As a “side effect” of the W 300, there is a “gentle decalcification” of the water in pipelines, in containers, in household appliances and prevents new deposits of lime in the water pipelines. See the manual for details.
Therefore, it is quite possible that after installing the W 300, you will initially see more lime in the tap water. However, this lime is polarized and natural and as such it is absorbed by the body, processed and not deposited in the brain or elsewhere. The situation is different with lime which is carried through a pipe system that is decalcified by an electric descaling system. This is done using currents transformed from 117 volts to 12 volts, which work through the pipe into the water and prevent deposits and cause decalcification. This also happens via magnets that are attached to the pipe and have the same purpose. This lime allegedly loses its natural polarity. How it behaves in the body is still largely unexplored.
Redox Potential Measurement of Drinking Water
Energy Value Measurement
The term redox potential (RP) describes the readiness of a substance, water, food, etc. for reduction or oxidation. The RP is of great importance in both the food and water sectors: the lower the RP of the food or water, the stronger its reducing power, which means to bind harmful Free Radicals (FR) to itself. This means that every liquid that a person drinks and every food that one eats has a certain RP. If the RP is low, it binds a lot of FR and thus prevents harmful oxidation of the water or the food in the body.
Conversely, a high RP binds little FR and causes harmful oxidation in the body. This can cause or accelerate energy loss, inflammation, ulcers, cancer, etc. RP is always measured in “mV” = millivolts. Water or food with a low RP therefore bind FR and render them (for the most part) and they become harmless! Water or foods with a low RP, i.e. with antioxidant properties, can contribute to human health through the electron binding of harmful FR. A truly good, true spring water with high levels of energy has an RP of approx. 100 – 200 mV.
Water treated with IPC products W100 / W300 has a programmed informational value of 30 mV so that it can “capture” as many radicals as possible. The capture takes place through the binding of the electrons of the FR to the water, which is absorbed by the low RP, and thereby effects their neutralization or rendering them harmless. Good foods have roughly the same RP as water.
The lower the RP, the higher the antioxidant capacity. The higher the redox potential (in each case given in mV), the lower the ability to intercept free radicals and render them harmless by binding them. The lower the RP, the more the body benefits from the water or food. So the body is strengthened and protected. The higher the RP, the more the body has to pull electrons from its own substance in order to capture the harmful FR. So the body is weakened and defenseless. Low RP = high quality! High RP = low, bad quality! The RP is measured electrochemically using electrodes. Ph value, conductivity etc. are all related to the RP.
Our redox potential measurement of water (as above) showed a reduction of 25 mV compared to the comparison value of the previous measurement. This means that the Hi Energy water has a significantly higher energy value than the same water of the pre-measurement. The values are computer-logged and each consist of 60 individual measurements. By using Hi Energy WATER ENERGIZER W 100 or W 300, the redox potential changes by an average of 25 mv lower than the initial measurement. This means that this drinking water has a significantly increased energy value compared to the drinking water in the comparison test. In the very latest development we have further improved and achieve nowadays on average of up to 30 mv.
Only high-energy water causes the cells to “burn” the metabolic products cleanly and purify them accordingly. Proof of the effectiveness of the Hi Energy devices W 100 and W 300 can be checked using suitable measuring methods. E.g .: redox potential measurement method (scientifically recognized), dark field microscopy, kinesiology, verification of the hexagonal structure by the EMOTO laboratories, scientific tests by the Besa Institute in Austria and more.