CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 1 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 1 of 25
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`Exhibit 5
`Exhibit 5
`
`
`
`Page 1
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`OWTEx. 2136
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`IPR2021-00625
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 2 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 2 of 25
`
`ABOUT WATER OVERVIEW
`
`The quality of the source wateris critical when it comesto ionizer performance and protecting the performance of
`your investment overtime. Let's faceit, ionizers are not cheap; they represent one of the mast important investments
`
`you will ever make in your health. Understanding the issue of water quality allows our lonWays customers to make
`informed choices.
`
`The choice is clear - lonWays!
`
`Ionization
`
`Provides you the basics of the science of ionization
`
`‘ Water Quality
`
`Directly addresses water quality issues.
`
`?
`
`Filtration
`
`Addresses "clean water" in easy general terms
`
`Well Water
`
`Must read for those on well water
`
`WATER 101
`
`Water, The chemistry oflife.
`
`Whenever we attempt to determine whetherthere is life as we know it on Mars or other planets, scientists first seek to
`
`establish whether or not water is present. Why? Becauselife on earth totally depends on water.
`
`A high percentageofliving things, both plant and animal are found in water. All life on earth is thought to have arisen
`
`from water. The bodies of all living organisms are composed largely of water. About 70 to 90 percentofall organic
`matter is water.
`
`The chemical reactionsin all plants and animals that supportlife take place in a water medium. Waternot only
`
`provides the medium to make theselife sustaining reactions possible, but wateritself is often an important reactant or
`product of these reactions. In short, the chemistry oflife is water chemistry.
`
`Water, the universal solvent
`
`Water is a universal, superb solvent due to the marked polarity of the water molecule and its tendency to form
`hydragen bands with other molecules. One water molecule, expressed with the chemical symbol H20, consists of 2
`
`hydrogen atoms and 1 oxygen atom.
`
`CS ——~@
`
`< a
`e
`oO O
`ee /
`
`6
`
`Q we
`Oxygen atom &
`its electrons
`
`Standing alone, the hydrogen atom contains one positive proton
`
`at its core with one negative electron revolving aroundit in a
`three-dimensional shell. Oxygen, on the other hand, contains 8
`protonsinitsnucleuswith8electronsrevolvingaroundit.
`
`This is often shown in chemical notation asthe letter O
`surrounded by eight dots representing 4 sets of paired electrons.
`
`Polar attraction between
`water moicules
`
`Page 2
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 3 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 3 of 25
`
`The single hydrogen electron and the 8 electrons of oxygen are the key to the chemistry of life becausethis is where
`hydrogen and oxygen atoms combine to form a water molecule, or split to form ions.
`
`Hydrogen tendsto ionize by losing its single electron and form single H+ ions, which are simply isolated protons since
`
`the hydrogen atom contains no neutrons. A hydrogen bond occurs whenthe electron of a single hydrogen atom is
`shared with another electronegative atom such as oxygen that lacks an electron.
`
`Polarity of water molecules
`
`In a water molecule, two hydrogen atomsare covalently bonded to the oxygen atom. But because the oxygen atom is
`
`larger than the hydrogen's, its attraction for the hydrogen's electrons is correspondingly greater so the electrons are
`
`drawn closer into the shell of the larger oxygen atom and away from the hydrogen shells. This means that although
`
`the water molecule as a whole is stable, the greater mass of the oxygen nucleus tends to draw in all the electrons in
`
`the molecule including the shared hydrogen electrons giving the oxygen portion of the molecule a slight
`electronegative charge.
`
`The shells of the hydrogen atoms, because their electrons are closer to the oxygen, take on a small electropositive
`charge. This means water molecules have a tendency to form weak bonds with water molecules because the oxygen
`
`end of the molecule is negative and the hydrogen ends are positive.
`
`A hydrogen atom, while remaining covalently bonded to the oxygen of its own molecule, can form a weak bond with
`the oxygen of another molecule. Similarly, the oxygen end of a molecule can form a weak attachment with the
`
`hydrogen ends of other molecules. Because water molecules havethis polarity, water is a continuous chemical
`entity.
`
`These weak bondsplaya crucial role in stabilizing the shape of manyof the large molecules foundin living matter.
`
`Becausethese bonds are weak, they are readily broken and re-formed during normal physiological reactions. The
`disassembly and re-arrangementof such weak bondsis in essence the chemistry of
`life.
`
`Toillustrate water's ability to break down other substances, consider the simple
`
`example of putting a small amountof table salt in a glass of tap water. With dry salt
`
`(NaCl) the attraction between the electropositive sodium (Na+) and electronegative
`chlorine (CI-) atoms ofsalt is very strong until it is placed in water.
`
`After salt is placed in water, the attraction of the electronegative oxygen of the water
`
`molecule for the positively charged sodium ions, and the similar attraction of the
`
`electropositive hydrogen ends of the water molecule for the negatively charged
`
`
`
`chloride ions, are greater than the mutualattraction between the outnumbered Na+
`and CI- ions. In water the ionic bonds of the sodium chloride molecule are broken easily because of the campetitive
`action of the numerous water molecules.
`
`As we can see from this simple example, even the delicate configuration of individual water molecules enables them
`
`to break relatively stronger bonds by converging on them. This is why wecall water the universal solvent. It is a
`
`natural solution that breaks the bonds of larger, more complex molecules. This is the chemistryoflife on earth, in
`water and on land.
`
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 4 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 4 of 25
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`%.
`
`e
`
`
`
`OXIDATION
`
`The term reduction refers to the addition of an electron (e-); conversely, the term oxidation refers to the removal of an
`electron. In the process of reduction, the addition of an electron results in stored energy in the reduced compound. In
`
`the process of oxidation, the removal of an electron liberates energy from the oxidized compound. Whenever one
`substance is reduced, another is oxidized.
`
`Forclarification, consider the following example of two molecules, A and B.
`
`When molecules A and B comeinto contact, here is what happens:
`
`1. Bgrabs an electron from molecule A.
`
`2. Molecule A has been oxidized becauseit haslost an electron.
`
`3.
`
`The charge of B has been reduced becauseit has gained a negative electron (e-).
`
`In biological systems, removal or addition of an electron constitutes the most frequent mechanism of oxidation-
`
`reduction reactions. These oxidation-reduction reactions are frequently called redox reactions.
`
`oH ACIDS & BASES
`
`An acid is a substance that increases the concentration of hydrogen ions (H+) in water. A base is a substance that
`decreases the concentration of hydrogen ions, in other words, increasing the concentration of hydroxide ions OH-.
`
`The degree ofacidity or alkalinity of a salutian is measured in terms of a value knownas pH, whichis the negative
`
`logarithm of the concentration of hydrogen ions:
`
`pH = log[1/H+] = -log[H+]
`
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 5 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 5 of 25
`
`Whatis pH?
`
`On the pH scale, which ranges from 0 on the acidic end to 14 on the alkaline end, a solution is neutral if its pH is 7. At
`
`pH 7, water contains equal concentrations of H+ and OH- ions. Substances with a pH less than 7 are acidic because
`they contain a higher concentration of H+ ions. Substances with a pH higher than 7 are alkaline because they contain
`
`a higher concentration of OH- than H+. The pH scale is a log scale so a change of one pH unit means a tenfold
`change in the concentration of hydrogen ions.
`
`Importance of balancing pH
`
`Living things are extremely sensitive to pH and function best (with certain exceptions, such as certain portions of the
`digestive tract) when solutions are nearly neutral. Most interior living matter (excluding the cell nucleus) has a pH of
`about6.8.
`
`6.8
`
`7.2
`.
`
`7
`Neutral
`
`0
`Acid
`
`14
`Base
`
`Blood plasmaand other fluids that surround the cells in the body have a pH of 7.2 to 7.3. Numerous special
`
`mechanismsaid in stabilizing these fluids so that cells will not be subject to appreciable fluctuations in pH.
`Substances which serve as mechanismsto stabilize pH are called buffers. Buffers have the capacity to bond ions and
`
`remove them from solution whenever their concentration begins to rise. Conversely, buffers can release ions
`whenever their concentration begins to fall. Buffers thus help to minimize the fluctuations in pH. This is an important
`
`function because many biochemical reactions normally occurring in living organisms either release or use up ions.
`
`NOTE:Dr. Hayashi is a Heart Specialist and Director of the Water Institute of Japan.
`
`OXYGEN & FREE RADICALS
`
`Oxygen: Too muchof a good thing?
`
`Oxygen is essential to survival. It is relatively stable in the air, but when too muchis absorbed into the bodyit can
`
`becomeactive and unstable and has a tendencyto attach itself to any biological molecule, including molecules of
`
`healthy cells. The chemicalactivity of these free radicals is due to one or morepairs of unpaired electrons.
`
`About 2% of the oxygen we normally breathe becomes active oxygen, and this amountincreases to approximately
`20% with aerobic exercise.
`
`ee
`
`se
`
`®@
`&
`
`@
`S
`
`@
`e
`
`ee
`ee
`Superovide anion radical
`
`Suchfree radicals with unpaired electrons are unstable and have a high oxidation
`potential, which meansthey are capable of stealing electrons from othercells. This
`chemical mechanism is very useful in disinfectants such as hydrogen peroxide and
`ozone which can be used to sterilize wounds or medical instruments. Inside the
`body these free radicals are of great benefit due to their ability to attack and
`eliminate bacteria, viruses and other waste products.
`
`Page 5
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 6 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 6 of 25
`
`Active Oxygen in the body
`
`Problems arise, however, when too manyof these free radicals are turned loose in the body where they can also
`
`damage normaltissue.
`
`Putrefaction sets in when microbesin the air invade the proteins, peptides, and amino acids of eggs, fish and meat.
`The result is an array of unpleasant substances such as:
`
`e
`
`e
`
`Hydrogen sulfide
`
`Ammonia
`
`e=Histamines
`
`e=Indoles
`
`e
`
`e
`
`Phenols
`
`Scatoles
`
`These substances are also produced naturally in the digestive tract when we digest food, resulting in the unpleasant
`
`odor evidenced in feces. Putrefaction of spoiled food is caused by microbesin the air; this natural process is
`duplicated in the digestive tract by intestinal microbes. All these waste products of digestion are pathogenic, thatis,
`
`they can cause diseasein the body.
`
`Hydrogen sulfide and ammoniaare tissue toxins that can damage theliver. Histamines contribute to allergic disorders
`
`such as atopic dermatitis, urticaria (hives) and asthma. Indoles and phenols are considered carcinogenic. Because
`
`waste products such as hydrogensulfide, ammonia, histamines, phenols and indoles are toxic, the body's defense
`mechanismstry to eliminate them by releasing neutrophils (a type of leukocyte, or white corpuscle). These
`
`neutrophils produce active oxygen, oddball oxygen molecules that are capable of scavenging disintegrating tissues
`by gathering electrons from the molecules oftoxic cells.
`
`When too many active oxygen molecules, or free radicals, are produced in the body they become reactive and can
`
`attach themselves to normal, healthy cells and cause damage bystealing electrons from normal, healthy biological
`molecules. This electron theft by active oxygen oxidizes tissue and can cause disease.
`
`Effect of Oxidation on Vital Organs
`
`|
`
`
`
`“a “mee _
`
`nee — _
`
`a wees ~
`
`Because active oxygen can damage normal tissue, it is essential to scavenge this active oxygen from the body before
`
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 7 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 7 of 25
`
`it can cause disintegration of healthy tissue. If we can find an effective method to block the oxidation of healthy tissue
`by active oxygen, then we can attempt to prevent disease.
`
`oxidize these waste products
`
`Hydrogen sulfide, amonia, histamines, indoles, phenoles, and scatoles present in
`
`the digestive tract of the human body.
`
`In order to protect the body from damage by hydrogen sulfide, amonia, histamines,
`
`indoels, phenoles and scatoles, neutrophils (leukocytes) produce active oxygen to
`
`ANTIOXIDANTS
`
`One wayto 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 becauseof an oxidation reaction in
`
`the cell. In this process, an oddball oxygen molecule may damage the genetic cade 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 normaltissue.
`
`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, lonized 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 normaltissue by free oxygen radicals. Reduced water— alkaline,
`ionized water - with an excessof free electrons to donate to active oxygen, is the mosteffective solution becauseits
`
`lower molecular weight allows the electrons to reach all tissues of the body in a very shorttime.
`
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 8 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 8 of 25
`
`IONIZED WATER
`
`lonized water is the product of mild electrolysis which takes place in the ionized water unit. The production of ionized
`water, its properties, and how it works in the human body are described in the next section. lonized water is treated
`
`tap water that has beenfiltered and reformed to create reduced waterwith a large mass of electrons that can be
`donated to active oxygen in the body to block the oxidation of normalcells.
`
`THE IONIZED WATER UNIT
`
`Redox Potential
`
`Normal tap water, for example, with a pH of 7 is approximately neutral on the pH scale of 0 to 14. When measured
`with an ORP (oxidation potential) meter its redox potential is approximately +400 to +500 mV. Becauseit has a
`
`positive redox potential, it is apt to acquire electrons and oxidize other molecules. Reduced lonized Water, on the
`other hand, has a negative redox potential of approximately -250 to -350 mV. This meansit has a large mass of
`
`electrons ready to donate to electron-thieving active oxygen.
`
`Before discussing the properties of lonized Water further,let's take a look at what happensinside an lonized Water
`
`producing unit.
`
`How an IONIZED WATER Unit works
`
`The lonized Water unit, slightly taller and thicker than a large dictionary on end, is an electrical appliance connected
`
`to your kitchen water supply to perform electrolysis on tap water before you drink it or useit in the kitchen for cooking
`
`or cleaning.
`
`Electrolysis
`Chamber with
`Positive and
`Negative
`
`Electrodes Tap Water
`
`Alkaline
`Water
`
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 9 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 9 of 25
`
`A special attachmentre-directs tap water out of the faucet through a plastic hose into the lonized Waterunit. Inside
`the lonized Waterunit, the water isfirst filtered through activated charcoal. Next, the filtered water passes into an
`
`electrolysis chamber equipped with a platinum-coated titanium electrode whereelectrolysis takes place.
`
`
`
`Cations, positive ions, gather at the negative electrodes to create cathodic water (reduced water). Anions, negatively
`
`charged ions, gather at the positive electrode to make anodic water (oxidized water).
`
`Through electrolysis, reduced water not only gains an excess amount ofelectrons (e-), but the cluster of H
`
`20 seem to be reducedin size from about 10 to 13 molecules per cluster to 5 to 6 molecules percluster.
`
`The reduced water comesoutof the faucet, and the oxidized water comesout of a separate hose leading into the
`sink. You can use the reduced waterfor drinking or cooking. The oxidation potential of the oxidized water makesita
`
`goodsterilizing agent, ideal for washing hands, cleaning food or kitchen utensils, and treating minor wounds.
`
`Whatthe IONIZED WATER Unit Produces
`
`Redox potential comparison
`
`After electrolysis of the water inside the lonized Water unit, reduced water comes out of the cathodic side and
`
`oxidized water comes out of the anodic side. Compare these measurements of these three types of water: tap water
`before electrolysis, the reduced water, and the oxidized water.
`
`Reduction-oxidation (redox) potential
`
`Tap Water
`
`+400 to +500mV
`
`Slight oxidation potential
`
`ability to oxidize and sterilize. ReducedWater
`
`Oxidated Water|+700 to +800mV
`Strong oxidation potential, a shortage of electrons givingit the
`
`|-250to-350mV |Strongreductionpotentialcontainsamassofelectronsthatcan
`
`be donated to free radicals.
`
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 10 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 10 of 25
`
`ANTIOXIDANT POTENTIAL
`
`Redoxpotential, not pH, is the crucial factor
`Traditionally we have judged the properties of water from the standpoint of pH, in other words whether water is acidic
`
`or alkaline. According to Dr. Yoshiaki Matsuo PhD., the inventor of the lonized Waterunit, “In my opinion, redox
`potential is more important than pH. The importance of pH is over emphasized. For example, the average pH of blood
`
`is 7.4 and acidosis or alkalosis is defined according to deviation within the range of 7.4 +- 0.005. But nothing has
`been discussed about ORP, or oxidation-reduction potential."
`
`The pH of tap water is about pH 7, or neutral. When tap wateris electrolyzed into lonized Water, its reduced water
`
`has a pH of about 9 and the oxidized water a pH of about 4. Even if you make alkaline water of pH 9 by adding
`sodium hydroxide or make acidic water of pH 3 by adding hydrogen chloride, you will find very little change in the
`
`ORP values of the two waters. On the other hand, when youdivide tap water with electrolysis you can see the ORP
`fluctuate by as much as +- 1,000 mV.By electrolysis we can obtain reduced water with negative potential that is good
`
`for the body.
`
`USING IONIZED WATER
`What IONIZED WATER Does
`
`obundantelectrons)
`
`Microwoler
`{reduced woter with
`
`Biological Molecule
`
`The lonized Water unit produces two kinds of water with different redox potentials, one with a high reduction potential
`and the other with a high oxidation potential.
`
`Reduced Water
`
`Whentaken internally, the reduced lonized Water with its redox potential of -250 to -350 mV readily donatesits
`
`electrons to oddball oxygen radicals and blocks the interaction of the active oxygen with normal molecules.
`
`BM -e || MW+ AO—> MW + AO
`
`A biological molecule (BM) remainsintact and undamaged.
`
`Undamagedbiological molecules are less susceptible to infection and disease. lonized Water gives up an extra
`
`electron and reduces the active oxygen (AO), thus rendering it harmless. The AO is reduced without damaging
`surrounding biological molecules. Substances which have the ability to counteract active oxygen by supplying
`
`electrons are called scavengers. Reduced water, therefore, can be called scavenging water.
`
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 11 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 11 of 25
`
`Whentaken internally, the effects of reduced water are immediate. lonized Water inhibits excessive fermentation in
`the digestive tract by reducing indirectly metabolites such as hydrogen sulfide, ammonia, histamines, indoles,
`
`phenols and scatoles, resulting in a cleanerstool within days after reduced water is taken on a regularbasis. In 1965,
`
`the Ministry of Welfare of Japan announced that reduced water obtained from electrolysis can prevent
`abnormal fermentation of intestinal microbes.
`
`Oxidized Water
`
`Oxidized water with its redox potential of +700 to +800 mVis an oxidizing agent that can withdraw electrons from
`bacteria andkill them. The oxidized water from the lonized Water unit can be used to clean hands, kitchen utensils,
`
`fresh vegetables and fruits, and to sterilize cutting boards and minor wounds. Tests have shownthatoxidized water
`
`can be used effectively to treat athlete's foot, minor burns, insect bites, scratches, and so on.
`
`Dr. Yoshiaki Matsuo, Vice Director of the WaterInstitute of Japan, has developed another apparatus capable of
`producing hyperoxidized water with a redox potential of +1,050 mV or more, and a pH lower than 2.7. Tests have
`
`shownthatthis hyper oxidized water can quickly destroy MRSA (Methecillin Resistant Staphylococcus Aureus).
`
`Although hyperoxidized water is a powerful sterilizing agent, it won't harm the skin. In fact, it can be used to heal.
`
`Hyperoxidized water has proven effective in Japanese hospitals in the treatment of bedsores and operative wounds
`with complicated infections.
`
`But perhaps the most exciting future application of hyperoxidized wateris in the field of agriculture where it has been
`
`used effectively on plants to kill fungi and other plant diseases. Hyperoxidized water is non-toxic, so agricultural
`workers can apply it without wearing special protective equipment because there is no dangerof skin or respiratory
`
`damage. An added benefit of using hyperoxidized water to spray plants is that there is no danger to the environment
`caused by the accumulation of toxic chemicals in the ground.
`
`lonized Water superior to antioxidant diet
`
`Today we read much about correct dieting principles and paying attention to what we eatin orderto stay healthy.
`This is a sensible practice, but it is surprising that many of us don't realize that the bulk of what eat is composed of
`
`water. Vegetables and fruits are 90% water; fish and meat are about 70% water as well.
`
`cnte
`
`Even advocates of the importance of vitamin C in diet staples have to admit that
`its potency, namely, the redox potential of this important vitamin, rapidly
`
`ear
`
`diminishes with age and preparation for the dining table. A carbohydrate, the
`main constituent of vegetables and fruit, has a molecular weight of 180 whereas
`
`
`Wa waterhasamuch lowermolecularweightof18.
`
`
`200
`
`1900
`
`0
`
`-100-2
`
`lonized Water, with its low molecular weight and high reduction potential, makes
`Ot a superior scavenging agentof active oxygen. But electrolysis inside the
`lonized Waterunit not only charges the reduced water with electrons, it also reduces the size of reduced water
`molecule clusters.
`
`NMR (Nuclear Magnetic Resonance)analysis reveals that tap water and well water consists of clusters of 10 to 13
`
`H2 0 molecules. Electrolysis of water in the lonized Water unit reduces these clusters to abouthalf their normalsize -
`- 5 to 6 water molecules per cluster.
`
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 12 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 12 of 25
`
`Substances
`
`Leadsto:
`
`Tap Water
`
`Beta-carotene
`
`Vitamin E
`
`Vitamin C
`
`18
`
`150
`
`153
`
`176
`
`As the graph above shows, the NMR signal that measurescluster size by line width at half-amplitude shows 65 Hz for
`reduced water and 133 Hz for tap water, revealing that the reduced water clusters are approximately half the size of
`
`tap water clusters.
`
`Untreated Woter Cluster
`
`Reduced Woter Custer
`Through Electrolysis
`
`This is why lonized Water is more readily absorbed by the body than untreated tap water. lanized Water quickly
`
`permeates the body and blocks the oxidation of biological molecules by donating its abundantelectrons to active
`oxygen, enabling biological molecules to replace themselves naturally without damage caused by oxidation that can
`cause diseases.
`
`SUMMARY AND CONCLUSIONS
`
`Upstream and downstream theory
`Prevent disease at the source
`
`According to Dr. Hidemitsu Hayashi, Director of the Water Institute of Japan, "To eliminate the pollutants in a large
`
`stream that is contaminated at its source, we must work on the problems upstream at the headwaters -- the source of
`
`the pollution -- not downstream where we can only try to treat the evidence of damage caused by the pollution.
`
`lonized Water's contribution to preventive medicine is essentially upstream treatment."
`
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 13 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 13 of 25
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` Esophagus
`
`Small
`Intestine
`Large
`Intestine
`
`Stomach
`
`-Prre-hepatic Organs
`UPSTREAM
`
`To the
`
`Heart
`
`ra
`
`f
`
`L
`Hepatic
`Voins
`Post-hepatic Organs
`DOWN STREAM
`
`Upstream
`According to our model, we consider the digestive tract upstream where weintake water and food. Although many
`people today in developed countries are growing more skeptical about what they eat, they tend to concentrate more
`
`on whatthe food contains rather than the metabolized products of foods in the digestive tract.
`
`Reduced water indirectly reduces hydrogen sulfide, ammonia, histamines, indoles,
`
`phenoles, and scatoles and changes them into harmless substances
`
`Vv
`
`Defacation of cleaner stools.
`
`For example, considerthe typical balanced diet of meat and vegetables. Meat protein is metabolized into amines
`
`while nitrates from fertilizers used to grow vegetables metabolizeinto nitrites in the digestive tract. These amines and
`
`nitrites combine to form nitrosamine, a recognized carcinogen.
`
`We've already discussed that odoriferous feces are evidence of excessive fermentation in the digestive tract, so
`
`reduced water performs a very important function upstream in the digestive tract by reducing this excessive
`fermentation as evidenced by cleaner stools within days of starting a steady regimen of reduced water.
`
`Downstream
`
`Reduced water indirectly reduces hydrogen sulfide, ammonia, histamines, indoles,
`
`phenoles, and scatoles and changes them into harmless substances
`
`Vv
`
`Defacation of cleaner stools.
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`Page 13
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 14 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 14 of 25
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`Downstream from the digestive tract, starting at the liver, reduced water quickly enters the liver and other organs due
`to, first, its lower molecular weight, and, secondly, the size ofits clusters. At tissue sites throughout the body, reduced
`
`water with its safe, yet potent reduction potential readily donates its passenger electrons freely to active oxygen and
`neutralizes them so they cannot damage the molecules of healthy cells. Normal cells are protected from the electron
`
`thievery of active oxygen and allowed to grow, mature, function and regenerate without interference from rogue,
`oddball oxygen radicals which tend to steal the electrons from the molecules of normal, healthy biological molecules.
`
`The water boom
`
`Weare nowin the midst of a water boom. In Japan and other countries consumers are buying various kinds of
`bottled and canned water even though wateris one of our most abundant vital resources. Research data reveals that
`
`mineral waters have an ORP of +200 mV,slightly lower than the +400 mV measured for ordinary tap water. We can
`say that at least mineral water is marginally better than tap water from the viewpoint of ORP. Compared to any
`
`processed water for sale, however, lonized Waterwith its reduction potential of -250 to -300 mV is beyond
`comparison dueto its ability to scavenge active oxygen radicals.
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`Page 14
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`IPR2021-00625
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 15 of 25
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`CASE 0:20-cv-00358-ECT-HB Doc. 80-5 Filed 06/10/21 Page 15 of 25
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`WATER QUALITY
`
`Some companieswill sell you an ionizer regardless of your water quality
`situation. lonWays hasdrafted the following information and guidelines
`
`to help you understand the role water quality plays in ionizer
`performance and longevity. From this perspective, you will be better
`
`able to make an informed investment in an ionizer and your health.
`
`Most people think water is just plain old H20 and is the same
`regardless of where it comes from - whether from a bottle, tap or well.
`
`The truth is water quality varies widely throughout North America and
`this variation has a significant impact on the performance and longevity
`
`of your ionizer. The variation in water depends on many factors. There
`are two basic causesof variation - natural environmental factors and
`
`concentration of contaminants is how close the wateris to population
`
`contaminants caused by man.
`
`Contaminants are usually man-made, but not in all cases, as there are
`also naturally occurring contaminants. A main influence on the type and
`
`centers, industry, livestock and/or agricultural operations etc.
`
`Natural causes of changesin water quality are mainly due to the source of the water supply. Some examplesof
`
`common water sources are aquifers, rivers, reservoirs, run-off, wells, springs etc. These variations in source
`contribute to the difference of the mineral content in water. These variables cause waterto have very different
`
`properties, such as taste and smell or to "behave"or perform differently around the house, especially in an ionizing
`unit.
`
`As the popularity of ionizers continues to dramatically expand, we at lonWays are gaining experience in dealing with
`
`the wide variability of water quality. lonWays is committed to work with our customers to provide the solutions
`required before and after the sale.
`
`The Scaling Effect of Hard and Soft Water
`
`One dramatic variation in water found across the US is the mineral content. Depending upon the geological
`conditions, the source of water (groundwater/wells or surface water/rivers & lakes) and other factors, the amount of
`
`minerals found in water differ significantly. The variability in mineral content is described as "hard" or "soft" waters.
`Hard water has a high concent