• Lizzie Shutt

What is Kangen Water? How does it remove pesticides?

I posted a pretty radical Instagram story this past week about how I remove pesticides from my fresh produce by using a water ionizer machine I invested in over summer.


With lots of people interested to learn more I decided to dedicate today’s blog post to explaining these important topics (water quality + chemical-free food)!


*underlined words have links attached for resources*


What does the machine do? And what are the health benefits?


Kangen water machines are home water ionizers that can produce seven different pH water levels from your sink’s tap water! I use the water for drinking, cleaning produce, watering plants, and as household microbial disinfectant, yet there are so many other uses for skin care, soaking beans & grains, tenderizing meat, stain removal, a replacement for Drano, Windex, Silverware polisher and so much more...check it out!’


The machine's nickname is the K8 because it has eight platinum-dipped titanium plates (more than original model), which increases water ionization and antioxidant production potential. The drinking water is filtered hydrogen-rich electrolyzed reduced water (a mouthful i know haha). This means it is rich in active molecular hydrogen, which can infiltrate cell membranes and neutralize free radicals.


Kangen Water Properties in a Nutshell

  • Alkaline is when the pH is greater than 7. Kangen drinking water is between pH 8-9.5

  • Antioxidants & Active Molecular Hydrogen: neutralize and remove active oxygen (free radicals). When there is an imbalance in the production of free radicals and the body’s ability to counteract their negative effects it results in oxidative stress - translating into aging & disease.

  • -ORP Negative Oxidation Reduction Potential: ORP is a measure of how well the water can reduce free radicals and protect against oxidative damage to cells. Kangen water can have down to -850 ORP (the more negative the better!!) whereas bottled and tap water have Positive ORP placing them in the acidic water category.

  • Microculstering: fewer molecules than regular water so it is easier for Kangen water to enter cells and wash away acidic build-up.


For over four decades, the Japan-based company Enagic International has been the leading manufacturer of alkaline ionizers and water filtration machines in the world. The company started and remains in Okinawa, Japan, a place I am familiar with since it’s considered a Blue Zone due to its high population of centenarians (people who live beyond 100). Enagic now distributes the Kangen water machines globally, but originally the machines were only used in Japan’s hospitals (K8 is the only medical-grade ionizer on the market)! Since I invested in the machine I now have distributor rights and can help sell these fascinating machines. Let me know if you’re interested in learning more! Schedule a call with me :)


Pesticides in our Produce


At some point in our life we were told “Eat your veggies, they're good for you!” The produce on the grocery shelves today are filled with antioxidants, vitamins, fiber, macronutrients…and chemicals.


I don’t want to scare you, but I do want you to think about how food is grown in industrialized agriculture. Once fertilizers and pesticides were introduced into agriculture, a time in the 1960s known as the Green Revolution, farm sizes suddenly grew massively but the amount of farmers greatly decreased. The big farmers who could afford the machines and chemicals bought out the small farms, today when driving through farmlands you will see many fields of monoculture and continual use of chemicals to support the unnatural farming practices. The reason pesticides are necessary on these large monoculture farms is mainly due to lack of diversity. When the same crop is produced row after row fro miles year after year the bugs that like to eat it are going to find it and stay (wouldn't you want to live where your favorite food was in endless supply!?).


I do not blame the farmers, most of them see what has happened to their land due to the continual chemical use and wish they could go back to a natural approach. The thing is switching to organic or natural farming would take a few years and a lot of money to acquire the certifications “USDA Organic” therefore many farmers remain stuck.


Pesticides can cause neurotoxicity, carcinogenic effects in the body, and disrupt the reproduction system. Many of the farm labors are burdened with the chronic diseases long-term (asthma, ADHD, diabetes, cancer, anxiety) and short-term (allergies, irritation, nausea, headaches) health effects. I do not think it is acceptable for someone to suffer (and the environment) in order for food to arrive on my dinner plate.


I believe it is in our purchasing power and voice that we can make a change. For now while my produce still comes from industrial farms (occasionally local farms!) I am so grateful to have the Kangen Water machine to help draw out chemicals taken up by the plants!


I soak my most pesticide-laden veggies (the one’s at top of Dirty Dozen List click here) like lettuce, tomatoes, strawberries, blueberries, kale, bell peppers and occasionally others! It is truly something that sold me on investing in a Kangen machine because as a vegan I eat A LOT of plants, which could put my body more at risk for constantly being exposed to these chemicals.


The Mechanism Behind The Water


Most pesticides are hydrophobic, oil-based, therefore just rinsing quickly with water doesn’t do much because the chemicals avoid water. The most basic pH 11.5 is recommended to use for soaking veggies for at least 5 minutes, but longer will be better! In a research study I read it noted that after 15 minutes of soaking there was not a significant difference in pesticide removal, so I think I will soak my veggies for 20 minutes instead of 30 from now on.


The 11.5 water is electrically reduced water (ER) that can destroy the chemical bonds and functional groups in chemical pesticides therefore break down. The study explains due to the alkalinity of the water it makes the chemicals unstable, results will vary depending on what kind of pesticides are present and what type of produce is being washed.


It is interesting to note in my research I found the studies also compare the use of ER water and electrically oxidized EO water (pH 2.5). Both waters had similar effects at removing the pesticides; in this study it did show that the 11.5 was more successful. Kangen machine is able to produce both types, but 11.5 is recommended I'm thinking because you don't want your food to be soaking in acidic water. If anyone is a chemistry and food science nerd I would love to hear your thoughts!! Let's Consciously Connect :)


Here are some pics from my soaking adventures. I've done a taste test with strawberries twice and I honestly think they do taste slightly better! I want to do the test with my friends & see if it's true!


"Live Dirty, Eat Clean & PESTICIDE-FREE"

changed up the slogan this week;)


-Lizzie Shutt

@livewliz