Fruit Juice and Alkaline Ionized Water – The Ultimate Combo
Eating foods in their raw natural state is just that, raw and natural (such as eating a whole peeled orange). When we juice sweet fruits, we are eliminating the key component in slowing down the absorption of the simple sugar fructose. This key component is the pulp that is within the orange. Pulp is an insoluble fiber that slows down the absorption of fructose in the stomach. This is important with the rise of diabetes and insulin resistance. The solution to slowing down the absorption is to dilute all freshly juiced fruit with water to about a 50/50 mixture. The best water, in my opinion, to accomplish this goal is alkaline ionized water from a water ionizer machine.
Here’s why – three reasons:
First, even though acidic fruits ultimately have an alkaline effect once digested due to their alkaline mineral content (oranges have a -2.7 (alkaline) PRAL score), the fact remains that they are acidic when they hit the stomach. Some people can not tolerate this initial acidity. It can aggravate their reflux. To avoid this, dilute the concentrated fresh juice with alkaline water, thus neutralizing the initial acidity.
Secondly, as referenced above, by diluting the fresh juice, the concentration of fructose per ounce is reduced by 50%. This helps the body not absorb fructose at an accelerated rate.
And thirdly, by adding an antioxidant to the fresh juice, the juice is naturally preserved and a synergistic effect occurs amongst all the antioxidants already present in the juice. Ionized water is a natural antioxidant. The OH- hydroxyl ion, is an electron donor, an antioxidant, and by definition a free radical scavenger. Now vegetable juice does not have the fructose nor acidity issue but it would still be a good idea to add a little alkaline ionized water as a natural preservative and alkalinity, antioxidant booster.
Remember, drink more water and dilute your fruit juices.
Yours pHor Better Health,
Dr. Peter L. Kopko, D.C.
Chief Science Advisor