Enagic  Kangen  Water:  The  Benefits  

Researched  by  Horst  Filtzer,  M.D.,  and  Clifton  H.  Jolley,  Ph.D.  
as  directed,  reviewed,  and  edited  by  Mitch  Goldstein  &  Jeff  Babener  
 

Alkaline Water Benefits

Hydration & Drinkability

Alkaline water is an excellent source of healthful hydration,

because not only does it taste better with a superior mouth-
feel, it is more readily absorbed by the body, increasing the
“drinkability” of the water by reducing the feeling of being
“bloated” by drinking at least 8-10 glasses of water every
day. In side-by-side taste tests, most people can taste the
difference!

Nutritional Catalyst

Alkaline water has been demonstrated by a number of peer

reviewed, published scientific studies to improve delivery to
the cells of specific nutrition. For instance, one study
indicates an increase in the uptake of sodium and
potassium and another the uptake of calcium. There are a
number of functionalities thought to be the reason for this
benefit, such as the phenomenon referred to as the “Micro
Clustering” of alkaline water.

Micro Clustering

A university study has evidenced a phenomenon it

identifies as "micro clustering," which refers to the
exceptionally small “structured” molecules of alkaline water.
Numerous benefits have been suggested in association
with the phenomenon of micro clustering.
 page  2  

Healthy Digestion and Elimination

Alkaline water supports healthy digestion and the natural

processes of waste elimination. For this and other reasons,
alkaline water has been demonstrated to be an excellent
support of healthy weight management goals.

Healthy Weight Management

It has been well documented that ample hydration during

periods of exercise and other weight maintenance
regimens is not only useful but essential. Alkaline water
promotes the transit of nutrition to the cell and waste out of
the cell. Additionally, frequent hydration with alkaline water
supports the health of the stomach and the colon while
promoting healthy elimination. During periods of fasting
and calorie reduction, increased hydration promotes a
feeling of fullness while sustaining the cells and organs of
the body with essential hydration. In conjunction with a
sensible routine of exercise and calorie restriction, alkaline
water is a healthful support to sensible weight
management.

Free Radical Scavenging

Alkaline water supports the wellness of the organs of the

body while promoting the health of organs of the body. Part
of the reason for these benefits is that alkaline water has
been demonstrated to be an anti-oxidant free radical
scavenger.

Encouraging Longevity

All the benefits scientifically recognized and anecdotally

reported participate in supporting wellness and longevity.
Additionally, the natural benefits of water are encouraged
and enhanced by alkalinity, which is recognized in
numerous scientific papers and studies to be the state in
which water is most harmonious with the physiological
wellness benefits of water.
 page  3  

Acidic Water Personal Hygiene

Acidic water—referred to in Asia as “Beauty Water”— is an

effective external cleaning agent for use in personal hygiene
(external cleansing and bathing, etc.)

Strong Acidic Toxic-free Cleaning

Water
A number of manufacturers build industrial multi-purpose
cleaning machines (floor cleaners, etc.) that use only
strong acidic water as the cleaning agent. Similarly,
swimming pool systems are migrating from harsh
chlorine systems to ionizing acidic water systems to keep
pools clean.

Environmentally Green
One of the reasons strong acidic water is being adopted
by institutions as diverse as hospitals and custodial
services is that acidic water is non-polluting. Introduced
into the environment, both acidic and strong acidic water
rapidly return to waterʼs resting pH. Kangen acidic
waters are naturally free of phosphates and other
pollutants that risk our environment and the future of our
world. Kangen alkaline water is similarly non-polluting.

 
 page  4  

Scientific  Studies  in  Support  of  Kangen  Water  Benefits  

Research  by  Advent  Communications  
 
The  below  citations  are  not  complete,  nor  are  they  necessarily  specific.    
While  we  have  many  citations  on  file  to  support  each  benefit  claimed,    
these  citations  are  provided  as  evidence  of  scientific  support  on  file    
for  the  “benefits”  described.  
 
Alkaline  Water   http://www.ncbi.nlm.nih.gov/pubmed/20836884  
Hydration  &  Drinkability  
Journal   of   the   International   Society   of   Sports   Nutrition,   2010  
September  13;7(1):29.  
Acid-­‐base   balance   and   hydration   status   following  
consumption  of  mineral-­‐based  alkaline  bottled  water.  
Heil  DP.  
ABSTRACT:   BACKGROUND:   The   present   study   sought   to  
determine   whether   The   consumption   of   a   mineral-­‐rich  
alkalizing  bottled  water  could  improve  both  acid-­‐base  balance  
and  hydration  status  in  young  healthy  adults  under  free-­‐living  
conditions.   groups   (alpha   =   0.05).   RESULTS:   There   were   no  
significant   changes   in   any   of   the   dependent   variables   for   the  
Control   group.   The   Experimental   group,   however,   showed  
significant   increases   in   both   the   blood   and   urine   pH   (6.23   to  
7.07   and   7.52   to   7.69,   respectively),   a   decreased   blood   and  
increased  urine  osmolality,  and  a  decreased  urine  output  (2.51  
to   2.05   L/day),   all   during   the   second   week   of   the   treatment  
period   (P<0.05).   Further,   these   changes   reversed   for   the  
Experimental   group   once   subjects   switched   to   the   placebo  
water   during   the   4th   week.   CONCLUSIONS:   Consumption   of  
mineral-­‐rich   alkalizing   bottled   water   was   associated   with  
improved   acid-­‐base   balance   (i.e.,   an   alkalization   of   the   blood  
and   urine)   and   hydration   status   when   consumed   under   free-­‐
living   conditions.   In   contrast,   subjects   who   consumed   the  
placebo   bottled   water   showed   no   changes   over   the   same  
period   of   time.   These   results   indicate   that   the   habitual  
consumption  of  mineral-­‐rich  alkalizing  bottled  water  may  be  a  
valuable   nutritional   vector   for   influencing   both   acid-­‐base  
balance  and  hydration  status  in  healthy  adults.    
 
 page  5  

Alkaline  Water   http://www.ncbi.nlm.nih.gov/pubmed/19954569  

Nutritional  Catalyst  
Proc  Nutr  Soc.  2010  Feb;69(1):166-­‐73.  Epub  2009  Dec  3.  
Postgraduate   Symposium:   Positive   influence   of   nutritional  
alkalinity  on  bone  health.  
Wynn  E,  Krieg  MA,  Lanham-­‐New  SA,  Burckhardt  P.  
University  Hospital  (CHUV),  1011  Lausanne,  Switzerland.    
 
 
http://www.ncbi.nlm.nih.gov/pubmed/18926940   Bone.   2009  
Jan;44(1):120-­‐4.  Epub  2008  Sep  26.  
Alkaline   mineral   water   lowers   bone   resorption   even   in  
calcium   sufficiency:   alkaline   mineral   water   and   bone  
metabolism.  
Wynn  E,  Krieg  MA,  Aeschlimann  JM,  Burckhardt  P.  
At    University  Hospital  in  Lausanne,  Switzerland,  Dr.  Krieg  and  
her   team   not   only   re-­‐confirmed   that   there   is   a   positive   link  
between  dietary  alkalinity  and  bone  health  in  the  very  elderly,  
this  further  study  discovered  that  in  30  young  women  although  
acidic   calcium-­‐rich   water   had   no   affect   on   bone   resorption,  
ingested   alkaline   bicarbonite-­‐rich   water   was   linked   to   a  
positive  affect  on  bone  loss.  
 
 page  6  

Alkaline  Water   http://www.ncbi.nlm.nih.gov/pubmed/12371874  

Micro  Clustering  
J  Am  Chem  Soc.  2002  Oct  16;124(41):12302-­‐11.  

How  ions  affect  the  structure  of  water.  

Hribar  B,  Southall  NT,  Vlachy  V,  Dill  KA.  
Faculty   of   Chemistry   and   Chemical   Technology,   University   of  
Ljubljana,  Askerceva  5,  1000  Ljubljana,  Slovenia.  The  two  main  
ideas   captured   here   are   (1)   that   charge   densities   govern   the  
interactions  of  ions  with  water,  and  (2)  that  a  balance  of  forces  
determines   water   structure:   electrostatics   (water’s   dipole  
interacting  with  ions)  and  hydrogen  bonding  (water  interacting  
with  neighboring  waters).  Small  ions  (kosmotropes)  have  high  
charge  densities  so  they  cause  strong  electrostatic  ordering  of  
nearby   waters,   breaking   hydrogen   bonds.   In   contrast,   large  
ions   (chaotropes)   have   low   charge   densities,   and   surrounding  
water  molecules  are  largely  hydrogen  bonded.  
 
 page  7  

Alkaline  Water   http://www.ncbi.nlm.nih.gov/pubmed/15617863  

Digestion  &  Elimination  
Med  Hypotheses.  2005;64(3):543-­‐6.  
Selective  stimulation  of  the  growth  of  anaerobic  microflora  in  
the  human  intestinal  tract  by  electrolyzed  reducing  water.  
Vorobjeva  NV.  
Department  of  Physiology  of  Microorganisms,  Biology  Faculty,  
Lomonosov  Moscow  State  University,  119992  Moscow,  Russia.    
Many   diseases   of     the   intestines   are   due   to   a   disturbance   in  
the  balance  of  the  microorganisms  in  the  gut.    Dr  Vorbjea  and  
his   team   at   Moscow   State   University   found   favorable   evidence  
indicating   that   electrolyzed   water   specifically   encourages   the  
growth  of    residential    (good)  microflora  in  the  gut.  
 
 page  8  

Alkaline  Water   http://www.ncbi.nlm.nih.gov/pubmed/20203630    

Weight  Management  
(Available  on  12/20/2010)  
Obesity   (Silver   Spring).   2010   Nov;18(11):2101-­‐4.   Epub   2010  
Mar  4.  
Dietary   calcium   intake   is   associated   with   less   gain   in   intra-­‐
abdominal  adipose  tissue  over  1  year.  
Bush   NC,   Alvarez   JA,   Choquette   SS,   Hunter   GR,   Oster   RA,  
Darnell  BE,  Gower  BA.  
Department   of   Nutrition   Sciences,   University   of   Alabama   at  
Birmingham,  Birmingham,  Alabama,  USA.  

Abstract  
Calcium   intake   is   reported   to   enhance   weight   loss   with   a  
preferential   loss   in   trunk   fat.   Therefore,   the   purpose   of   this  
study  was  to  determine  associations  between  dietary  calcium  
intake   and   1-­‐year   change   in   body   composition   and   fat  
distribution,  specifically  intra-­‐abdominal  adipose  tissue  (IAAT).  
A   total   of   119   healthy,   premenopausal   women   were   evaluated  
at   baseline   and   1   year   later.   and   49.3   ±   81.1  cm(2),  
respectively.   Average   calcium   intake   was   significantly,  
inversely   associated   with   1-­‐year   change     after   adjusting   for  
confounding   variables.   For   every   100  mg/day   of   calcium  
consumed,   gain   in   IAAT   was   reduced   by   2.7  cm(2).   .   In  
conclusion,  dietary  calcium  intake  was  significantly  associated  
with  less  gain  in  IAAT  over  1  year  in  premenopausal  women.    
 
 page  9  

Alkaline  Water   http://www.ncbi.nlm.nih.gov/pubmed/19202298  

Free  Radical  Scavenging   Biosci  Biotechnol  Biochem.  2009  Feb;73(2):280-­‐7.    
Epub  2009  Feb  7.  
Enhanced   induction   of   mitochondrial   damage   and   apoptosis  
in   human   leukemia   HL-­‐60   cells   due   to   electrolyzed-­‐reduced  
water  and  glutathione.  
Tsai  CF,  Hsu  YW,  Chen  WK,  Ho  YC,  Lu  FJ.  
Institute   of   Medicine,   Chung   Shan   Medical   University,  
Taichung,   Taiwan.Doctors   at   Chung   Shan   Medical   University  
examined   the   effect   of   alkaline   water   and   its   oxidation-­‐
reduction   potential.     Results   suggest   that   electrolyzed   reduced  
water  is  an  antioxidant.  
http://www.ncbi.nlm.nih.gov/pubmed/16244454  
Biomed  Res.  2009  Oct;30(5):263-­‐9.  
Electrolyzed   hydrogen-­‐saturated   water   for   drinking   use   elicits  
an   antioxidative   effect:   a   feeding   test   with   rats.  
 
Yanagihara  T,  Arai  K,  Miyamae  K,  Sato  B,  Shudo  T,  Yamada  M,  
Aoyama  M.  
MiZ  Co.,  Ltd.,  Fujisawa-­‐shi,  Kanagawa,  Japan.  
Abstract  
A   new   type   of   electrolyzed   hydrogen-­‐saturated   (EHS)   water  
was   produced   using   a   water-­‐electrolyzing   device   equipped  
with  a  special    exchanger.  Use  of  the  EHS  water  for  drinking  in  
a  feeding  test  with  rats  elicited  an  antioxidative  effect.    These  
results  suggest  the  possibility  that  this  drinking  water  shows  an  
effect  in  reduction  of  oxidative  stress  in  the  body.  
 
 page  10  

Alkaline  Water   http://www.ncbi.nlm.nih.gov/pubmed/9169001  

and  Longevity  
Biochem  Biophys  Res  Commun.  1997  May  8;234(1):269-­‐74.        
Electrolyzed-­‐reduced   water   scavenges   active   oxygen   species  
and  protects  DNA  from  oxidative  damage.  
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.    
 
Active  oxygen  species  or  free  radicals  are  considered  to  cause  
extensive   oxidative   damage   to   biological   macromolecules,  
which  brings  about  a  variety  of  diseases  as  well  as  aging.    The  
doctors  at  Kyushu  University  in  Japan  showed  that  as  a  result  
of   reduced   water   exhibiting   high   pH,   low   dissolved   oxygen  
(DO),   extremely   high   dissolved   molecular   hydrogen   (DH),   and  
extremely   negative   redox   potential   (RP)   values,      
it   suppresses   single-­‐strand   breakage   of   DNA,     and   can  
scavenge  oxygen  as  well  as  hydrogen  peroxide.  
 
http://www.ncbi.nlm.nih.gov/pubmed/14703901    
Ambio.  2003  Nov;32(7):440-­‐6.  
Hair   element   concentrations   in   females   in   one   acid   and   one  
alkaline  area  in  southern  Sweden.  
Rosborg  I,  Nihlgård  B,  Gerhardsson  L.  
Department   of   Occupational   and   Environmental   Medicine,  
Lund  University,  Sweden.    
Drs.   Rosborg   and   Gerhardsson,   at   Lund   University   in   Sweden  
discovered   that   the   hair   concentrations   of   boron   and   barium  
were  significantly  higher  in  hair  samples  from  the  acid  region,  
the   hair   levels   of   calcium,   strontium,   molybdenum,   iron,   and  
selenium   were   significantly   higher   in   the   alkaline   region.     In  
addition,   the   increased   ratio   of   selenium/mercury  
concentrations   in   hair   samples   obtained   in   the   alkaline  
districtindicates   that   these   subjects   may   have   better  
protection  against  the  toxic  effects  of  mercury.  
 
 
http://www.ncbi.nlm.nih.gov/pubmed/19202298  
Biosci  Biotechnol  Biochem.  2009  Feb;73(2):280-­‐7.    
 page  11  
Epub  2009  Feb  7.  
 
Enhanced   induction   of   mitochondrial   damage   and   apoptosis  
in   human   leukemia   HL-­‐60   cells   due   to   electrolyzed-­‐reduced  
water  and  glutathione.  
Tsai  CF,  Hsu  YW,  Chen  WK,  Ho  YC,  Lu  FJ.  
Institute   of   Medicine,   Chung   Shan   Medical   University,  
Taichung,  Taiwan.  

Abstract                                                                                                                                          
Electrolzyed-­‐reduced  water  (ERW)  is  a  higher  pH  and  lower  
oxidation-­‐reduction  potential  water.  In  the  present  study,  we  
examined  the  enhanced  effect  of  ERW  in  the  apoptosis  of  
leukemia  cells  (HL-­‐60)  induced  by  glutathione  (GSH).    
 
Results                                                                                                                                                                                      
These   results   suggest   that   ERW   is   an   antioxidant,   and   that  
ERW,   in   combination   with   GSH,   has   an   enhanced   apoptosis-­‐
inducing   effect   on   HL-­‐60   cells,   which   might   be   mediated  
through  the  mitochondria-­‐dependent  pathway.  
 
 page  12  

Acid  Water   http://www.ncbi.nlm.nih.gov/pubmed/19610348  

Toxic-­‐Free  Cleaning  
 
J  Food  Prot.  2009  Jun;72(6):1315-­‐20.  

Efficacy  of  electrolyzed  water  and  an  acidic  formulation  

compared  with  regularly  used  chemical  sanitizers  for  
tableware  sanitization  during  mechanical  and  manual  ware-­‐
washing  protocols.  

Handojo  A,  Lee  J,  Hipp  J,  Pascall  MA.  

Department  of  Food  Science  and  Technology,  The  Ohio  State  
University,  2015  Fyffe  Road,  Columbus,  Ohio  43210,  USA.  

Abstract  
This   study   investigated   residual   bacteria   and   different   food  
types   left   on   tableware   items   after   various   washing   and  
sanitization   protocols.   Escherichia   coli   K-­‐12   and  
Staphylococcus   epidermidis   were   inoculated   into   whole   milk  
and   soft   cream   cheese.   The   milk   was   used   to   contaminate  
regular   drinking   glasses   and   the   cheese   was   used   to  
contaminate  plates  and  silverware.      
Results   This   study   revealed   that   NEW   and   the   acidic  
formulation  are  as  effective  as  the  other  chemical  sanitizers  for  
food   contact   surface   sanitization   in   manual   and   mechanical  
ware  washing.  
 
 
 page  13  

Acid  Water   http://www.ncbi.nlm.nih.gov/pubmed/12073573  

Personal  Hygiene  
Kansenshogaku  Zasshi.  2002  May;76(5):373-­‐7.  
[Antimicrobial   effects   and   efficacy   on   habitually   hand-­‐
washing   of   strong   acidic   electrolyzed   water—a   comparative  
study  of  alcoholic  antiseptics  and  soap  and  tap  water]  
[Article  in  Japanese]  
Sakashita  M,  Iwasawa  A,  Nakamura  Y.  
Department  of  Nursing,  Showa  University  Fujigaoka  Hospital.  

Abstract  
The   rate   of   bacterial   elimination   for   the   stamp   method   was  
compared   with   regular   hand-­‐washing   (using   soap   and   tap  
water),   hygienic   hand-­‐washing   (using   alcoholic   antiseptics),  
and   hand-­‐washing   using   strong   acidic   electrolyzed   water   (the  
SAEW  method)  in  routine  work  patient’s  body.  

Results                                                                                                                                                                                            
The   rate   of   bacteria   elimination   for   hand-­‐washing   with   soap  
and   tap   water   after   taking   care   of   a   patient   was   insufficient.  
From   these   results,   the   following   manual   for   sanitary   hand  
washing   is   recommended:   1.   At   first,   dirty   hands   should   be  
cleaned   and   the   number   of   bacteria   should   be   reduced   using  
soap   and   tap   water   or   by   scrubbing   with   disinfectants.   2.   After  
the   number   of   bacteria   has   been   reduced,   use   the   SAEW  
method  routinely.  
 
 page  14  

Acid  Water   ncbi.nlm.nih.gov/pubmed/19777886  

Preparing  Fruits  &  Vegetables   J  Food  Prot.  2009  Sep;72(9):1854-­‐61.  
 
Reduction   of   Escherichia   coli   O157:H7   on   produce   by   use   of  
electrolyzed   water   under   simulated   food   service   operation  
conditions.  
Pangloli  P,  Hung  YC,  Beuchat  LR,  King  CH,  Zhao  ZH.  
Department   of   Food   Science   and   Technology,   University   of  
Georgia,  1109  Experiment  Street,  Griffin,  Georgia  30223-­‐1797,  
USA.  

Abstract  
Treatment   of   fresh   fruits   and   vegetables   with   electrolyzed  
water   (EW)   has   been   shown   to   kill   or   reduce   foodborne  
pathogens.   We   evaluated   the   efficacy   of   EW   in   killing  
Escherichia  coli  O157:H7  on  iceberg  lettuce,  cabbage,  lemons,  
and   tomatoes   by   using   washing   and/or   chilling   treatments  
simulating   those   followed   in   some   food   service   kitchens  
tomato,  respectively.  
Results                                                                                                                                                                      
Application  of  AcEW  using  procedures  mimicking  food  service  
operations  should  help  minimize  cross-­‐contamination  and  
reduce  the  risk  of  E.  coli  O157:H7  being  present  on  produce  at  
the  time  of  consumption.  
 
 page  15  

Acid  Water   ncbi.nlm.nih.gov/pubmed/200004034  

Environmentally  Green    
Int   J   Food   Microbiol.   2010   Jan   1;136(3):255-­‐60.   Epub    
2009Dec7  
Evaluation   of   bactericidal   activity   of   weakly   acidic  
electrolyzed   water   (WAEW)   against   Vibrio   vulnificus   and  
Vibrio  parahaemolyticus.  
 
Quan  Y,  Choi  KD,  Chung  D,  Shin  IS.  
Faculty  of  Marine  Bioscience  &  Technology,  Gangneung-­‐Wonju  
National   University,   120   Gangnung   daehangno,   Gangnung   city,  
Gangwon  210-­‐702,  Republic  of  Korea.  
 
Abstract  
Vibrio   parahaemolyticus   and   Vibriovulnificus   cause   severe  
foodborne   illness   in   humans;   thus,   to   reduce   outbreaks   of  
disease,   it   is   clearly   important   to   reduce   food   contamination  
by   these   pathogens.   Although   electrolyzed   oxidizing   (EO)  
water   has   been   reported   to   exhibit   strong   bactericidal  
activities   against   many   pathogens,   it   has   never   been   tested  
against  V.  vulnificus  and  V.  parahaemolyticus  conditions,    
Results                                                                                                                                                                              
 WAEW   kills   these   microorganisms   more   quickly   than   a  
chemical   product   such   as   sodium   hypochlorite   (NaClO),   even  
at  equivalent  ACCs.  2009  Elsevier  B.V.  All  rights  reserved.  
 
http://www.ncbi.nlm.nih.gov/pubmed/10456736  
 
J  Food  Prot.  1999  Aug;62(8):857-­‐60.  
Inactivation   of   Escherichia   coli   O157:H7   and   Listeria  
monocytogenes   on   plastic   kitchen   cutting   boards   by  
electrolyzed  oxidizing  water.  
Venkitanarayanan  KS,  Ezeike  GO,  Hung  YC,  Doyle  MP.  
Department   of   Animal   Science,   University   of   Connecticut,  
Storrs  06269,  USA.  
Abstract  
Plastic  cutting  boards  were  inoculated  with  cultres  containing  
One   milliliter   of     Escherichia   coli   O157   and   Listeria  
monocytogenes.     They   were   then   soaked   in   both   ionized   and  
electrolyzed  water.      
Results                                                                                                                                                                                                                                                        
This  study  revealed  that  immersion  of  kitchen  cutting  boards  in  
 page  16  
only   the   electrolyzed   oxidizing   water   could   be   used   as   an  
effective   method   for   inactivating   foodborne   pathogens   on  
smooth,  plastic  cutting  boards.