To me the most interesting MD in the world is Y. Omura of New York, inventor of the bi-digitial o-ring test. Omura has shown that microwaved food and water has a consistently, demonstrably negative effect on the human organism. That is evidence enough for me. You can find the link to the Intl. O-Ring Society in a few mouse clicks using google.
JBB Terry Chamberlin wrote: > 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 wouldnt consider that water to be safe, because we > know that we wouldnt 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 waters complexity: > http://www.sbu.ac.uk/water/ > > _______________________________________________________ > Do You Yahoo!? > Get your free @yahoo.ca address at http://mail.yahoo.ca > > -- > The silver-list is a moderated forum for discussion of colloidal silver. > > To join or quit silver-list or silver-digest send an e-mail message to: > [email protected] -or- [email protected] > with the word subscribe or unsubscribe in the SUBJECT line. > > To post, address your message to: [email protected] > Silver-list archive: http://escribe.com/health/thesilverlist/index.html > List maintainer: Mike Devour <[email protected]>
