Hunza Water

 The Ultar Glacier of Hunza, West Pakistan has received interest in this century by both geologists and medical professionals as to the unique association towards unusual health and longevity of the people who consume the glacier stream water (4-7). Research has revealed that drinking the glacially pulverized rock flour of the Hunza river, eating a favorable diet, and community participation have been critical factors in achieving renowned longevity, a low rate of heart disease, and exceptionally good to excellent health in this community (4-7).

In analyzing the correlation to health and the use of glacial waters, it is apparent that not only do glacial waters have an abundance of important trace minerals but also the amorphous silicate derivatives themselves have unique characteristics in their ability to structure water and transport minerals and electrolytes (1,8,9). Although the structural studies are complex as to the kinetics of the silanol (SiOH) groups formed in different silica (SiO2 ) complexes, the initial adsorbed water adjacent to the surface is oriented and has properties (e.g., entropy, mobility, and dielectric constant) different from those of bulk water (1).

THE SECRETS OF HUNZA WATER

There are five places on Earth where the people routinely live to over 120 years of age in good health with virtually no cancer or dental caries (decay of a bone or tooth), where they remain robust and strong and are also able to bear children even in old age, and the most famous of these, Hunza in the Himalayas, has people who live to 120-140 years old. There are also villages in France where the people are extremely healthy and other villages where the people are run-down. Much research has proven conclusively that the major common denominator of the healthy long-living people is their local water.

Dr. Henri Coanda, the Romanian father of fluid dynamics and a Nobel Prize winner at 78 yrs old, spent six decades studying the Hunza water trying to determine what it was in this water that caused such beneficial effects for the body. He discovered that there were indeed anomalous properties to the Hunza water. It had a different freezing and boiling point than ordinary water, a different viscosity and a different surface tension. When he became too old to continue his research he entrusted it to the then young Dr. Patrick Flanagan.

Dr. Flanagan worked for a further 30 years on the Hunza water sample trying to isolate and synthesize its properties. The reason that he had to work on the original 40 year old Hunza sample was that Hunza is no longer the pristine wilderness that it used to be, as now there are highways going there and man has brought in insecticides and other killers and the local water is not as pure as it was.

Dr. Flanagan was eventually able to create the same anomalies in water but it wasn't stable. As soon as the water was shaken or stirred, it lost the properties - unlike the original Hunza water sample which still retained its qualities even when shaken.