The following
information is sourced from various peer
reviewed literature as well as various
Internet sites. This information is for
educational purposes only and is not
meant to cure or treat any disease or
illness. Consult your doctor for
specialized medical advice.
Adequate fluid replacement helps
maintain hydration and, promotes the
health, safety, and optimal physical
performance of individuals participating
in regular physical activity.
American College of Sports Medicine
position stand.
Article on
need for adequate water when
exercising.
Med
Sci Sports Exercise
1996 Jan;28(1):i-vii.
Convertino
VA, Armstrong LE, Coyle EF, Mack GW,
Sawka MN, Senay LC Jr, Sherman WM.
It is the position of the American
College of Sports Medicine that adequate
fluid replacement helps maintain
hydration and, therefore, promotes the
health, safety, and optimal physical
performance of individuals participating
in regular physical activity. This
position statement is based on a
comprehensive review and interpretation
of scientific literature concerning the
influence of fluid replacement on
exercise performance and the risk of
thermal injury associated with
dehydration and hyperthermia.
Based on available evidence, the American
College of Sports Medicine makes the
following general recommendations on the
amount and composition of fluid that
should be ingested in preparation for,
during, and after exercise or athletic
competition:
1) It is recommended that individuals
consume a nutritionally balanced diet and
drink adequate fluids during the 24-hr
period before an event, especially during
the period that includes the meal prior
to exercise, to promote proper hydration
before exercise or competition.
2) It is recommended that individuals
drink about 500 ml (about 17 ounces) of
fluid about 2 hours before exercise to
promote adequate hydration and allow time
for excretion of excess ingested water.
3) During exercise, athletes should start
drinking early and at regular intervals
in an attempt to consume fluids at a rate
sufficient to replace all the water lost
through sweating (i.e., body weight
loss), or consume the maximal amount that
can be tolerated.
4) It is recommended that ingested fluids
be cooler than ambient temperature
(between 15 degrees and 22 degrees C or
59 degrees and 72 degrees F) and flavored
to enhance palatability and promote fluid
replacement. Fluids should be readily
available and served in containers that
allow adequate volumes to be ingested
with ease and with minimal interruption
of exercise.
5) Addition of proper amounts of
carbohydrates and/or electrolytes to a
fluid replacement solution is recommended
for exercise events of duration greater
than 1 hour since it does not
significantly impair water delivery to
the body and may enhance performance.
During exercise lasting less than 1 hour,
there is little evidence of physiological
or physical performance differences
between consuming a
carbohydrate-electrolyte drink and plain
water.
6) During intense exercise lasting longer
than 1 hr, it is recommended that
carbohydrates be ingested at a rate of
30-60 g.h(-1) to maintain oxidation of
carbohydrates and delay fatigue. This
rate of carbohydrate intake can be
achieved without compromising fluid
delivery by drinking 600-1200 ml.hr(-1)
of solutions containing 4%-8%
carbohydrates (g.100 ml(-1)). The
carbohydrates can be sugars (glucose or
sucrose) or starch (e.g., maltodextrin).
7) Inclusion of sodium (0.5-0.7 g.1(-1)
of water) in the rehydration solution
ingested during exercise lasting longer
than 1 hr is recommended since it may be
advantageous in enhancing palatability,
promoting fluid retention, and possibly
preventing hyponatremia in certain
individuals who drink excessive
quantities of fluid. There is little
physiological basis for the presence of
sodium in an oral rehydration solution
for enhancing intestinal water absorption
as long as sodium is sufficiently
available from the previous meal.
The
following information is sourced from
various peer reviewed literature as well
as various Internet sites. This
information is for educational purposes
only and is not meant to cure or treat
any disease or illness. Consult your
doctor for specialized medical
advice.
Electrolyzed-reduced water scavenges
active oxygen species and protects DNA
from oxidative damage.
Use of Alkaline
water with low ORP to reduce Radical
Damage
Biochem Biophys Res
Commun.
1997 May 8;234(1):269-74.
Shirahata S, Kabayama S,
Nakano M, Miura T, Kusumoto K, Gotoh M,
Hayashi H, Otsubo K, Morisawa S,
Katakura Y.
Institute of Cellular
Regulation Technology, Graduate School of
Genetic Resources Technology, Kyushu
University, Fukuoka, Japan.
sirahata@grt.kyushu-u.ac.jp
Active oxygen species or free radicals
are considered to cause extensive
oxidative damage to biological
macromolecules.. The ideal scavenger
for active oxygen should be 'active
hydrogen'.
'Active hydrogen' can be produced in
reduced water near the cathode during
electrolysis of water. Reduced water
exhibits high pH, low dissolved oxygen
(DO), extremely high dissolved molecular
hydrogen (DH), and extremely negative
redox potential (RP) values. Strongly
electrolyzed-reduced water, as well as
ascorbic acid, (+)-catechin and tannic
acid, completely scavenged O.-2 produced
by the hypoxanthine-xanthine oxidase
(HX-XOD) system in sodium phosphate
buffer (pH 7.0). The superoxide dismutase
(SOD)-like activity of reduced water is
stable at 4 degrees C for over a month
and was not lost even after
neutralization, repeated freezing and
melting, deflation with sonication,
vigorous mixing, boiling, repeated
filtration, or closed autoclaving, but
was lost by opened autoclaving or by
closed autoclaving in the presence of
tungsten trioxide which efficiently
adsorbs active atomic hydrogen. Water
bubbled with hydrogen gas exhibited low
DO, extremely high DH and extremely low
RP values, as does reduced water, but it
has no SOD-like activity. These results
suggest that the SOD-like activity of
reduced water is not due to the dissolved
molecular hydrogen but due to the
dissolved atomic hydrogen (active
hydrogen). Although SOD accumulated H2O2
when added to the HX-XOD system, reduced
water decreased the amount of H2O2
produced by XOD. Reduced water, as well
as catalase and ascorbic acid, could
directly scavenge H2O2.
Reduced water suppresses single-strand
breakage of DNA b active oxygen species
produced by the Cu(II)-catalyzed
oxidation of ascorbic acid in a
dose-dependent manner, suggesting that
reduced water can scavenge not only O2.-
and H2O2, but also 1O2 and .OH.
PMID:
9169001 [PubMed - indexed for MEDLINE]
The following
information is sourced from various peer
reviewed literature as well as various
Internet sites. This information is for
educational purposes only and is not
meant to cure or treat any disease or
illness. Consult your doctor for
specialized medical advice.
The mechanism of the enhanced
antioxidant effects against superoxide
anion radicals of reduced water produced
by electrolysis.
Effect of
Alkaline Water on Free
Radicals
Biophys Chem. 2004
Jan 1;107(1):71-82.
Hanaoka K,
Sun D, Lawrence R, Kamitani Y, Fernandes
G.
Bio-REDOX Laboratory Inc.
1187-4, Oaza-Ueda, Ueda-shi, Nagano-ken
386-0001, Japan.
hanak@rapid.ocn.ne.jp
We reported that reduced water
produced by electrolysis enhanced the
antioxidant effects of proton donors such
as ascorbic acid (AsA) in a previous
paper.
We also demonstrated that reduced water
produced by electrolysis of 2 mM NaCl
solutions did not show antioxidant
effects by itself. We reasoned that the
enhancement of antioxidant effects may be
due to the increase of the ionic product
of water as solvent. The ionic product of
water (pKw) was estimated by measurements
of pH and by a neutralization titration
method. As an indicator of oxidative
damage, Reactive Oxygen Species- (ROS)
mediated DNA strand breaks were measured
by the conversion of supercoiled phiX-174
RF I double-strand DNA to open and linear
forms. Reduced water had a tendency to
suppress single-strand breakage of DNA
induced by reactive oxygen species
produced by H2O2/Cu (II) and HQ/Cu (II)
systems. The enhancement of superoxide
anion radical dismutation activity can be
explained by changes in the ionic product
of water in the reduced water.
PMID:
14871602 [PubMed - in process]
The following
information is sourced from various peer
reviewed literature as well as various
Internet sites. This information is for
educational purposes only and is not
meant to cure or treat any disease or
illness. Consult your doctor for
specialized medical advice.
Comparison of electrolyzed oxidizing
water with various antimicrobial
interventions to reduce Salmonella
species on poultry.
Use of Acid
Water to reduce Foodborne
Pathogens
Poult
Sci.
2002 Oct;81(10):1598-605.
Fabrizio
KA, Sharma RR, Demirci A, Cutte CN.
Department of Food
Science, The Pennsylvania State
University, University Park 16802,
USA.
Food borne pathogens in cell suspensions
or attached to surfaces can be reduced by
electrolyzed oxidizing (EO) water;
however, the use of EO water against
pathogens associated with poultry has not
been explored.
In this study, acidic EO water [EO-A; pH
2.6, chlorine (CL) 20 to 50 ppm, and
oxidation-reduction potential (ORP) of
1,150 mV], basic EO water (EO-B; pH 11.6,
ORP of -795 mV), CL, ozonated water (OZ),
acetic acid (AA), or trisodium phosphate
(TSP) was applied to broiler carcasses
inoculated with Salmonella Typhimurium
(ST) and submerged (4 C, 45 min),
spray-washed (85 psi, 25 C, 15 s), or
subjected to multiple interventions (EO-B
spray, immersed in EO-A; AA or TSP spray,
immersed in CL). Remaining bacterial
populations were determined and compared
at Day 0 and 7 of aerobic, refrigerated
storage. At Day 0, submersion in TSP and
AA reduced ST 1.41 log10, whereas EO-A
water reduced ST approximately 0.86
log10. After 7 d of storage, EO-A water,
OZ, TSP, and AA reduced ST, with
detection only after selective
enrichment. Spray-washing treatments with
any of the compounds did not reduce ST at
Day 0. After 7 d of storage, TSP, AA, and
EO-A water reduced ST 2.17, 2.31, and
1.06 log10, respectively. ST was reduced
2.11 log10 immediately following the
multiple interventions, 3.81 log10 after
7 d of storage. Although effective
against ST, TSP and AA are costly and
adversely affect the environment.
This study demonstrates that EO water can
reduce ST on poultry surfaces following
extended refrigerated storage.
PMID: 12412930 [PubMed - indexed for
MEDLINE]
The following
information is sourced from various peer
reviewed literature as well as various
Internet sites. This information is for
educational purposes only and is not
meant to cure or treat any disease or
illness. Consult your doctor for
specialized medical advice.
Treatment of Escherichia
coli (O157:H7) inoculated alfalfa seeds and
sprouts with electrolyzed oxidizing
water.Acid Water and Food
Sanitation
Int J Food Microbiol.
2003 Sep 15;86(3):231-7.
Department of Agricultural
and Biological Engineering, Pennsylvania
State University, University Park, PA
16802, USA.
Electrolyzed oxidizing water is a
relatively new concept that has been
utilized in agriculture, livestock
management, medical sterilization, and
food sanitation.
Electrolyzed oxidizing (EO) water
generated by passing sodium chloride
solution through an EO water generator
was used to treat alfalfa seeds and
sprouts inoculated with a five-strain
cocktail of nalidixic acid resistant
Escherichia coli O157:H7. EO water had a
pH of 2.6, an oxidation-reduction
potential of 1150 mV and about 50 ppm
free chlorine. The percentage reduction
in bacterial load was determined for
reaction times of 2, 4, 8, 16, 32, and 64
min. Mechanical agitation was done while
treating the seeds at different time
intervals to increase the effectiveness
of the treatment. Since E. coli O157:H7
was released due to soaking during
treatment, the initial counts on seeds
and sprouts were determined by soaking
the contaminated seeds/sprouts in 0.1%
peptone water for a period equivalent to
treatment time. The samples were then
pummeled in 0.1% peptone water and spread
plated on tryptic soy agar with 5
microg/ml of nalidixic acid (TSAN).
Results showed that there were reductions
between 38.2% and 97.1% (0.22-1.56
log(10) CFU/g) in the bacterial load of
treated seeds. The reductions for sprouts
were between 91.1% and 99.8% (1.05-2.72
log(10) CFU/g).
An increase in treatment time
increased the percentage reduction of E.
coli O157:H7. However, germination of
the treated seeds reduced from 92% to 49%
as amperage to make EO water and soaking
time increased. EO water did not cause
any visible damage to the sprouts.
PMID:
12915034 [PubMed - indexed for
MEDLINE]
The following
information is sourced from various peer
reviewed literature as well as various
Internet sites. This information is for
educational purposes only and is not
meant to cure or treat any disease or
illness. Consult your doctor for
specialized medical advice.
Inactivation of
Escherichia coli (O157:H7) and Listeria
monocytogenes on plastic kitchen cutting
boards by electrolyzed oxidizing
water.
Use of Acid
Water to clean Plastic Cutting
Boards
Venkitanarayanan KS, Ezeike GO,
Hung YC, Doyle MP.
Department of Animal
Science, University of Connecticut,
Storrs 06269, USA.
One milliliter of culture
containing a five-strain mixture of
Escherichia coli O157:H7 (approximately
10(10) CFU) was inoculated on a 100-cm2
area marked on unscarred cutting
boards.
Following inoculation, the boards were
air-dried under a laminar flow hood for 1
h, immersed in 2 liters of electrolyzed
oxidizing water or sterile deionized
water at 23 degrees C or 35 degrees C for
10 or 20 min; 45 degrees C for 5 or 10
min; or 55 degrees C for 5 min. After
each temperature-time combination, the
surviving population of the pathogen on
cutting boards and in soaking water was
determined. Soaking of inoculated cutting
boards in electrolyzed oxidizing water
reduced E. coli O157:H7 populations by
> or = 5.0 log CFU/100 cm2 on cutting
boards. However, immersion of cutting
boards in deionized water decreased the
pathogen count only by 1.0 to 1.5 log
CFU/100 cm2. Treatment of cutting boards
inoculated with Listeria monocytogenes in
electrolyzed oxidizing water at selected
temperature-time combinations (23 degrees
C for 20 min, 35 degrees C for 10 min,
and 45 degrees C for 10 min)
substantially reduced the populations of
L. monocytogenes in comparison to the
counts recovered from the boards immersed
in deionized water. E. coli O157:H7 and
L. monocytogenes were not detected in
electrolyzed oxidizing water after
soaking treatment, whereas the pathogens
survived in the deionized water used for
soaking the cutting boards.
This study revealed that immersion of
kitchen cutting boards in electrolyzed
oxidizing water could be used as an
effective method for inactivating food
borne pathogens on smooth, plastic
cutting boards.
PMID:
10456736 [PubMed - indexed for
MEDLINE]
The following
information is sourced from various peer
reviewed literature as well as various
Internet sites. This information is for
educational purposes only and is not
meant to cure or treat any disease or
illness. Consult your doctor for
specialized medical advice.
Effect of electrolyzed
water on wound healing.
Acid Water
for Burns
Artif
Organs.
2000 Dec;24(12):984-7.
Yahagi N, Kono M, Kitahara
M, Ohmura A, Sumita O, Hashimoto T, Hori
K, Ning-Juan C, Woodson P, Kubota S,
Murakami A, Takamoto S.
Department
of Anesthesiology, Teikyo University
Mizonokuchi Hospital, Tokyo, Japan.
naokiyah@aol.com
Electrolyzed water
accelerated the healing of full-thickness
cutaneous wounds in rats, but only anode
chamber water (acid pH or neutralized)
was effective. Hypochlorous acid (HOCl),
also produced by electrolysis, was
ineffective, suggesting that these types
of electrolyzed water enhance wound
healing by a mechanism unrelated to the
well-known antibacterial action of HOCl.
One possibility is that reactive oxygen
species, shown to be electron spin
resonance spectra present in anode
chamber water, might trigger early wound
healing through fibroblast migration and
proliferation.
PMID:
11121980 [PubMed - indexed for
MEDLINE]
The following
information is sourced from various peer
reviewed literature as well as various
Internet sites. This information is for
educational purposes only and is not
meant to cure or treat any disease or
illness. Consult your doctor for
specialized medical advice.
Decomposition of
ethylene, a flower-senescence hormone, with
electrolyzed anode water.Acid Water used to extend Flower Life
Biosci
Biotechnol Biochem.
2003 Apr;67(4):790-6.
Harada K,
Yasui K.
Department of Research and
Development, Hokkaido Electric Power Co.,
Inc., 2-1 Tsuishikari, Ebetsu, Hokkaido
067-0033, Japan.
kharada@h1.hotcn.ne.jp
Electrolyzed anode
water (EAW) markedly extended the vase
life of cut carnation flowers.
Therefore, a flower-senescence hormone
involving ethylene decomposition by EAW
with potassium chloride as an electrolyte
was investigated. Ethylene was added
externally to EAW, and the reaction
between ethylen and the available
chlorine in EAW was examined. EAW had a
low pH value (2.5), a high concentration
of dissolved oxygen, and extremely high
redox potential (19.2 mg/l and 1323 mV,
respectively) when available chlorine was
at a concentration of about 620 microns.
The addition of ethylene to EAW led to
ethylene decomposition, and an equimolar
amount of ethylene chlorohydrine with
available chlorine was produced. The
ethylene chlorohydrine production was
greatly affected by the pH value (pH 2.5,
5.0 and 10.0 were tested), and was faster
in an acidic solution. Ethylene
chlorohydrine was not produced after
ethylene had been added to EAW at pH 2.6
when available chlorine was absent, but
was produced after potassium hypochlorite
had been added to such EAW. The effect of
the pH value of EAW on the vase life of
cut carnations was compatible with the
decomposition rate of ethylene in EAW of
the same pH value.
These results suggest that the effect of
Electrolyzed Anode Water on the vase life
of cut carnations was due to the
decomposition of ethylene to ethylene
chlorohydrine by chlorine from chlorine
compounds.
PMID:
12784619 [PubMed - indexed for
MEDLINE]
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been evaluated by the Food and Drug
Administration. The products mentioned on
this site are not intended to diagnose,
treat, cure, or prevent any disease.
Information and statements made are for
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to replace the advice of your family
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