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Water secrets
 
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Published: 12 years ago
 
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Water secrets


WATER

"You are what you drink. Water is the most important thing you put in your body, but not all water is equal. Everywhere on earth, water has different physical characteristics, no matter where you travel, and many waters have what they call anomalous properties". We are taught that at sea level water freezes at 0° C and boils at 100° C, that it has a certain viscosity and a certain surface tension and so forth. But if you really examine water, it has 34 atomic isotopes. Additionally, the particles in water affect its molecular structure and its physical properties.


http://www.consumerhealth.org/articles/display.cfm?ID=20010224232617




THE SECRETS OF HUNZA WATER

There are five places on Earth where the people routinely live to over 120 years of age in good health with virtually no cancer or dental caries (decay of a bone or tooth), where they remain robust and strong and are also able to bear children even in old age, and the most famous of these, Hunza in the Himalayas, has people who live to 120-140 years old. There are also villages in France where the people are extremely healthy and other villages where the people are run-down. Much research has proven conclusively that the major common denominator of the healthy long-living people is their local water.

Dr. Henri Coanda, the Romanian father of fluid dynamics and a Nobel Prize winner at 78 yrs old, spent six decades studying the Hunza water trying to determine what it was in this water that caused such beneficial effects for the body. He discovered that there were indeed anomalous properties to the Hunza water. It had a different freezing and boiling point than ordinary water, a different viscosity and a different surface tension. When he became too old to continue his research he entrusted it to the then young Dr. Patrick Flanagan.

Dr. Flanagan worked for a further 30 years on the Hunza water sample trying to isolate and synthesize its properties. The reason that he had to work on the original 40 year old Hunza sample was that Hunza is no longer the pristine wilderness that it used to be, as now there are highways going there and man has brought in insecticides and other killers and the local water is not as pure as it was.

Dr. Flanagan was eventually able to create the same anomalies in water but it wasn't stable. As soon as the water was shaken or stirred, it lost the properties - unlike the original Hinza water sample which still retained its qualities even when shaken.

In researching the stability problem, Dr. Flanagan finally discovered tiny minerals shaped like smooth spheres that were only 5 nanometers in diameter and were 2,000 times smaller than a red blood cell and that had a very high electrical potential, called zeta potential.

These minerals - called nano-colloids - disperse throughout the Hunza water with this electrical potential and in interacting at the electrical level with the hydrogen and oxygen molecules that comprise water, they create tiny crystalline structures.

What's significant about these crystalline structures is that the fluid that surrounds our cells and the protein in our cells has a very similar highly crystalline structure and when we drink ordinary water, our bodies have to try and convert it into "living water" that has this crystalline structure. Hunza water already has this and is biological in nature and already has the characteristics that the body needs.

THE VITAL DIFFERENCE THAT THE SURFACE TENSION OF WATER MAKES

What are these characteristics? One of them is that the surface tension of Hunza water is much lower than ordinary water. Ordinary water has a surface tension of 73 dynes per centimeter - a dyne is a very small unit of force, the amount needed to break the surface skin of the water. Lower surface tension results in "wetter water". The reason you can't make mashed potatoes with room temperature water is that they need water with the lower surface tension that results when you heat the water. The body's cells require a surface tension of 45 in order to be permeated and hydrated.

Alexis Correl, who kept a chicken heart alive for 37 years and received a Nobel Prize, stated that the secret of life is to feed and nourish the cells and let them flush their waste and toxins. If those nutrients can't get into the cells because the water has too high a surface tension, the cells dehydrate and die of their own waste products.

The cells must be in intimate contact with the water in order to get their nutrients but the cell's surface membrane is basically a waxy, oily substance (lipids) and oil and water don't mix so the nutrients just suspend and can't get into the cells as the surface tension is too high.

People who drink the magic "8 glasses a day" of ordinary water are pretty much wasting their time as the nutrients can't get in and the toxins can't get out and the cells die anyway.

Dr. Flanagan with his wife Gael, was able to re-create these tiny minerals in a liquid product that he called Crystal Energy. He started taking it and people started asking him why he looked younger and he told them about the it and started giving bottles away. Eventually he was giving away 10,000 bottles a month and finally decided to sell it.

If you add one drop of Crystal energy per ounce to ordinary water to reverse osmosis or distilled water, it lowers the surface tension of that water to 45 dynes and the treated water goes right into the body as biological in nature and can be in intimate contact with the cells and enable their nourishment and toxin release.

You could drink a ton of ordinary 73 dyne water but if you don't have the micronutrients in your body to convert it into 45 dyne "living water" - and most if us don't due to our poor artificial modern environment - it won't permeate the cells, the cells will dehydrate and the water will just go into the body and flush out.

When the cells dehydrate, they start dying and the body starts eating its own tissues as it's not getting the nourishment that it needs and it also starts generating auto-immune diseases.

THE ABSORBTION FACTOR IN THE SUPPLEMENTS YOU ALREADY TAKE

Have you ever noticed taking vitamins or other supplements and not really getting much effect? This is a sign that those supplements are not getting fully absorbed by the body.

As an example, when you take 1,000 mg of Vitamin C, the body usually only gets about 300 mg and eliminates 700 mg through the intestines.

Patrick Flanagan took his process further and was able to dry the nano-colloids into a powder (called Microhydrin) that could be combined with other supplements and when this is done, their absorbability increases by about 300%. In the example above, the body gets the full use of all 1,000 mg of Vitamin C.


http://www.cybertown.com/slowaging2.html

 

 
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