Sunday, May 26, 2019

Dead & Alive Water

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Water is the essential life source but can also be a carrier of disease and infection to damage health. Boiling water before drinking has been practice for 4000 years.

Hippocrates developed a cloth filter to remove toxic particles, Aristotle distilled seawater and the Chinese used sandstone and porcelain filters 700 years ago. Doulton made ceramic filters in the early 1800’s for turgid Thames water. Present water companies rely on early Egyptian gravity settlement methods. They must meet quality standards and add toxic chemicals to sterilize (chlorine), mass-medicate (fluoride) and clarify (aluminum) tap-water.

Dead water: Chemical treatment diminishes the energy and life-promoting qualities of tap-water as well as disease and toxic elements. It is effectively ‘dead’ but susceptible to contamination from bacteria. This helped rid cholera and water-borne disease but now there are increasing outbreaks of cryptosporidium, E-coli and giardiasis.

Live water: Uncontaminated natural springs offer ‘live’ water with energy that helps the body self-maintain. Tap-water can be re-energized by magnetizing but needs filtration and distillation systems (eg reverse osmosis) to enhance the ‘life force’ in water.

Water for disease: Treated water can cause degenerative cardiovascular disease. Fluoridation interferes with essential minerals and can cause genetic damage, allergy, fatigue, headache, urinary tract irritations and diarrhea. It is important therefore to consider these negative aspects before accepting water fluoridation. Asbestos in tap-water is linked to cancer. Chlorination may cause atherosclerosis, strokes, heart disease and premature senility. Added chemicals create high levels of free radicals, needing anti-oxidant supplementation. Tap-water toxins are absorbed through the skin from washing, bathing and showering.

Water for healthy life: There are many different kinds of water available and it can be very confusing knowing which one is “best”.

Hard water has higher levels of total dissolved solids (TDS) and essential minerals. Sodium is essential for life and, in water, does not tend to cause hypertension or high blood pressure. Optimum alkaline pH balance, TDS, hardness and silica in water overall helps support a healthy body

Soft water generally has a higher sodium to calcium ratio than hard water which tends to be richer in calcium dissolved solids. When this is achieved artificially the balance between these two minerals can be less than ideal for an already dehydrated body.

Demineralized water: (i.e distilled or reverse osmosis) requires supplementation of essential minerals which are best taken in a food form to best support the body as the body prefers to get its mineral nutrition from food rather than water if it can.

Bottled water varies in quality and some is simply filtered from mains tap-water.

Tap water supply companies are obliged to test and provide results of domestic water at the tap.

Adequate water intake alleviates asthma, allergies, hypertension, cholesterol, headaches, low back pain, rheumatoid arthritis, angina and intermittent cramps.

A natural occurrence of the aging process is a loss of sense of thirst that often gets confused and misinterpreted as a feeling of hunger resulting in an excessive calorie intake and possibly an excess weight problem. Alcohol, juice, soft-drinks, coffee and tea do not hydrate but, like many medications and drugs actually dehydrate and necessitate more pure water that helps the sodium-potassium balance in cells.

A general guide is to drink at least one liter of water as water, per day with a glass 30 minutes before a meal and going to bed. Peak performance at home, school, work and in play or sports depends on healthy, fresh water.

Schools have a legal duty to provide water for children and many employers recognize the need by providing bottled water coolers or point-of-use filtered coolers. However, water should not be taken too chilled as to make full use of water the body must heat or cool it to body temperature, the greater the difference between temperature of the consumed water and body temperature the more work the body has to do to make it useful.

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