Structured Water - benefits and recipes - how to make it; water, hot beverages, Cheerful Juice glycine drink - but also pudding, sauces or soups!

Myrrh and Roman Chamomile essential oils are a nice addition to my hot beverage structured water drink (no more coffee for me, or not often).

The Benefits of Drinking Structured Water

Structured water is also called Exclusion Zone water or EZ water for short. The water molecules, H20, separate into charged ions, a positively charged hydrogen proton, -H +, and a negatively charged hydroxyl, -OH -, group. The mix forms a crystalline plasma structure that is more organized than standard water molecules in regular tap water. The plasma structure has more of an internal flow like a moving stream or river with the lighter Hydrogen protons moving quickly and more diffusely - thinner concentration, and the bulkier hydroxyl ions form a denser more concentrated layer that moves slower. The crystalline structure forms a gelatin dessert type of texture - semi solid seeming rather than normal liquid water. The insides of our cells and body are more like gelatin dessert - when we are healthy, rather than like liquid water.

When we eat a fresh apple or cucumber we are taking in structured fluid and it is more nourishing for our cells. It helps support the cellular fluid that needs to be in the semi-solid crystalline structure with the quantum energy flow of negatively and positively charged zones within the fluid. These form layers around cellular proteins which help support them in their proper shape. (Gerald H. Pollack, The Fourth Phase of Water, 2013, and Cells, Gels and the Engines of Life, 2001) ***check my archives for ‘Gerald Pollack' and 3 or 4 posts should turn up. I reviewed and or summarized bits from both books.

Tangled, misshapen amyloid proteins are seen in Alzheimer's dementia and autism.

Research on consuming structure water on humans and animals has shown: 

• Increased rate of growth, 

• Reduced markers of oxidative stress and increased levels of antioxidants, Improved blood lipid profile, 

• Improved semen and spermatozoa quality, 

• Increased tissue conductivity, 

• Reversed cellular aging. (the360upgrade.podia.com).

Consuming one liter of structured water per day for a month: 

• Reduced body fat, 

• Improved kidney function, 

• Reduced toxin load, 

• and led to higher body resilience to stress (including seasonal stress). (the360upgrade.podia.com).

Cellular Hydration - a course about the health benefits of Structured Water

The Cellular Hydration course is about the health effects of structured water and deuterium depleted water and was a nice follow-up to my last post (post) in which I said there wasn’t a lot of evidence-based research regarding health benefits of drinking structured water instead of tap water. This course has more info on that topic but I still need to check the references. 

• Cellular Hydration by The 360 Upgrade, (the360upgrade.podia.com).

How to make structured water without a vortex machine.

The infrared energy of sunlight can structure water that is in a glass bottle rather than plastic. Adding a 1/4 to 1/2 teaspoon of diatomaceous earth speeds up the process. I bought glass gallon jugs, a four pack, and would leave them in a sunny spot for 2-3 days. As I got into a cycle, I would have two jugs in use and (one upstairs and one downstairs) and have two getting ready for the next use. 

Suntea is made with the same infrared warmth of the sun and the polyphenols found in the herbal tea leaves or green or black tea really speeds up the structuring process. Suntea can be ready in 8-12 hours - one day in the sun and leaving it too long can oversteep it - a little too bitter and strong. 

A video by Dave Asprey has these How-to recipes/basic directions. See this post:

I like a mix of Rooibus tea, skullcap herb (source of the potent antimicrobial anti-CoV phytonutrient baicalin), and pomegranate peel (also a potent antimicrobial and anti-CoV) for my space heater suntea. Rooibus tea is a reddish semi-sweet non-caffeinated tea but it is also an oxalate source. The gentler heating of the Suntea method minimizes the oxalate released from the Rooibus leaves. I can tolerate the Suntea Rooibus better than if it is made with hot water. I can also tolerate coffee better if I structure it - (blend it on high speed for 30 seconds with a teaspoon of MCT oil - see the next recipe), but that still messes with my gut so I mostly skip coffee and its oxalate load.

As autumn rolled in I started thinking about grow lights and how to structure water indoors but an infrared space heater works great, if you have one running anyway. I leave the glass jugs in front of the space heater on a metal pan to help promote warming of the glass. I had noticed during the summer that the glass bottles would get hot enough to melt a plastic tarp that I had them sitting on.

How to make a hot beverage structured water drink - with a blender or a butter churn.

Dave Asprey shared a recipe to make structured water based on tea churned with yak butter at a Buddhist monastery (20 minutes of churning by a woman - churning is how butter is made too). He shared the modern method - mix a half to one teaspoon of MCT oil or ghee (clarified butter) with a 1-3 cups of boiling water or hot coffee or tea, and blend it on high speed for about 30 seconds. It becomes a frothy creamy beverage more like a cappuccino then regular coffee.

• In case of curiosity - a hand crank mason jar butter churner: TheVermontCountryStore. Older large ones used by dairy maids…milk the cow, churn the butter...were made from a tall narrow barrel that had a lid with a pole in an opening at the center. The dairy maid or someone would have to raise and lower the pole repetitively to keep the cream in the barrel below, churning, apparently moving the cream and whey in a vortex like motion. You can put cream in a blender and make a small amount of butter with the aid of electricity in modern life.

• Ghee is made by heating butter gently and pouring off the liquid whey that separates from the butter fat. Clarified butter keeps longer and is more shelf stable than fresh butter that has the higher water content. What is ghee? "It's a lot to love." (bonappetit.com)

I enjoy making the hot structured water beverage as a morning wakeup and a relaxing, head clearing drink in the evening. Coffee has become hard on my gut (oxalates and acidity) so I use hot water with a little vanilla usually instead of coffee or caffeinated teas. For flavor and additional health benefits I add a drop or two of an essential oil like Myrrh (morning or evening, I have grown to really like the flavor and aroma/hot steam) or Roman Chamomile (bedtime).

Soups, sauces and puddings - homemade ideally - is also structured water.

The secret to making structured fluid is a vortex, combine with polyphenols and phospholipids, and some oil, and you get a nice creamy smooth sauce, pudding, or soup - or structured water hot beverage.  The science is the same - stir a mixture that has the ingredients to make liposomes and you will end up with a creamy emulsified fluid that is thickened compared to ingredients that were added together.

So any good cook that knows how to make pudding or a white sauce from scratch and not let it burn to the bottom of the pan - is making a structured water food that is going to be more beneficial for cellular health than a poorly made, not frequently stirred, lumpy-even, sauce or pudding. Actually, the lumpy homemade pudding is still going to have some structuring. When we see liquid on the surface of pudding or yogurt it means the structuring of the water is changing into liquid water.

Soup stock or bone broth will also be structured water and the evidence is visible once chilled - it becomes thick like a gelatin dessert in texture.

You can help your soup broth or pot of beans to have a structured water consistency by adding some bay leaves at the beginning of cooking, Kombu seaweed, or adding powdered herbs at the end of cooking like Gumbo file, powdered sage or powdered leeks. Any leaf is a very good source of the phospholipids and polyphenols that help tea leaves with structuring water in Suntea. 

Black bean soup recipe with photos showing the gelatinous thick broth - can liquid stay in an open jar held sideways without spilling out? Photos or it didn't happen...(post). The post also has the reason why presoaking beans before cooking or grinding into a flour is important, and also we need to presoak, ferment or sprout nuts, seeds, and grains.

Broth-y bonus: Forming liposomes in food will increase nutrient bioavailability. 

Liposomes encase and carry nutrients through the digestive fluids of the stomach and intestines and are absorbed like a fat. Any nutrients contained within the liposome will be protected from digestion. 

The phospholipids found in leaves form liposomes around some of the broth. Think Cream of Spinach soup - it could be made with less cream and still be a creamy soup. A liposome is like a little water balloon surrounded by a fattier membrane. Any phytonutrients that were in the broth may be encased within a liposome and will be absorbed into the body in a more whole form rather than being digested. The water balloon membrane of the liposome is protecting the nutrients from the digestive fluids of the intestines and then will be absorbed more like a fat than how a water soluble phytonutrient or vitamin would be absorbed if it wasn't within a liposome.

~~~

Dimethylglycine - good for anxiety and salicylate excretion.

I make other beverages or foods with my gallon jugs of structured water. Due to my genetic differences I need a supplement of dimethylglycine (DMG) because I can't adequately break down trimethylglycine (TMG or betaine). DMG is an amino acid that has inhibitory, calming, functions within the brain. It helps me to be calmer and happier when I use it regularly and I also learned that it is critical for helping the body to excrete salicylates. Salicylates are phytonutrients that are pain relieving (like aspirin) and anti-cancer in small amounts but a toxin in excess.

Cheerful Juice/Dimethylglycine drink recipe.

More recently I have been adding to my Cheerful Juice:

• a little lysine, taurine, NAC, and the DMG and methionine,

• potassium bicarbonate or sodium bicarbonate to offset the acidity,

• plus some sweetener (stevia),

• flavoring - cardamom and Gotu Kola powder. Gotu Kola is from the parsley family, it has a bit of a stimulant effect and adds an interesting accent flavor. It is better to not use in excess (too strong a flavor anyway) especially if over 65 years/old. It may help anxiety and venous insufficiency. Dose of 250 mg/day was safe used daily for a month. (everydayhealth)

• and some pomegranate juice and some herbal structured tea/suntea if I have some of that made up.

That is just really a complex recipe to make once a day or every other day (I started making 32 oz at once). My new plan is to make a big batch of the dry mix so that I only have to add the liquid ingredients to make a 32 oz bottle which I then drink in about 2 days. The problem is that my recipe is still imprecise. I need to weigh the tiny amounts and multiply up for a larger batch that will have the same ratios as my single bottle batch. And that means I have to make my own health a priority over housework, other writing projects, or random time-wasting online. I should standardize the recipe and get it produced to help other people with salicylate sensitivity. It really makes a difference for me when I use it versus forgetting to or putting it off.

Trying to mix the amino acid powders into food hasn’t worked well. It is very acidic and makes the food taste kind of icky. The beverage can be okay. It makes a tart fruity drink.

A coaching tip is to do the hard thing first. Get it out of the way first thing in the morning when we tend to be at our best cognitively. That way you have a success at the beginning of the day instead of spending the day feeling like you are procrastinating (because you are) and then never getting to the hard thing yet another day.

Okay - do the hard thing first -  so I got out my gram scale and made a prototype recipe for my Cheerful Juice. Since I had the gram scale out I added a few more ingredients that were recent, but still unopened, purchases.

Cheerful Juice - glycine and mitochondrial support

The bottle holds 36 oz of fluid, and makes about two days worth.

• 7 gr dimethylglycine powder

• 1.5 gr methionine

• 1.5 gr taurine

• 1 gr lysine

• 1 gr N-acetylcysteine (NAC)

• 1 gr potassium bicarbonate = 400 mg potassium

• 6.2 gr magnesium bisglycinate = 800 mg magnesium

• 1 gr PABA, vitamin B10 = 1000 mg B10

• 0.25 gr vitamin C buffered with calcium = 250 mg vitamin C

• 0.5 gr Gotu Kola *I reduced this slightly in this second batch. It is better as an accent and the smaller dose might be safer for ongoing use. (everydayhealth)

• 0.25 gr cardamom

• 1 gr Stevia in the Raw, a light fluffy brand

• 6-8 oz pomegranate juice

• structured water to fill the bottle

Directions

1. Measure all the dry ingredients into a tall glass. Mix the powders together and smash any lumps. Add about a half cup of structured water and mix until the powders are all dissolved, add a little more water as needed to dissolve it.

2. Add the juice and the dissolved powders into the large bottle/container and fill with more structured water or suntea.

Disclaimer: This information is being provided for educational purposes within the guidelines of Fair Use and is not intended to provide individual health care guidance.