What is Ozone?

How is Ozone Formed ?

Ozone is a naturally occurring product. It is formed by either a photochemical reaction or a bio-electrical reaction. In a photochemical reaction, oxygen molecules are split with an ultraviolet light. The split oxygen atoms (O1) then join normal oxygen molecules (O2) to form ozone molecules (O3). Our ozone layer is formed by the creation of ozone in the Earth's upper atmosphere by UV rays from the sun. In a bio-electrical reaction, ozone is created through an electrical discharge, whose function is similarly to UV light for splitting oxygen molecules. Ozone created in this fashion can be found as a byproduct of lightning and electrical storms. The RedOzone sterilizer also generates ozone using this method. The reactivity of ozone is because of the third atom of oxygen. Held together in a semi-stable bond with the other two oxygen atoms, this atom easily reacts with any oxidizable compound (organic or inorganic).

Is Ozone Safe?

Ozone automatically reverts to oxygen molecules within a period of twenty minutes, making this form of oxidant very safe and environmentally friendly. It is non-carcinogenic, non-polluting, and does not leave any toxic residues after usage. It poses less of a danger than many common household products, such as bleach and cleaning solutions.

Ozone has been used for more than a century in Europe as a method for purifying public water systems and in food processing. Currently, ozone can be found in the United States, Japan, Australia, as well as in major cities worldwide. It is used in such applications such as water purifying, food processing, storage preservation, agriculture, aquaculture, swimming pools and spas, waste-water treatment, and medical therapy. Presently, ozone is treated as the most effective way of sterilization in countries such as US, Germany, England, France, and Japan. In 1998, FDA has certified the usage of ozone to sterilize food.

Why do I need Ozone?

Food Contamination

The fruits and vegetables we eat are not as clean and wholesome as farmers and markets would have us believe. Farmers use all sorts of pesticides and chemicals on their harvests. To increase the commercial production of crops, pesticides and chemicals are used, often exceeding the recommended dosage. In addition, your produce may be handled by twenty or more people before it even gets to your mouth.

The meat we eat also contains high level of antibiotics, growth hormones and growth stimulants. These substances are often used deliberately in order to satisfy market demand. The impurities are not biodegradable in such short period of time by animals. Therefore when we eat meat, we also eat these harmful substances.

Contamination by bacteria also poses a huge threat to the health of people, and can be spread through food. Whether it is apples, strawberries, spinach, eggs, cheese, chicken, seafood, or red meat, bacteria has contaminated these products in the past, and will continue to do so regardless of safety precautions and policies.

Diseases and Health Problems

The food that we eat may look appealing and taste delicious, but it can also hide many dangerous toxins that could harm our bodies. Many health problems, such as heart disease, high blood pressure, cancer, diabetes, and other health-related illnesses are found to be linked directly to the contaminants found in our meat, fruits, and vegetables. We cannot avoid ingesting bacteria, pesticides, antibiotics and growth hormones without taking additional precautions.

The most common food-borne illnesses are caused by bacteria such as Campylobacter, Salmonella, and E coli. Some of the illnesses these bacteria cause include diarrhea, fever, and abdominal cramps. These bacteria can lead to serious health deterioration, including life-threatening infections, temporary anemia, profuse bleeding, and kidney failure.

Pesticides can also do irreparable harm to the human body. Although we know that our fruits and vegetables may contain agricultural chemical pesticides, most of us are not aware how harmful it is to us. Studies showed that pesticides have been linked to cancer, reproductive problems, and neurological disorders. They can be especially harmful to children and the elderly.

According to reports from the US Consumer Association, the nervous system of children can be damaged easily if too much contaminated food is consumed. The World Labour Organization states that the usage of chemical pesticides has dramatically increased globally, from 65 million tons to 400 million tons in a span of several years. These figures are still expected to climb exponentially.

The American Food & Drug Association (FDA) also issued several reports in 1988 indicating that in every 150,000 cancer patients, 20% of them are affected by cancer-causing agricultural chemicals.

Advantages of Ozone

• The most effective way to destroy salmonella, E. coli, and other types of bacteria, germs, and food pathogens in your food.
• Breaks down pesticides and food additivies into non-toxic compounds.
• More reliable than any other method. Ozone destroys the cell of microbes, making it impossible to even build a resistance, unlike chlorine, anti-bacterial soaps, and other disinfectants.
• Does not have any chemical residues or side effects. Ozone dissipates after twenty minutes leaving behind only pure oxygen.
• Preserves the taste and smell of food, as it does not effect the healthy cells or alter the chemistry of food.
• As a powerful oxidant, ozone works very quickly, often needing no more than five minutes to remove contaminants.