by Gerald Epling
Memory and Water
What do we really know about the water we drink? Is it pure? What does pure mean? Would we even want pure water, if we could get it?
Properly distilled water does not have any particular taste. In order to improve the taste of distilled water, bottlers routinely add a bit of calcium and magnesium into their water. Besides lacking taste, ultra pure distilled water is a very good solvent. For many there is a sense of tingling on the tongue, as this water dissolves salts on the tongue. So it’s a good idea to have some minerals in your water.
Good, fresh water is always welcome. We love to drink it, cook with it, swim in it, and clean with it. However, not all water is potable. Water drawn from under ground tends to have minerals. Sometimes ground water contains good things like calcium, magnesium or a bit of sulphur. Water from under ground may also contain lead, arsenic, or cadmium. These elements are not good for us. Here’s an example of why these elements are not good for us. The body does not know how to expel lead. In the body, lead is accepted in place of calcium, iron, and many other elements.
Calcium is important to us for several reasons. Calcium is needed for strong bones. In the nervous system, calcium is responsible for conveying electrical spikes, that drive our hearts and send messages throughout the brain. When lead replaces calcium, people become dim. Lead in place of calcium leads to thinking that is stunted and blunted. It is extremely important to find water that has low levels of elements like lead, which has no benefit to the body.
The water that we drink every day will have some minerals and other things. Harmful bacteria can be killed with bleach, but then the chlorine and the remains of the bacteria are left to be considered. How can you know, if the water that you drink is going to be healthful and tasty? With all of the potential problems, that could be lurking in a glass of water, where should we begin? First, and most importantly, we need good public water supplies. The chemical analyses and day to day monitoring of water is expensive. This sort of investment calls for the pooled resources of people living in cites, states, and a nation. Look for water that has a record of being analyzed and is approved by a local governmental entity. This is just a start, but it is important.
Assuming that the water you start with has been approved for humans and appears to be clear, without suspended solids, here are three characteristics that you can use to predict water quality. The first characteristic speaks to the things that are dissolved in the water. Some calcium and magnesium are good things to have in your drinking water. Both of these elements will show up as dissolved solids in water reports. In the world of water quality, dissolved solids are referred to as Total Dissolved Solids and abbreviated as TDS. TDS includes minerals and other things. The second important feature is the power of hydrogen (pH). Pure water has a pH of 7.0. Tasty, sweet water tends to be slightly alkaline in the range of 7.5 to 8. The third feature is the structure of the water.
Total Dissolved Solids (TDS).
Reports that identify what makes up the total dissolved solids in water are the result of chemical expertise and good laboratory work. This sort of information can be found in the U.S. through Environmental Protection Agency compliant filings on the websites of many cities. This is where you can learn things like the amount of uranium in a water supply.
pH – Acid or Alkaline?
The level of acidity or alkalinity of water is intimately linked to the charged elements in the water. Acidic water has a pH of less than 7.0. A lemon is acidic with a pH of about 4. Alkaline water has a pH greater than 7.0. Tap water in Oklahoma City and Las Vegas is often 8.0 or greater.
Charged elements from the earth can make water vary from a pH of 7.0. Positively charged ions, such as sodium (Na+) and calcium (Ca2+) are often found in water. Toxic elements can also appear in local water supplies. Arsenic, lead, and cadmium are three elements to avoid. Water may be altered by removing ions from water, or by making neutral compounds of charged elements in the water – a process called de-ionization. De-ionizing does not necessarily make water potable. The primary characteristic of potable water is that the water is free of harmful chemicals.
Magnetic and Electrical Field Effects on Water
Magnetic and electrical fields can alter water. An example of this is seen in the way that water is separated from a calcium ion as the calcium passes into a cell. Passage of calcium across cell membranes supports a variety of lively activities such as thought, heartbeat, muscle contraction, and more. Calcium ions are positively charged and tend to attract water, which neutralizes the positive charge. Water molecules that are attracted to calcium are referred to as waters of hydration. In order for a calcium ion to pass through a small ion channel, some of the waters of hydration must be pulled away from the ion. Here is how some of the waters of hydration are separated. A unit of calcium, which is neutralized by a cloud of surrounding water, moves toward the calcium ion channel. This channel is specifically designed to only pass positively charged calcium ions across the cellular membrane. As the calcium and water cloud approach the cellular membrane, an electromagnetic field interacts with the water in a way that strips away some of the waters of hydration and the calcium ion shoots through the calcium ion channel.
Calcium is a necessary part of the positive going electrical spike called an action potential. This action potential in the brain helps carry our thoughts and memories where they are needed. In the heart, action potentials trigger a heartbeat. Calcium and water are incredibly important for our lives. This is one of the reasons that water bottlers add a bit of calcium and magnesium to distilled and purified water.
Structure of Water
Water in a glass can be thought of in different and interesting ways. In the short term, water is know to spontaneously organize into clusters and then rapidly disassemble or change structure. These clusters form and dissolve or change in a tiny sliver of time on the order of picoseconds.
Long-lasting structure of water. In the long run, water can profitably be considered from different perspectives. Water has a gel-like structure that tends to stick together. Viewing water as a liquid crystal also makes sense. Evidence for considering water as a crystal lattice is found in measurable voltages, that exist between the surface of water and water below the surface. This negative surface voltage tends to increase when water is placed in direct sunlight. The existence of a negative surface charge is problematic for some theories of water. In July of 2009, Martin Chaplin addressed this confusion and concluded that the surface charge of neutral water is negative rather than positive.
We know that water that is suitable for drinking can be structured by the use of mechanical means, magnetic fields, electric fields, and other forms of energy. Additionally, water that comes near another molecule, or an ion with an unbalanced electrical charge, or a solid surface; can become organized and bound into relatively stable structures.
We know that water is very active. Thanks to research into the nature of water, we know that pure water tends to rapidly dither between one form or another. Water is structured on the basis of nearness to a solid object, sunlight, and other forms of energy.
Water and food may come to be seen as similar in the need for preparation. We tend to cook or otherwise prepare food before we eat it. Should we also consider structuring water before we drink it?
Theory vs Experiment: What is the Surface Charge of Water? by Martin Chaplin in WATER 1, 1 – 28, 1 July 2009
Siegelbaum, S.A. & Koester, J. 1991. Ion Channels in Principles of Neural Science 3rd edition, Kandel, E.R., Schwartz, J.H & Jessell, T.M. [Eds.] 66-79.
Unsafe Lead Levels in Tap Water Not Limited to Flint by Michael Wines and John Schwartz, Feb. 8, 2016New York Times.