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I have been researching water for more than 25 years, and for over 14 of them I have specialised in producing hydrogen-enriched water and its use in sport and a healthy lifestyle.

Ing. Ladislav Peš

The effects of hydrogen are still being intensively researched, and one of them is based on its ability to donate free electrons and neutralise free radicals, which lack electrons. Free radicals can damage healthy cells and contribute to inflammation and ageing. Well-known antioxidants can help dampen this process.
Unlike the often misleading claims about “miracle” waters, antioxidant capacity can be measured with special instruments such as an ORP meter (oxidation-reduction potential) and is expressed in mV (millivolts). Ordinary drinking water without hydrogen, the kind you drink at home, has a value of +200 to +300 mV. Our hydrogen-infused water reaches values of -550 to -680 mV (depending on the input water), which is among the lowest values we have measured for hydrogen drinks.
How is it that we humans have “functioned” without hydrogen until now, and it “somehow” worked?
We also obtain antioxidants, and with them free electrons, by eating raw food (fruit and vegetables), through grounding (walking barefoot on grass) or by breathing ionised air (in forests, near waterfalls, in caves). Unfortunately, today we are exposed to large amounts of free radicals while lacking a supply of electrons from these sources – because of rubber soles, processed food and city life. We therefore need to give the body additional sources of antioxidants. Hydrogen is the smallest molecule there is, and its possible antioxidant effects are the subject of extensive research.
I found that most vegetables and fruit have a negative ORP immediately after juicing (e.g. carrot -180 mV), but lose this property very quickly (within seconds to minutes). So I looked for a way to give these free electrons back to the juices – and to do it in a way that makes them much more stable. The only way to achieve this was with hydrogen. However, it has to be produced separately and then worked into the drink or juice without changing its taste or other properties.
Using patented vortex technology, I achieved this goal after 4 years of research and experimentation, and now you can use it too.
You can infuse literally anything you can think of, from red wine to water for foot baths. Because hydrogen is produced separately, this also works with drinks that other devices cannot infuse. The only limit is your imagination. Infusion is very fast, with high efficiency and stability over time. This lets you enjoy the benefits of hydrogen for your whole family and loved ones, including animals and plants, which will appreciate it too.
Today, however, it is becoming clear that hydrogen has more than one mechanism of action, and knowledge in this area has genuinely moved forward.
It is no longer appropriate to present molecular hydrogen merely as a substance that donates electrons to free radicals. Research suggests that H₂ may also influence the cells’ own protective and regulatory mechanisms.

Tell me more

Interview for the Czech weekly magazine Květy, published in September 2024 (edited):

1. How would you describe yourself?

Some people see me as a Renaissance man. I’m interested in almost anything, and when something really captures my attention, I go all the way to the source. Although I’m technically minded and a researcher at heart, I’m increasingly drawn to the spiritual world. The deeper you dive into the world of science, the more you sense that “something” goes beyond it. My great inspiration is N. Tesla, who himself said that his greatest ideas came to him “from above”.

2. You work in a software company – what other inventions do you have to your name?

I have been doing research in the field of energy for more than 25 years, and one of the most interesting inventions concerned cold fusion and plasma in water. I still work on it, on and off.

3. How many inventions do you have in total? And what are they?

Three inventions – one in the field of plasma discharge in water, the second concerns air purification using electrostatic charge, with no need for a filter, and the last one concerns infusing water or any liquid with hydrogen or another gas.

4. What makes the hydrogen device unique? Is there anything similar in the world?

Infusion uses vortex technology – controlled swirling which, just as in nature, gives water “liveliness” and entirely new properties.
Thanks to this, water or any drink up to 50 °C can be infused with hydrogen very quickly and efficiently, and as far as I know, nothing comparable exists. It does not change pH, so the drink stays as you know it, unlike ionisers that produce alkaline water.

No electrochemical reaction takes place in the water or drink, so nothing can be released into it from electrodes, as can happen with other devices, and nothing is left behind from the chemical reaction of tablets. For comparison, the attached picture shows hydrogen water made from a tablet and, on the right, ours – which, besides being crystal clear, also has an ORP 200 mV (30%) lower.
I think I know which one you would drink with pleasure and without worry 🙂

Infusion is very fast: within 60 seconds you have 0.5–1 litre of water or another drink infused to the maximum achievable value (depending on the input water).

The controls were designed above all so that older people who struggle with modern technology can manage them – so “literally any child” can use it.

5. How is it different from other hydrogen waters?

Thanks to the swirling, our patented technology charges the surface of the hydrogen nanobubbles in the water through friction. According to our hypothesis, these polarised nanobubbles may bind water molecules to themselves. It is a similar principle to the one women know from “micellar” waters, which are used for cosmetic purposes.
The ability to infuse any drink means you can also enrich isotonic drinks for athletes, herbal teas, and even wine, which gains a smoother taste. Or to cucumber juice for a face mask 🙂

6. Where have you patented the device?

The device is patented in Europe, the USA, China and Russia, and other countries are in progress.

7. What other goals do you have? What else are you working on?

I’m currently researching electrolysis for the production of hydrogen itself, where there is still room for improvement.
But also, for example, the most efficient possible extraction of herbs for our tinctures.

8. You are a big fan of grounding mats – why? What do you think makes them good and beneficial?

As I mentioned above, grounding is one of the sources of beneficial electrons that help us fight the inflammation caused by free radicals. So from this point of view it is a great helper, and it works hand in hand with hydrogen water.

There are a number of studies investigating its effects on wound healing, back pain, sleep quality and heart rate variability – a big trend today, tracked by smartwatches.
What may interest people: personally, and for many athletes, it also helps with jet lag after a long flight to another time zone – standing barefoot for 20–30 minutes, ideally on moist ground, helps the body adjust to the local conditions. Many athletes who fly from one tournament to another across the world use this. And many cyclists sleep in so-called grounding sleeping bags during the Giro d’Italia or the Tour de France to support their recovery. I recently shortened a YouTube video on exactly this topic:
https://youtu.be/T2pyY3A9nhY