Just as a point of interest, I had a couple of samples of mine tested specifically for pH a couple of years ago. Sample 1. Tested within 24 hours after production and pH read off the scale on the alkaline.Sample 2. Tested after it had been in storage for a week or so read >7.0 Note: Whilst I am unable to locate the exact numbers on the above, I do know they were greater than base 7.0 because I had those two samples tested specifically for pH to varify the findings of the following. Several years prior to the above I had several other samples {from different batches and storage time frames} laboratory analysed of my EIS and one of those tests included pH and ALL were between 7.4 and 7.8 My conclusion going on all the above tests...pH is sky high immediately after cessation of the brewing process but drops over time to steady at >7.0, none were below 7.0 or acidic. I had samples 1 and 2 tested by water people {people who monitor swimming pools} as I don't trust those Litmus paper thingo's, or those pH meters. N.
From: nenahsyl...@cox.net To: silver-list@eskimo.com Subject: RE: CS>What is the OPTIMAL PH of Distilled Water Needed? Date: Fri, 5 Jul 2013 06:05:36 -0700 Joy wrote: What would be the optimal PH level of the distilled water used in making CS? ============================ Joy, Water is a powerful solvent and in nature, it naturally attracts minerals. Depending on the minerals present in water, water will be acidic (below 7.0) or alkaline (above 7.0). Distilled water by definition is water that has had all contaminants and also minerals removed via a special process. Pure distilled water theoretically, therefore, has a neutral pH of 7.0. However, this is rarely the case because the moment air touches distilled water, the water—which is trying to “right” itself by attracting other ingredients to it—absorbs carbon dioxide, thus creating a small amount of carbolic acid which ends up in the fluid. So distilled water in real life normally has a pH of anywhere from 6.3 to about 6.8. One colloidal/ionic silver company, Natural Immunogenics, deals with this problem of distilled water’s extreme volatility by exposing its tanks of freshly-made distilled water to a layer of inert gas (I believe argon) so nothing in the air can react with the distilled water and lower its pH to an unacceptable acidic level. I make my own distilled water for my CS. I have accepted the fact that it will be slightly acidic. The benefits from CS outweigh the disadvantage of the water being slightly acidic. However, for each point of lowered acidity, one needs to drink 10 times that amount of alkaline water to balance that out. My drinking water is naturally alkaline, and I add Willard Water and Sea Minerals to it so I drink many glasses of alkaline water throughout the day. This counterbalances any acidity I might get from drinking CS. Nenah Nenah Sylver, PhD author, the NEW Rife Handbook (2011) Holistic Handbook of Sauna Therapy (2004) VoiceBio and Biomodulator certification www.nenahsylver.com ; www.rifehandbook.com