Molecular Structures and Taste
ALL Liquids (In this case WINE)
On the palate, normal wine fills the taste buds with every atom's flavour. As each atom behaves as an individual, the taste buds cannot focus on a given taste, thus allowing acids to overwhelm the palate. The individual atoms 'off gassing' also can confuse the aroma sensors.
The quantum suspension of the ‘free radical atoms’ in any liquid or wine allows the taste buds to select the ‘preferred taste’ in the liquid / wine. This allows the human taste receptors to ‘select’ what they prefer thus making the liquid / wine smoother tasting, the molecular structures soften the acid effect of the liquid / wine, fills’ the palate with exactly what the ‘taste receptors’ prefer. E.g. every individual tasting the molecular structured liquid / wine will prefer the liquid / wine to any other.
The molecular chain within the liquid / wine refracts more light in the liquid improving colour balances. The surface tension of the liquid / wine is also removed.
The bouquet of the liquid / wine is rounder and less sharp because the human smell receptors only select the aroma they prefer!
In the stomach the molecular structure holds the minerals / alcohol and tannins in quantum suspension; the effect is to reduce the side effects of the unwanted minerals / alcohol.
On the palate, normal wine fills the taste buds with every atom's flavour. As each atom behaves as an individual, the taste buds cannot focus on a given taste, thus allowing acids to overwhelm the palate. The individual atoms 'off gassing' also can confuse the aroma sensors.
Molecular Structured Liquids (In this case WINE)
The quantum suspension of the ‘free radical atoms’ in any liquid or wine allows the taste buds to select the ‘preferred taste’ in the liquid / wine. This allows the human taste receptors to ‘select’ what they prefer thus making the liquid / wine smoother tasting, the molecular structures soften the acid effect of the liquid / wine, fills’ the palate with exactly what the ‘taste receptors’ prefer. E.g. every individual tasting the molecular structured liquid / wine will prefer the liquid / wine to any other.
The molecular chain within the liquid / wine refracts more light in the liquid improving colour balances. The surface tension of the liquid / wine is also removed.
The bouquet of the liquid / wine is rounder and less sharp because the human smell receptors only select the aroma they prefer!
In the stomach the molecular structure holds the minerals / alcohol and tannins in quantum suspension; the effect is to reduce the side effects of the unwanted minerals / alcohol.
NOTE: DO NOT USE THE TECHNIQUE ON CHAMPAGNE or SPARKLING LIQUIDS. THEY WILL TASTE FLAT AS THE MOLECULAR STRUCTURE QUANTUM SUSPENDS THE GAS MOLECULES.
Improved Taste
This is because our body’s own molecular structure (DNA) can ‘link’ with the liquids biotechnology molecular structure via the taste bud sensors. Instead of having to taste every part of the liquid, the taste buds only taste ‘select what they like’. In molecular structured liquids all the ‘free radicals’ have been suspended in quantum suspension which allows the taste buds to ‘sample’. Therefore the individual who prefers SWEET tastes will taste sweet atoms and those who prefer BITTER tastes will taste bitter atoms.
Less Acidic
Quantum suspension of the minerals locks in the acidic nature of a liquid into a molecular structure. This allow individuals to taste what they like as the receiving taste buds will reject any over powering acid or accept them as they prefer. The pH remains the same yet it has no effect on the other living tissue. For instance, orange juice with a molecular structure can be rubbed in the eyes because the living DNA does not recognise the negative in the liquid only the positive. On the other hand if we are attuned to enjoying high levels of acid then we will taste them all!
Wetter
A molecular structure provides body cells with more ability to absorb water, increasing ‘hydration’ Locked within the natural molecular structure are thousands of molecular clusters. The body organs can hydrate and absorb liquid more easily. In addition the surface tension of the water has been removed (bio film) which adds to the hydration effect. Water also tastes fresher.
Energised Water has Increased Oxygen Potential
Increasing oxygen in the blood cells increases energy levels. The natural molecular structure locks in the oxygen and other gases within the liquid into quantum suspension. These gases cannot evaporate, as they are part of the liquid. This in turn allows our body’s DNA to absorb oxygen at much higher levels than can be found in other liquids.
Energised Water Detoxifies Body Organs
As the body can absorb more liquid, it can also detoxify quicker. Because the liquid is now in a molecular structure, the body cannot only reject negatives but the body’s aged sedimentation can be easily ‘linked’ to the new molecular chain and is swept away. For example, kidney stones are dissolved.
Energised Water May Reduce The Effects of Alcohol on The Body
Because the alcohol is ‘locked into’ the molecular structure the body can reject much more. In most cases, many people report they can drink twice as much without becoming intoxicated. In all cases, the ‘hang over effect’ is removed.
Energised Water Directly Benefits Long Haul Flight Passengers – Reduced Jet Lag
Increasing hydration and removing Electro-Smog effects enhances the body’s functions. Increasing oxygen levels within the blood stream while in flight improves the body’s ability to withstand ‘long haul’ flights.
Energised Water Directly Benefits Long Haul Flight Passengers – Reduced Jet Lag
Increasing hydration and removing Electro-Smog effects enhances the body’s functions. Increasing oxygen levels within the blood stream while in flight improves the body’s ability to withstand ‘long haul’ flights.
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