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I received some feedback about the E. Coli (e-coli-pervades-harvest-area) post. If you remember, I made the comment that such a scare made it even more important to properly clean food before you eat it.
The comment from the reader was this. “Isn’t going to help E-Coli. Distilled is the only water that could do that.”
Actually, Dr Yoshiaki Matsuo, Vice Director of the Water Institue of Japan, has developed…hyperoxidized water with an ORP of +1,050mV or more, and a pH lower than 2.7. Tests have shown that this hyper oxidized water can quickly destroy MRSA (Methecillin Resistant Staphylococcus Aureus). If it can kill off Staph, the E. Coli doesn’t stand a chance.
The SD501, with 7 electrodes makes super acid water with a pH below 2.7 and an ORP of over +1,100 mV, so you can do the same thing at home.
We know the Japanese have been drinking kangen water for 40 years, but they have also been using it in restaurants to assist with food preparation. Perhaps that is why Japanese cuisine is considered among the best in the world and no one gets sick from eating raw fish (sushi). Remember, you can make 5 types of water with these machines.
Distilled water round 2.
I have a friend here in San Francisco who is very advanced in some areas of thought (which I will post about shortly), yet who still drinks distilled water. I saw him the other day when I happened to have the pH test kit in my bag. We took a sample of his distilled water. I added a drop of pH tester liquid. It turned orange. He checked the chart to see it was acidic. He’s still not convinced. I asked him what I’ll ask you, “what is something that used to be true, but that is now no longer true for you?”
He can tell me that alkaline water is also good for you, yet alkaline and distilled water are at opposite ends of the scale. One is alkaline, the other is acidic — they can’t both be good for you. Distilled water is acidic. Simple as that. When you leave a penny in a glass of soda over night, it is the distilled water used to make the drink that eats away at the metal, leaving it shiny the next day. Drinking distilled water will make your body acidic and disease can take hold in an acidic environment.
We understand that strong acidic water has its place — like washing your vegetables before you eat them, not using it as drinking water. That’s where the high pH, Alkaline, Kangen water comes in.
Dr Joseph Mercola is one of the biggest MDs on the internet. You can see what he has to say about drinking distilled water at: www.mercola.com/article/wa...d_water.htm
The comment from the reader was this. “Isn’t going to help E-Coli. Distilled is the only water that could do that.”
Actually, Dr Yoshiaki Matsuo, Vice Director of the Water Institue of Japan, has developed…hyperoxidized water with an ORP of +1,050mV or more, and a pH lower than 2.7. Tests have shown that this hyper oxidized water can quickly destroy MRSA (Methecillin Resistant Staphylococcus Aureus). If it can kill off Staph, the E. Coli doesn’t stand a chance.
The SD501, with 7 electrodes makes super acid water with a pH below 2.7 and an ORP of over +1,100 mV, so you can do the same thing at home.
We know the Japanese have been drinking kangen water for 40 years, but they have also been using it in restaurants to assist with food preparation. Perhaps that is why Japanese cuisine is considered among the best in the world and no one gets sick from eating raw fish (sushi). Remember, you can make 5 types of water with these machines.
Distilled water round 2.
I have a friend here in San Francisco who is very advanced in some areas of thought (which I will post about shortly), yet who still drinks distilled water. I saw him the other day when I happened to have the pH test kit in my bag. We took a sample of his distilled water. I added a drop of pH tester liquid. It turned orange. He checked the chart to see it was acidic. He’s still not convinced. I asked him what I’ll ask you, “what is something that used to be true, but that is now no longer true for you?”
He can tell me that alkaline water is also good for you, yet alkaline and distilled water are at opposite ends of the scale. One is alkaline, the other is acidic — they can’t both be good for you. Distilled water is acidic. Simple as that. When you leave a penny in a glass of soda over night, it is the distilled water used to make the drink that eats away at the metal, leaving it shiny the next day. Drinking distilled water will make your body acidic and disease can take hold in an acidic environment.
We understand that strong acidic water has its place — like washing your vegetables before you eat them, not using it as drinking water. That’s where the high pH, Alkaline, Kangen water comes in.
Dr Joseph Mercola is one of the biggest MDs on the internet. You can see what he has to say about drinking distilled water at: www.mercola.com/article/wa...d_water.htm
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