Structured water affects plant growth; eliminates staph bacteria for raw dairy

 

Reported by Adam Abraham

 

http://thebovine.wordpress.com/2009/09/01/structured-water-affects-bio-photons-eliminates-staph-bacteria-for-raw-dairy/

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Text Box: Jackie and Athena, from "Save Your Dairy" where they water their cows with "structured" water.

 

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Structured water vs tap water, with the resulting difference in plant growth. Thought for Food photo.

A simple test was to simply take a couple of plants and water them, with tap water, and with water that has been structured. We did this with basil, actually purchasing three pots and a pack of seeds, which were planted. One pot was watered with tap water and another with structured water (run through the kitchen faucet that has an under-sink unit installed).  The water of the third pot had first been warmed in the microwave, cooled off with some ice, then applied to the planet. While it did sprout, seedlings were sparse. It never thrived, and in a short period of time, was gone.

 

The surviving plants grew up in the summer heat of central Arizona, where the ground surface temperature is easily enough to fry eggs by day, and perhaps run “slow cook” food by night.

Yet, during this time, the both plants pushed through the surface and formed according to design. The plant that was nourished with structured water eventually grew larger, and proved to be the more robust of the two.

 

“Getting a handle on this structured water concept can be a challenge for linear, “show me the numbers,” left brain-dominant people. Evidence is there, mind you, but you sometimes have to look for it differently. As a first impression, upon taking my first shower with structured water, I noticed that it feels “wetter” than what was coming out the showerhead only minutes before. I now understand that this feeling is what is generally referred to as “soft.” This is one indication of smaller cluster sizes and higher density and hence greater oxygen content in the water. Structured water shows great promise as a salt-less water softener. And as this missive moves along, you’ll see another area of great potential. Another piece of evidence of higher available oxygen content in structured water is in how it affects living things that don’t have intellects and egos. Plants and animals qualify as part of that population.

Day-after-day, as the summer intensity reached its zenith, the air temperature rose well over 100° (F.), frequently between 110° and 115° reaching as high as 119°. I didn’t choose to cook any eggs, but the ground surface temperature, which radiated back on the plants too, was easily able to do so.

The unexpected observation had to do with sunburn. The tops of some of the leafs on the tap water fed plant began to brown, which could easily have been expected given the intense, direct sunlight heat it had endured each day. However, the leafs of the structured water fed plant remained a rich green, and was quite aromatic.

This observation changed my understanding of our susceptibility to sunburn from sun exposure. The degree to which we may be susceptible to sunburn appears to be more a statement to the quality of the water that one is drinking (and hence, hydration), than sun radiation. More evidence to this notion comes from people who have experienced sunburn getting quick relief after taking a shower in structured water. The extra available oxygen restores the balance in the skin.

Buoyed by these developments and looking for more, I contacted a friend who owns the only dairy producing raw, unpasteurized milk in the state of Arizona. Jackie C. is the one who originally brought Sally Fallon (Weston A. Price Foundation), and Mark McAfee (Organic Pastures) to my attention. Both eventually became guests on my radio show, with my Organic Pasture’s visit being part of my first road trip in 2008 to Northern California.

Raw milk producers walk a tightrope. They produce a balanced, nutrient dense food, which contains real vitamin D, live enzymes, and beneficial bacteria, the stuff that antibiotics kill off, but that prescribing physicians rarely concern themselves with replenishing. Yet, when you read a raw milk label, you’re informed that since the product is not pasteurized, it “may contain organisms injurious to your health.”

This is enough for most uninformed people put the raw milk down (where it’s available), and get the pasteurized milk. Yet, pasteurized milk labels don’t say that it contains synthetic vitamin D, has no natural digestive enzymes, nor any live aerobic bacteria. Did you read the recent Washington Post article stating that 70% of children through young adult are deficient or insufficient in vitamin D? We have cultivated such deficiencies into the behaviors that are encouraged and discouraged. Government enforced pasteurization of dairy products, including the “organic” variety, are woefully lacking in real nutritional value that actually contribute to human health. On the other hand, if they’re allowed to sell at all, producers of products that do help, such as raw milk and dairy products, are forced to include misleading labeling that most consumers won’t take the time to see beyond.

Perhaps it is for that reason that Jackie C. named her operation, Save Your Dairy (www.saveyourdairy.com). However, she was excited about the prospects of learning about structured water, and after meeting Clayton Nolte, the device’s inventor, agreed to install two units, one that would structure the water that the cattle drinks. Another unit was installed to structure the water that is pumped to a holding tank that supplies all the buildings on the property 

The first unit was installed in early July, after taking a couple weeks to measure the cows’ water consumption patterns. The second one was installed several weeks later.

I visited the dairy last week and talked to Mick, who manages the facility. They observed an immediate change in drinking patterns. The cows drank less water. The herd (130 head) had been drinking around 1,800 gallons of water per day for several days. Then, consumption would spike to over 4,000 gallons, then return to the lower level. After the structuring devices were installed, water consumption leveled off to around 1,800 gallons each day.

This would support an expectation of improved hydration, as the cattle drink according to thirst, and stop when that thirst has been satisfied. While this was a pleasant, and you might say “positive” outcome, it wasn’t enough for Mick consider the structuring devices had a significant impact. The real issue was that the water source that his cattle draw from, a nearby well, was believed to infested with a strain of Staphylococcus bacteria.

According to Wikipedia, Staphylococcus, which include aerobic and anaerobic forms, can (as an anaerobe) cause a wide range of diseases in humans and animals either through toxin production or invasion.

The now famous term “MRSA” stands for Methicillin-resistant Staphylococcus aureus, a bacterium that no longer responds to beta-lactam antibiotics, which include penicillinand cephalosporins.

So Mick had a far greater problem weighing on his mind. If the well water was indeed full of Staphylococcus, what would the drinking water have? If the drinking water was full of Staph, then what good would a structuring unit be? Furthermore, the presence of an anaerobic microorganism in structured would be counter-indicated, because structured water is optimal, and living. The bio-photon energy that accompanies a structuring event manifests as abundant, stable oxygen. If the inventor’s statements were true, then there should be no Staphylococcus in the herd’s drinking water.

When I visited, the lab tests were still out, so we discussed possible “Plan B” approaches to bacteria control that would not require pumping the animals with antibiotics. One option was MMS — sodium chloride — into the water supply. The chlorine dioxide generated would oxidize the anaerobic microorganisms in the drinking water, producing no carcinogenic byproducts.

It was a moot point by that afternoon. The lab results were in. The lab confirmed the presence of Staphylococcus in the well water, but found ZERO bacteria in the structured drinking water sample. He was one excited dude! No bacteria, produced with no antibiotics! Jackie is now the owner of the first dairy in the world to produce structured milk!…”

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