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All nutrients must be wetted before they can be utilized by our body. All nutrients can be
broken down into oil soluble / lipophilic nutrients and water soluble / hydrophilic nutrients.
All substances have a property known as Critical Surface Tension (CST), above which the
substances can not be wetted. The hydrophilic nutrients have a higher CST than the lipophilic
nutrients. CST is based on the number of electrical charges on the surface of substances.
Water wets a surface by means of hydrogen bonding. The hydrogen atoms of the water molecule
are positive charged. In order to wet a surface there must be free negative electrical charge
on the surface. The greater the number of charges the more easily the surface is wetted. Oil can
not be wetted by water because it has no electrical charge.
Water soluble organic nutrients are only soluble in water that has a surface tension below
the CST of the substance. For example, to make mashed potatoes from dried instant potatoes
you have to heat the water to the boiling point thereby lowering the surface tension below the CST.
Pure water has a surface tension of 73 dynes per centimetre, dried mashed potatoes have
a CST of 37 dynes per centimetre. When about 1 gram
Flanagan Microcluster Colloids is added to one liter
of water, the surface tension of the entire bulk fluid is reduced to about 28 dynes per centimetre
(below the CST of dried potatoes).
After having added the Flanagan Microcluster Colloids to water or other fluids the surface area of the
nutrients increases and provides a huge number of binding sites for the hydrogen bonds in the bulk fluid. This wets
100% the nutrient formulation and ensures complete absorption of the vital nutrients into the body.
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