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Jackie post
Posted by jack
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jack
Jackie post March 01, 2004 02:29PM |
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Re: Jackie post March 01, 2004 04:15PM |
Registered: 8 years ago Posts: 18,890 |
Jack -
Here is the recipe for Waller Water . but first you need to read the revision suggested by PC to reduce the degree of alkalinity with the addition of fresh lemon juice to the concentrate. This is important; otherwise the consequence can be loss of potassium and potentially more fibrillation...especially if WW is consumed in a large quantity.
Keep in mind that first you make a concentrate (1 liter) and then, you take that concentrate and dilute it even further. Some people had problems with this direction and drank the concentrate. Not good.
So . after you read these four easy steps . then do a search on this site for these topics for the discussion of changing the pH to less alkaline:
1) pH levels, metabolic acidosis, past BB post
2) Making Magnesium Water (WW) at Home (Question for PC)
Directions for making Magnesium Water aka Waller Water
FOUR EASY STEPS FOR MAKING THE MAGNESIUM/BICARBONATE DRINKING WATER CALLED "WW", USING MAGNESIUM HYDROXIDE IN "MILK OF MAGNESIA", AND CARBON DIOXIDE IN "CARBONATED WATER" (The chemical formula is Mg(OH)2 + (CO2)2 --> Mg(HCO3)2)
Step 1: CHILL COMPLETELY TO REFRIGERATOR TEMPERATURE A 1 LITER BOTTLE OF "FULLY CARBONATED" WATER. Carbonated waters such as "Canada Dry Seltzer" which consist of only water and carbon dioxide (CO2) are suitable. "Club sodas" such as "Schweppes Club Soda" are also suitable; they are carbonated water with a small amount of added sodium.
Step 2: SHAKE WELL A BOTTLE OF PLAIN MILK OF MAGNESIA (MoM), THEN MEASURE OUT AS ACCURATELY AS POSSIBLE 3 TBS (45 ml) AND HAVE IT READY. The plastic measuring cup that comes with the MoM is accurate and ideal for the purpose. Use only plain MoM without flavorings, sweeteners, mineral oil, or other additives. The "active ingredient" should be only magnesium hydroxide (Mg(OH)2), 400 mg per teaspoon (5 ml), and the "inactive ingredient" should be only purified water. 41.7% by weight of magnesium hydroxide is magnesium (Mg), so 1 teaspoon of MoM has 167 mg of Mg, and 1 tablespoon (TBS) has 500 mg of Mg (1 TBS = 15 ml).
Step 3: REMOVE THE BOTTLE OF CARBONATED WATER FROM THE REFRIGERATOR WITHOUT AGITATING IT. REMOVE THE CAP SLOWLY AND CAREFULLY TO MINIMIZE THE LOSS OF CO2. SLOWLY ADD THE PREMEASURED MoM, THEN PROMPTLY REPLACE THE CAP. Next, shake the bottle vigorously for 15 to 30 seconds, making the liquid cloudy. After 1/2 hour or so the liquid will have cleared, and any un-dissolved Mg-hydroxide will have settled to the bottom of the bottle.
Again shake the bottle vigorously for 15 to 30 seconds, making the liquid cloudy again. When the liquid again clears all of the Mg hydroxide in the MoM should have reacted with all of the CO2 to become dissolved (ionized) magnesium and bicarbonate. However, if a small amount of un-dissolved Mg hydroxide still remains in the bottom of the bottle as a sediment it may be ignored. This 1 liter of concentrated magnesium bicarbonate water will have 1,500 mg of magnesium and 7,500 mg of bicarbonate. This concentrate must be diluted in order to be "WW".
Step 4: DILUTE THIS CONCENTRATE 11:1 TO MAKE DRINKABLE MAGNESIUM/BICARBONATE WATER (WW). To make 4 liters of WW measure and transfer 1/3 liter of the concentrate (333 ml) into a 4 liter container. Fill the container with 3 2/3 liters of plain, preferably purified water. Or, prepare a single glassfull of WW by adding 11 ounces of water to 1 ounce of the concentrate. This drinkable water will have approximately 125 mg of Mg and 625 mg of bicarbonate, at pH ~8.3. Other dilutions of the concentrate may of course be made, if so desired.
LEGAL DISCLAIMER: Please note that the maker and consumer of this water assumes full responsibility for understanding and complying with these instructions and recommendations. The information and instructions do not constitute a recommendation to consume this water, and no claims of health benefits from consuming this water are made.
GENERAL INFORMATION:
--- Consuming WW: This slightly alkaline magnesium/bicarbonate water should be consumed throughout the day. For maximum benefit from the bicarbonate it is best consumed between meals on an empty stomach. If consumed with a meal, it should not be in such quantity that it results in dilution of stomach acid. Anyone not in the habit of drinking much water should begin by consuming small daily amounts, and should take at least a month to reach the ideal consumption of two liters per day. See also the recommendations in the instructions for "Unique Water" at [www.nonpharmaceutical.com]
--- Possible side effects from consuming WW: See the information for "Unique Water" at [www.nonpharmaceutical.com]
--- Flavor of WW: It has a very mild, slightly sweet flavor, as is typical of naturally occurring magnesium/bicarbonate spring waters, such as "Noah's California Spring Water".
--- Storage of WW: Ideal long term storage of WW is in filled and capped containers below 25 degrees C (77 degrees F). See the instructions for "Unique Water" at [www.nonpharmaceutical.com]
--- WW is intended to be a simple and economical replication of the characteristics of magnesium/bicarbonate "Unique Water", developed and patented by Dr. Russell Beckett, B.V.Sc., M.Sc., Ph.D., an Australian biochemist-pathologist and research scientist. The term "magnesium bicarbonate" is used universally to describe the mixture of magnesium cations and bicarbonate anions found in spring waters and mineral waters.
Read the story behind "Unique Water" at [www.smh.com.au]
--- WW compared with two commercially available magnesium/bicarbonate drinking waters:
- "Unique Water" is a manufactured drinking water available in Australia. It has 125 mg of Mg and 650 mg of bicarbonate per liter, according to the bottle's label. The pH is 8.3.
See [www.nonpharmaceutical.com]
- "Noah's California Spring Water" is a bottled, naturally occurring spring water. It has 120 mg of Mg and 410 mg of bicarbonate per liter, pH 8.3. It can be ordered at [www.noahs7up.com] It is derived from Adobe Springs in California. See [www.mgwater.com]
--- Magnesium dissolved in water (ionized), as in WW, is considerably more "bio-available" than is magnesium in solid tablets or capsules. About 50% of the Mg in magnesium/bicarbonate water is absorbed. To get the approximate equivalent amount of Mg in a bound (non-ionized) tablet or capsule form add 30% to the values for Mg in this WW. For example, 1 liter of this WW has 125 mg of Mg, so the approximate equivalent amount of Mg in a tablet is (125 + 30%) = 162 mg.
--- Recommended reading: Information and recommendations pertaining to "Unique Water" pertain in general to WW as well. The consumer of WW produced from these instructions is encouraged to read the literature of "Non Pharmaceutical Health Care and Unique Water" beginning at [www.nonpharmaceutical.com], with emphasis on "The First Successful Step In The Quest To Delay The Ageing Process" at [www.nonpharmaceutical.com] Also recommended is "The Magnesium Web Site -- Magnesium, Drinking water, & Health" at [www.mgwater.com]
Here is the recipe for Waller Water . but first you need to read the revision suggested by PC to reduce the degree of alkalinity with the addition of fresh lemon juice to the concentrate. This is important; otherwise the consequence can be loss of potassium and potentially more fibrillation...especially if WW is consumed in a large quantity.
Keep in mind that first you make a concentrate (1 liter) and then, you take that concentrate and dilute it even further. Some people had problems with this direction and drank the concentrate. Not good.
So . after you read these four easy steps . then do a search on this site for these topics for the discussion of changing the pH to less alkaline:
1) pH levels, metabolic acidosis, past BB post
2) Making Magnesium Water (WW) at Home (Question for PC)
Directions for making Magnesium Water aka Waller Water
FOUR EASY STEPS FOR MAKING THE MAGNESIUM/BICARBONATE DRINKING WATER CALLED "WW", USING MAGNESIUM HYDROXIDE IN "MILK OF MAGNESIA", AND CARBON DIOXIDE IN "CARBONATED WATER" (The chemical formula is Mg(OH)2 + (CO2)2 --> Mg(HCO3)2)
Step 1: CHILL COMPLETELY TO REFRIGERATOR TEMPERATURE A 1 LITER BOTTLE OF "FULLY CARBONATED" WATER. Carbonated waters such as "Canada Dry Seltzer" which consist of only water and carbon dioxide (CO2) are suitable. "Club sodas" such as "Schweppes Club Soda" are also suitable; they are carbonated water with a small amount of added sodium.
Step 2: SHAKE WELL A BOTTLE OF PLAIN MILK OF MAGNESIA (MoM), THEN MEASURE OUT AS ACCURATELY AS POSSIBLE 3 TBS (45 ml) AND HAVE IT READY. The plastic measuring cup that comes with the MoM is accurate and ideal for the purpose. Use only plain MoM without flavorings, sweeteners, mineral oil, or other additives. The "active ingredient" should be only magnesium hydroxide (Mg(OH)2), 400 mg per teaspoon (5 ml), and the "inactive ingredient" should be only purified water. 41.7% by weight of magnesium hydroxide is magnesium (Mg), so 1 teaspoon of MoM has 167 mg of Mg, and 1 tablespoon (TBS) has 500 mg of Mg (1 TBS = 15 ml).
Step 3: REMOVE THE BOTTLE OF CARBONATED WATER FROM THE REFRIGERATOR WITHOUT AGITATING IT. REMOVE THE CAP SLOWLY AND CAREFULLY TO MINIMIZE THE LOSS OF CO2. SLOWLY ADD THE PREMEASURED MoM, THEN PROMPTLY REPLACE THE CAP. Next, shake the bottle vigorously for 15 to 30 seconds, making the liquid cloudy. After 1/2 hour or so the liquid will have cleared, and any un-dissolved Mg-hydroxide will have settled to the bottom of the bottle.
Again shake the bottle vigorously for 15 to 30 seconds, making the liquid cloudy again. When the liquid again clears all of the Mg hydroxide in the MoM should have reacted with all of the CO2 to become dissolved (ionized) magnesium and bicarbonate. However, if a small amount of un-dissolved Mg hydroxide still remains in the bottom of the bottle as a sediment it may be ignored. This 1 liter of concentrated magnesium bicarbonate water will have 1,500 mg of magnesium and 7,500 mg of bicarbonate. This concentrate must be diluted in order to be "WW".
Step 4: DILUTE THIS CONCENTRATE 11:1 TO MAKE DRINKABLE MAGNESIUM/BICARBONATE WATER (WW). To make 4 liters of WW measure and transfer 1/3 liter of the concentrate (333 ml) into a 4 liter container. Fill the container with 3 2/3 liters of plain, preferably purified water. Or, prepare a single glassfull of WW by adding 11 ounces of water to 1 ounce of the concentrate. This drinkable water will have approximately 125 mg of Mg and 625 mg of bicarbonate, at pH ~8.3. Other dilutions of the concentrate may of course be made, if so desired.
LEGAL DISCLAIMER: Please note that the maker and consumer of this water assumes full responsibility for understanding and complying with these instructions and recommendations. The information and instructions do not constitute a recommendation to consume this water, and no claims of health benefits from consuming this water are made.
GENERAL INFORMATION:
--- Consuming WW: This slightly alkaline magnesium/bicarbonate water should be consumed throughout the day. For maximum benefit from the bicarbonate it is best consumed between meals on an empty stomach. If consumed with a meal, it should not be in such quantity that it results in dilution of stomach acid. Anyone not in the habit of drinking much water should begin by consuming small daily amounts, and should take at least a month to reach the ideal consumption of two liters per day. See also the recommendations in the instructions for "Unique Water" at [www.nonpharmaceutical.com]
--- Possible side effects from consuming WW: See the information for "Unique Water" at [www.nonpharmaceutical.com]
--- Flavor of WW: It has a very mild, slightly sweet flavor, as is typical of naturally occurring magnesium/bicarbonate spring waters, such as "Noah's California Spring Water".
--- Storage of WW: Ideal long term storage of WW is in filled and capped containers below 25 degrees C (77 degrees F). See the instructions for "Unique Water" at [www.nonpharmaceutical.com]
--- WW is intended to be a simple and economical replication of the characteristics of magnesium/bicarbonate "Unique Water", developed and patented by Dr. Russell Beckett, B.V.Sc., M.Sc., Ph.D., an Australian biochemist-pathologist and research scientist. The term "magnesium bicarbonate" is used universally to describe the mixture of magnesium cations and bicarbonate anions found in spring waters and mineral waters.
Read the story behind "Unique Water" at [www.smh.com.au]
--- WW compared with two commercially available magnesium/bicarbonate drinking waters:
- "Unique Water" is a manufactured drinking water available in Australia. It has 125 mg of Mg and 650 mg of bicarbonate per liter, according to the bottle's label. The pH is 8.3.
See [www.nonpharmaceutical.com]
- "Noah's California Spring Water" is a bottled, naturally occurring spring water. It has 120 mg of Mg and 410 mg of bicarbonate per liter, pH 8.3. It can be ordered at [www.noahs7up.com] It is derived from Adobe Springs in California. See [www.mgwater.com]
--- Magnesium dissolved in water (ionized), as in WW, is considerably more "bio-available" than is magnesium in solid tablets or capsules. About 50% of the Mg in magnesium/bicarbonate water is absorbed. To get the approximate equivalent amount of Mg in a bound (non-ionized) tablet or capsule form add 30% to the values for Mg in this WW. For example, 1 liter of this WW has 125 mg of Mg, so the approximate equivalent amount of Mg in a tablet is (125 + 30%) = 162 mg.
--- Recommended reading: Information and recommendations pertaining to "Unique Water" pertain in general to WW as well. The consumer of WW produced from these instructions is encouraged to read the literature of "Non Pharmaceutical Health Care and Unique Water" beginning at [www.nonpharmaceutical.com], with emphasis on "The First Successful Step In The Quest To Delay The Ageing Process" at [www.nonpharmaceutical.com] Also recommended is "The Magnesium Web Site -- Magnesium, Drinking water, & Health" at [www.mgwater.com]
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