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| 3. A Far-Infrared Resonating Ceramic | |||||
| BioCeramica (BC) is a Far-Infrared Resonating Ceramic. It acts as a catalyst resonating subtle energies that effect the micro-structure of water, transforming polluted or dead water into "Living Water". The ceramic is made from clay and pulverised rock found near Ena Mountain in the mid-west of Japan. The product is the result of over two decades' research and development by Mr S. Mori, the sole manufacturer of BioCeramica (BC). Infrared is electromagnetic energy produced by the natural vibration of atoms and molecules and the rotation of some gas molecules. Between visible light and radio waves on the electromagnetic spectrum it travels at the speed of light, 186,282 miles per second. Matter emits discontinuous units called photons. A Photon is a quantum of electromagnetic energy. BC belongs in the universe of 'Quantum Mechanics', the method of interpreting physical phenomena on a very small scale (e.g. the motion of electrons and nuclei within atoms). At its highest natural condition of health, vitality and life giving potential water has an internal state of energetic equilibrium. Disturb this equilibrium and the life-force of water is diminished. BC's ability to alter the rate at which a chemical reaction occurs helps water to reach its energetic equilibrium. In other words BC emanates and facilitates living energy in water. This property of BC is responsible for the effects which it has on substances treated or placed in close proximity to it. These effects have already been studied in depth, and data produced by scientists monitoring, for instance the growth of vegetables irrigated with water treated with BC, has been significant. Organic materials such as meat, fish, fruit, vegetables etc., can be kept fresher for longer periods, if stored in containers equipped with BC, or washed with water which has been in contact with BC. BC also inhibits the growth of bacteria and the deterioration of cooking oils by reducing the oxidation process. Water, milk and other liquids that have been passed over BC taste fresher and tastier. Food is cooked quicker and therefore loses less water thereby avoiding shrinkage and loss of nutrients. © Living Energy Ltd. 2002 |
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