Don Wiss wrote:

> Gregg Carter  wrote:
>
> >remember that the Japanese have one of the most enviable set of statistics
> >on healthfulness and longevity (e.g., Japanese women have a life
> >expectancy of 82.3 years) and rice served with vegetables and soy products
> >is at the heart of their diet.
>
> Plus many other differences, e.g. fish. And less gluten and dairy. There
> are so many variables that selecting out two is something done by people

> The Okinawans are considered Japanese, but live longer than those on the
> mainland.

Dear Don et al,
I did not visit your site before writing this and perhaps you mention
it- but I have been hearing a lot lately about Japanese and Okinowan
longevity being partially attributed to the water they drink. Do you
know anything about the pH value of water relative to the pH value of
our blood and cells?

The theory that was positioned to me was that water that is rich in
coralcalcium and coralmagnesium (marine minerals indigenous to Okinowa
and Japan) raise the pH-value in liquids from acidic to alkaline. My
understanding was that virtually all the water we drink has elevated
pH/acidic levels as a result of chlorination and that we should be
drinking water that has a more alkalinic than acidic pH. The health
benefits are supposed to be far-reaching, and the water would be more
like the non-chlorinated water our HG forebearers drank. Of course, this
also begs the question-what about the bacteria? Any thoughts?

Ralph