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ADVANTAGES OF OZONE

	Ozone is the strongest oxidant and disinfectant available for the treatment of aqueous solutions and gaseous mixtures.
	Although ozone is only partially soluble in water, it is sufficiently soluble and stable such that its oxidation or disinfectant properties can be fully utilized.
	After ozone oxidizes or disinfects, it decomposes into oxygen
	Ozone reacts with a large variety of organic compounds resulting in oxygen-containing organic by-products.
	Although ozone is the strongest oxidizing agent commercially available, it is safe to handle. The primary reason is that it cannot be stored and, therefore must be generated and used on-site.
	Ozone in its gaseous phase is a proven deodorizer for a variety of odorous materials.
	In treating potable water, wastewater, and landfill leachate, ozone has the proven ability to convert biorefractory organic materials to biodegradable materials. As a result, combining ozone oxidation with subsequent biological treatment can produce water or wastewater with lower concentrations of problematic organic compounds more cost-effectively than either process used individually.
	Applying ozone to any medium (liquid or gaseous) does not add other chemicals.

1 - Computer generated image of a bacteria cell

2 - Close-up of ozone molecule coming into contact with bacterial wall

3 - Ozone penetrating and creating hole in bacterial wall

4 - Close-up effect of ozone on cell wall

5 - Bacterial cell after a few ozone molecules come into contact

6 - Destruction of cell after ozone (cell lysing)

FOOD CATEGORY	High Alkaline	Alkaline	Low Alkaline
BEANS, VEGETABLES, LEGUMES	Vegetable Juices, Parsley, Raw Spinach, Broccoli, Celery, Garlic, Barley Grass	Carrots, Green Beans, Lima Beans, Beets, Lettuce, Zucchini, Carob	Squash, Asparagus, Rhubarb, Fresh Corn, Mushrooms, Onions, Cabbage, Peas, Cauliflower, Turnip, Beetroot, Potato, Olives, Soybeans, Tofu
FRUIT	Dried Figs, Raisins	Dates, Blackcurrant, Grapes, Papaya, Kiwi, Berries, Apples, Pears	Coconut, Sour Cherries, Tomatos, Oranges, Cherries, Pineapple, Peaches, Avocados, Grapefruit, Mangoes, Strawberries, Papayas, Lemons, Watermelon, Limes
GRAINS, CEREALS			Amaranth, Lentils, Sweetcorn, Wild Rice, Quinoa, Millet, Buckwheat
MEAT
EGGS & DAIRY		Breast Milk	Soy Cheese, Soy Milk, Goat Milk, Goat Cheese, Buttermilk, Whey
NUTS & SEEDS		Hazelnuts, Almonds	Chestnuts, Brazils, Coconut
OILS			Flax Seed Oil, Olive Oil, Canola Oil
BEVERAGES	Herb Teas, Lemon Water	Green Tea	Ginger Tea
SWEETENERS, CONDIMENTS	Stevia	Maple Syrup, Rice Syrup	Raw Honey, Raw Sugar

FOOD CATEGORY	Low Acid	Acid	High Acid
BEANS, VEGETABLES, LEGUMES	Sweet Potato, Cooked Spinach, Kidney Beans	Pinto Beans, Navy Beans	Pickled Vegetables
FRUIT	Blueberries, Cranberries, Bananas, Plums, Processed Fruit Juices	Canned Fruit
GRAINS, CEREALS	Rye Bread, Whole Grain Bread, Oats, Brown Rice	White Rice, White Bread, Pastries, Biscuits, Pasta
MEAT	Liver, Oysters, Organ Meat	Fish, Turkey, Chicken, Lamb	Beef, Pork, Veal, Shellfish, Canned Tuna & Sardines
EGGS & DAIRY	Whole Milk, Butter, Yogurt, Cottage Cheese, Cream, Ice Cream	Eggs, Camembert, Hard Cheese	Parmasan, Processed Cheese
NUTS & SEEDS	Pumpkin, Sesame, Sunflower Seeds	Pecans, Cashews, Pistachios	Peanuts, Walnuts
OILS	Corn Oil, Sunflower Oil, Margarine, Lard
BEVERAGES	Cocoa	Wine, Soda/Pop	Tea (black), Coffee, Beer, Liquor
SWEETENERS, CONDIMENTS	White Sugar, Processed Honey	Milk Chocolate, Brown Sugar, Molasses, Jam, Ketchup, Mayonnaise, Mustard, Vinegar	Artificial Sweeteners