Anthropocene Logbook Entry: „Ismaning | 20230711 | 17:45 | 35°C | Working in Summer Heat Waves“

The 2nd heat wave of the year is flickering across the country right now, and even the German government is now feverishly working on a sophisticated "heat measures catalog"…

Doctor Müller-Wohlfahrt, the medicine-man | guru of the German national soccer team, FC Bayern Munich, and many other top athletes for decades, once put it very precisely in a nutshell: "Squeeze as much water into your body as is somehow possible!" Of course, this man certainly knows what he is talking about (i.e. already 3% of "de-hydration" can lead to considerable difficulties for the organism. Not only for top athletes a highly undesirable physical condition.) The problem with the "water-squeezing" is: Since we have no "receptors" to notice "De-Hydration" ahead of time, one must supply the organism preventively always with sufficient amounts of liquid. However, regular water does not taste „good“ at all to many people and, roughly speaking, it feels really "chunky" to most of us when simply consumed from the tap or via a similar delivery mechanism. The typical "water belly"- a negative physical experience that many complain about. Unless you change regular water in a certain way. Then the miracle molecule, without which no life on Earth would exist, feels inside the body quite differently: smooth, silky, internally beneficial, cooling, and is, de facto, better "hydrating". This is where brilliance of many cultures and individuals comes into play, who at some point began to scientifically investigate the phenomenon of "H2O" - including its "mode of impact" on the organism, e.g. with regard to the already mentioned "hydration". The elixir of life "H2O" forms long molecular chains due to its unusual atomic bonds. Therefore these long "chains" fill the organism only relatively ineffectively with H2O - unless these are chopped up before the supply into smaller "molecule sub-aggregates" properly. How does this work? - Technically, a "chopping" of the long molecule chains can be accomplished by applying a high electrical voltage - the so-called "ionization". Hereby an additional positive effect becomes usable: the splitting of the "neutral" (pH 7) H2O into components with different pH values. The drinkable H2O is in the pH range between 7.0 and 9.5 (which supposedly has other advantages for the organism. But we'll neglect that here for now). Even if it is a bit far-fetched as a comparison: It is a bit like if Mr. Chestnut, instead of eating 76 hot dogs, would suddenly easily crack the 100-mark, because a competition-legal mechanism breaks down the sausages into smaller pieces before they are swallowed, and these can then be swallowed and polished off even faster. With H2O, the comparable effect is an increased hydration capacity.

This H2O phenomenon of "molecule chain chopping" (associated also with a slight change in pH) can be found in nature in the form of spring | white water, as well as in glacier H2O. An example: Anyone who has ever drunk from a white water rapid or creek while mountaineering may realize, "Gee, I can drink a lot of that stuff..." - which is not only related to the fact that one gets "thirsty" while mountain climbing, but also to the fact that this water has the temporary property of crushed molecule chains. I have made this experience once as a young man when climbing the Zugspitze, but I did not know at that time about the above described connections. At that time, I had merely "wondered" how much water I could drink from the creek. (Fortunately, I did not contract bacterial poisoning when consuming this "wild water" at that time…)

Fig.1: The whitewater rapid "Seebach" at the location Ismaning |Northern Metropolitan region of Munich (Top Right | 2023) would be a quasi-ideal source of natural "Alkaline Restructured H2O" in case of a health-acceptable pollution level. Likewise the River "Würm", which rushes since the last Ice Age through my birthplace Gräfelfing | South of Munich (Top Middle | Summer 2020). A simple pH test for glacier H2O near a polar mountain lake in Norway (Top Left | Summer 2011) shows the alkalinity of such a H2O type in a polar region (about 8.0). Company mascot "Walter" (our indomitable Gaulish Dachshund) shows rapidly signs of fatigue at the current temperatures around 30°C (Bottom Left | 2023) - but also an amazingly fast regeneration after consuming water - especially "Alkaline Restructured H2O" (Bottom Middle | 2023). We easily make 10K every day, running around at the River Isar and in our nearby parks.

Now: What does all THAT have to do with "working during a heat wave"?

For me, as a medical layman, the facts are pretty obvious: "If you can drink more H2O, you can get through the heat wave better and thus work longer." I have observed this „phenomenon“ on myself in practical life almost daily since 2009 - starting in Oklahoma, with summer temperatures between 40-45°C (110+° F). The same later in Texas (guess 3x who works there all day long in this brutal heat on road construction sites – and I bet: without sufficient hydration). By lucky coincidence I learned about this "Alkaline Restructured H2O" back then, since then have benefited a lot from other experts learning about this complex topic, and successfully applied it in my daily life. If you don't believe what I am talking about, you are welcome to try it out - for free. Our customers and team members get this bonus at no cost. Simply because "sufficient hydration" is such an essential part of preventive health care that I, as a responsible entrepreneur, do not want to deprive them of.

The motto is: "Try it out!" And then decide for yourself.

In that sense:"Cheers to Alkaline Restructured H2O!"

Fig.2: „The Hottest Day of the Summer 2022“ – working@ a remote groundwater well site in June 2022 | Baden-Württemberg. It went quite well, also thanks to the proper body hydration with alkaline-restructured H2O. Lots of it...