Hello! I am Jun, a health industry salesman who spends his days discussing the happiness of “our little ones” with owners across Japan. Today’s theme is “homemade meals,” the ultimate expression of love for your beloved dogs and cats. It is a parent’s heart that wants to feed them things that are good for their bodies. I will explain the secret of how adding the essence of “hydrogen” can dramatically change the quality of those meals!

1. The Battle Against Oxidation That Begins the Moment Ingredients Are Cut

The greatest merit of homemade meals is the ability to exclude additives like preservatives and deliver fresh nutrition. However, talking to many owners in the field, I feel that the “oxidation of ingredients” is an unexpectedly common blind spot.

Just as an apple turns brown when cut and left out, meat and vegetables begin to oxidize the moment they are exposed to air. In particular, high-quality lipids such as DHA and EPA found in blue-backed fish are delicate nutrients that oxidize very easily. If those precious nutrients turn into “oxidized fats” by the time they reach the bowl, they may end up placing a burden on the body instead.

2. Hydrogen Water Becomes a Bulwark: The Science of Food Prep

This is where Jun’s technique of utilizing hydrogen water from the preparation stage comes in.

• Soaking vegetables: Try soaking cut vegetables in hydrogen water for about 5 minutes. The hydrogen reaches every corner of the cells, suppressing oxidation from the cut surfaces. Surprisingly, this alone can make the crispness of vegetables last longer and sometimes increases their sweetness.
• Suppressing “drip” from meat and fish: When thawing frozen meat, doing so in hydrogen water makes it harder for “drip”—the source of umami—to escape.

Hydrogen (H₂) easily passes through the cell membranes of ingredients. By increasing the reducing power of the ingredients themselves in advance, damage during cooking can be kept to a minimum.

3. The Clever Relationship Between Heat Cooking and Hydrogen

I often receive the question, “Isn’t hydrogen weak against heat, so wouldn’t heating it make it meaningless?” Certainly, boiling will cause the hydrogen gas to escape. However, there is a concept called the “footprint of hydrogen” that researchers also pay attention to.

There is data showing that when you cook with hydrogen water, the ingredients themselves are heated in a state where they are resistant to oxidation, which suppresses the destruction of heat-sensitive nutrients like vitamins.

• Utilizing steamed dishes: Instead of boiling vegetables, I recommend steaming them with a small amount of hydrogen water.
• Finishing with additional hydrogen: Once cooking is finished and the meal has cooled slightly (below 40°C), quickly add fresh hydrogen water to the bowl. This becomes the finishing barrier that protects nutrition until the moment they eat.

4. The Delivery Ability to Send Nutrients to the Cells

As I mentioned in Vol. 1, hydrogen is the smallest molecule in the universe. Precious vitamins and amino acids contained in homemade meals. Hydrogen functions as a “primer” to efficiently transport these into the cells.

H₂ +2OH→2H₂O

Reactive oxygen species are inevitably generated during the process of digestion and absorption after eating. By having hydrogen waiting in advance to turn these into water, it reduces the burden on the stomach and intestines and increases the efficiency of nutrient absorption.

The reason I often hear in the field that “lately, not only has their appetite improved, but the condition of their poop is great!” may be thanks to this digestion support function.

5. Color, Love, and a Spoonful of Science

Homemade meals are not about the owner’s self-satisfaction. It is a “dialogue” with those who cannot speak words.

The yellow of pumpkin, the red of bell peppers, and the umami of meat. To deliver these in the best possible condition, please try adding a spoonful of science called hydrogen.

As a salesman, I have seen kitchen situations all over the country, and kitchens in households that have adopted hydrogen have a certain vibrancy. That is because the freshness of the ingredients is maintained, and the vitality of the children who eat them changes visibly.

Jun’s Note

It is hard to make perfect homemade meals every day. There are days when you rely on commercial food, right? Even at such times, simply softening dry food with a little hydrogen water can neutralize the oxidized lipids in the food and bring out the aroma. Please continue with hydrogen meals in a fun and sustainable way!

How was Vol. 11? Please try letting hydrogen water join the team starting with today’s meal. Now, next time (Vol. 12) is about preparing for emergencies. “Pet Care During Disasters: ‘Invisible Stress’ at Shelters and Hydrogen.” I will discuss how hydrogen becomes a shield to protect their hearts and bodies in times of emergency. It is an important talk about preparation that I must convey as a salesman.

Experience it here at our New York salon.
https://www.easeny.com/

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