Restructures the molecule of water and fluids for human consumption such as: wines, vinegar, liquors, oil, etc. Deacidifying and dissociating dissolved compounds in the case of molecules formed by basic salts and acids, sequestering the bonding electrons that are located in the last orbit of the elements, thus generating an ionization effect.
 The basic salts remain in suspension in the water, but without the oxidizing and encrusting capacity, conserving and increasing the nutritional capacity for the benefit of our body.