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Gelatine (or Gelatin) is derived from Bovine Collagen
Some sources say this is a non-reversible process
Their claims are once the collagen as been turned into gelatine, gelatine cannot be reversed back into collagen
This information is false



I know of men and women, some who are personal friends or relatives and some who I see in church, ages average between 75 and 90. The skin on their arms are as thin as paper and as delicate as wet newspaper. All they have to do is bump their arm on something hard and a large chunk of skin either tears loose or tears completely off. If they had been taking a hot gelatine solution since they were younger, as I have been teaching, their skin would not be this frail today. All they can do at this point is try to stabilize their skin so it does not decompose further. There is a slim chance their skin may still improve, however their skin will never regain the integrity they once had in their more youthful days. There is a point of no return and they have reached that point. On the other hand, I know of people in their early and mid 60s who began taking a hot gelatine solution and their skin is regenerating and thicking, their wrinkles are going away, their skin is no longer frail. They have not reached that point of no return.

Where does Gelatine come from? The specially prepared skin, bones and white connective tissue which is removed during the butchering of cows and other farm animals, is then boiled in water. The substance that floats to the surface is Gelatine. The gelatine is then de-hydrated and packaged.

Newer encyclopedias will state: Gelatine, which is used in food and industry, is collagen that has been irreversibly hydrolyzed. This is true if the gelatine being consumed is used in the preparation of foods, and/or if a hot gelatine only drink was consumed with food already in the stomach. If a hot gelatine drink is consumed on an empty stomach, then the information from newer encyclopedias is false.

Gelatine can be reversed back into collagen if it is consumed correctly! Gelatine must be placed back into a clear solution by mixing one package of gelatine into hot water, then consumed on an empty stomach. If it is consumed with a meal, it will be processed with the meal and be used as calories only. If it is consumed at least one half hour before any food, or at least two hours after eating a meal to be sure there is not food remaining inside the stomach (or more than two hours if you ate a lot of meat). Then the hot clear solution of gelatine passes through the walls of the stomach, directly into bloodstream, bypassing the digestive tract. Once the hot, clear gelatine solution is inside the blood stream (as opposed to inside the GI tract), now the process of reconversion of gelatine back into collagen takes place. This is the only time is takes place.

Collagen is the ground substance (or the foundation) of connective tissue, hair, nails, skin, tendons, ligaments, cartilage, bone, blood vessels, intervertebral discs, intestines, cornea, muscle tissue, etc. Basically, all tissues except the brain. You will feel the difference in your skin, hair and nails, because your skin, hair and nails are on the outside of your body where you can physically touch them. The benefits are also being given to all the rest of your body, on the inside, where you cannot touch/feel it. This is a most important concept to understand.

This information was known in the distant past, but was forced out of print by the FDA. We have in our possession, three old packaging boxes from KNOX GELATINE, which talk openly about fingernail benefits. The following quotes are copied directly from these old boxes:

OLDEST BOX: “It has been proven in five different clinical studies that Knox Unflavored Gelatine taken daily promotes healthy, non-brittle and non-splitting nails in three out of four cases. Simply stir contents of one envelope into juice, drink, or hot bouillon, and drink daily for one to three months to see results. Continuing to take one envelop a day will maintain your healthier more beautiful nails. For best results take the drink ½ hour before meals or 2 hours after meals.”

OLDER BOX: “FOR NICER NAILS: Stir contents of one envelope into juice or hot bouillon, and drink daily. Drink at least ½ hour before eating or two hours after a meal. Results may not be noticeable for one to three months. Maintain your nails by regular grooming, filing, and taking gelatine daily.”

OLD BOX: “FOR NICER NAILS: Try our easy delicious KNOX DRINKING GELATINE, with Natural Orange flavor and Vitamin C. Or stir contents of one envelope of Knox Unflavored Gelatine into juice or hot bouillon, and drink daily. Drink at least ½ hour before eating or two hours after a meal. Results are usually noticeable in one to three months. Maintain your nails by regular grooming, filing, and taking gelatine daily.”

Preparation: – Heat some water on the stove (not the microwave), about the same temperature as if you were making a hot beverage. Pour about 12 ounces (or so) into a thick glass cup. (Less water makes a drink that is very thick; too much water simply means a lot to drink.) Do not use plastic. Most plastic cups will leach out BPAs which are a hazard to your health. Next, empty the contents of one Knox Gelatine into your water. Stir your water vigorously while slowly pouring in the gelatin to reduce the tendency to form clumps. Let sit for about five minutes, stirring occasionally if needed. We always use Knox Gelatine. As long as the gelatine you are using is “pure,” within five minutes or less, it should turn into a crystal clear solution. Drink while still hot/arm for best absorption through the stomach and into the blood stream. Drink AM and PM on an empty stomach – one half hour before food or two hours after food. If consumed with food, the gelatine will be processed like food. If consumed on an empty stomach, with hot/warm water, the gelatine will get into the bloodstream and convert back into collagen (ka’ ledzen).

Drinking a gelatine solution is not pleasant tasting. The addition of a powdered magnesium with natural flavoring (we use “Natural Calm” from Natural Vitality), will make the Gelatine more palatable.

The addition of a powdered N-Acetyl-D-Glucosamine can also be added, and is actually very beneficial. (Using conventional Glucosamine Sulfate in tablets or capsules will NOT work.) N-Acetyl-D-Glucosamine is glucosamine in its natural state as found in nature. This glucosamine will readily work with in conjunction with the gelatine (now turned back into collagen), to help protect bone joints.

  • N-Acetyl-D-Glucosamine is hard to obtain. We sell this in our clinic. Call to order.

Jeannie (my wife and business partner) and I have done extensive personal testing using Gelatine on a regular basis. We tried taking it twice per day and found the texture of our skin, hair and nails, significantly improved. Then we reduced our intake to only once per day. Eventually, that wonderful improvement in texture of our skin began to fade away. Then we went back to taking it twice per day. After about two weeks, we could start to feel improvements again in our skin, hair and nails. At this time we have been taking Gelatine twice per day for a very long time. The differences in our skin and hair are once again, far more improved. Jeannie’s wrinkles are fading away. Both of our skin textures and hair textures, feel more like the skin and hair of an infant: very soft, moist, healthy, skin. Years later, we’ve found we can maintain these benefits by taking gelatine once per day now, but can continue to “increase” our benefits if taking twice per day.

Collier’s Encyclopedia, copyright 1965, Volume 6 of Twenty-Four Volumes, Page 709, in a statement by Edwin S Flinn (although he does not understand gelatine can be reversed back into collagen), lists the Amino Acid Composition of Collagen, expressed in approximate percentages:

  • Glycine – 26.5 %
  • Proline – 17.5 %
  • Hydroxyprolyne 14.4 %
  • Alanine 8.7 %
  • Arginine 8.4 %
  • Lysine 5.9 %
  • Glutamic acid 5.7 %
  • Serine 4.3 %
  • Aspartic acid 3.5 %
  • Tyrosine 1.6%
  • Phenylalanine 1.4 %
  • Histidine 0.6 %
  • Leucine .1 %

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Bonus Material – Homemade Nutritional Beverage

In conjunction with our daily Gelatine use, Jeannie and I also use the additional natural substances ,which we make into a beverage we can sip on through the day, that is full of nutrition. This is be a good nutritional beverage in third world countries where people are more prone to nutritional deficiencies, or for any family whose cannot afford to buy decent meals.

Homemade Nutritional Beverage – Drink throughout the day
A) APPLE CIDER VINEGAR The vinegar must be made from whole cider apples
WARNING: Do not use “distilled” apple cider vinegar or “white vinegar”. This warning is given by Dr. Benedict Lust, Naturopathic Doctor, and Dr. John Christopher, Naturopathic Doctor and Master Herbalist. Distilled or white vinegar may be harmful to your health.
B) MOLASSES, Crude Black Unsulphured Molasses
C) HONEY, pure honey

I mix for two 32 ounce bottles at a time. I place ALL contents in one bottle, swish lightly, then pour half the contents into the second bottle. Then top both off with hot tap water. (Faster and more convenient than mixing one bottle at a time.) I always add my baking soda first, then the vinegar. (Eight tablespoons, or four ounces TOTAL of vinegar, for both of the 32 ounce bottles.) The Vinegar and baking soda will fizz for a while. If you add the vinegar in last, then shake that primary mixing bottle, you will have sprayed your walls with your concentrated mixture. (It will squirt out like shaking up a can of warm soda pop, when opening it.)

I begin by: (1) Adding the baking soda to my primary mixing bottle (first bottle) (one teaspoon for both bottles which ends up being one/half teaspoon for each bottle), (2) Then the Vinegar, eight tablespoons or four ounces, combined, for both bottles. While the baking soda and vinegar are fizzing, I prepare the molasses and honey. I use two separate glasses, each are marked at the five tablespoon level. (3) I pour my five tablespoons of honey in one glass cup, and (4) my five tablespoons of molasses in the other cup. I use hot tap water (our well water) to dissolve the honey and molasses (vigorous stirring required). Then pour into the first bottle. By now the first bottle is getting pretty full and the vinegar and baking soda are finished fizzing. That is when I gently swish the first bottle, then pour half the contents into the second bottle. I top off both bottles with more hot tap water. I am good for the day. No refrigeration needed.

Jeannie and I have been experimenting on ourselves and we found that using a mixture of anywhere from one to three tablespoons of each ingredient, per 32 ounce BPA free Lexon drinking bottle, to be very healthy and quite tasty. Jeannie prefers one teaspoon of each of the three primary ingredients: Vinegar, Molasses and Honey. Sometimes she will increase the Apple Cider Vinegar portion to one tablespoon. I prefer a drink with a bit more punch. (I have a very intense, physical activity load.) I usually mix four tablespoons of Apple Cider Vinegar, with two and one/half tablespoons each of Molasses and Honey per 32 ounces. I have noticed my body now yearns for this beverage. If we go out to eat, I take my Lexon bottle, filled beverage mixture, into the restaurant with me. I ask for an empty glass for water, then put my beverage into it. Sometimes I wonder if other patrons think I may be bringing in something else. I don’t worry about what other people may think. I do what is healthy for my body.

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“CIDER VINEGAR, Nature’s Great Health-Promoter and Safest Cure of Obesity”, a small paperback book, written by Cyril Scott, using the teachings of Dr. Benedict Lust, Naturopathic Doctor.

Benedict Lust Publications
P.O. Box 404
New York, New York 10156-0404
Copyright 1984 by John Lust

“Cider Vinegar”
1982 978-0-87904-011-6 Cyril Scott

These are quotes from this book: The first has to do with acid verses alkaline. This is why taking baking soda in addition to apple cider vinegar, does not cancel each other out.
p. 12: “It’s a fact that apple cider vinegar has been noted to affect the body’s acid-alkaline balance as an alkaline food. The organic acids are oxidized in the body to furnish energy and leave an alkaline base residue in the blood. The rich source of alkaline forming elements: potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulphur, iron, fluorine, silicon, plus many trace minerals in the apple leads to formation of urine that is less acid. The apple safeguards the body, against acidosis and its attendant ailments such as indigestion, gout, ulcers, gas and bloating. These properties are not lost in apple cider vinegar.

These next quotes regard obesity:

p.20: “It has been noticed that persons who for some reason have been taking mercury or arsenic over a long period tend to increase in bulk.
p.20: “The prime cause of obesity is the insufficient oxidation of the blood.”
p.21: “Now the safe and salubrious treatment, proved over years of trial, is to be found in nothing more complicated than Cider Vinegar; the reason being, as already implied, that the aliment is conducive to the proper oxidation of the blood.
p.21: “The modus operandi is a follows: Two teaspoonsful of the Cider Vinegar in a tumbler of water to be taken on rising in the morning. To get the desired effect, the practice is to be continued over a long period. Obesity cannot be expected to vanish in twenty-four hours, nor is it desirable that it should., as the skin requires ample time to re-adjust itself.
p21: “In severe cases Cider Vinegar can be taken as above indicated with the chief meals of the day, as well as in the morning. The beverage should be sipped so that the whole contents of the glass have been exhausted when the meal is finished. This, in addition to its other effects, modifies the desire to over-eat, and also promotes digestion.
p21: “Patient, 31 years old. When she started the treatment she weighed 148 lbs. Most of her bulk was in the posterior, and she had developed what in U.S.A. is called “stenographers” seat.” She gradually lost her excessive weight, and her so-termed stenographer’s seat completely disappeared.
p22: “Dr. Jarvis mentions other cases in which the Cider Vinegar beverage was taken from one to three times a day, during or not during meals, the result being a gradual reduction of weight, which remained a permanent one. No change of diet was made in any of these cases; the Cider Vinegar beverage by itself having enabled these sufferers to burn up their surplus fat.
p22: “According to Vermont Folk Medicine: if a woman who is too stout will take one teaspoonful of Cider Vinegar in a glass of water during meals, she will generally observe that in two months her waistline has been reduced one inch. In four months two inches, and so on. But a noteworthy fact is that reduction in bulk is by no means always associated with reduction of weight; the reason being an increase deposit of calcium in the bone-framework of the body due to the improved metabolism. And that the latter has improved is evidenced from a marked decrease in dental decay.
p23: “What should be stressed is that ordinary vinegar must NOT be used, as it does not contain the properties of vinegar made from apples, and in the long run would certainly prove harmful.

A quote by Dr. John Christopher, in his teachings for Master Herbalists: “If one is too stout, apple cider vinegar will reduce the tendency to be too stout. If one is too lean, apple cider vinegar will make a skinny person, more stout. Apple Cider Vinegar seems to be able to correct the person, making a person who is too stout thinner, and a person that is too thin, more stout.

In my studies of Apple Cider Vinegar, it has been emphasized strongly by both Dr. Lust and Dr. Christopher, that the use of “distilled” vinegar is NOT to be consumed. Both doctors state that using distilled vinegar can be harmful to a person. You must consume natural, un-distilled vinegar. Dr. Lust recommends specifically: “Heinz” brand, APPLE CIDER VINEGAR. (The same since 1869.)(Though in 1869 I suspect it was not filtered, and thus, still had the “mother” remaining in it. The “mother” will look like small sediments / grainy, and will settle on the bottom of the bottle, which is unsightly.)

This book lists many health benefits of consuming apple cider vinegar on a regular basis. These topics listed in the table of contents are:

  • Obesity
  • Effects of cider vinegar on the blood
  • Cider vinegar as a healing agent
  • Menstruation
  • Hemorrhages, cuts, wounds, etc.
  • The effect of cider vinegar on the eyes
  • Impaired hearing
  • Ear discharge
  • Nose treatment
  • Sore throat
  • Tickling cough
  • Acute laryngitis
  • Asthma
  • The mind, mental vigor in old age
  • The digestive tract
  • Food poisoning
  • The treatment of diarrhea
  • Cider vinegar as an antiseptic
  • Auto-intoxication
  • Belching, heartburn, bad taste, hiccoughs
  • Effects of cider vinegar on the urine
  • Treatment for the hair
  • The finger nails
  • The teeth, sore mouth
  • Treatment for the joints
  • Vertigo, dizziness
  • Twitchings
  • Nettle rash
  • Eczema, dandruff
  • Effects of summer heat
  • The cider vinegar and honey combination
  • Insomnia
  • Hay fever
  • Various heart troubles
  • Colitis
  • Neuritis
  • Arthritis
  • Tobacco, Diseases of civilization

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“CRUDE BLACK MOLASSES, the Natural Wonder-Food”, a small paperback book, written by Cyril Scott, using the teachings of Dr. Benedict Lust, Naturopathic Doctor

Benedict Lust Publications
P.O. Box 404
New York, New York 10156-0404
Copyright 1980 by John Lust

“Crude Black Molasses: The Natural Wonder Food”
1980 978-0-87904-010-9 Cyril Scott

Molasses is basically a plant juice and thereby takes its place among the fruits, vegetables and herbs that are truly “Nature’s Medicines”. Molasses is the material left over when sugar is removed from sugar cane. Sugar cane is a deep-rooting grass which burrows as deeply as fifteen feet. It collects trace elements from the soil and gravely sub-soil. Minerals your system needs.

The United States Department of Agriculture, in Handbook No 8. COMPOSITION OF FOODS, lists the following content of minerals and vitamins to be found in 100 grams of Crude Blackstrap Molasses:

  • Calcium – 684 mg
  • Phosphorus – 84 mg
  • Iron – 16.1 mg
  • Sodium – 96 mg
  • Potassium – 2,927 mg
  • Magnesium – 258 mg
  • Thiamine – .11 mg
  • Riboflavin – .19 mg
  • Niacin – 2 mg

A more detailed analysis of (American Blackstrap Molasses) reveals trace amounts of copper and zinc; furthermore, it is a rich source of most of the vitamins of the B family with the exception of Vitamin B1. It is extremely high in Vitamin B6, in Pantothenic acid, and Inositol. A most important constituent of Molasses is Phosphoric acid. A combined deficiency of Phosphoric acid and Potassium in the human body “causes a general breakdown of the cells, especially those of the brain and nerves”.

Pantothenic acid is part of the Vitamin B2 complex. When absent from a chick’s diet, the bird developes dermatitis, and degeneration of nerve fibers in the spinal cord also occurs. When rats are fed on a diet lacking in Pantothenic acid, necrosis of the suprarenal glands become noticeable.

(Much of the above material has been extracted from the book, “CRUDE BLACK MOLASSES”)

This same book also details how Crude Black Molasses has been found to be beneficial in the following conditions:

  • Growths
  • Strokes
  • Arthritis
  • Ulcers
  • Dermatitis, Eczema, Psoriasis
  • High Blood Pressure, Angina Pectoris, Weak Heart
  • Constipation, Colitis
  • Varicose Veins
  • Anemia, Pernicious Anemia
  • Bladder troubles, Difficult urination
  • Gall-Stones
  • Nerve cases
  • Pregnancy, Change of Life
  • Unhealthy finger nails, The hair
  • The effect of molasses after or before surgery
  • Prevention is better than cure
  • White sugar: acid forming. Molasses: Alkaline

The molasses you consume should be “unsulphured blackstrap molasses”. p. 83

That great German Naturopath, Louis Kuhne, maintained that he could cure all diseases with his therapy but that he could not cure all patients…”
“…no claim is made that it (molasses) can cure all patients suffering from the disorders mention in these pages.” p. 85

In my studies of Crude Black Strap Molasses, I discovered that many years ago, it was felt only the pure form of the extracted sugar from sugar cane was fit for human consumption. (Pure, White, Crystalline Sugar.) At that time, it was “illegal” to sell molasses for human consumption. If a person wanted to obtain molasses, he or she had to go to a farm animal feed store and pretend to be purchasing the molasses for their farm animals.

Blackstrap molasses is just one type of molasses, the dark liquid byproduct of the process of refining sugar cane into table sugar. It is made from the third boiling of the sugar syrup and is therefore the most concentrated byproduct left over after the sugar’s sucrose has been crystallized. It is what amounts to the dregs of the barrel.

Sulfured molasses is made from young sugar cane. Sulfur dioxide, which acts as a preservative, is added during the sugar extraction process. “Unsulfured Molasses” is made from mature sugar cane, which does not require the sulfur treatment.


1) The sugar cane plant is harvested and stripped of its leaves. Its juice is extracted from the canes, usually by crushing or mashing; it can also be removed by cutting. Hopefully the sugar cane that was used was mature, and therefore did not require any sulfur dioxide treatment which then becomes, “Unsulphured Molasses”.

2) The juice is them boiled to concentrate it, which promotes the crystallization of sugar. The remaining “juice” that is left over is now called: “Mild Molasses” or the first molasses, or the first boiling. Mild molasses has the highest sugar content because comparatively little sucrose has been extracted.

3) That remaining “juice” after the first boiling, is then boiled again. After more crystalized sucrose has been removed, the new, now more concentrated juice, that is left over, is called “Dark Molasses”, the second molasses, or the second boiling. It can seem to have a slightly bitter tinge to its taste, if your palate is sensitive. However, personally, I believe the taste is still very agreeable and desirable.

4) The third boiling of this same batch of “juice” makes “Blackstrap molasses”. Blackstrap molasses will have a “bitter-tart” taste. It is not going to taste as good as the pervious Dark Molasses: but you can get used to it and it is the healthiest.

Conventional grocery store molasses usually say: “Unsulphured Molasses”. It is usually either the “Dark” or the “Mild”. The Mild has the thinnest consistency, and is also the sweetest. “Dark” is thicker, and less sweet. Pure “Blackstrap” (or “Black Strap,” either is acceptable), molasses is preferred, because it has the highest concentration ratio of nutrients, with the lowest content of sucrose. You may have to go on-line to find “Blackstrap” molasses, or a high end health food store..

If you find using “Blackstrap” molasses too bitter for your taste, then try “Dark” molasses. It is not has healthy, but its taste is more likable.

Both Dr. Benedict Lust and Dr. John Christopher, recommend only the “unsulfured” process, and the third boiling which becomes the “Blackstrap” molasses.

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“Honey is not sufficiently appreciated in this country except by Naturopaths and the like…” Extracted from the book “Cider Vinegar”, pages 73 – 75.

Honey contains:

  • Vitamin B1 / Thiamine
  • Vitamin B2 / Riboflavin
  • Vitamin C
  • Pantothenic acid
  • Pyridoxine
  • Nicotinic acid / part of the B2 complex
  • Potassium
  • Sodium
  • Calcium
  • Magnesium
  • Iron
  • Copper
  • Chlorine
  • Manganese
  • Sulphur
  • Silica
  • Enzymes

“(Honey) possesses all the elements essential for physical well-being. Moreover it retains those elements indefinitely, which is more than vegetables and fruits do, as unfortunately they loose some of their vitamin content within about twenty-four hours after they have been picked.”

“In short, honey is a perfect food; it contains no harmful chemicals (or ought not to do unless it has been tampered with) and not more than one hundredth part of it is wastage. Truly it is a food for the gods.” (Extracted from the book “Cider Vinegar”, pages 73 – 75.)

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Baking Soda and pH Values

For extra benefit, I also add between 1/8 to 1/4 teaspoon baking soda to each 32 ounce water bottle. The addition of baking soda will make the beverage alkaline. Our well water in Washington, has a natural pH of 5.5, which is very acidic. My suggestion of using 1/4 to 1/8 tsp baking soda to 32 ounces of water, is based on well water at pH 5.5. If your water pH is higher, then either less, or no baking soda is required. It would be best to get some “litmus paper” to test the pH of your water, rather then guessing. Neutral drinking water is pH 7.0. Mildly acidic is considered between pH 4.0 through pH 6.0

The pH of the blood MUST be maintained between 7.35 and 7.5. The body has several mechanisms to keep your blood pH maintained in this very critical, very narrow parameter. When you consume too much acidic foods and drinks, this places many stresses on your body; like the need to extract calcium from your bones to bring your pH back up. (Too much “borrowing” of calcium can contribute to osteoporosis.) In nature, whether it be nutrients in your soil that nourish plants, or nutrients in your body that nourish your cells; the pH of the soil and the pH of your body must be within specific ranges. Different nutrients, can only be absorbed, within their specific pH ranges. As an example: Nitrogen, applied as a fertilizer to your pasture grass for your farm animals, cannot be optimally released from the soil to the pasture grass, unless the pH of your soil is between 6.0 and 7.5. Nitrogen actually begins to be released at a pH of 4.0, but just barely. At pH of 10.0 the ability of the soil to release the nitrogen fails completely. Only at the range between 6.0 and 7.5 is the maximum amount of nitrogen released into your pasture grass. In the Northwest, because of our heavy rains, our soil averages 5.5 pH, as does our water supply. A farmer is better off to add more lime, to increase the pH of his pasture soil, so it releases more nitrogen to plants, than he is to simply keep dumping more and more nitrogen into the ground. The physiology of the body is the same. If your intracellular fluid (the fluid inside your cells), or your extracellular fluid (the fluid outside your cells) is too acidic, (or too alkaline, but this is very rare), then the full potential of nutrient absorption is diminished, or prevented. The pH of your bodily fluids is greatly influenced not only by the water you consume, but also by the foods and beverages you consume. It appears the vast majority of “modern” diets causes most people to be too acidic. (Study the history of how primitive cultures that became “modernized;” and notice how the trend of new “modern” diseases, like cancer and heart disease, also showed up.) The best defense therefore is to consume water that is alkaline, to counterbalance the trend of modern cultures to become too acidic. If it were possible to test cultures that are still “primitive,” I suspect you will find their bodies have a “healthy” pH naturally. I also suspect their drinking water will also be healthier. (Note: Urine, saliva, and skin, all have different pH ranges. You cannot test your urine or salvia and expect the same pH readings as your blood.)

There has been much research in Japan of the benefits of using alkaline drinking water with a pH of about 8.5. Their evidence shows pictures of colons (the large intestine), before and after consuming high pH drinking water. The doctor who has conducted the research works with colon cancer patients. He helped develop a company that sells a really nice water treatment system (Kangen), that discharges drinking water with a pH of 8.5. But there is more: It appears Earth’s “ancient” drinking waters, may have been different from water currently available on Earth. Healthy drinking water will have a strong ORP (oxidative reduction potential). A strong ORP is needed to counter the affects of free radicals. If we eat at least 5 – 10 servings of “fresh” fruits and vegetables every day, we will probably get enough ORP potential from these foods to counterbalance free radicals. It is my belief that the Hunza water in the Himalayas, where those people live to be 120-140 years old, has a high ORP. Dr. Patrick Flanagan developed “Microhydrin” / “Crystal Energy,” which is a method of raising the ORP of normal drinking water. Another company, Enagic which produces the machines which makes “Kangen Water” has done the same, giving the public a way to drink water with a high ORP. Besides the high ORP, both the microhydrin and the Kangen systems produce water molecules that are in small, “nano” clusters. Our current drinking water all over the world, even if it is “reverse osmosis” purified, has water molecules that are clumped together in larger clusters, rather then the preferable “nano” clusters. I strongly suspect, that ancient waters, and the Hunza waters, are also nano-clustered. Why is this so important? The water is “wetter.” The water can penetrate deeper into tissues, and can greatly assist in higher delivery of nutrients into your cells. You can purchase “nano vitamins and minerals” for the same benefit of delivering more nutrients into your cells, but their availability is very limited, and their price is very high.

I have tried both the Microhydrin system and the Kangen system. The microhydrin system simply has you add a few drops of microhydrin/crystal energy to your drinking water to produce a higher ORP and nano-clustered water. It does not change the pH of the water. The Kangen system gives the water a very strong ORP rating, creates the nano-clusters, and alkalizes the pH of the water. Since water has a total pH value of 14, when the Kangen system discharges water at a pH of 8.5 out of one hose, out of the second hose comes water with a pH value of 5.5. (14 pH – 8.5 pH = 5.5 pH.) The Kangen system has different pH settings. You can discharge water with a pH value of 11.5 out of one hose, and out comes water from the other hose with a pH value of 2.5. (14pH – 11.5 pH = 2.5pH) Benefits? Extremely low pH values kill bacteria and can be used on the skin. (NOT internally!) Think MRSA; and the sores many MRSA patients have that do not respond to the normal antibiotic treatment protocols practiced by mainstream medicine. Water at a pH of 2.5, applied to the skin, will kill bacteria. Water at a pH of 11.5 applied to the skin can be healing, as in inflammation conditions and burns. My personal preference is the Kangen system. If you are interested and live near our clinic, a company representative has offered to hold free classes. (However, the Kangen filter, is quite expensive.) It is technically an ionizer, not a filter. Also, I know this is my own personal perspective – but now coming from the knowledge base that I have – Enagic’s ionizer’s are one of the least expensive investments that we can make into our health. With some of the payment plans that are available – some families would actually be paying less per month to buy an ionizer than what they are currently spending on bottled water and other items.

Years ago Arm and Hammer had advertisements of how to combat colds by consuming baking soda mixed in water. Viruses and bacteria have a hard time surviving in an alkaline environment. Their information has since been taken away from the public because of FDA regulations; but you can still access it via www.mercola.com. In Mercola’s search tool enter “Baking Soda”. Click on the article “Baking Soda Used to Treat Swine Flu 85 YEARS Ago?”

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DISCLAIMER This information is provided for Educational Purposes Only and has NOT been designed to diagnose, treat or cure any health conditions. Please consult a qualified Health Care Professional with Nutritional Training to diagnose your health conditions and avoid self-diagnosis. The U.S. Food and Drug Administration have not evaluated statements about these health topics or any suggested product compositions.