Research results and expert's report
Differences in vitality
Tap water from Lucerne:
revived with Elisa
SpringWaterSystem
|
untreated
|
After many tests with the Elisa-Vitalizer and various rivals of Elisa, I moved onto crystallographic examinations. I can tell you that ElisaWater is truly of first grade quality and produces top crystals of high vibrancy. Anyone who uses this tool will receive great health benefits in the end.
Yours Sincerely,
Peter Wandfluh
crystal analysis
Test location: Lucerne, Switzerland
Laboratory: Dipl. Ing. Peter Wandfluh
Method: Crystallography by Peter Wandfluh
Accompanying letter from Peter Wandfluh as PDF Download
Read more about:
Calcification
Calcium in the water does not harm your health, but it settles as stubborn calcification
in pipes, washing machines, on heater rods and fittings. Kettles and coffee
machines have a shorter life span, tea and other hot drinks are topped with unappetising
coating. A lot of people battle with the chalk deposits in their water.
However, calcification is not so much a problem of the water itself as of the way
it flows. In nature, free flowing water does not form any calcification, not even
water from wells or ground water layers with a high concentration of calcium and
magnesium. How is that possible?
Scientific analysis
In order to present a scientific documentation on the Elisa SpringWaterSystems and their benefits,
we have asked the renowned International Institute of Biophysics e.V., Neuss, under direction of Prof.
Fritz-Albert Popp, to analyse the effects of our installations on the basis of the electroluminescence
(radiance of light "photons"). The more unstable and unstructured water is, the higher the activity of
the electroluminescential recombination radiance. This is an extremely precise testing method of repetitious accuracy.
Here you can see the result:
With the help of this method the stability of water is illustrated.
You can see two lines on the picture, the higher one show very unstable tap water. The red line shows tap water which has run through the Elisa SpringWaterSystem - this water displays very high stability. Nearly all free electrons are bound.
According to Prof. Fritz-Albert Popp this only occurs with extraordinary good spring water. He says, it is a mystery to him how we manage to get a result like that.
This makes us feel honoured, of course.
|
Elisa SpringWater in crystallised form
In spring 2006, when the harsh winter gave up its reign, the melting ice showed itself in an unusual form:
the whole layer of ice was a composition of massiv crystals, looking like mountain crystals, which even were
easy to take apart in this melting form. This structure was recognizable until it was completely melted.
|
A swimming pool 3,6 m x 8m and 1,5 m deep, filled in May 2005 with 34 cubic metres of ElisaWater.
Location: between Munich and Augsburg. Summer: public bathing, (little) usage of chlorine for sterilization
and as an algicide. The open pool is exposed to rain, snow and all weather conditions.
The water had been treatet in a house water utility of Elisa EnergySystems, Lampertsham.
This clearly shows the constancy and stability of information imprint, which takes place within this unit. It is a visible proof that surprisingly tangible, physical results are achieved here through unconventional methods.
Auraphotographs before an after drinking ElisaWater
Before drinking ElisaWater the human energy field (aura) looks permeable, lacking vitality and the typical red tinges.
|
After drinking ElisaWater the aura shows more colour and density.
|
(Photographs : G. Haltmayr, Naturheilpraxis, Sonthofen Tel. +49 (0)83 21 – 78 80 09)
Sprouting experiment
Untreated tap water from Lucerne (left).
|
Revived with Elisa SpringWaterSystem (right).
|
Crystal and sprout photographs inspired by Peter Wandfluh, Lucerne
Results in baking businesses
The observed results vary in intensity as many factors - besides water mostly the flour quality - have an influence on the reaction processes in the dough.
Our observations:
- Increase of dough yield
- Reduction of bakery improver with small wheat products
- The dough is more stable, improved fermentation tolerance
- soft and silky dough
- improvement of volume
- more intense fermentation behaviour with sour dough
- improved conservation and shorter sprouting period
- less lime deposits in the pipes
- reduction of rinsing agents
The following bakeries are happy to give you more information on practical issues:
Bäckermeister/in Apollonia und Josef Wolfgruber in Anger +49(0)8656/213
Märkisches Landbrot GmbH in Berlin Jo Weckmann /Hansi Schmid
(Backstubenleiter) +49(0)30/613912-24
Weichardt-Brot GmbH in Berlin Heinz Weichardt +49(0)30/8738099
Bäckerei Kotter Bäckermeister Gerhard Kotter +49(0)861/98868 - 0
Heiglbeck Bäckermeister Manfred Kloos +49(0)8453) 3150
Bäckerei Pretzner Bäckermeister Josef Pretzer Reit im Winkl +49(0)8640/9769 - 0
Confiserie/Bäckerei Langgartner Johann Langartner in Ottobrunn/München +49(0)89/6097035
Tap water before and after the revitalization
(Gas discharge image - new Kirlian technology)
Vor der Belebung mit Elisa QuellwasserSystem
|
After the revitalization with Elisa SpringWaterSystem
|
Paragnost Testsysteme
Eutropa AG München / Dr. Teubner
Sämannstraße 14
D-82166 Locham
Tel: +49(0)89-876311
Germination experiment with spelt seeds from the mill. Weighed with under the same germination conditions
"ElisaWater"
|
normal tap water
|
The sprouts with "ElisaWater" were stronger, their number was higher and the root development was significantly better.
|