Tag: Orp

According to official sources, Kangen water intended for drinking should be used as fresh as possible to retain its unique properties. The shelf life of Kangen water is limited primarily by the rapid degradation of its antioxidant potential, followed by a slower loss of its alkaline pH level over several days.

According to manufacturers, freezing is a valid method for storing ionized alkaline water, but it comes with a major caveat. You can freeze Kangen water, but doing so will significantly diminish its valuable properties, particularly its Oxidation-Reduction Potential (ORP).

Within hours of being produced, Kangen water's beneficial antioxidant properties can begin to dissipate if not stored correctly. Therefore, understanding the best way to store Kangen water is crucial for anyone looking to maximize its health benefits and freshness. The proper method focuses on limiting exposure to air, light, and reactive materials.

According to Enagic, Kangen water is characterized by a negative oxidation-reduction potential, or ORP. This electrical measurement indicates a substance's tendency to either donate or accept electrons, with a negative reading signifying a higher antioxidant potential. The negative ORP in Kangen water is central to its promoted health benefits, which enthusiasts claim includes reducing oxidative stress in the body.

A standard ORP meter measures a solution's tendency to either oxidize or reduce, and in purified water, this reading is often significantly different from tap water. Understanding what is the ORP of purified water requires examining how the removal of dissolved minerals and disinfectants impacts its electron exchange potential.

According to scientific findings, freezing can significantly alter the chemical properties of water, including the migration of ions. This raises a critical question for enthusiasts of specialized hydration: can you freeze ionized water without compromising its key characteristics and health benefits? The short answer is yes, but the long answer involves understanding the molecular changes that occur during the freezing and thawing process.