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Structured Water Dairy Testimonial 

Structured water affects bio-photons; eliminates staph bacteria for raw dairy. Here is an excerpt from a post by Adam Abraham on the “Thought for Food” blog originally titled “History in the Making: Bio-Photon Presence in Structured Water Confirmed“.

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

Since we’ve been discussing water in connection with the Site 41 controversy, it’s doubly interesting to come upon this report which connects water quality with raw milk and which even ties it all in with Fritz Albert Popp and his bio-photon research:

“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.

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 structure of structured water. Picture from "Thought for Food" blog.

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.

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.

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.

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

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…”

“….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 penicillin and 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!…”

Go to the Thought for Food blog to read the rest of the story and see all the pictures.

Also read this paper “Raw Milk is Alive” on applications of Fritz Albert Popp’s work on bio-luminescence to raw milk quality assessment.

Lead photo from Save Your Dairy website. Other pictures from Thought for Food blog.