Stupid Science Health Product Review

Have You Researched Your Health Product Ingredients or Their Claims?

PROBABLY NOT! How do I know this? I see the products that affiliates are promoting, and I only have to read what the product contains and I KNOW they have NOT researched the product(s) they are promoting.

Here Are Some Of The “Stupid Science” Products I’ve Recently Seen Promoted

NUMBER ONE: Alkaline Water Products - ie. Water that has Minerals added, supposedly to boost it’s alkalinity, and SOMEHOW by trying to “Fool Mother Nature” restore and promote Good Health.

If you had done some research into “ALTERED WATER” as I have, you would have learned that “Altered Water” does NOT hydrate cells - which is the ONLY function of water. As a matter of fact, these “Altered, Mineralized Water Products” will cause dehydration!.

The pH level of Water from natural sources is 7.0 - 7.2, which is alkaline enough. But on top of that it will hydrate cells, because the molecular structure of the basic H2O chemical composition of water has NOT been “altered”. Surprisingly 7.0 - 7.2 is the pH level at which the body functions optimally to maintain health. The only natural water product, which was researched at Fenestra for over 6 months with 200 participants in the study is M-Powerment Water. It was the ONLY water product out of the 100’s that they tested, that hydrated cells and provided immediate, intermediate, and long-term positive results.

According to NOBEL PRIZE WINNERS in Chemistry for 2003, Peter Agre from Johns Hopkins University “for the discovery of water channels” and Roderick MacKinnon from Rockefeller University “for structural and mechanistic studies of ion channels”, “Any water source that does not optimize hydration completely is causing some level of dehydration, which also means that there will be an increase in disease and accelerated aging.”

Their research was centered on Aquaporin Channels which are openings in the cells. They slow down the transport of water molecules through the cells and selectively conduct water molecules in and out of cells - one at a time, while preventing the passage of ions and other solutes to the inside of the cell.

Here are a few general guidelines about what to avoid:

• oxygen fortified water
• minerals added to water
• ionized water
• magnetized water
• water changed with any type of technology that is not a duplication of forces in the environment - which means if NATURE doesn’t do it, any interference from un-natural forces will ALTER the purpose and function of water

The cells, instead of being presented with pure H2O, they receive water that has “junk” in it, which must be cleared out before the pure H2O water molecules can flow into the cell. I am NOT saying that Minerals are junk, but they should be consumed in an IONIC Form and placed under the tongue, not swallowed for maximum absorption. Ultra Biominn is such a mineral supplement.

For an analogy: Think of trying to squeeze 25 people at once through one turnstile at a football stadium. That’s what happens at the “Aquaporin Channel” when Mineralized water is consumed.

NUMBER TWO: Properties of Garlic & Garlic Supplements

Quoted from WebMD “Health” Website

“Researchers in Japan compared fresh garlic with garlic preserved in water, alcohol, and vegetable oil, specifically measuring a key ingredient called allicin. Allicin is the main active ingredient in garlic and the chemical responsible for its characteristic smell.

Allicin is widely promoted for its antibacterial properties. Some studies have shown that allicin helps fight infections and may help prevent bacteria-related food poisoning. Other research has suggested that the compound can help against blood clots and certain cancers.

Allicin is fragile and disappears quickly, leading the study’s researchers to question whether various storage methods would affect its levels.

Garlic’s antibacterial properties declined as allicin levels dropped. However, researchers believe the allicin breaks down into compounds that may still be helpful.”

Here’s The “Lack Of Proper Research” Problem With The Above Article

According to the research carried out for over 20 years, Dr. Peter Josling, more affectionately known as the “Garlic King”, Allicin is only produced, when the garlic is “injured or attacked”: Such as chewing or crushing. It is NOT a separate component in garlic. Allicin is produced by other enzymes, components etc. within the Garlic Bulb to Protect itself, which is why you don’t get the smell of garlic until you either cut it open, crush it, or chew it raw. Plants do much the same thing; when a leaf is cut, it leaks out a sticky component to seal the cut.

On a Human Level this can be compared to a cut, scrape or other injury that occurs somewhere on or in the body. The body produces a Scab which only forms when there is an injury to protect from invading germs and bacteria.

The Only Probiotic that contains “Stabilized Allicin” is Total Immune Booster The Trade name for Stabilized Allicin is Allimax™ and was developed over a period of 20 years, and patented by Dr. Peter Josling, from the U.K.

The ONLY other way to ingest the amount of Allicin contained in ONE Total Immune Booster Serving (2 capsules) is to chew 50 fresh whole garlic cloves per day! Which would you rather do?

1 Comment »