Dr. Marcel Vogel:
Held as the world's greatest crystallographer
and the father of structured water science
. One of the most important inventors of all time.
The first to demonstrate increased preservation rates from proper structuring techniques using water-resonance
, his results were dramatic. IBM research scientist 27 years, 32 patents
. Prior to IBM pioneers black-light technology and phosphorescent materials
(glow in the dark). With IBM, Dr. Vogel developed the technology behind today's liquid crystal displays (LCD screens) and magnetic stripe hard drive encoding
, fathering much of today's crystal and computer based technology.
Left IBM 1985 to further investigate the relationship between crystals, water, and consciousness, as well as the connection between consciousness, energy, and living organisms. Collaborated with Cleve Backster, a former C.I.A. interrogation specialist, in the phenomenal work demonstrating the deeply connected consciousness of plants using lie detectors. (For more about this topic, see the documentary The Secret Life of Plants, here
and learn more about Cleve Backster
Opened a private research facility with IBM donations, and began using spectrophotometers to measure changes in water's reaction to thought and intention, demonstrating water's liquid crystal properties in response to consciousness and energy.
Discusses structured water as a fourth phase of water - termed the liquid crystal mesophase,
The fourth phase of water
would be revived again 20 years later by the work of Dr. Gerald Pollack
, from the University of Washington.
The first to recognize the connection between the structure of water as a liquid crystal and it's relationship to consciousness, health, and information storage and transfer. Understood that information transfer occurs through the water in the body. Applying extensive knowledge in crystallography, develops the specific cut of crystal to have water-resonance,
allowing for greater information transfer to water, not just in a glass but also in the body.
Utilizing water resonance, develops the proper protocols for structuring water,
demonstrating dramatic increases in preservation rates for water, juices, milks, etc., as well as the ability to age new wine through applying structuring techniques, demonstrating that "aged" wine is a result of structure.