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Quality Of Water

 The Quality Of Water Is Indicated By The Taste

A liquid with a high surface tension has a sharp and tingly after bite to the human sense of taste because the chaotic molecules of the liquid come in conflict and do not blend with the structured and organized liquids with a low surface tension surrounding the tongue and mouth. The tingly or sour after bite of a liquid with a high surface tension is the first form of information and defense to the individual.

But regretfully most humans are not aware that water with a high surface tension and holding chemical elements other than hydrogen and oxygen and having a tingly after bite will not be absorbed by the cells in their bodies but only sloughed off into vital organs and systems. The impure water with minerals and high surface tension will be merely flushed out of the body. However, quite often not all of the unused and unwanted minerals are flushed out and will collect in the lymphatic system, kidneys and bladder therefore causing complications in those systems and organs.

A liquid with low surface tension has a smooth and silky sensation to the human sense of taste because the structured and coherent molecules in the liquid combine and blend effortlessly with the structured and organized molecules with a low surface tension surrounding the tongue and mouth. The smooth, silky and flowing sensation of a liquid with a low surface tension is the first and most important indication that partial or total absorption of the hydrogen and oxygen molecules of the liquid will occur. And this positive sensation is best translation in human verbal terms as “Oh that is wonderful and give me more!” And hopefully one day all humans will be aware of this critical nonverbal communication by the taste buds of our bodies.

Why does a wine that has been put on the shelf for period of time taste better and have no tingly after bite than an identical wine that is consumed soon after the liquid has been separated from the grape pulp? Simple answer. The molecules in the aged wine are similar in structure to the molecules in the liquids surrounding the human tongue and mouth therefore the aged wine will have a smoother and silkier taste than the un-aged wine with molecular chaos.

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