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The Truth Regarding Water for Health & Healing
Posted by on 15 September, 2007

Kell KurzWater, water everywhere but what is the healthiest to drink? Is not all water the same and does it really matter which water I drink?

Today we can find many, many different types of commercially available waters such as: mineral water, spring water, filtered water, distilled water, soft water, hard water, sparkling water, oxygenated water, pi water, alkaline water, ionized water, living water, crystal water, energized water, magnetized water, hexagonal water and many, many more. So which one is healthiest and why?

What Truly Makes Water Healthy and Healing?

What you are about to read may shock or upset you as it goes against 99% of what is being presently taught. Nature does not have any kind of agenda or is not looking to sell anything for personal gain. Nature does not lie or twist the truth in anyway.

Though the reference materials that I have in my own personal “water” library are enormous, the information presented here is derived from mostly two researchers: Viktor Schauberger (1885-1958) and Professor Louis-Claude Vincent (1906-1988) whose works I could write several books on. Viktor’s original work was written in German while Vincent’s work was written in French. These two individuals are by far the most important water researchers that have ever lived. Having said this there are numerous web sites that speak
highly but incorrectly of the research completed by these two so please be very careful with what you are willing to accept as the “truth”.

My own personal research began in 1985 when I first began researching water in an effort to uncover the healthiest drinking water. Twenty years later and a million and half dollars spent on research, the answers were finally visible. Hiking through the Canadian Rocky Mountains as one of my favorite hobbies for most of my life was a real blessing as I was able to see the truth first hand with the help of an expensive portable pH meter, conductivity meter and an ORP (oxygen reduction potential) meter.

Though I have written a greater detailed 55 paged version of this article, I will do my best to keep this article as condensed as possible.

Water, water everywhere but what is the healthiest to drink? Is not all water the same and does it really matter which water I drink?

Today we can find many, many different types of commercially available waters such as: mineral water, spring water, filtered water, distilled water, soft water, hard water, sparkling water, oxygenated water, pi water, alkaline water, ionized water, living water, crystal water, energized water, magnetized water, hexagonal water and many, many more.

So which one is healthiest and why? On the world-wide web there are thousands of sites claiming that their water is the healthiest water. The interesting thing is most of these sites claim the following properties make water very healthy, quote:
1.) “lowered surface tension”,
2.) “an alkaline pH” (just like the long lived people of Okinawa, Japan drink due to coral calcium) and
3.) “colloidal minerals” like those found in Hunza, Pakistan where longevity also rules.
How valid are these 3 key points? Are they accurate and are they found throughout Nature?

Fortunately the truth can be found throughout Nature but due to what is being done to our environment it is becoming harder and harder to find. When I first began researching water back in the 80’s the big question was “water with minerals or without?” Today the confusion continues but on a grander scale. To find these few answers we must first stop and observe Nature. What is a healthy creek, river, brook or stream? This is the best place to start.

“Healthy” rivers, creeks, streams & brooks have consistent common properties when closely examined with simple scientific meters. A pH meter determines how acidic or alkaline a substance is, which in this case will be water. (pH stands for “potential hydrogen”). A conductivity meter or a TDS meter (total dissolved solids) determines the amount of conductivity or minerals within a liquid, while an ORP meter (oxygen reduction potential) determines the amount of free electrons or lack of within a fluid (similar to oxidants or anti-oxidants).

A fourth piece of equipment that we use in our testing is a tensiometer for measuring surface tension of fluids, or its’ ability to stick to itself &/or other things or the amount of surface “energy” within a fluid. Surface tension is measured in centimeters per dynes, Newtons per Meter or Joules per square Meter. There are also several different devices for measuring surface tension, we use the DuNouy Ring method and a bubble pressure method, which is better in the field or when hiking.

ALL “healthy” rivers, streams, brooks and creeks have a pH range between 5.8 and 6.8, which is not common information. Due to the creation of environmental pollution, pH ranges have fallen below 5.8 from CO, CO2, NOX & SO2 gases and well above 6.8 from detergents or soaps and other industry chemicals that go into our rivers and/or lakes.

“Healthy” rivers, streams, brooks and creeks consistently maintain a very specific temperature of 4°C. When rivers, etc. are protected from direct sunlight (far infrared wavelengths) with the help of foliage (trees, shrubs,
etc. absorb FIR and reflect near infrared) and the flow or pathway has not been interfered with, allowing numerous bends and twists with plenty of egg shaped river rocks, 4°C is nicely maintained.

At a happy and healthy 4°C water is at its “densest” state, a simple scientific fact. Healthy water in a very “dense” state has a very “high” surface tension or high surface energy NOT a lowered surfaced tension, which is being claimed as healthier. 99% of web information claims that “wetter” water or water with a lowered surfaced tension hydrates the body better but unfortunately this is not found in Nature. Alcohol has an extremely low surface tension (much lower than water) so based on this fact alcohol should hydrate our bodies better than water. The truth is alcohol dehydrates the body, which is the cause of hangovers.

Soap also lowers the surface tension of water, but according to the many water experts soap should cause hydration but we all know that if we over wash our hands, as an example, they become drier not more hydrated. In Traditional Chinese medicine the terms Yin and Yang, two opposing forces, are commonly known. Yin literally means dark side of the mountain while yang literally means bright side of the mountain.

These terms are meant to describe everything within the universe. Yin represents everything that is dark, cold, soft, flowing, quite, negative, passive, wet, feminine, acidic, etc. while yang represents the opposite,
bright, hot, hard, unbending, loud, positive, active, dry, masculine, alkaline, etc. Everything in Nature has Yin & Yang within it. Within Nature a substance that is strongly yang always has a small aspect of yin somewhere within it in order to maintain balance. Nature is about balance and not extremes.

Water, which is a representation of yin, is also found to contain yang but in general it is mostly yin, allow me to explain further. Healthy drinking water, as found in Nature, is protected from direct sunlight (far infrared light -yang) and maintains 4°C - yin; healthy drinking water (as found in Nature) has a “high” surface tension or high potential energy, which is also very yin. A lowered surface tension represents high kinetic energy, which is very yang. Healthy rivers, creeks, brooks or streams are bending, flowing, dark, cold, wet and acidic but do contain a small amount of yang with the minerals found within this water.

Drinking water with an alkaline pH &/or a lowered surface tension is water that is overly yang or as Viktor Schauberger (1885-1958) put it quote “cancerous.” Yet this is exactly what is being promoted throughout the
entire world-wide web. It is being said that alkaline substances, specifically alkaline water, alkalizes the body and is the best thing to ward off cancer. Unfortunately, this is very far from the truth. Alkaline water does NOT alkalize tissue within the body even though there are thousands of web-sites that claim the opposite.

A body whose “tissues” are overly acidic is not healthy but neither is a pH of over 7.3 in the blood or over 6.8 in our saliva. Again, 99% of the information on the web will disagree but the truth is: balance is healthy and extremes are not. If the blood does not maintain a consistent pH we will die. When the blood pH starts to become more alkaline it means the body is getting sicker and sicker not healthier. NO one’s blood pH is below 7 unless they are dead and anyone with a blood pH of 7.5 or higher has cancer and are also close to

The pH value of a healthy person is not “one” number. The body has numerous pH values that are not all alkaline or acidic. Healthy blood is between 7.1-7.3, healthy saliva should be 6.5, healthy urine 6.8 as according to the man who actually developed the Biological Terrain Assessment (BTA)- Professor Louis-Claude Vincent as found in his original works. The pH values are different inside cells than they are outside the cells but all over the NET it is being promoted that a healthy body is alkaline?? That would be like saying a healthy person is all yang when in fact we are a healthy mixture of yin and yang, positive and negative, and acids and alkalis.

Considering that ALL “natural” food on the planet has a pH “below 7”,meaning acidic, how does one figure that drinking alkaline water is healthy? Why not drink ocean water with a pH of 8.3 (at the surface)? All fresh fruits, vegetables, and 99% of edible herbs have an acidic pH but most self proclaimed health advocates don’t realize this. Acid is “not” a bad four- lettered word. Without essential amino-ACIDS or essential fatty- ACIDS we would die.

According to Professor Vincent the more alkaline your blood becomes the more cancer cells you are developing. Most cancer victims die of alkalosis well before their cancer kills them. Most acid waste accumulation (found within our tissues, not our blood) is due to shallow breathing usually because of stress, next from lack of exercise followed by too much processed and/or over cooked foods. Unhealthy people in general have tissues that are loaded with acid waste and blood that is too alkaline. It is never just one.

If consuming alkaline-based foods were healthy then we should all be eating a great deal of “burnt” steak and eggs because they definitely have an alkaline pH. It is not the pH of a food or beverage that causes imbalance but the ratio of acids to minerals creating organically bound minerals, which create health and balance. The last part of the equation is of course minerals but which to eat: colloidal or ionic?

Thousands of web sites and even books promote colloidal minerals and many claim that they sell ionized water but do they? What are colloidal minerals and what are ionized minerals and what is found in our food? Colloidal &/or ionic minerals are a broad enough subject that entire books are written about them. In keeping it as short as possible, colloidal minerals consists of a suspension of minerals, within a solution or medium, with the same charges (+) or (-) “repelling” one another. They are usually too small to see with an ordinary light microscope but not small enough to pass through a semi-permeable membrane.

A colloidal suspension is different again in that it could consist of almost anything. One could create a colloidal suspension of organically bound minerals (containing both covalent and ionic bonds) but these are usually much larger in size and can be found within natural foods. Colloidal minerals are usually inorganic minerals (unbound to carbon) and can vary in particle size (usually 10- 10,000 angstroms in size or 0.001- 1 micrometer), which are NOT found in natural foods. A solution of “colloidal magnesium” would be the same as a solution of “magnesium ions” but different from a colloidal suspension of magnesium citrate. This is why you can see how it can create so much confusion.

In healthy natural foods we do “NOT” find colloidal minerals or separated ions of metals or minerals. Food/plants contain ionic bonds AND covalent bonds. Ionic bonding involves the attraction of both charges (+ & -) called electrostatic attraction (as with table salt: NaCl sodium chloride). Ionic bonds conduct electricity in solution and tend to be soluble in water meaning the stronger (+ & -) charges within the water molecule (H2O) pulls them apart. Ionic bonds “borrow” extra electrons.

Covalent bonds are the basis to organic chemistry and are a form of chemical bonding where there is a “sharing” of electrons between atoms and/or other covalent bonds and can be more difficult to break down or apart (depending on the angular relation between atoms). There can be single bonds, double, triple, etc., making things more complicated.

Again, natural food/plants contain both ionic and covalent bonds and do NOT contain “unbound” ions. Let us use lemons as an example. Lemons contain both ionic bonds and covalent bonds. Lemons contain potassium citrate, which is, in general, an ionic bond (an alkali or metal (potassium) and an acid (citric acid)). But the citric acid C6H8O7.H2O (monohydrate) is a covalent bond (mostly) and happens to be organic (carbon bound). If we were to heat the citric acid above 175°C it decomposes from the loss of CO2 (covalent) and H2O (covalent)).

Water units/machines that are called “water ionizers” (usually made in Asia) create separate ionic solutions (via electrolysis: - & +ly charged poles) into two different mixtures: ions or colloids of metals (alkalis) with an alkaline pH AND ions or colloids of acids creating an acidic pH. Ionized water machines break the ionic bonds within water (anions(-) and cations(+)) and separate them. Just to clarify, water (H2O) is a covalent bond or the “sharing” of electrons but can contain both ionic bonds and covalent bonds from other chemicals or substances.

These water ionizers create an abundance of free electrons in their alkaline water, which are beneficial similar to anti-oxidants BUT they also contain free unbound metal ions, which are NOT found in “any” natural foods or in any “healthy” drinking water, which are NOT beneficial and in fact can be dangerous. Metal ions of calcium (made with the help of water-ionizers) plaque arterial walls causing stroke/heart attacks. I have had two individuals that I knew die from strokes/heart attacks within two years of consuming 1-2 liters a day of alkaline water made with coral calcium and one acquaintance who had a mini stroke/heart attack a few months after I had warned him about his water ionizer. He no longer uses his water ionizer except in his
bath, which is the best use for it.

It is also interesting to note that in Mr. Sang Whang’s book, Reverse Aging,(promoting ionizers) he mentions in the introduction how his father, who started consuming alkaline calcium water, died of a stroke/heart attack right in the middle of a live radio interview where he was about to tell the audience his secret for good health regarding alkaline water. I don’t think this is very funny and the reason I take it very seriously.

Plants absorb colloidal minerals (suspended minerals) within soil one ion at a time and using their own form of stomach acid, called fulvic acid found in their roots, they form organic minerals or covalent and ionic “bonds”. We have hydrochloric acid HCl (a covalent bond) in our stomachs to ensure that everything we eat is properly bound. Does this mean that we can eat colloidal minerals or dirt? Obviously not but a tiny amount won’t kill us at least not right away.

This is why most nutraceutical companies manufacture and/or sell chelated minerals because they mimic Nature (chele is derived from the Greek word chele meaning claw- a metal ion is firmly bound to an organic molecule to form a ring structure). A "true" chelate is where one of the bonds between the metal and ligand (the substance: atom, ion or molecule, that shares one or more of its electrons to form a covalent bond) is covalent while the other is ionic. Chelated minerals were discovered around 1893 from studying Nature as all organic minerals, found in food, are naturally bound to organic acids (again which contain both covalent and ionic bonds). Non-organically bound metals, no matter how small, can be very toxic and are “not” found in food without being bound to organic acids.

Heavy metals that are present in our food are also organically bound and are “non-toxic”. When we cook our food we can break down some of these covalent organic bonds making these heavy metals “toxic”. Swordfish are known to contain very large amounts of mercury, which is harmless when organically bound and eaten raw (sushi) but very toxic when cooked and broken back down to metal ions.

Having said this, the big unanswered question (the one I began looking for back in 1985) is to drink water with minerals or without? To begin, it is said that absolute pure water has a pH of 7 “in a vacuum”. Unfortunately water in a vacuum does not exist in Nature so water without minerals and/or impurities also does not exist. Ultra-pure water immediately absorbs CO2 (“carbon” dioxide- covalent bond) from the air.

Are the minerals, naturally found in healthy rivers, streams, etc. colloidal, ionized &/or covalent? This is the most important question. Water at 4°C “binds” dissolved CO2 (from the air) into water to form carbonic acid (an organic acid containing ionic and covalent bonds). Trees and shrubs, which surround healthy rivers, creeks, brooks or streams, contain fulvic acid (as mentioned earlier within their roots) another organic acid.

Fulvic acid is a very small molecule, which gets leached into water very easily. The metal ions or colloidal minerals that also leach into the streams, rivers, etc. are quickly “bound” to these organic acids (carbonic and fulvic acids) at 4°C creating covalent and ionic bonds. When the water temp. rises above 4°C the carbonic acid breaks down and out into CO2 breaking the weak covalent bonds (organic) forming ionic bonds and the remaining broken covalent bonds of just CO2. What remains are "ions" of minerals or colloids.

Silt is created when the colloids are knocked out of suspension or when there is an over saturation of minerals (metals or alkali) to acids. Are more minerals better or less minerals better and are some minerals better than others? The more minerals present the more organic acids needed to maintain proper covalent and ionic bonds. As long as the pH of the water remains “below” 7 the minerals remain organically bound. The more minerals in the water the more acids that are necessary to keep them organically bound.

When the pH of water goes “above” 7 colloidal minerals begin forming because there are more metals or alkali to acids. Professor Louis-Claude Vincent (1906-1988), a hydrologist from France, spent many years researching water throughout European towns and cities to see if there was a correlation between drinking water and longevity. Vincent discovered that there definitely was a correlation, which was “all healthy drinking water has a pH below 7 and the more minerals the lower the pH needs to be in order for them to be safely utilized (organically bound).”

Another important discovery of Vincent’s research was “the more calcium the “higher” the mortality rates meaning excess calcium does NOT contribute to longevity but the very opposite. Non-soluble calcium or colloidal calcium or ions of calcium does not alkalize tissues but does cause arterial plaquing, which will lead to stroke and heart disease. If one persists on living dangerously then wouldn’t it make sense to at least have life insurance? The best life insurance in this case would be to consume plenty of vitamin K2 not K1. The very best form of vitamin K2 in my opinion is MK-7.


1.) Healthy drinking water has a “high” surface tension. Lowered surface tension only exists in “sick” unhealthy rivers, etc. (2.) Healthy drinking water has a pH between 5.8 -6.8 & and contains organically bound minerals. Healthy drinking water contains minerals with both covalent and ionic bonds NOT colloidal inorganic metals or ions. (3.) Healthy drinking water has an abundance of excess electrons (acts as an anti-oxidant). (4.) Healthy drinking water, important for longevity, contains little or no calcium but plenty of magnesium. (5.) Healthy drinking water is kept cool and protected from direct light. Healthy drinking water that follows these guidelines has strong anti-inflammatory and longevity properties.

When buying water: avoid traditional distilled water (for different reasons-involving another article); look for spring water with the least amount of calcium preferably under 45 ppm or mg/L and preferably with more magnesium; a pH under 7 is obviously the best but, as all water istransported from the source loses its carbonic acid causing the pH to rise, by adding a small amount of freshly squeezed lemon juice balance can be once again created. If buying RO (reverse osmosis) re- mineralizing is important: the simplest way is to add NO more than 1?2 teaspoon or 2.5 ml of Concentrace Minerals from Utah’s great lake per 19 Litres or 5 gallons (or similar trace minerals). Total dissolved solids or minerals (TDS) of 68- 88 ppm (parts per million) should have a pH of about 6.8. The more minerals the lower the pH should be.

References: The entire collection of books by Callum Coats on Viktor Schauberger and “original” French works by Professor Louis-Claude Vincent (B.E. Vincent of 1952 to 1986- Essential Publications and Electronic Treaty of Biology) and official transcripts of Dr. Franz Morell from Germany who worked very closely with Professor Vincent; along with my own research that began in 1985 that involved $1.5 million dollars worth of research since 1997 alone. Warmly,
Kell Kurz

About Kell Kurtz

Kell Kurtz began studying alternative medicine back in the late 70´s including: herbology, Traditional Chinese Medicine, Ayurveda medicine, Homeopathy, Nutrition, Chemistry, Biochemistry, etc., & 22 years researching water including healing wells & springs. Kell owned his own health food store & clinic for 10 years, which he sold in 2002. Kell continues to dedicate his time to research & development in the alternative health industry where he has developed some of the world´s most advanced health products. and

3 Comments   ·   Add comment   ·   read 6306 times

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