More than half of all Americans drink bottled water and about a third of the public consumes it regularly. Sales have tripled in the past 10 years, to about $4 billion a year. People spend from 240 to over 10,000 times more per gallon for bottled water than they typically do for tap water.

"Consider that a liter of water costs more than a liter of gasoline, and that a typical Western European drinks 17 to 18 cases of bottled water each year, while the average American drinks 10 cases." (Source: brandchannel.com)


What is chelation?

In simple terms, the word chelate (pronounced key-leyt) derives from the Greek word “chel”, meaning a crab’s claw, and was named by scientists Morgan and Drew in 1920. It refers to the pincer-like manner in which a compound is formed between a mineral and a protein resulting in a ring-like formation.

Chelation is a natural process. The body can naturally chelate minerals inside the stomach and intestine. However, as our bodies age, our natural chelation process slows down and is less efficient. This naturally occurring decline, coupled with our highly acidic Western diet makes the body's natural chelating process even less effective.

How does chelation help my body absorb and use more minerals?

A chelated mineral that can be utilized by the body is one that has been bonded to two or more amino acids from hydrolyzed protein. A mineral in this chelated state allows easy passage through the intestinal wall into the blood stream, which results in increased metabolism of that mineral. In other words, when a piece of rock (calcium) is grabbed by an amino acid (such as those found in the proteins you eat), the combined particle (rock plus amino acid) is perceived as food by the body. A piece of rock, by itself, is NOT food. Your intestines are designed to allow FOOD to pass through, but not rocks. Only Alka Pure alkaline water products provide five essential minerals in pre-chelated form for efficient absorption and use by the body.

Dr. Jamie Koufman, internationally renowned expert on reflux, and researcher Dr. Nikki Johnston studied how alkaline water destroyed pepsin, a stomach enzyme that when activated by acid causes painful reflux symptoms that can lead to cancer. According to the findings, natural artesian alkaline water instantaneously inactivated human pepsin in laboratory studies. Ordinary tap and bottled waters had no such effect. (Annals of Otology, Rhinology & Laryngology, July, 2012) 


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