One way to protect healthy tissue from the ravages of oxidation caused by active oxygen is to provide free electrons to active oxygen radicals, thus neutralizing their high oxidation potential and preventing them from reacting with healthy tissue.
Research on the link between diet and cancer is far from complete, but some evidence indicates that what we eat may affect our susceptibility to cancer. Some foods seem to help defend against cancer, others appear to promote it.
Much of the damage caused by carcinogenic substances in food may come about because of an oxidation reaction in the cell. In this process, an oddball oxygen molecule may damage the genetic code of the cell. Some researchers believe that certain natural substances known to prevent oxidation -- called ANTIOXIDANTS -- can block the damage. Moreover, it is believed that the intake of natural antioxidants could be an important aspect of the body's defense against cancer. Substances believed to inhibit cancer growth include vitamin C, vitamin E, beta-carotene, selenium, and glutathione (an amino acid). These substances are reducing agents which supply electrons to free radicals, thus blocking the interaction of the free radical with normal tissue.
Active Oxygen in the body
While natural antioxidants such as vitamin C, vitamin E, beta-carotene are important to a healthy and balanced diet, there is an even better source of free electrons: Alkaline, Ionized Water.
Water treated by electrolysis to increase its reduction potential is the best solution to the problem of providing a safe source of free electrons to block the oxidation of normal tissue by free oxygen radicals. Reduced water – alkaline, ionized water - with an excess of free electrons to donate to active oxygen, is the most effective solution because its lower molecular weight allows the electrons to reach all tissues of the body in a very short time.