Kangen Water Report

Despite your best intentions to eat healthier meals, exercise regularly, drink pure water, and use key supplements, something scary could be preventing you from achieving your peak wellness.

And it lurks in your kitchen cabinets …

Funny as it may sound, that scary “something ” could be your pots and pans! Yes, the cookware you use to prepare your food might be downright dangerous to your health.

This may not be a new issue for you. As I continue to discuss the dangers of some types of cookware on the site, one of the most common questions I receive is “What type of cookware do you recommend?”.

You’ll find the answer below. But before you read this, it’s important to know that I’ve been working on bringing a healthy and affordable cookware alternative to the U.S. for over two years!

I thought I had solved the problem when we received a major shipment of cookware just prior to the Christmas holidays. Unfortunately, the initial manufacturer we worked with tried to “sneak in” a potentially dangerous non-stick fluoride based coating.

So I rejected the entire shipment (even though it cost many thousands of dollars). Obviously, there was no way I could sell this type of cookware on the site.

But finally, we found a reputable company to work with. Now, I’m proud to introduce the answer to your questions — and what I feel is one of the most incredible values you will ever find in cookware.

As you know, I wouldn’t advise you to throw anything

out unless I’ve found that it has been linked to health

problems. I’m as concerned about frugality as you are.

But something that may cause severe health risks is another story.

And in my opinion, changing your cookware might be an easy and inexpensive secret that unlocks perplexing health problems — and could be the key to avoiding hidden causes of long-term health risks.

Let me show you why …

What Hidden Health Hazards Lurk in Your Cookware Cabinet?

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Fasting using distilled water can be dangerous because of the rapid loss of electrolytes (sodium, potassium, chloride) and trace minerals like magnesium, deficiencies of which can cause heart beat irregularities and high blood pressure. Cooking foods in distilled water pulls the minerals out of them and lowers their nutrient value.

Distilled water is an active absorber and when it comes into contact with air, it absorbs carbon dioxide, making it acidic. The more distilled water a person drinks, the higher the body acidity becomes.

According to the U.S. Environmental Protection Agency, “Distilled water, being essentially mineral-free, is very aggressive, in that it tends to dissolve substances with which it is in contact. Notably, carbon dioxide from the air is rapidly absorbed, making the water acidic and even more aggressive. Many metals are dissolved by distilled water.”

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Increasing alkalinity and increasing oxygenation are two sides of the same coin. For reasons you now understand, more alkalinity increases oxygenation and more oxygenation increases alkalinity. Everything you do to improve alkalinity or oxygenation helps both - they complement each other. Cancer exists when the physiology is in a state called acid-hypoxia (acidic and low oxygen). Health exists when the physiology is in a state called alkaline-hyperoxia (alkaline and lots of oxygen). The two states are mutually exclusive

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Submitted by Juan Garces

Learn about the benefits of Ionized Alkaline water here

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Today we have an ocean of confusing information, articles in which  different
experts state many different reasons for illness. However, I  think that the
main reason for illness was stated very clearly in 1931!  Over 75 years ago,
Otto Warburg was awarded the Nobel prize for his  discovery that cancer is
caused by weakened cell respiration due to lack  of oxygen at the cellular level.
According to Warburg, damaged cell  respiration causes fermentation, resulting
in low pH (acidity) at the  cellular level.
 
Dr. Warburg, in his Nobel Prize winning study, illustrated the  environment
of the cancer cell. A normal healthy cell undergoes an adverse  change when it
can no longer take in oxygen to convert glucose into  energy. In the absence
of oxygen, the cell reverts to a primal nutritional  program to nourish itself
by converting glucose through the process of  fermentation. The lactic acid
produced by fermentation lowers the cell pH  (acid/alkaline balance) and
destroys the ability of DNA and RNA to control  cell division. The cancer cells then
begin to multiply. The lactic acid  simultaneously causes severe local pain as
it destroys cell enzymes.  Cancer appears as a rapidly growing external cell
covering, with a core of  dead cells.
 
Dr. Otto Warburg finished one of his most famous speeches with the  following
statement: "…nobody today can say that one does not know what  cancer and its
prime cause is. On the contrary, there is no disease whose  prime cause is
better known, so that today ignorance is no longer an  excuse that one cannot do
more about prevention."[2]
 
Otto Warburg won the Nobel Prize for showing that cancer thrives in  
anaerobic (without oxygen), or acidic, conditions. In other words, the  main cause for
cancer is acidity of the human body.
 
By the time I read his genius speech, he had been dead a long time. I  
wonder, if this discovery was so important that he received the Nobel  Prize, why
doesn't everyone know what pH is?
 
As soon as scientists discovered what healthy human blood pressure  and
temperature are supposed to be, devices were invented to measure them.  Whenever I
went to a doctor, my blood pressure and temperature were  measured, but I
don't ever remember a doctor measuring my pH. High blood  pressure and fever,
though not pleasant, do not cause cancer. The acidic  condition of the blood does.
It is not my opinion; it is what the  internationally renowned scientist Dr.
Warburg has proven. For this  statement he won the Nobel Prize. As the outcome
of the recognition of his  discovery, I think it is vital to make pH
information available at once to  everyone.

Thanks to Lilli Heart for this article
www.TheWaterSecret.com

email: TheWaterSecret@aol.com

415-924-0220

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How It Works
Kangen water is very alkaline (pH of 8.5 to 9.5), has a high redox potential (i.e. it is a good antioxidant because its ORP value is very negative -250 to -800), and its water molecules are in smaller clusters than those of normal water. All these things, directly or indirectly, help inhibit the spread of cancer and aid in killing cancer cells. However, there is not enough evidence to categorize Kangen water as a stand-alone treatment plan.

Kangen Water
Kangen water works on cancer in three major ways. It is a good antioxidant, meaning it has a very negative ORP (Oxidation Reduction Potential) value from -250 to -800. Due to the very negative ORP, it neutralizes free radicals (i.e. ROS - Reactive Oxygen Species) , making many oxygen molecules available to the cancer cells — either to slow the growth of cancer or to kill the cancer cells. This is done with the hydroxyl ions in the ionized water.

Unlike hydrogen peroxide, which adds oxygen molecules to the body (i.e. they don't already exist in the body), Kangen water makes existing oxygen molecules, which are already in the body, available to the cancer cells by giving them electrons. This is advantageous because it removes damaging free radicals at the same time.

Kangen water is also very alkaline (i.e. pH 8.5 to 9.5). Cancer cells do not thrive in an alkaline environment:    

Dr. Keiichi Morishita in the book, The Hidden Truth of Cancer, states that if the blood develops a more acidic condition, then these excess acidic wastes have to be deposited somewhere in the body. If this unhealthy process continues year after year, these areas steadily increase in acidity, and their cells begin to die.

Other cells in the affected area may survive by becoming abnormal; these are called malignant. Malignant cells do not respond to brain commands. They undergo a cellular division that is out of control. This is called cancer.

Modern medicine in America treats these malignant cells as if they were bacteria or viruses. It uses chemotherapy, radiation, and surgery to treat cancer. Yet none of these treatments will help very much, if after all of that, the acidic environment remains.

Drinking water that has a high alkaline pH, because of its de-acidifying effect, will help in preventing cancer. In Asia, alkaline water is regularly served to patients, and is considered a regular part of treatment.

Water molecules in our body do not exist individually, but in clusters. Kangen water clusters are significantly smaller than normal water clusters. A water cluster generally consists of about a dozen water molecules. Because the cluster is so big, the water clusters cannot penetrate many places in the body. By making clusters half that size, in terms of the number of water molecules per cluster, the clusters (i.e. the water) can penetrate into more places in the body. The shape of Kangen water clusters (a hexagon) also helps them get into places regular water cannot go. Reducing the size of the water clusters and their resulting hexagonal shape are sometimes called making “wetter water.”

Additionally, Kangen water removes a lot of toxic waste products from the body. There are, in fact, many other benefits to drinking Kangen water, many of which can be found at Kangen Water Report and Juan's Web site .

Kangen water is considered a primary treatment in Japan or Korea (where most of the research seems to be taking place) because of its antioxidant activities. Since several less-effective antioxidants are considered to be primary treatments, it is only reasonable that this would also be considered a primary treatment.

Another treatment to consider is taking a bath in Kangen water. The best way to do this is using Enagic’s Anespa bath and shower unit . This will help get oxygen into the body without having to go through the digestive tract. Add a gallon, or more, to your bath water. If you are using the Anespa unit, it will not be necessary to add any additional Kangen water to the bath.

Supercharging This Treatment
Take sea salt (1/4 teaspoon per quart) with Kangen water. Also, make sure you take a good mineral supplement, preferably one with trace elements. A good calcium supplement will also help make your body alkaline.  It is imperative to stop drinking all types of soda and consuming refined sugar (soda and refined sugar are very acidic and offset the alkalinity of the Kangen water). It is recommended to drink between 1 gallon and 2 gallons of Kangen water a day.  In order to get the full effect of the hydroxyl ions, drink the Kangen water within a few hours of producing it.

If cancer is present due to an intake of trans fatty acids (e.g. margarine, etc.), then trans fatty acids, hydrogenated oils, etc. should be avoided, to make sure the oxygen clusters are absorbed into the cancer cells.  Even though the Kangen water molecule clusters are smaller than normal water molecule clusters, avoiding these trans fatty acids will help to make the cells more able to absorb large molecules.  Other antioxidants that could be combined with Kangen water are: vitamins C and E, the minerals zinc and selenium, and the natural substances Lycopene (or add tomatoes to your vegetable juice), CoEnzyme-Q10, N-Acetyl Cysteine, and the minerals manganese, copper and zinc (copper:zinc in 1:15 ratio).

This treatment should not be considered a “major” alternative cancer treatment.

An alternative cancer treatment should be a complete treatment protocol.  Please make sure to study the complete treatment protocol for Stage I, II and III cancer patients and the complete treatment protocol for Stage IV cancer patients.    

Submitted by Juan M Garces

Find Kangen Water here

Compiled from various internet sources 

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The following site is hugely informative about fighting cancer naturally.  Please check out the whole thing.

The Underlying Causes of Cancer 

Cancerous cells are always being created in the body. It's an ongoing process that has gone on for eons. So parts of your immune system are designed to seek out and destroy cancer cells.

Cancer has been around as long as mankind, but only in the second half of the 20th century did the number of cancer cases explode. Contributing to this explosion are the excessive amounts of toxins and pollutants we are exposed to, high stress lifestyles that zap the immune system, poor quality junk food that's full of pesticides, irradiated and now genetically modified, pathogens, electromagnetic stress, lights, and just about everything that wasn't here 200 years ago.

All these weaken the immune system, and alter the internal environment in the body to an environment that promotes the growth of cancer.

Cancer is not a mysterious disease that suddenly attacks you out of the blue, something that you can't do anything about. It has definite causes that you can correct if your body has enough time, and if you take action to change the internal environment to one that creates health, not cancer, while at the same time attacking cancerous cells and tumors by exploiting their weaknesses.

Cancer tumors begin when more cancerous cells are being created

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Submitted by Marketa Garces

Click here to get your own Kangen Water unit 

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Cells, whether cancerous or normal can only live and reproduce (undergo mitosis) in a pH range of between 6.5 and 7.5.  A healthy cell has a pH of 7.35 while a cancer cell is more acidic.  Cesium when taken orally will raise the pH of cancer cells, but not that of normal cells.  When the pH of a cancer cell goes above 7.5 it dies and if it goes above 8.0 it will die in a matter of hours.

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Thanks to Juan Garces for submitting this article

Click here to get your own Kangen Water unit

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