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Fruit juice carries a higher deuterium concentration than ocean water. Most people drinking it for their health are loading their mitochondria with more deuterium than ocean water delivers. Fruit juices measure between 140 and 170 ppm deuterium. Ocean water sits at 156 ppm. Many fruit juices land above it. The measurement data comes from István Fórizs — Hungarian geochemist and isotope hydrologist who studies the movement and distribution of isotopes through water systems in nature. The mechanism is straightforward. Plants transpire water through their leaves. During transpiration, lighter water evaporates preferentially and the water remaining in the plant becomes deuterium-enriched. When that fruit is pressed into juice, the enriched water it retained comes with it. This is why whole plants tell a different story. Hungarian plants measure at approximately 140 ppm — below the water they grow in, which ranges between 132 and 152 ppm depending on the season. Plants fractionate isotopes during metabolic processes, preferentially incorporating lighter hydrogen into their organic compounds. Whole plant foods arrive at your body modestly deuterium-depleted relative to their water source. Fruit juice reverses this entirely. Juicing concentrates the deuterium-enriched water the plant retained while stripping away the fiber and cellular structure that came with the depletion. You get the heavy fraction without the benefit. The gap between eating a whole apple and drinking apple juice is not just about fiber and sugar. It is an isotopic gap your mitochondria experience directly.

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