We can classify water according to its qualities in the following way:
- Distilled Water: This is what is considered physically and chemically to be the purest form of water. Having no other characteristics other then total purity, it has a pre-programmed will to unite with or acquire, to extract or attract to itself all the substances it needs to become mature itself, and therefore absorbs and grasps at everything within reach. Such water is really quite dangerous if drunk continuously long-term. When distilled water is drunk it acts as a purgative, stripping the body of trace minerals and elements. On occasion it has been used for its short-term therapeutic effect, such as in the recent “craze” to purify your system by forever drinking 4 liters (8 pints) of bottled water a day.
- Rainwater: While the purest natural available water, noxious atmospheric pollutants aside, rainwater is also unsuitable for drinking in the long-term. It is marginally better than distilled water and slightly richer in minerals due to the absorption of atmospheric gases and dust particles. As a living organism it is still in adolescence, still immature, and needs to undergo certain ripening processes in order to be able to be absorbed by the body and to be of benefit to it. When drunk as melted snow-water, it also gives rise to certain deficiencies and if no other water is available on occasion can result in the enlargement of the thyroid gland.
- Juvenile Water: Juvenile water, again, is immature water, but it is water coming from the ground. It has not matured properly on its passage through the ground. It emerges, perhaps in the form of geysers, etc, from quite a long way down. It has not yet resolved itself into a mature structure and is therefore still of 2-star quality. It contains a few minerals, some trace elements and only small quantities of dissolved carbons, but again as drinking water it is not very high grade.
- Surface Water: Surface water — dams, reservoirs, etc. — contains some minerals and salts accumulated by contact with the soil and also from the atmosphere but, generally speaking it is not a very good quality water, partly because of atmospheric exposure to heavy oxygenation and to heat exposure from the sun. The sun’s heat removes a great deal of the character and energy of water.
- Groundwater: Groundwater is already much better, often expressing itself as a seepage-spring, which is water emanating from lower levels and which seeps out at the surface after passage along the top of an impervious stratum. It has a large quota of dissolved carbons, which are the most important ingredient in high quality water, apart from other trace salts.
- True Spring Water: True spring water is very high in dissolved carbons and minerals, and of the highest possible quality. Its high state of health and vitality is affirmed by its shimmering, vibrant bluish color, which is not evident in inferior waters. Such water is ideal for drinking, if it can be obtained. Unfortunately there are now very few true, high-quality springs left, due to the destruction of the environment.
So what kind of water do you get to drink?
One of the most difficult tasks in the treatment and preparation of drinking water involves the sterilization of surface water and immature (juvenile) groundwater which endanger health and are unsuitable for drinking purposes. As a rule this water is taken from rivers, lakes and reservoirs or, where sources unavailable, is pumped up from deep wells and rendered theoretically drinkable with the use of chemical additives. All those living in cities are well acquainted with the bad taste of mechanically filtered water, which is contaminated by micro-organic matter, artificially polluted by chlorine, irradiation or other sterilizing agents and disinfected by chemical compounds and other ingredients. In all these processes oxygen, or an allotropic form of common oxygen, is produced which will kill off all living organisms. The very fact that the development of bacteria is enhanced in water — water left standing for long periods, flowing slowly in the sunlight or in badly enclosed or open wells — must point to certain correlations which urgently need to be researched in order to put an end to the danger of disease associated with those bacteria.In the final analysis, all attempts to purify drinking water are directed towards creating conditions unfavourable to the bacterial life that evolves in it under certain conditions, in the hope of eradicating it. If the water has been rendered “hygienically impeccable”, then, as a rule, one is entirely satisfied with it and believes that enough has been done. Quite apart from any other associated hazards — for example, residual micro-organic matter unpurged by present systems of sterilization — it never enters anyone’s head that certain material energies will also be denied to people who regularly consume sterilized water, sterilized milk or other sterilized foods. This deficiency will lead to a decrease in their mental, physical and sexual potency and will inevitably increase the health risks to their weakened bodies. After a lengthy time of constantly consuming water treated this way, the blood will be systematically destroyed. This enfeeblement leaves the door wide open to the entry of disease.
How does cancer develop in these circumstances?
The quality and quantity of water’s oxygen content is substantially altered under present systems of aerobic water purification which takes place under the influence of light (methods used everywhere today). This immediately results in disturbances to the metabolism. As a further consequence, it results in aggregations of oxygen which the water in the body, already over-saturated, cannot assimilate. As a result of the additional internal pressures thus created, the first symptoms of the disease manifest themselves as swellings and tumours.The presence of excess oxygen in the enlarged, swollen, cells leads to the production of high levels of acid and subsequently to inflammation. This inflammation causes higher temperatures, causing the oxygen to become increasingly aggressive (as seen before) and eventually to combine with the substances of the tissue itself. This results in the emergence of inferior and less complex microbes which, under suitable preconditions, begin their vital activity. In the absence of other food they make a regular feast of the body. The disease-causing organism is therefore the indirect product of incorrect metabolic interactions. Science describes this as cancer. Water purification as it currently is done in the Western Culture renders the water, delivered as drinking water, completely unsuitable for human, animal and plant consumption. Long-term use leads to total destruction.
It is a remarkable fact that distilled water greedily absorbs gaseous substances from the surrounding atmosphere, so that it soon takes on the smell of the substances surrounding it. Because such sterile water extracts gaseous carbones from its environs, medicine has also made use of it to purge human blood. The consumption of such water can only bring about a short-lived improvement in the general condition. In the most favourable cases it merely acts as a stimulant but, in the final analysis, such water can only act destructively on the organism, since it ultimately removes carbones from it. In this case these are not excess waste products (toxins), but the most vitally important formative substances.
Drinking a lot of sterilized water — tap or bottled — will eventually kill you.
Water, taken for granted, totally misunderstood and treated so disrespectfully, is the ultimate giver of Life.
However, it is not water as you and I know it. It is real water that we need.
It is going to take a revolution in awareness for us to get it.
Let’s start here.
Let’s start now.
(published with permission in writing from:http://freespace.virgin.net/ahcare.qua/index.html)
