Reduction Of Free Radicals In MRET Activated Water

(Makes water softer and pleasant to drink!)

Free radicals (ions) can affect the cellular function in negative way. Consequently, the reduction of the level of free radicals in the body leads to the enhancement of the body homeostasis and metabolism. Testing conducted at C.A.I. Environmental Laboratory, Carlsbad, USA revealed the reduction of free radicals following the process of MRET activation. This phenomenon is subject to further investigation. The results may depend on the type of free radicals, initial levels of concentration of free radicals in the water, the type and the source of water, the time of activation and a number of environmental conditions.

In the water activated for 30 minutes the amount of ions of calcium decreased by 72% and the amount of ions of magnesium decreased by 18%. As a result, the hardness of water (combined amount of ions of calcium & magnesium) decreased by 45%. These results support the idea that free radicals (ions) make bonding with long-range polarized molecular structures in MRET water and have less effect on the process of proper cellular function. The decrease of the hardness in MRET activated water contributes to its soft and smooth taste!


The process of activation increased the turbidity of water. The increase of turbidity illustrates that free radicals bonding with long-range polarized molecular structures of MRET activated water form sediments.


source: MRET Water Physical Test Results (

See also:

Biological Test Results:

Physical Test Results:

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