Water Crystals - Making the Quality of Water Visible

This fascinating book builds on the research of Viktor Schauberger and Johann Grander while introducing a new photographic process (using an electron microscope) that makes the crystalline quality of different kinds of water visible. A key repeatable feature is that high quality spring water exhibits a complex set of structures angled at 60 degrees while poor quality mains water is much grosser and angled at 90 degrees. In the book the reader can follow the progression of water as it is processed and loses its structure and vitality (also by flowing through straight pipes). There follows an illustrated tour of many of the world's great water courses such as the Danube, the Ganges and Lake Baikal, which contains a fifth of the earth's fresh water. The third part deals with various levels of influence on water and a final chapter makes suggestions about improving water quality. The bottom line is to drink fresh spring water if you can get it - your health will be greatly enhanced.