Water as a Liquid Crystal

Professor Gerald Pollack and his team at the University of Washington in Seattle are making some very interesting discoveries regarding the physical state of water at interfaces.  They first noticed that water near surfaces tends to be highly effective at excluding solutes, thus naming it "exclusion zone" or "EZ" water, whose formula is H3O2 rather than H2O.  This led to further studies of the physical properties of EZ water and the following discoveries:

• It is highly ordered, much like a liquid crystal.
• This increased order or structure results from separation of electrical charge, like a battery, induced by exposure to light, especially infrared light.
• This charge separation results in the creation of useful energy.

These properties of the liquid crystal phase of water (called the 4th phase of water) have many technological and scientific implications, including new and more efficient methods of filtering and desalinating water, a potential new source of "free" energy, and, perhaps most provocative, a new way of looking at cell biology and the basic processes of life.

The biological implications are especially interesting in that water appears to be an active participant in the production of biological energy at a cellular level via its ordered, gel-like state inside cells.

Click here to see a relatively short and fascinating lecture given by Dr. Pollack on the subject:

References

http://faculty.washington.edu/ghp/research-themes/water-science/
http://faculty.washington.edu/ghp/research-themes/water-based-technology/
http://faculty.washington.edu/ghp/research-themes/water-and-cell-biology/

Reactivity to Food

Since food is an important way in which we interact with our environment, and what we assimilate from our environment can help us or harm us, let us take a look at some of the ways in which our bodies respond to food and factors that influence that response.

Perhaps the most important factor affecting how our bodies respond to food is the presence of toxins, either inherent or added, in the food.  It is known that plants contain various defense substances that are produced in response to the environment in which they are grown.  If the environment is hostile, the plant will contain higher levels of these defensive substances, including enzyme inhibitors, that ultimately cause some type of incompatibility, resulting in harmful reactions in the intestines and elsewhere.  In addition, potentially allergenic substances, such as the thickening agent carrageenan, are often added to foods in food processing.

A second key factor influencing the tissue response to food is the hormonal environment in the body at the time of exposure.  Low blood sugar, for example, can trigger the release of various "stress" hormones, including estrogen and cortisol, that can increase cross reactivity with food components.  Bacterial overgrowth in the intestines, often caused by low thyroid, can, for example, contribute to reduced digestive secretions and intestinal irritation and leakiness, again resulting in food cross reactivity.

Third, some foods are inherently high in resistant starch, which tends to linger too long in the intestines, feeding pathogenic bacteria, or polyunsaturated fats, which, among other harmful effects, inhibit the activity of digestive enzymes, again contributing to the overgrowth of pathogens and the toxic byproducts therefrom.

It is thus helpful to make food choices that reflect care and attention to growing conditions and processing, and equal care and attention to our inner environment, especially hormonal activity.

References

Milk in Context - Ray Peat's Newsletter, 2011
Vegetables, etc. - Who Defines Food? - Ray Peat's Newsletter, 2006