Anionic water

[Hugh Lovel]

An introduction to why we should drink anionic water-By Hugh Lovel

Not many people have heard of Dr. Carey Reams' theory of biological ionization. Reams was a self-employed biochemist that 26 years ago lived 30 miles away from me near Cherry Log, Georgia. He taught agricultural classes right up until he died, but he'd also done extensive research into the biochemistry of aging and disease. Dr. Reams found that as people aged they built up a cationic burden of positive charge. This tends to deactivate portions of our DNA so that with age various biological functions tend to fail.
Presumably this is even true of the Earth. Back in its youth there was not so much limestone. The age of limestone deposition followed the age of coal formation. but as lime was acquired from solar fusion, solar flares and the solar wind and deposited as sedimentary layers on the Earth a cationic build-up seems to have occurred.
Reams tested foods to see which ones might alleviate this cationic imbalance. The only anionic food in hundreds and hundreds tested turned out to be fresh squeezed lemon juice. Since water commonly had a wide variety of cationic minerals in it the only water he found that was essentially cation free was distilled water. So for a while he operated a clinic that monitored fasting on distilled water with a little fresh squeezed lemon juice in it. This went a long ways towards balancing electrical charge, restoring health and arresting aging with many people.
Reams was someone I knew, and I knew some of the people who took his fasting cure. I also had a lifetime association with a father who fasted on water, occasionally with a dash of fresh lemon, and I saw him recover from a couple of rather horrible diseases that way, though he died of pneumonia. The doctor who performed his autopsy questioned me at some length to see if I knew why his heart and arteries were as supple and clean as a three-year-old's, though he was 70. I told him about the water fasts, some of which had lasted as long as 28 days, which is an entire lunar month. However, this was more or less discounted. Most doctors can hardly imagine prescribing fasting.
The majority of people in our world today know very little about the healthful effects of fasting. Yet on a few occasions I have found health through fasting when all else failed. However, on none of these occasions did I have distilled water and fresh lemon, so I haven't experienced a fast with anionic water. Nevertheless I can see there is good reason to believe Reams was on to something.
However, passing water straight from the city water mains through a cation exchange resin would does not render the water anionic since the ion exchange resin simply substitutes sodium ions for the various other cations in solution. And water distillation results in electronically neutral water having a pH of 7. Now a Japanese scientist by the name of Okumura has discovered a new process involving crumbs of specially treated magnesium that restructure water molecules so that some of the hydrogen, the most fundamental of all cations, bubbles off rending the water left behind as much as a thousand times more anionic. The magnesium crumbs are marketed in the form of a small, inexpensive stick that can be placed in a water container and shaken so that anionic water is produced. This is something I think many people will enjoy trying. --HL
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