pH (Potential of Hydrogen) was an
idea developed in 1909. It is a
way of measuring of the
activity of the hydrogen ions concentrated in any solution. The activity of
these ions can
produce an acidic or an alkaline solution measured on a scale of 0-14 with 7-14
being alkaline while 0-7 being acidic.
In the human body we have many pH levels
in distinct areas. As an example our stomach can
be 1.0-3.5 while our blood is 7.3-7.45 and our lymphatic fluid is 6.3-7.5. We have
built-in buffering systems within our body to help maintain these pH levels, but if
these systems are compromised or overloaded, then we are at the mercy of the pH inherent
in what we are taking in. The greater part of this damage can occur because of the
oxidizing consequence of the foods and beverages that we take in.
ORP stands for Oxidation Reduction
Potential, which is the potential of a substance to reduce oxidation. ORP: When
Minus Is A Plus! The stronger the negative value of ORP
(measured in milliVolts) the
better the water is in reducing oxidation. ORP is a common measurement for water quality.
Oxidation is similar to rust, it is the
breakdown of any material when exposed to oxygen. A certain amount of oxidation
is essential to life, but an excessive amount and the living structure being
oxidized loses its integrity and its ability to properly function. This is what
we imply by saying that free radicals are the ions that cause oxidation.
Consequently, if we are regularly eating
and drinking substances which have a high ORP (increased oxidation) we are
damaging our living tissues with every bite. The higher the ORP, the more
oxidative damage that will take place. Food, particularly can have a very
acidic effect as well as increase oxidation.
One way to help strengthen our buffering
systems and to prevent oxidation is by increasing our antioxidants and reducing
our consumption of acidic substances.
The same go to soil / growing media. If the water source have poor ORP. Pest & disease is high!
Tap water ORP = +265mV
