One of the biggest dangers arising from the consumption of water of unknown origin are the free radicals it contains - atoms or molecules which possess unpaired electrons. They are produced while breathing and absorbed during the consumption of fried, grilled or smoked food.

Free radicals seek to join the DNA molecules and proteins, damaging the cells by altering their composition. This process accelerates aging and contributes to the development of many diseases, including cancer, diabetes, atherosclerosis and Alzheimer’s disease.

The ability of water molecules to adopt foreign electrons (and to neutralize free radicals) is called redox potential or ORP (oxidation/reduction potential). It is measured in millivolts (mV) - the higher the redox potential, the greater the ability of reduction (higher values are undesirable). This results in a larger risk of degeneration of the body, because each redox reaction is accompanied by oxidation harmful to the cells. The negative redox potential of water means that the water can emit electron and work against the process of degeneration and aging.

While ORP for most drinks we consume ranges from +36 (red wine) to +350 (some brands of soda), redox cartridge-treated water reaches values of –200 mV (that’s negative 200 mV!). In short: we have not discovered the mythical Fountain of Youth, but we may have developed the next best thing.