use energy that creates force. As long as the balloon remains closed, this force is a “stored potential energy” in this case measured as air pressure. When released, this “potential” energy becomes kinetic energy. Ideal for all ORP testing,  †Waterproof ORP Meter†FEATURES • Measures Oxidation Reduction Potential (Redox) and Temperature • Auto-ranging calibration with digital fine tuning • Includes storage solution in a sponge embedded in a clear cap • Waterproof housing (IP-67 rating) • Simultaneous temperature display • Digital Calibration (push button) • Auto-off function, data-hold function and low-battery indicator. • Display: large and easy-to-read LCD screen includes simultaneous temperature reading. • Replaceable Sensor (model SP-O2) • Factory Calibrated: The ORP-200 meter is factory calibrated to +92 mV The meter can be easily recalibrated with digital calibration using the push buttons, rather than a screwdriver. • Includes a cap, batteries, and lanyard Specifications ORP Range: -999 to +1000 mV Temperature Range: 0-80°C; 32-176°F Resolution: 1 mV; Temperature resolution is 0.1°C/F Accuracy: 0.5% (+/-2mV) Calibration: Digital calibration by push button. Housing: IP-67 Waterproof (submersible; floats) Power source: 3 x 1.5V button cell batteries (LR44 or equivalent; included) Dimensions: 18.5 x 3.4 x 3.4 cm (7.3 x 1.3 x 1.3 inches) Weight: 96.4 g (3.4 oz)  ††††††††††††††† NZ$ 156.27  (approx USA$ 108.00) The American Marine ORP / REDOX Calibration Fluid 400 mV NZ$ 7.22  (approx USA$ 4.99) How To Test Your pH Level... Salivary pH Test: While generally more acidic than blood, salivary pH mirrors the blood ( if not around meals ) and is also a fairly good indicator of health. It tells us what the body retains. Salivary pH is a fair indicator of the health of the extracellular fluids and their alkaline mineral reserves. Optimal pH for saliva is 6.4 to 6.8. Spit onto to your Portable PH Meter on arising before anything is put into the mouth. A reading lower than 6.4 is indicative of insufficient alkaline reserves. After eating, the saliva pH should rise to 7.8 or higher. Unless this occurs, the body has alkaline mineral deficiencies ( mainly Calcium and Magnesium ) and will not assimilate food very well. To deviate from ideal salivary pH for an extended time invites illness. Acidosis, an extended time in the acid pH state, can result in rheumatoid arthritis, diabetes, lupus, tuberculosis, osteoporosis, high blood pressure, most cancers and many more. If salivary pH stays too low, the diet should focus on fruit, vegetables and mineral water as well as remove strong acidifiers such as sodas, whole wheat and red meat. Urinary pH Test: The pH of the urine indicates how the body is working to maintain the proper pH of the blood. The urine reveals the alkaline building (anabolic) and acid tearing down (catabolic) cycles. The pH of urine indicates the efforts of the body via the kidneys, adrenals, lungs and gonads to regulate pH through the buffer salts and hormones. Urine can provide a fairly accurate picture of body chemistry, because the kidneys filter out the buffer salts of pH regulation and provide values based on what the body is eliminating. Urine pH can vary from around 4.5 to 9.0 for its extremes, but the ideal range is 5.8 to 6.8. Are you Dehydrated Individuals' daily water requirements can vary due to many factors - including amount of exercise performed, total body weight, total lean muscle weight, and the temperature and climate of your locale. Many people wait until they are thirsty before reaching for a bottle of water. However, thirst is a very unreliable measure of the water needs for our bodies. The body can lose up to 2 or more cups of water before thirst strikes. Not getting enough water may result in a faster heart rate, thicker-than-normal blood, lowered endurance capacities, and muscle cramps. Drinking water in regular intervals throughout the day is an important habit to develop. Yours truly, use the water cure protocol formula: 10% of daily quota - 90  minutes interval, with a pinch of sea salt on the tongue.  Foods considered to be alkaline-forming and thus helpful to people with consistently acid pH include: almonds, aloe vera, apples, apricots, bee pollen, buckwheat, cabbage, cantaloupe, celery, carrots, cucumbers, dairy products except hard cheese, dates, dulse, poached eggs, figs, grapefruit, honey, lettuce, millet, parsley, raisins, peaches, fresh red potatoes, pineapple, soy products, sprouted seeds, cooked spinach, turnip tops, wakame miso soup, azuki beans, rice, mineral water. More alkaline-forming foods. People who remain too acid often display symptoms such as: anxiety, diarrhea, dilated pupils, extroverted behavior, fatigue in early morning, headaches, hyperactivity, hypersexuality, insomnia, nervousness, rapid heartbeat, restless legs, shortness of breath, strong appetite, high blood pressure, warm dry hands and feet. Balancing the pH is a major step toward well-being and greater health. Acidosis ( overly acidic body ) is the primary indicator of Calcium Deficiency Disease. Scientists have discovered that the body fluids of healthy people are alkaline ( high pH ) whereas the body fluids of sick people are acidic ( low pH ). MONITOR YOUR PH DAILY The pH scale is from   0 - 14 0 1  2  3  4  5  6  7 |Healthy|  8  9  10  11  12  13  14 Healthy = 7.35 - 7.45 Human blood pH should be slightly alkaline ( 7.35 - 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur. An acidic balance will:  decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death. The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables.  Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks.  We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low, Equal, or Aspartame, which are poison and extremely acid forming.  One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle. To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods. Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts. Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes. Shifting Your pH Toward Alkaline... This chart is for those trying to "adjust" their body pH.  The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline.  An acidic body is a sickness magnet.  What you eat and drink will impact where your body's pH level falls.  Balance is Key !!! This chart is intended only as a general guide to alkalizing and acidifying foods. ...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING VEGETABLES Alfalfa Barley Grass Beet Greens Beets Broccoli Cabbage Carrot Cauliflower Celery Chard Greens Chlorella Collard Greens Cucumber Dandelions Dulce Edible Flowers Eggplant Fermented Veggies Garlic Green Beans Green Peas Kale Kohlrabi Lettuce Mushrooms Mustard Greens Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Pumpkin Radishes Rutabaga Sea Veggies Spinach, green Spirulina Sprouts Sweet Potatoes Tomatoes Watercress Wheat Grass Wild Greens ALKALIZING ORIENTAL VEGETABLES Daikon Dandelion Root Kombu Maitake Nori Reishi Shitake Umeboshi Wakame ALKALIZING FRUITS Apple Apricot Avocado Banana (high glycemic) Berries Blackberries Cantaloupe Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes Grapefruit Honeydew Melon Lemon Lime Muskmelons Nectarine Orange Peach Pear Pineapple Raisins Raspberries Rhubarb Strawberries Tangerine Tomato Tropical Fruits Umeboshi Plums Watermelon ALKALIZING PROTEIN Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder ALKALIZING SWEETENERS Stevia ALKALIZING SPICES & SEASONINGS Chili Pepper Cinnamon Curry Ginger Herbs (all) Miso Mustard Sea Salt Tamari ALKALIZING OTHER Alkaline Antioxidant Water Apple Cider Vinegar Bee Pollen Fresh Fruit Juice Green Juices Lecithin Granules Mineral Water Molasses, blackstrap Probiotic Cultures Soured Dairy Products Veggie Juices ALKALIZING MINERALS Calcium: pH 12 Cesium: pH 14 Magnesium: pH 9 Potassium: pH 14 Sodium: pH 14 Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.  Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.  ACIDIFYING VEGETABLES Corn Lentils Olives Winter Squash ACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes** ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, oat Bran, wheat Bread Corn Cornstarch Crackers, soda Flour, wheat Flour, white Hemp Seed Flour Kamut Macaroni Noodles Oatmeal Oats (rolled) Quinoa Rice (all) Rice Cakes Rye Spaghetti Spelt Wheat Germ Wheat ACIDIFYING BEANS & LEGUMES Almond Milk Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Rice Milk Soy Beans Soy Milk White Beans ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanut Butter Peanuts Pecans Tahini Walnuts ACIDIFYING ANIMAL PROTEIN Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shellfish Shrimp Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avacado Oil Butter Canola Oil Corn Oil Flax Oil Hemp Seed Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Corn Syrup Sugar ACIDIFYING ALCOHOL Beer Hard Liquor Spirits Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Mustard Pepper Soft Drinks Vinegar ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Herbicides Pesticides Tobacco ACIDIFYING JUNK FOOD Beer: pH 2.5 Coca-Cola: pH 2 Coffee: pH 4 ** These foods leave an alkaline ash but have an acidifying effect on the body. UNKNOWN: There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.  Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side. Brazil Nuts Brussel Sprouts Buckwheat Cashews Chicken Corn Cottage Cheese Eggs Flax Seeds Green Tea Herbal Tea Honey Kombucha Lima Beans Maple Syrup Milk Nuts Organic Milk (unpasteurized) Potatoes, white Pumpkin Seeds Quinoa Sauerkraut Soy Products Sprouted Seeds Squashes Sunflower Seeds Tomatoes Yogurt * These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing. Here's a chart that ranks foods from most alkaline to most acidic. Ranked Foods: Alkaline  to  Acidic Extremely Alkaline  Lemons, watermelon. Alkaline Forming  Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.  Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices. Moderately Alkaline  Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).  Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider). Slightly Alkaline  Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).  Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat's milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes). Neutral  Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey (raw), margine, oils (except olive), and yogurt (plain). Moderately Acidic  Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat's milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).  Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic). Extremely Acidic  Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.  Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened). More Ranked Foods: Alkaline  to  Acidic Highly Alkaline Forming Foods  Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple. Moderately Alkaline Forming Foods  Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango. Low Alkaline Forming Foods  Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya. Very Low Alkaline Forming Foods  Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry. Very Low Acid Forming Foods  Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates. Low Acid Forming Foods  Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes. Moderately Acid Forming Foods  Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate. Highly Acid Forming Foods  Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type.  To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10. A list of Acid / Alkaline Forming Foods Alkaline Forming Foods VEGETABLES Garlic Asparagus Fermented Veggies Watercress Beets Broccoli Brussel sprouts Cabbage Carrot Cauliflower Celery Chard Chlorella Collard Greens Cucumber Eggplant Kale Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Peas Peppers Pumpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Barley Grass Wheat Grass Wild Greens Nightshade Veggies FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Lime Honeydew Melon Nectarine Orange Lemon Peach Pear Pineapple All Berries Tangerine Tomato Tropical Fruits Watermelon PROTEIN Eggs (poached) Whey Protein Powder Cottage Cheese Chicken Breast Yogurt Almonds Chestnuts Tofu (fermented) Flax Seeds Pumpkin Seeds Tempeh (fermented) Squash Seeds Sunflower Seeds Millet Sprouted Seeds Nuts OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Probiotic Cultures Green Juices Veggies Juices Fresh Fruit Juice Organic Milk (unpasteurized) Mineral Water Alkaline Antioxidant Water Green Tea Herbal Tea Dandelion Tea Ginseng Tea Banchi Tea Kombucha SWEETENERS Stevia Ki Sweet SPICES/SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame Sea Veggies Acid Forming Foods FATS & OILS Avocado Oil Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil FRUITS Cranberries GRAINS Rice Cakes Wheat Cakes Amaranth Barley Buckwheat Corn Oats (rolled) Quinoa Rice (all) Rye Spelt Kamut Wheat Hemp Seed Flour DAIRY Cheese, Cow Cheese, Goat Cheese, Processed Cheese, Sheep Milk Butter NUTS & BUTTERS Cashews Brazil Nuts Peanuts Peanut Butter Pecans Tahini Walnuts ANIMAL PROTEIN Beef Carp Clams Fish Lamb Lobster Mussels Oyster Pork Rabbit Salmon Shrimp Scallops Tuna Turkey Venison PASTA (WHITE) Noodles Macaroni Spaghetti OTHER Distilled Vinegar Wheat Germ Potatoes DRUGS & CHEMICALS Aspartame Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides ALCOHOL Beer Spirits Hard Liquor Wine BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Lima Beans Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk More Ranked Foods: Alkaline (pH)  to  Acidic (pH)   Alkaline:  Meditation, Prayer, Peace, Kindness & Love  Acid:  Overwork, Anger, Fear, Jealousy & Stress   Extremely Alkaline Forming Foods - pH 8.5 to 9.0  Extremely Acid Forming Foods - pH 5.0 to 5.5   9.0  Lemons 1, Watermelon 2   8.5  Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,         Dried dates & figs, Kelp, Karengo, Kudzu root, Limes,         Mango, Melons, Papaya, Parsley 5, Seedless grapes         (sweet), Watercress, Seaweeds         Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes         (sweet), Passion fruit, Pears (sweet), Pineapple,         Raisins, Umeboshi plum, Vegetable juices 8   5.0  Artificial sweeteners   5.5  Beef, Carbonated soft drinks & fizzy drinks 38,         Cigarettes (tailor made), Drugs, Flour (white, wheat)         39, Goat, Lamb, Pastries & cakes from white flour,         Pork, Sugar (white) 40         Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,         Coffee 36, Custard with white sugar, Jams, Jellies,         Liquor 37, Pasta (white), Rabbit, Semolina, Table         salt refined and iodized, Tea black, Turkey, Wheat         bread, White rice, White vinegar (processed).   Moderate Alkaline - pH 7.5 to 8.0  Moderate Acid - pH 6.0 to 6.5   8.0  Apples (sweet), Apricots, Alfalfa sprouts 9,         Arrowroot, Flour 10, Avocados, Bananas (ripe),         Berries, Carrots, Celery, Currants, Dates & figs         (fresh), Garlic 11, Gooseberry, Grapes (less sweet),         Grapefruit, Guavas, Herbs (leafy green), Lettuce         (leafy green), Nectarine, Peaches (sweet), Pears         (less sweet), Peas (fresh sweet), Persimmon,         Pumpkin (sweet), Sea salt (vegetable) 12, Spinach   7.5  Apples (sour), Bamboo shoots, Beans (fresh green),         Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob         13, Daikon, Ginger (fresh), Grapes (sour), Kale,         Kohlrabi, Lettuce (pale green), Oranges, Parsnip,         Peaches (less sweet), Peas (less sweet), Potatoes         & skin, Pumpkin (less sweet), Raspberry, Sapote,         Strawberry, Squash 14, Sweet corn (fresh), Tamari         15, Turnip, Vinegar (apple cider) 16   6.0  Cigarette tobacco (roll your own), Cream of Wheat         (unrefined), Fish, Fruit juices with sugar, Maple         syrup (processed), Molasses (sulphured), Pickles         (commercial), Breads (refined) of corn, oats, rice &         rye, Cereals (refined) eg weetbix, corn flakes,         Shellfish, Wheat germ, Whole Wheat foods 32,         Wine 33, Yogurt (sweetened)   6.5  Bananas (green), Buckwheat, Cheeses (sharp),         Corn & rice breads, Egg whole (cooked hard),         Ketchup, Mayonnaise, Oats, Pasta (whole grain),         Pastry (wholegrain & honey), Peanuts, Potatoes         (with no skins), Popcorn (with salt & butter), Rice         (basmati), Rice (brown), Soy sauce (commercial),         Tapioca, Wheat bread (sprouted organic)   Slightly Alkaline to Neutral pH 7.0  Slightly Acid to Neutral pH 7.0   7.0  Almonds 17, Artichokes (Jerusalem), Barley-Malt         (sweetener-Bronner), Brown Rice Syrup, Brussel         Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg         plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,         Olives ripe 18, Onions, Pickles 19, (home made),         Radish, Sea salt 20, Spices 21, Taro, Tomatoes         (sweet), Vinegar (sweet brown rice), Water Chestnut         Amaranth, Artichoke (globe), Chestnuts (dry         roasted), Egg yolks (soft cooked), Essene bread 22,         Goat's milk and whey (raw) 23, Horseradish,         Mayonnaise (home made), Millet, Olive oil, Quinoa,         Rhubarb, Sesame seeds (whole) 24, Soy beans         (dry), Soy cheese, Soy milk, Sprouted grains 25,         Tempeh, Tofu, Tomatoes (less sweet), Yeast         (nutritional flakes)   7.0  Barley malt syrup, Barley, Bran, Cashews, Cereals         (unrefined with honey-fruit-maple syrup), Cornmeal,         Cranberries 30, Fructose, Honey (pasteurized),         Lentils, Macadamias, Maple syrup (unprocessed),         Milk (homogenized) and most processed dairy         products, Molasses (unsulphered organic) 31,         Nutmeg, Mustard, Pistachios, Popcorn & butter         (plain), Rice or wheat crackers (unrefined), Rye         (grain), Rye bread (organic sprouted), Seeds         (pumpkin & sunflower), Walnuts         Blueberries, Brazil nuts, Butter (salted), Cheeses         (mild & crumbly) 28, Crackers (unrefined rye),         Dried beans (mung, adzuki, pinto, kidney,         garbanzo) 29, Dry coconut, Egg whites, Goats         milk (homogenized), Olives (pickled), Pecans,         Plums 30, Prunes 30, Spelt   Neutral pH 7.0  —  Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)   Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow's) 27, Oils (except olive),    Whey (cow's), Yogurt (plain) NOTE:  Match with the numbers above.   1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.   2. Good for a yearly fast.  For several days eat whole melon, chew pips well and eat also.  Super alkalizing food.   3. Substitute for gelatin, more nourishing.   4. Stimulating, non-irritating body healer.  Good for endocrine system.   5. Purifies kidneys.   6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.   7. Natural sugars give alkalinity.  Added sugar causes juice to become acid forming.   8. Depends on vege's content and sweetness.   9. Enzyme rich, superior digestibility. 10. High calcium content.  Cornflour substitute. 11. Elevates acid food 5.0 in alkaline direction. 12. Vegetable content raises alkalinity. 13. Substitute for coca; mineral rich. 14. Winter squash rates 7.5.  Butternut and sweeter squash rates 8.0. 15. Genuine fermented for 1½ years otherwise 6.0. 16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals. 17. Soak 12 hours, peel skin to eat. 18. Sundried, tree ripened, otherwise 6.0. 19. Using sea salt and apple cider vinegar. 20. Contains sea minerals.  Dried at low temperatures. 21. Range from 7.0 to 8.0. 22. Sprouted grains are more alkaline.  Grains chewed well become more alkaline. 23. High sodium to aid digestion. 24. High levels of utilizable calcium.  Grind before eating. 25. Alkalinity and digestibility higher. 26. Heating causes fats to harden and become indigestible. 27. High mucus production. 28. Mucus forming and hard to digest. 29. When sprouted dry beans rate 7.0. 30. Contain acid-forming benzoic and quinic acids. 31. Full of iron. 32. Unrefined wheat is more alkaline. 33. High quality red wine, no more than 4 oz. daily to build blood. 34. Good quality, well brewed - up to 5.5.  Fast brewed beers drop to 5.0. 35. Most are white sugars with golden syrup added. 36. Organic, fresh ground-up to 5.5. 37. Cheaper brands drop to 5.0, as does over-indulgence. 38. Leaches minerals. 39. Bleached - has no goodness. 40. Poison!  Avoid it. 41. Potential cancer agent.  Over-indulgence may cause partial blindness. Note: No claims are made regarding the therapeutic use of this product... Plus,  Portable PH Meter Monitor This meter tests the PH. It features a fast response probe and is easy to calibrate. It is very reliable, stable and transportable. The operation is simple . The values are readable within a few seconds and easier and more accurate to use than droplet tests and color charts. Portable PH Meter Monitor is Super Accurate For : Personal Use Laboratory & Hospital Aquarium Swimming Pool & Spa Hydroponics Excellent For 24/7 Monitoring Powered By Batteries ( Included ) Specification Measuring range: 0.00~14.00PH Accuracy: ±0.1PH Resolution:0.01PH Operating Temperature: 0-50oC Power Supply:4×1.5V(AG13) (included) Dimensions:60×55×23(mm3) (Portable PH Meter Monitor plus PH4.003+PH6.864 solution-) NZ$ 67.68  (approx USA$ 46.77) High Quality (Waterproof pH Meter): Ideal for all pH testing, water purification applications, wastewater regulation, aquaculture, hydroponics, colloidal silver, labs & scientific testing, pools & spas, . FEATURES • Measures pH and Temperature • Auto-ranging three point calibration with digital fine tuning • Includes storage solution in a sponge embedded in a clear cap • Waterproof housing (IP-67 rating) • Simultaneous temperature display • Measurement Range: 0-14 pH • Digital automatic calibration (one point), with digital fine tuning • Automatic Temperature Compensation (ATC) • Auto-off function, data-hold function and low-battery indicator • Display: large and easy-to-read LCD screen includes simultaneous temperature reading • Factory Calibrated: The PH-200 meter is three-point checked and factory calibrated to pH 7.0. It can be re-calibrated to any point in its range with digital calibration using the push buttons. • Includes a cap, batteries, lanyard, and pH 7.0 buffer NZ$ 144.62  (approx USA$ 99.95) The Quintessence of Healing Water Latest Model Advanced Hydrogen Water Generator COMPLETELY PORTABLE †††††††††  Charging Voltage: DC12V Rechargable Batteries with charger  Rated Volatge: DC7.4V  Capacity: 0.35L  Hydrogen water producing: 3 minutes or 5 or 10 minutes  Dissolved Hydrogen : 0.6ppm to 1.0ppm  PH balance: 7.6 (slightly more alkaline, stabilizing the dissolved hydrogen)  ORP: -250 to -600 (reducing/antioxidant)  rH2 (Relative Hydrogen): 1 to 5 (reducing/antioxidant) Make Hydrogen Water for the Whole Family Bench Top Family Hydrogen water system Specification:  Rated Voltage: 100-240v 50/60 HZ 1.8A  Capacity: 1- 2.5L  Timer 8 and 10 mintues  Hydrogen water producing: Basic/Strength way  Dissolved Hydrogen: 0.8ppm to 1.8ppm  PH balance: 7.6 (slightly more alkaline, stabilizing the dissolved hydrogen)  ORP: -500 to -550 (reducing/antioxidant)  RH2 (Relative Hydrogen): 1 to 5 (reducing/antioxidant) NZ$ 538.26  (approx USA$ 371.99)

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