Water Holds Memory

Ancient knowledge confirmed by modern science


Copper, the ideal water storage. Note it must be well cleaned regularly

Most of us tend to think as water as a convenience and something to nourish our bodies. In fact we can't live more than about three days without water which makes it a necessity for life.

Within ancient yogic and Hindu understanding, water was highly respected and even venerated because there was the knowledge that our bodies were approximately 70% water. So while water had all its practical applications, the perception of water was that as an entity it has memory.

Memory of water is subtle and yet powerful, if you mistreat the water it will not nurture and support life. Within yogic and Hindu culture, water for human consumption is always blessed and allowed to stand for a time in a copper vessel before it is consumed.

Copper is an ideal container because some copper ions will merge into the water giving it an antibiotic quality and the copper because it's a good conductor helps the water to release any negative energy or memory. The second best alternative is an earthenware vessel followed by ceramics and other metals although plastic is one of the worst because plastic leaches into the water and when it is consumed, it functions as an endocrine disruptor damaging people's health.

In the agricultural sector the rivers were blessed and there are many rivers in Southeast Asia and India rivers have been privatised through the addition or construction of what are referred to as linga that are placed in the rivers.

However German have just worked out that water has memory. To put that into context, the water your drink has a memory and a potency that can strengthen or weaken. But the water content of our bodies carries takes on the memories of the water we drink. So in fact even tears contain the memory of your whole being. Bodies of water are actually the stored information of the experience of each drop, and rain is a transfer of information keeping us globally connected.


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