Elisa EnergySystems - SpringWaterSystems

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

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Efficiency of Elisa SpringWaterSystems in the line of calcification prevention >>>

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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?

Expert's report on electroluminescence >>>

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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 >>>

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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.

Aura and ElisaWater >>>

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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 >>>

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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 >>>

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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: