Restructured Alkaline water is the result of an electrolysis process. This process actuallyelectrifies the water between two points: a cathode, a negative conductor and an anode, a positive conductor. The result of this electrical charge is separation and concentration of alkaline minerals and acidic minerals. The alkaline water contains the alkaline minerals which are potassium, magnesium, calcium and sodium. The acidic water contains the acidic minerals which are chlorine, fluoride, lead, sulfur and phosphorus.Another process also takes place during this electrolysis. The alkaline water molecule structure (groups of H20 molecules) size is reduced from approximately 11 clusters to 5 or 6 clusters. This smaller water is referred to scientifically as “Electrolyzed Reduced Water”and commonly referred to as “Restructured Alkaline Water”. This alkaline water is full of negative hydrogen ions as a result of the molecular restructuring. This is what gives the alkaline water the super anti-oxidative property and its ability to be an active scavenger of free radicals within the body. Its restructured size gives it great permeability in the body allowing it to cross cellular barriers, limited by normal water, providing maximum hydration. The smaller molecular size gives increased permeability and effectiveness for nutritional supplements and prescription medication. The alkaline water has an oxygen reduction potential (ORP) rating which refers to how much anti-oxidation it can perform. This relates to the relative pH of the water and as you drink it, determines its effectiveness as an antioxidantin your body. The higher the pH provides more oxygen reduction potential and the higher its potency as an antioxidant within your body. Over time, the alkaline water has the ability to turn your tissue into an alkaline state and dissolve acid formed matter such askidney stones and gall stones within the body. The alkaline water has a pure clean taste, is easy to drink and sometimes referred to as a “wetter water” due to its smooth texture and reduced molecule structure size. The smaller molecule structure size allows the water to boil in about half of the time as regular water, making it an excellent water for cooking. The faster heat conduction keeps the flavor in the food and not in the water that is drained away What is an alkalized ionizer machine?