Alkaline ionized water is naturally energizing, packed with antioxidants, and more hydrating and alkaline than typical beverages. In fact, a glass of alkaline ionized water alone contains 3-4 times more antioxidants than a glass of freshly squeezed orange juice or green tea made with regular water!
Try starting your day off a freshly made smoothie or juice, hydrate with alkaline ionized water throughout the day, and indulge in flavored water or coffee or tea made with alkaline ionized water once in awhile for a treat.
Fresh juice and smoothies are great because they provide sustenance without using as much energy to digest as regular food. Because fresh juice is so concentrated, juicing even the most alkaline of produce creates a mildly acidic liquid. Therefore it is best to neutralize this acidity by adding approximately four ounces of alkaline ionized water per glass. All fresh juice should be consumed within 12 hours before the nutritional value begins to decrease.
Soak your produce
We recommend that all produce be soaked in alkaline ionized water with a pH level of 9.5 for ten minutes before juicing or cooking. This is to revive fruits and vegetables and give them the electrical charge they have when first picked. Using a setting above 9.5 will create an ORP (oxidation reduction potential) that’s lower to that which is found in nature, thus we don’t recommend exceeding that level. The ten minutes is a minimum but we don’t recommend for soaking much longer than that as the electrical charge tends to decrease with each passing hour.
Rinsing produce with unfiltered tap water is not effective because municipalities add chlorine or chloramines to the water supply to kill bacteria, and those chemicals are absorbed into your produce when “washed” and thus into your body. Chlorine and chloramines have been linked to cancer and can create a host of other health problems like breathing difficulties. Therefore, even if you are not ready to invest in a water ionizer we recommend that you at least consider a water filter.
Brewing coffee and tea
Coffee beans and black teas are considered acidic, however prepearing them with alkaline ionized water can help offset the acidity. Alkaline ionized water also helps pull out the flavor of coffee and tea more effectively, resulting in a rounder, bolder flavor. You will find that you don’t need to use as many coffee beans or grounds and can re-use tea bags when brewing with alkaline ionized water because of this. Amazingly, you do not need to heat the water in order to brew it as alkaline ionized water is able to penetrate the beans/grounds and leaves/tea bags deeper than regular water due to its microclustered size.
Did you know that you can make ice cubes with alkaline ionized water? You can, and we recommend using alkaline ionized water ice cubes in all beverages to offset acidity and add antioxidants to your beverage.
Alkaline ionized water has also been found to be helpful as a “hangover cure” and may even be able to prevent hangovers if you add alkaline ionized water and/or ice cubes made with alkaline ionized water to each glass of alcohol. For best results, drink a full glass of alkaline ionized water before hitting the sheets and another glass or two upon rising.
Visit www.chansonwater.com for more information on how alkaline ionized water can help you.