Does water cause cancer?

Cancer, if not the biggest killer of our generation certainly the most feared word in any language in the Western World, has spread with increasing vigor across our culture, seemingly undeterred by the seriously escalating amounts of money and resources put up in the fight agains cancer. A battle which almost every week we hear reports about of potential victories, of encouraging studies, of new drugs; a battle that has its own war correspondence team; a team that has got almost just as wrapped up in the war as the allied forces are; a team that has gone beyond questioning the very basis of this war, the fundamentals of why we are doing what we are doing. The war machine with its propaganda and its war economy is ruling the minds of the military, the white-coated brigade. “Trust me, I’m a Doctor” and consequently “This is for your own good”.

So. Who is winning the war?

Well, I thought that the incidence of cancer cases in the Western World dramatically started to rise with the arrival of the food-industry when we began to pasteurize the milk, to intensify the production of meat and farm produce, to tin and freeze products, generally leading up to microwaving, pre-prepared meals, sedentary life-styles and electromagnetic waves. That was until I came across a statistic of cancer cases recorded in Vienna. In 1920 before any of the above was introduced 2,400 people died of cancer in Vienna; in 1926 3,700 fatal cases were recorded and in 1931 4,900 fell victim to the disease, showing clear evidence of the spread of the disease.

Back to the matter in hand.

What had changed, if anything, before the rise in cancer deaths observed in Vienna early in the twentieth century? They had started to sterilize the city’s drinking water. Nowadays there is hardly a city where water is not disinfected or sterilized through the addition of chlorine, compounds of silver or irradiation with quartz lamps. And cancer deaths continue to climb off the scale!!! Relevant statistical data clearly reveal that cancer is most prevalent in those districts where no good, high-quality springwater is available. Even in those places where the springwater is still good and healthy, it will deteriorate as a result of being transported in pipelines sometimes hundreds of kilometers long. The emerging pattern of the spread of cancer can be measured against the length of the pipes in which domestic and drinking water flows to its point of use. This assertion will be immediately countered by the statement that the water has undergone all conceivable tests and its day-to-day content of dissolved and absorbed matter is accurately monitored. The trouble is that you can only test for the things you know and want to test for, not for things you deem irrelevant, such as the “life”-content of the water. So, could there be a difference in the quality of springwater and tap or bottled water that is extremely relevant to our health? In order to get closer to making an informed judgement on the issue, we must learn a bit more about water.

As a liquid, the behaviour of water differs from all other fluids. They all become consistently and steadily denser as they cool down, except water. Water reaches its densest state at a temperature of +4C (+39.2F), below which it grows less dense. Are you as shocked as I was? Nobody told me this at school! But of course it is true because as water freezes and becomes ice it rises above the water. If it were denser, heavier, it would have to sink to the bottom! And icebergs don’t! This so-called “anomaly point” at +4C (+39.2F) has a major influence on the quality of the water. This highest state of density is synonymous with its highest energy content. The higher the energy content the greater the life-force. So, the same water at different temperatures has a different level of energy and thus contains a different level of “life”.

How does water naturally preserve this life-force?

Conceived in the cool, dark cradle of the virgin forest, water ripens and matures as it slowly mounts from the depths. On its upward way it gathers to itself trace elements and minerals. Only when it is ripe, and not before, will it emerge as a spring. As a true spring, as opposed to a seepage spring, this water has a temperature of about +4C (+39.2F). Here in the cool, diffused light of the forest it begins its long, life-giving cycle as a sparkling, bubbling, whirling stream as it winds its way into the valley. In its natural, self-cooling, spiraling motion, water is able to maintain its vital inner energies, health and purity. In this way it acts as the conveyor of all the necessary minerals, trace elements and other subtle energies to the surrounding environment. To protect itself from harmful effects of excess heat, water shields itself from the sun with overhanging vegetation. With increasing heat and light it begins to lose its vitality and health. As a mountain stream the in-winding, longitudinal, clockwise — anti-clockwise alternating spiral vortices down the central axis of the current cool and re-cool the water constantly. As a broad river, which the mountain stream eventually becomes, the water becomes more turbid, the content of small-grain sediment and silt increases as the water warms up. Its flow becomes slower and more sluggish. All of this protects the deeper water-strata from the heating effect of the sun. The spiral, vortical motion of the water also inhibits the germination of harmful bacteria and the water remains disease-free.
Water has the highest density at +4C. At this temperature water has the highest content of Life-force. Increase the temperature and the water starts to lose its quality.

Another of water’s life-giving properties is its high specific heat. The term “specific heat” refers to the capacity and rapidity of a body to absorb or release heat. With a small input of heat fluids with a high specific heat warm up less rapidly than those with a lower specific heat. Now, isn’t it amazing that water just happens to have a high resistance against temperature changes, with its lowest capacity at +37.5C (+99.5F). Our normal blood temperature is only just 0.5C (0.9F) lower! And since blood is composed of about 80% water I think I am damned lucky this just happens to be the case, because now Nature has equipped me in the best possible way to survive a variety of temperature changes. The further the body temperature strays from +37.5C (+99.5F) the greater the body resists the temperature change and the slower the outside conditions will take effect on the body. Just as good water is the preserver of our proper bodily temperature, our anomaly point of greatest health and energy — at even a slight temperature deviation we start to feel ill — so too does it preserve this planet as a habitat for our continuing existence. Would there be no water vapour in the atmosphere, this world would be icy-cold and barren. Water has the capacity to retain large amounts of heat. Water gives life and protects life. The quality of the water determines the quality of the life it gives.

The number one enemy of water is excess heat or over-exposure to the sun’s rays. It is a well known fact that oxygen is present in all processes of organic growth as well as all processes of decay. Whether its energies are harnessed for either one or the other is to a very great extent, if not wholly, dependent on the temperature of the water as itself or in the form of blood. As long as the water temperature is below +9C (+48.2F), its oxygen content remains passive. Under such conditions the oxygen assists in the building up of beneficial, high-grade micro-organisms and other organic life. However, if the water temperature rises above this level, then the oxygen becomes increasingly active and aggressive. This aggressiveness increases as the temperature rises, promoting the propagation of pathogenic bacteria, which, when drunk with the water, infest the organism of the drinker. It is certainly no longer appropriate to view natural chemical structures as life-less entities. The qualities of these substances change as their surrounding (cfr. temperature) changes. In other words water cannot be described as H2O, as this does not tell us anything at all about read more