The Hydrogen Food Revolution — The End of Cellular Oxidation, Chronic Disease, and Premature Aging!
Ashot Khachatryan
In this scientific work, for the first time in world practice, the concept of the “bioelectric integrity” of food products is presented and substantiated [1]. The author proves that the modern approach to nutrition, focused exclusively on chemical composition and caloric value, is critically incomplete, as it completely ignores a fundamental parameter of vital activity — the oxidation-reduction potential (ORP) of food. For the first time, the assertion is introduced that a human being is not merely a consumer of macronutrients, but a complex aqueous system functioning through the energy of active hydrogen [2,3]. The paper presents an innovative technological platform based on the “Nanohydride” food supplement, which serves as a practical tool for correcting the bioelectric profile of products [1,5]. Special attention is paid to the fact that, as of today, there are no standards in the global industry for monitoring the ORP of food, and this study lays the foundation for the creation of new safety and quality protocols [4]. Verified data are provided from experiments conducted at the A.L. Mnjoyan Institute of Fine Organic Chemistry, confirming that the integration of active hydrogen into the food chain allows for a reduction in the level of oxidative stress in brain and liver tissues by 71–80.9%, as well as an increase in the body’s physical resource by 107.4% [1]. The article proclaims the beginning of a new hydrogen era in the food industry, shifting products from the category of passive nutrition to the category of active biological protection.
