Electrolyzed water, also referred to as Electrolyzed Oxidizing (EO) water, is formed by adding a very small amount of NaCl (normally around 0.1%) to pure water, and conducting a current across an anode and cathode (AT 2005). This can be performed by a commercially available electrolysis device like the one pictured below.

The electrolysis unit normally operates at around 10-20 V of DC, which is a low level of voltage. The device can have either a single cell chamber or a two-cell chamber, which would be separated by a diaphragm. (Koeski and others 2003)

The cathode area produces alkaline (high pH), reducing water. The anode area produces acidic (low pH), oxidizing water (AT 2005).

This graphic shows the composition of the acidic and alkaline products of electrolysis.

Since the mid 1980��s, electrolyzed water has been certified for use in Japan as a medical product. The first form of electrolyzed water that was developed was the acidic type, and it was accepted quickly by the food industry in Japan. It was found to be useful at killing bacteria and parasites on raw fish without altering the sensory characteristics of the fish. The next type developed was the alkaline type, and was used in Japanese hospitals as an energy enhancer and to alkalize the body. It was discovered that by drinking just six ounces a day, the body could alkalize quickly, and when mixed in drinking water, the body hydrated faster (WDM 2004).

Back then, the only problem with the electrolyzed water was that it had a very short shelf life, about two weeks; therefore mostly only people with access to an electrolysis machine could be gain from its benefits (WDM 2004).

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