Ode Coyote said:
“No one makes CS with a microwave...they just warm the
water by exciting the molecules. A flame does the same
thing in a different way. Water is an H2O molecule. If
it gets disrupted, it goes to hydrogen and oxygen gas.
That's about all it CAN do. Electro colloidal silver
making makes hydrogen and oxygen gas. It 'disrupts'
the water. If a microwave somehow dis-organizes water
[unstructures it's liquid crystal orientation...if
water even has one], wouldn't applying a DC current
re-organize it to whatever orientation that it would
have afterwards anyway?”

Terry responds:
Are you saying only one dynamic exists when
“disrupting” water? Or that it is not possible to
“disrupt” water in an unsafe way? “unstructures it's
liquid crystal orientation...if water even has one”
sounds like you feel water is just water, nothing
complex about that. This ignores the fascinating
research data about water structure, energy, ‘memory’,
clustering, etc., that is available. Early microwave
ovens were called “Radiation ovens”, a term that was
changed because of its negative marketing effect (the
same as calling it Canola instead of Rape seed). The
idea that microwaves merely “disrupt” water and
neither add anything nor detract anything from the
water is an idea without science behind it. Water is
heated in a nuclear reactor with radiation, also, but
we wouldn’t consider that water to be safe, because we
know that we wouldn’t end up with only water, but
water that had been changed, with something added. To
quote from the microwave article, “Of all the natural
substances -- which are polar -- the oxygen of water
molecules reacts most sensitively. This is how
microwave cooking heat is generated -- friction from
this violence in water molecules. Structures of
molecules are torn apart, molecules are forcefully
deformed, called structural isomerism, and thus become
impaired in quality. This is contrary to conventional
heating of food where heat transfers convectionally
from without to within.”

Look here to get an insight into water’s complexity:
http://www.sbu.ac.uk/water/


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