Why do we need melt water and how to cook it properly?
Why do we need melt water and how to cook it properly?
Disputes about what water is better to use -natural, tap water or thawed - have been going on for a long time. Recently, the preference of scientists and traditional healers is the same. In their opinion, melt water has all the necessary qualities and properties that favorably affect the human body. And these conclusions are not based on nothing.
Water, like all chemical compounds, has its ownstructure. In the transition from the liquid state to the solid, the structure also changes - it takes the form of a regular crystal. Scientists have proved that water is capable of retaining and transferring some energy force or information. After melting, its information memory is, as it were, updated and does not carry any negative aspects. From such a position, the theory of utility of melt water is considered by those people who are close to the bioenergetic aspects of life. For those who do not believe in the energy potential of the substance, the usefulness of thawed water is explained by more vital facts. If low temperatures start to act on the liquid, then it will be frozen fractionally. The fastest part of the ice will turn into its purest part, much later - the residue with the impurities of heavy metals, bleach and other chemical elements. As a result, water is purified from many harmful substances. In addition to this positive point, it should be noted that when freezing, almost all microorganisms die, right up to the E. coli. Therefore, you can safely use water to drink from springs and springs, even during the thawing of snow. Melt water can be cooked at home. It is better to do this daily. The process will take a lot of time, but the end result is worth it. Freeze by volume slightly more than your daily diet. To prepare two liters of melt water, about three liters of ordinary tap water or natural water will be needed. Pour it in a dish that, when exposed to low temperatures, will not burst and will be able to stretch when ice forms. The capacity of food polypropylene is best. Metal dishes should not be used because of the possibility of metal particles getting into the water. In the freezer, the liquid must freeze until ice forms on the periphery, and the center remains unfrozen. It is there that all the harmful impurities will be concentrated. They need to be removed. After that, the ice should be split into pieces and transferred to another dish, for example, in a jar. When it melts, it is necessary to repeat the freezing procedure. The melt water obtained in this way is ready for use.
