CLINTON H. HOWARD
"Hydrogen is the fuel of life"... Albert Szent-Gyorgyi
Discoverer of Vitamin C and Nobel Laureate

Knowledge of human nutrition can no longer be limited to information concerning food groups, caloric values, and daily requirements. Today we have an opportunity to understand the important bio-electric nature of nutrients in the cells and body fluids in which they function. Professor Claude Bernard attempted to point his fellow scientists in that direction in the 1800’s but few listened.

The Need For Negative Hydrogen Ions

Hydrogen is "the fuel of life." It is essential to most biological processes in its atomic form, positive proton form or negative ion form (12).   Hydrogen constitutes a third of carbohydrate food.  Everyone knows that hydrogen protons create acidic foods.  However, in the past, the presence of negative hydrogen ions in food has received little notice.  Today, the availability of negative hydrogen ions in foods and supplements should become an important consideration in their nutritional evaluation.

For example, you are at the grocery store, standing in the produce section selecting carrots. It’s well known that they have a healthy balance of carbohydrate, protein, and fat. They are low in calories, high in fiber, and high in specific nutrients such as carotenoids. However, there are two types: regular carrots, and organically grown carrots. The question is: Are organic carrots more nutritious, and are they worth the extra price? Other questions that have been difficult to demonstrate in the past are: How important is freshness? What is the difference in nutritional value between raw and cooked?

Today there is a simple way to answer all of these questions; by measuring the presence of negative hydrogen ions with a small hand-held Redox meter.

In the case of carrots, for instance, if we grind them into a juice, and measure the oxidation/reduction potential (ORP) we find an absence of negative ions in regularly grown carrots. Freshly ground, organic carrot juice is more nutritious having a desirable negative ORP of 100-300 millivolts. Freshness is also shown to be important. Within hours after "juicing" organic carrot juice begins to lose it negative charge. Testing also shows that raw vegetables have more negative hydrogen ions than cooked vegetables (1).

In the absence of an adequate supply of negative hydrogen ions, intracellular function, intercellular communication and energy production are inhibited, toxins and free radicals accumulate and health deteriorates (22).  Albert Szent-Gyorgyi said, "No electron moves in the living system unless it is accompanied by hydrogen."

Hydrogen and the Production of Energy