Staph Bacteria Eliminated For Raw Dairy By Structured Water
The lab confirmed the presence of Staphylococcus in the well water, but found ZERO bacteria in the structured drinking water sample.
Reported by Adam Abraham
The following is taken from, http://thebovine.wordpress.com/2009/09/01/structured-water-affects-bio-photons-eliminates-staph-bacteria-for-raw-dairy/
Buoyed by these developments (in testing Structured Water from Clayton’s (original flowform) Structured Water Unit and looking for more, I contacted a friend who owns the only dairy producing raw, unpasteurized milk in the state of Arizona.
Jackie and Athena, from "Save Your Dairy" where they provide Structured Water to their cows..
Jackie C. is the one who originally brought Sally Fallon (Weston A. Price Foundation), and Mark McAfee (Organic Pastures) to my attention. Both eventually became guests on my radio show, with my Organic Pasture’s visit being part of my first road trip in 2008 to Northern California.
Raw milk producers walk a tightrope. They produce a balanced, nutrient dense food, which contains real vitamin D, live enzymes, and beneficial bacteria, the stuff that antibiotics kill off, but that prescribing physicians rarely concern themselves with replenishing. Yet, when you read a raw milk label, you’re informed that since the product is not pasteurized, it “may contain organisms injurious to your health.”
This is enough for most uninformed people put the raw milk down (where it’s available), and get the pasteurized milk. Yet, pasteurized milk labels don’t say that it contains synthetic vitamin D, has no natural digestive enzymes, nor any live aerobic bacteria. Did you read the recent Washington Post article stating that 70% of children through young adult are deficient or insufficient in vitamin D? We have cultivated such deficiencies into the behaviors that are encouraged and discouraged. Government enforced pasteurization of dairy products, including the “organic” variety, are woefully lacking in real nutritional value that actually contribute to human health. On the other hand, if they’re allowed to sell at all, producers of products that do help, such as raw milk and dairy products, are forced to include misleading labeling that most consumers won’t take the time to see beyond.
Perhaps it is for that reason that Jackie C. named her operation, “Save Your Dairy”
(www.saveyourdairy.com). However, she was excited about the prospects of learning about structured water, and after meeting Clayton Nolte, the device’s inventor, agreed to install two units, one that would structure the water that the cattle drinks. Another unit was installed to structure the water that is pumped to a holding tank that supplies all the buildings on the property.
The first unit was installed in early July, after taking a couple weeks to measure the cows’ water consumption patterns. The second one was installed several weeks later.
I visited the dairy last week and talked to Mick, who manages the facility. They observed an immediate change in drinking patterns. The cows drank less water. The herd (130 head) had been drinking around 1,800 gallons of water per day for several days. Then, consumption would spike to over 4,000 gallons, then return to the lower level. After the structuring devices were installed, water consumption leveled off to around 1,800 gallons each day.
This would support an expectation of improved hydration, as the cattle drink according to thirst, and stop when that thirst has been satisfied. While this was a pleasant, and you might say “positive” outcome, it wasn’t enough for Mick consider the structuring devices had a significant impact. The real issue was that the water source that his cattle draw from, a nearby well, was believed to infested with a strain of Staphylococcus bacteria.
According to Wikipedia, Staphylococcus, which include aerobic and anaerobic forms, can (as an anaerobe) cause a wide range of diseases in humans and animals either through toxin production or invasion.
The now famous term “MRSA” stands for Methicillin-resistant Staphylococcus aureus, a bacterium that no longer responds to beta-lactam antibiotics, which include penicillinand cephalosporins.
So Mick had a far greater problem weighing on his mind. If the well water was indeed full of Staphylococcus, what would the drinking water have? If the drinking water was full of Staph, then what good would a structuring unit be? Furthermore, the presence of an anaerobic microorganism in structured would be counter-indicated, because structured water is optimal, and living. The bio-photon energy that accompanies a structuring event manifests as abundant, stable oxygen. If the inventor’s statements were true, then there should be no Staphylococcus in the herd’s drinking water.
When I visited, the lab tests were still out, so we discussed possible “Plan B” approaches to bacteria control that would not require pumping the animals with antibiotics. One option was MMS — sodium chloride — into the water supply. The chlorine dioxide generated would oxidize the anaerobic microorganisms in the drinking water, producing no carcinogenic byproducts.
It was a moot point by that afternoon. The lab results were in. The lab confirmed the presence of Staphylococcus in the well water, but found ZERO bacteria in the structured drinking water sample. He was one excited dude! No bacteria, produced with no antibiotics! Jackie is now the owner of the first dairy in the world to produce structured milk!…”
The above image shows the structuring unit is located just below the pump.
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