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Water sustains all forms
of life, including human life. The Chinese character "sea" consists of
three parts, namely water, man and mother. In other words, sea is the
mother of mankind. Although water is all around us, it is one of the
most mysterious substances on this planet. Scientists are still
discovering amazing facts about water.
Most substances are
lightest in the gas state, heavier in the liquid state and heaviest in
solid form. However, water gets lighter in its solid form than in its
liquid form, that's why ice floats in water. If water didn't have this
mysterious property, lakes and ponds would freeze from the bottom up in
the cold of winter, killing all living things within them. One can
appreciate the great wisdom of the Creator in the preservation of life.
Water not only sustains life, but also protects it.
More than 70% of our
body weight is water; that translates into about 10 gallons of water
for a person of 120 lbs. It is very important to have a good
understanding of water and to drink the right kind of water. Water is a
strong solvent; therefore, it carries many invisible ingredients:
minerals, oxygen, nutrients, waste products, pollutants, etc. Sea water
is salty because, through eons, it dissolved minerals and salts from
the mountains and carried them down stream to the ocean. Inside the
human body, blood (90% of which is water) circulates throughout the
body distributing nutrients and oxygen, and collecting wastes and
carbon dioxides, delivering them to the disposal organs. If water was
not a strong solvent, it could not perform these functions.
Water molecule is H2O;
that is two hydrogen atoms and one oxygen atom stuck together. The
shape of the water molecule is like a Mickey Mouse face; the head is
oxygen and the two ears are hydrogen1). Since oxygen is
electrically negative and hydrogen is positive, the water molecule is
electrically polarized. For this reason, a water molecule cannot exist
independently; it must combine with other water molecules to form a
five- or six-sided structure called a water cluster2). In lower temperatures, most of the structures are hexagonal; therefore, snow flakes are hexagonal.
In distilled water, at room temperature, one out of 10 million (1 in 107) water molecules is ionized. When a water molecule is ionized, it is split into hydrogen ions H+ and hydroxyl ions OH-. Neutral water means that the number of hydrogen ions equals the number of hydroxyl ions in a container. The number is 10-7 times the entire number of water molecules in that container (that number we will call N). We abbreviate this by saying that the water has a pH value of 72).
Acid water has a larger
number of hydrogen ions than that of hydroxyl ions. For example, the
number of hydrogen ions in acid water, with a pH value of 4, is 10-4 times N, and that of hydroxyl ion is 10-10 times N.
The law of nature is such that the exponents must add up to 14 (4+10).
The number of hydrogen ions in alkaline water, with a pH value of 9, is
10-9 times N, and that of hydroxyl ion is 10-5 times N. Note that 10-5 is larger than 10-9
by 10,000 times and, again, 5+9 is 14. Because the exponents must add
up to 14, pH value of 7 is considered neutral. Since the value of pOH
is 14 minus the value of pH, we don't measure nor mention its value; it
will be known once the pH value is known. For that reason, there are
only pH meters and no pOH measuring instruments3).
Since alkaline water has more OH-s than H+s,
there are more oxygen atoms in it than in neutral water; that's why
alkaline water is sometimes called oxygen rich water. In the same
manner, acid water is oxygen deficient water. An interesting trivial
fact is that there are approximately 1025 H2O molecules in a 10 ounce glass of water. If that water has a pH value of 10, there are approximately 1021 hydroxyl ions (OH-) and approximately 1015 hydrogen ions (H+). The number of hydrogen ions is one millionth of that of hydroxyl ions, which is negligible.
It is this abundant
amount of hydroxyl ions that neutralizes acid hydrogen ions in our body
to reduce the accumulated acid wastes, thus reversing the aging process.
1) Emiliani, Cesare - The Scientific Companion, John Wiley & Sons, 1988
2) Aihara, Herman - Acid & Alkaline, George Ohwawa Macrobiotic Foundation, Oroville, CA, 1986
3) Whang, Sang - Reverse Aging, JSP Publishing, Miami, FL 1990
Copyright 1997 by Sang Whang Enterprises, Inc.
The Hunza People - Limited Caloric IntakeThe Hunzakuts living in the remote Hunza Valley in northern Pakistan are renowned for their longevity. The Hunzakuts (as they called themselves) routinely live past ages 100, 110 and even 120. They also share another remarkable trait: the near absence of degenerative disease.
It is known that the diet of the Hunza people is high in potassium and low in sodium. Apricots, barley, millet, and buckwheat are the main staples of their diet along with mineral-rich water with a pH of 8.5. But there is yet another unusual factor that may protect the health of the Hunza people and increase their longevity: their limited food intake.
Because the land provides just enough food to cover their basic caloric expenditures, the Hunzakuts rarely indulge in overeating. In fact, prior to the construction of the Korakoram Highway, they annually endured near-fasting conditions for several weeks each spring, a time when the previous year's food was depleted and the current year's harvests had not yet begun.
Calcium benefits more than bones
High daily intake may lower cancer risk, aid weight loss
By Karen Collins
Jan. 10 — Calcium is probably best known for its role in keeping bones strong, but research now points to two other possible health benefits: weight control and lower risk of some cancers. If further study supports these links, it could create even greater concern that only one-third of Americans meet their calcium needs. A REPORT in the Journal of the American College of Nutrition discussed several studies in which people who consumed less calcium tended to be more overweight and have greater midlife weight gain. Each daily intake of 300 milligrams of calcium (about eight ounces of milk) was associated with about six pounds lower weight in adults. Yet people trying to lose weight may give up milk because they think it’s too fattening. It may be that, rather than low calcium causing overweight, perhaps being overweight leads to low calcium.
INCREASED WEIGHT LOSS
At least two studies have reported that weight-reduction diets with more dairy products and higher calcium produced greater weight loss.
A two-year Purdue University study found that, calorie consumption being equal, people consuming 1,000 mg of calcium — the adult recommendation — lost more weight and fat than those consuming only 600 mg, the average for women. Calcium, however, was not a magic fat-burner. The effect was seen only at calorie intake below the group average. Those who consumed more calories than they burned still stored the excess as fat, regardless of calcium intake. Research from the University of Tennessee, published in the Journal of the American College of Nutrition and elsewhere, suggests that greater dietary calcium makes cells less likely to store fat and more likely to burn fat when calorie intake is reduced. In a complex chain of events, too little calcium in the diet brings cell changes that lead to decreased fat-burning and increased fat storage.
LOWER RISK OF CANCER
Some studies suggest that getting enough calcium might also lower the risk of cancer. The strongest evidence links colon cancer with calcium. In two large
studies reported in the Journal of the National Cancer Institute, people with higher calcium consumption developed 35 percent fewer cases of a certain type of colon cancer than people with low-calcium diets. In a study in the journal Nutrition and Cancer, increased calcium consumption caused the cells that line the colon, in the area where cancer often begins, to change into lower-risk cell types. In the Nurses’ Health Study, calcium in the diet did not affect the risk of breast cancer in women after menopause, but pre-menopausal women with higher calcium consumption developed about 30 percent less breast cancer than those who consumed very little. Another study suggests that calcium may offer some protection against ovarian cancer. Much more research is needed, however, to confirm these links.
Adding confusion, some studies link higher calcium consumption with greater risk of prostate cancer. Not all studies show such a link, however, and some cases of greater risk with increased dairy products may be related to an overall increase in food and calories.
With calcium, is it a case of the more, the better? No. In studies of cancer risk, calcium was protective at levels of 700 to 900 mg a day. Studies of weight control found benefits from 1,000 to 1,500 mg daily, which is what we get in a balanced diet that includes three servings of dairy products or calcium-fortified foods a day. These studies suggest more potential benefits of meeting the current recommendations of the National Academy of Sciences (1,000 mg for adults through age 50, and 1,200 mg for older adults), but they don’t imply we need to go beyond them.
Health Aspects of Calcium and Magnesium in Water
Beginning about 50 years ago, numerous
epidemiology studies in many countries concluded that populations
consuming 'hard water' containing calcium and/or magnesium have a lower
risk of certain types of cardiovascular disease. These studies have not
always observed the 'hard water' benefit effect, but in 2004 a
committee report to WHO concluded that, on balance, the benefits
hypothesis was probably valid, especially for magnesium in drinking
water. A more detailed scientific assessment of the benefits
hypothesis is necessary before WHO can make a decision with respect to
guidance on magnesium and calcium in drinking water.
Symposium Summary
- There is consensus that most of the
world's people are deficient in magnesium and calcium, resulting in
vast numbers of deaths and debilitating illnesses worldwide.
- There seemed to be agreement that
there are only two ways of delivering adequate dietary Ca and Mg to the
global population, without requiring consumers to change their
behaviors or habits:
Adding calcium and magnesium to tap
water. But that is very expensive, as 99% of tap water is not used for
drinking. And, the best mineral profile for the plumbing is probably
not the best mineral profile for health. Fortifying tap water might
take many years to implement. Fortifying tap water is apparently NOT
the way to deliver adequate Ca and Mg to consumers. A small token
effort may be made, adding a tiny 10 mg/L magnesium or calcium to tap
water, but that will only make a small dent in the global dietary
deficiency of Ca and Mg.
Requiring bottlers to add the
optimal calcium and magnesium to bottled products (probably 100 mg/L
magnesium, and 200 mg/L calcium). This is quick, easy, paid for by
bottlers, and requires no changes in consumer behavior or habits. Coca
Cola's speaker said that adding magnesium doesn't change flavor, but
adding calcium is harder to do without affecting flavor. Peter
Featherston of Integrated Pharmaceuticals claims to have invented a
calcium additive that won't impact flavor when delivering 200 mg/L
calcium in beverages. Bottled beverages are clearly the MOST PRACTICAL
way of delivering adequate Ca and Mg to global consumers. This will
most likely will be the final recommendation in 2008, as all other
alternatives are probably impractical.
When both calcium and magnesium are deficient, heart attack, stroke, and osteoporosis may occur.
When magnesium is adequate, but calcium is lacking, damage is not as extensive.
When calcium is adequate, but magnesium is
lacking, then the calcium may cause calcification of soft tissues like
the heart and brain, causing strokes and heart attacks, and unwanted
deposits on bones.
So the balance between calcium and
magnesium is important. Most researchers think the total dietary ratio
of Ca/Mg should be between 2-to-1 and 1-to-1.
The WHO may recommend in 2008 that beverages be fortified with 100 mg/L magnesium, and 100-200 mg/L calcium.
Source: http://www.camgwater.org
Alkaline Water and Stomach Acid by Sang Whang
Among the people who
question the validity of alkaline water, the biggest question is, "What
happens to the alkaline water once it reaches the stomach, which is
highly acidic?" People who have some knowledge of the human body,
including medical doctors, ask this question. Let me answer that
question once and for all to erase any doubts about the health benefits
of alkaline water.
In order to digest food
and kill the kinds of bacteria and viruses that come with the food, the
inside of our stomach is acidic. The stomach pH value is maintained at
around 4. When we eat food and drink water, especially alkaline water,
the pH value inside the stomach goes up. When this happens, there is a
feedback mechanism in our stomach to detect this and commands the
stomach wall to secrete more hydrochloric acid into the stomach to
bring the pH value back to 4. So the stomach becomes acidic again. When
we drink more alkaline water, more hydrochloric acid is secreted to
maintain the stomach pH value. It seems like a losing battle.
However, when you
understand how the stomach wall makes hydrochloric acid, your concerns
will disappear. A pathologist friend of mine gave me the following
explanation. There is no hydrochloric acid pouch in our body. If there
were, it would burn a hole in our body. The cells in our stomach wall
must produce it on an instantly-as-needed basis. The ingredients in the
stomach cell that make hydrochloric acid (HCl) are carbon dioxide (CO2), water (H2O), and sodium chloride (NaCl) or potassium chloride (KCl).
NaCl + H2O + CO2 = HCl + NaHCO3, or
KCl + H2O + CO2 = HCl + KHCO3
As we can see, the
byproduct of making hydrochloric acid is sodium bicarbonate (NaHCO3) or
potassium bicarbonate (KHCO3), which goes into blood stream. These
bicarbonates are the alkaline buffers that neutralize excess acids in
the blood; they dissolve solid acid wastes into liquid form. As they
neutralize the solid acidic wastes, extra carbon dioxide is released,
which is discharged through the lungs. As our body gets old, these
alkaline buffers get low; this phenomenon is called acidosis. This is a
natural occurrence as our body accumulates more acidic waste products.
There is, therefore, a relationship between the aging process and the
accumulation of acids.
By looking at the pH
value of the stomach alone, it seems that alkaline water never reaches
the body. But when you look at the whole body, there is a net gain of
alkalinity as we drink alkaline water. Our body cells are slightly
alkaline. In order for them to produce acid, they must also produce
alkaline, and vice versa; just as a water ionizer cannot produce
alkaline water without producing acid water, since tap water is almost
neutral.
When the stomach pH
value gets higher than 4, the stomach knows what to do to lower it.
However, if the pH value goes below 4, for any reason, the stomach
doesn't know what to do. That's why we take Alka-Seltzer, which is
alkaline, to relieve acidic stomach gas pain. In this case,
hydrochloric acid is not produced by the stomach wall, therefore, no
alkaline buffer is being added to the blood stream.
Let me give you another
example of a body organ that produces acid in order to produce
alkaline. After the food in the stomach is digested, it must come out
to the small intestine. The food at this point is so acidic that it
will damage the intestine wall. In order to avoid this problem, the
pancreas makes alkaline juice (known as pancreatic juice). This juice
is sodium bicarbonate, and is mixed with the acidic food coming out of
the stomach. From the above formulae, in order to produce bicarbonates,
the pancreas must make hydrochloric acid, which goes into our blood
stream.
We experience sleepiness
after a big meal (not during the meal or while the food is being
digested in the stomach), when the digested food is coming out of the
stomach; that's the time when hydrochloric acid goes into our blood.
Hydrochloric acid is the main ingredient in antihistamines that causes
drowsiness.
Alkaline or acid
produced by the body must have an equal and opposite acid or alkaline
produced by the body; therefore, there is no net gain. However,
alkaline supplied from outside the body, like drinking alkaline water,
results in a net gain of alkalinity in our body.
Copyright 1997 by Sang Whang Enterprises, Inc.
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The Fallacy of the "Free Radical" Theory by Sang Whang
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"Free
radicals" and "anti-oxidant" are the latest buzzwords of the health
industry. The claim is that oxidation of some foods creates free
radicals and that these free radicals' transfer of electrons or "holes"
(this is a semiconductor terminology for the absence of electron)
damages the human cells. To prevent this phenomenon we have to eat
anti-oxidant food or take anti-oxidant vitamins.
Technically,
this doesn't make sense. To begin with, the health industry
misunderstands the technical meaning of free radicals. Free radicals
must have either positive or negative polarity. If the oxidation of
food creates free radicals, they all must be of the same polarity.
Otherwise, "free" radicals of opposite polarities will mate with each
other immediately and there will not be any "free radicals".
If
they were all positive polarity free radicals, as the health industry
implies, all the positive "holes" will go to the skin surface
immediately, because the human body is a good conductor. Remember, like
charges repel each other; and the skin surface will become positively
charged. If this should be the case, we would get electrical shocks
whenever we shake hands with another person.
One example of this
phenomenon that we experience physically is when we walk on a carpeted
floor in a dry climate and build up positive charges in our body. When
we touch a doorknob or shake hands, we get a shock. This is the
phenomenon of free radicals. To avoid the pain of shock, we can grab a
metal key firmly and touch the doorknob with the key. We will then see
sparks from the key as it touches the doorknob, this means that all the
charges are discharged instantly. This is how good a human body
conducts electricity.
In the human body, there is a high
conductivity network that spans throughout the body, in addition to the
nerve, blood vessel, and lymph networks. When true free radicals, such
as negative ions in the atmosphere, enter the human body in a random
stochastic manner, they don't go through our body randomly. They enter
and leave our body through this high conductivity network end points.
Electrical current always travels through the minimum resistance path,
i.e., the high conductivity path. Scientists can detect these high
conductivity end points by using conductivity measuring devices. We now
know that these high conductivity end points correspond to the
acupuncture points that the Chinese had to learn in the hard way
through the centuries.
In our body, the function of this high
conductivity network is the same as a lightning arrester. The
lightening arrester provides a path for the surge of current to go
through so that it will not disturb the house or its electric/telephone
wires. If not for this high conductivity network in our body, free
radicals entering our body will travel randomly and thus disturb the
nerve network, sabotaging the orderly flow of brain commands. God has
provided this protective network within our body for us to live within
an atmosphere where there are many free radicals hitting our body. If
there were any so-called free radicals generated in our body, they will
be discharged immediately through this acupuncture network.
Free
radicals such as negative ions in the atmosphere are good for us. They
stimulate the high conductivity path, providing micro level acupuncture
treatment. Living in an urban area, we miss negative ions. Up in the
mountains or near the sea, there is a higher concentration of negative
ions, generating euphoric feeling in us, and people live longer in
these areas. Fortunately for us, we can buy a negative ion generator to
generate negative ions.
If these troublemakers were indeed "free
radicals", the simple solution would be to have a negative ion
generator in a room to neutralize all the free radicals and be done
with it instantly; and there will not be any need to take so-called
anti-oxidants. It is true that oxidation creates acidic waste products,
but oxidation also provides energy that is necessary for us to live.
Anti-oxidant, therefore, is not the solution. The solution is to
discharge the acidic waste products that oxidation creates. Some food
products, vitamins or herbs are helpful in getting rid of acidic waste
products or transforming these waste products into a safer form.
Perhaps these products are what are erroneously called "anti-oxidant
agents".
Acidic wastes do have hydrogen ion (H+) radicals but
they are not free; they are always mated with organic or inorganic acid
elements and not with hydroxyl (OH-) ions, thus creating an acidic environment. To reduce these H+ ions, we need OH-
ions. For this, alkaline water is the best remedy. By calling acidic
waste products resulting from oxidation "free radicals", we confuse the
issue and, therefore, cannot come up with the proper solution. When we
truly understand the problem, a solution is easy to find.
If we
substitute "free radicals" with "acidic wastes" and "anti-oxidants"
with "waste removing alkaline substances", all the published articles
on "free radicals" make more sense scientifically. We get old because
of our "waste mismanagement". Understanding the fact that waste
products are acidic, and not free radicals, we are on the right path to
finding the solution to anti-aging, or "Reverse Aging". |
Copyright 1998 by Sang Whang Enterprises, Inc.
How does alkaline water work to extend life By Sang Whang
Alkaline water and stomach acid
We
all know that we get old and sick because of excess acid accumulation
in our body, and that alkaline neutralizes acid; therefore, drinking
alkaline water makes sense. But do we know how alkaline water works in our body? Some doctors say that our stomach acid will kill the alkalinity and, therefore, drinking alkaline water is useless. How do we answer that? Have you thought about that?
This is what happens in the stomach.
The stomach maintains its pH around 4.0. When we drink high pH alkaline water, the water pH comes down; but stomach pH goes up as a result. How high it goes up is a function of the amount and the pH of the alkaline water we drink. When
the stomach pH rises above 4.5, the stomach will produce more
hydrochloric acid and put it in the stomach to bring the stomach pH
down to below 4.0.
How the stomach produces hydrochloric acid is not well known to medical doctors, except pathologists. The chemical formula of hydrochloric acid production is:
H2O + CO2 + NaCl = HCl + NaHCO3
Water, carbon dioxide and sodium chloride (table salt) produce hydrochloric acid and sodium bicarbonate. The hydrochloric acid goes into the stomach, and the sodium bicarbonate goes into the bloodstream.
[Note:
An interesting fact is that the formula above looks simple, but no
scientist in a laboratory can produce hydrochloric acid and sodium
bicarbonate from water and carbon dioxide and salt. Only living cells can do that. In
the lab, the reverse is easy: adding hydrochloric acid to sodium
bicarbonate will instantly produce water, carbon dioxide and salt.]
Sodium bicarbonate is an alkaline buffer in our blood. In
our blood, there are alkaline buffer and acid buffer constantly
monitoring the blood pH to maintain a constant blood pH of 7.365. When
the blood becomes too alkaline, the acid buffer works to bring the pH
down; and when the blood becomes too acid, the alkaline buffer works to
raise the pH.
Alkaline buffers are bicarbonate (HCO3-) mated with alkaline minerals. Examples of them are sodium bicarbonate (NaHCO3), potassium bicarbonate (KHCO3), calcium bicarbonate (Ca(HCO3)2) and magnesium bicarbonate (Mg(HCO3)2). Acid buffer is mainly carbonic acid (H2CO3), a water and carbon dioxide combination. Carbohydrate completely burnt becomes carbon dioxide (CO2) and water (H2O); therefore there is no shortage of acid buffer.
DISCOVERY BY DR. LYNDA FRASSETTO
In
1996 Dr. Lynda Frassetto at the University of California, San
Francisco, discovered that as we age, starting around age 45, we lose
the alkaline buffer – bicarbonates - in our blood. By the age of 90, we lose 18% of bicarbonates in our blood. Insufficient
amount of bicarbonates in our blood reduces our capabilities to manage
(neutralize and dump) the acid our body produces. This is the cause of aging. The
age of 45 is the average age when human beings start to show symptoms
of diabetes, hypertension, osteoporosis and many other adult
degenerative diseases. And since we cannot manage the acid, we accumulate acidic wastes in our body. These wastes show up as cholesterol, fatty acid, uric acid, urate, sulfate, phosphate, kidney stones, etc.
Which is the most important property of alkaline water?
There
are many properties in alkaline water, such as surface tension,
structure of water, molecular size, oxygen reduction potential, pH
value, which alkaline minerals are used to sustain the pH value, etc. However, with the exception of the water’s pH value, nothing else helps the blood receive bicarbonates. Also, all the other properties change as the water reaches the stomach and interacts with the stomach acid. Even the pH value changes in the stomach. However,
the change of pH value causes the stomach to produce hydrochloric acid
that goes into the stomach, and the bicarbonates go into the
bloodstream. The most important function of alkaline water is to increase bicarbonates in the blood because we lose bicarbonates as we age.
When
we say that we alkalize our body, we don’t necessarily mean increasing
our saliva pH or urine pH; it means increasing the bicarbonates in our
blood. The blood pH does not change, but the ability of our blood to neutralize acid in the body increases.
In
the January/February 2003 issue of American Industrial Hygiene
Association Journal, Dr. Gospodinka R. Pradova published the result of
a 10-year study of industrial pollution in Bulgaria. The
study compares two groups of people in a plastic manufacturing plant:
one group working in the plant with chemical pollution, the other in
the non-polluted office environment of the same company. The
conclusion shows that people living/working in a polluted environment
have less amount of bicarbonates in their blood than people working in
a clean environment.
We
live in a world that was changed from an agricultural environment to an
industrial environment, which produces more pollution. Our stressful life-styles create more acid, which causes us to use up more bicarbonates. Some
foods are more acidic than others, especially, high protein meat
products and highly acidic soft drinks. These are the reasons why we
lose bicarbonates in the blood as we age.
The medical society considers the reduction of bicarbonates in the blood as an inevitable fact of aging. I argue that the reduction of bicarbonates in the blood is the cause of aging and diseases, not the result of aging. As long as we can replenish bicarbonates in the blood, we don’t have to age!
This is the good news about alkaline water!
When to drink alkaline water
Since
bicarbonates enter the bloodstream only when the stomach produces
hydrochloric acid, it is important that we drink as high a pH value
alkaline water as possible. I recommend we drink alkaline water on an empty stomach. On
an empty stomach, the stomach pH value may be high but the amount
(volume) of hydrochloric acid in the stomach is small; therefore,
drinking high pH (9.5 to 10) alkaline water will raise the stomach pH
relatively high. That may cause the stomach to produce more hydrochloric acid, allowing more bicarbonates to enter the bloodstream.
Another
possibility is that alkaline water may pass into the intestine
immediately, since there is no solid food in the stomach to be digested. When that happens, the blood will absorb alkaline water into the bloodstream from the intestine. If alkaline water is introduced directly into the bloodstream from the intestine, the acid buffer (carbonic acid, H2CO3) will interact with the alkaline water to bring down the blood pH and the acid buffer will become the alkaline buffer.
Ca(OH) 2 + 2(H2CO3) = Ca++(HCO3-)2 + 2(H2O)
An increase of bicarbonates in the bloodstream will prevent aging and the onset of adult degenerative diseases. Now you know the scientific mechanics of how alkaline water extends life.
The above example is based on calcium hydroxide-rich alkaline water. This kind of water is produced with a water ionizer because the alkaline mineral in tap water is predominantly calcium.
Alkaline water made with AlkaLife® contains potassium hydroxide and sodium hydroxide in a patented ratio. When potassium hydroxide or sodium hydroxide goes into the bloodstream, again the acid buffer, carbonic acid (H2CO3) reacts with them and they become bicarbonates and water.
KOH + H2CO3 = KHCO3 + H2O
NaOH + H2CO3 = NaHCO3 + H2O
Only alkaline water!
Various
kinds of commercially produced water claim health benefits: energy
water, Pi water, snow melted water, special spring water,
magnetically-treated water, oxygenated water, hexagon structured water,
etc. However, none of them adds bicarbonates to the blood except high pH alkaline water. When we think of health, we think of diet and exercise. But no diet or exercise adds bicarbonates to the bloodstream.
Some people argue that we can ingest bicarbonates (baking soda). It
will be like ingesting salt because our stomach acid will break that
down into water, carbon dioxide and sodium salt; no bicarbonates will
reach the bloodstream. And we all know what salt can do to the human body.
Only alkaline water can extend your life!
© 2005, Sang Whang Enterprises, Inc.
For more information please visit http://www.alkalife.com/scihealth.aspx. Share this link with a friend! 
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