Does Water Cause Cancer?

by Dr Patrick Quanten MD

The Facts

The Questions

The Answers

The Conclusion

Cancer, if not the biggest killer of our generation certainly the most feared word in any language in the Western World, has spread with increasing vigor across our culture, seemingly undeterred by the seriously escalating amounts of money and resources put up in the fight against cancer. A battle which almost every week we hear reports about of potential victories, of encouraging studies, of new drugs; a battle that has its own war correspondence team; a team that has got almost just as wrapped up in the war as the allied forces are; a team that has gone beyond questioning the very basis of this war, the fundamentals of why we are doing what we are doing. The war machine with its propaganda and its war economy is ruling the minds of the military, the white-coated brigade. "Trust me, I'm a Doctor" and consequently "This is for your own good".

So. Who is winning the war?

Well, I thought that the incidence of cancer cases in the Western World dramatically started to rise with the arrival of the food-industry when we began to pasteurize the milk, to intensify the production of meat and farm produce, to tin and freeze products, generally leading up to microwaving, pre-prepared meals, sedentary life-styles and electromagnetic waves. That was until I came across a statistic of cancer cases recorded in Vienna. In 1920 before any of the above was introduced 2,400 people died of cancer in Vienna; in 1926 3,700 fatal cases were recorded and in 1931 4,900 fell victim to the disease, showing clear evidence of the spread of the disease.

Intermezzo: Don't give me that crap about "yes but we are now much better at diagnosing cancer than we were then"!! What a pathetic argument! If you do not know someone has cancer, don't you think that in time the emaciation and the general look of the individual will give the game away? All you have to do is wait. Missing a terminal cancer case is impossible!!

Back to the matter in hand.

What had changed, if anything, before the rise in cancer deaths observed in Vienna early in the twentieth century? They had started to sterilize the city's drinking water. Nowadays there is hardly a city where water is not disinfected or sterilized through the addition of chlorine, compounds of silver or irradiation with quartz lamps. And cancer deaths continue to climb off the scale!!! Relevant statistical data clearly reveal that cancer is most prevalent in those districts where no good, high-quality springwater is available. Even in those places where the springwater is still good and healthy, it will deteriorate as a result of being transported in pipelines sometimes hundreds of kilometers long. The emerging pattern of the spread of cancer can be measured against the length of the pipes in which domestic and drinking water flows to its point of use. This assertion will be immediately countered by the statement that the water has undergone all conceivable tests and its day-to-day content of dissolved and absorbed matter is accurately monitored. The trouble is that you can only test for the things you know and want to test for, not for things you deem irrelevant, such as the "life"-content of the water.

So, could there be a difference in the quality of springwater and tap or bottled water that is extremely relevant to our health? In order to get closer to making an informed judgement on the issue, we must learn a bit more about water.

As a liquid, the behaviour of water differs from all other fluids. They all become consistently and steadily denser as they cool down, except water. Water reaches its densest state at a temperature of +4C (+39.2F), below which it grows less dense. Are you as shocked as I was? Nobody told me this at school! But of course it is true because as water freezes and becomes ice it rises above the water. If it were denser, heavier, it would have to sink to the bottom! And icebergs don't! This so-called "anomaly point" at +4C (+39.2F) has a major influence on the quality of the water. This highest state of density is synonymous with its highest energy content. The higher the energy content the greater the life-force. So, the same water at different temperatures has a different level of energy and thus contains a different level of "life".

How does water naturally preserve this life-force?

Conceived in the cool, dark cradle of the virgin forest, water ripens and matures as it slowly mounts from the depths. On its upward way it gathers to itself trace elements and minerals. Only when it is ripe, and not before, will it emerge as a spring. As a true spring, as opposed to a seepage spring, this water has a temperature of about +4C (+39.2F). Here in the cool, diffused light of the forest it begins its long, life-giving cycle as a sparkling, bubbling, whirling stream as it winds its way into the valley. In its natural, self-cooling, spiraling motion, water is able to maintain its vital inner energies, health and purity. In this way it acts as the conveyor of all the necessary minerals, trace elements and other subtle energies to the surrounding environment. To protect itself from harmful effects of excess heat, water shields itself from the sun with overhanging vegetation. With increasing heat and light it begins to lose its vitality and health. As a mountain stream the in-winding, longitudinal, clockwise — anti-clockwise alternating spiral vortices down the central axis of the current cool and re-cool the water constantly. As a broad river, which the mountain stream eventually becomes, the water becomes more turbid, the content of small-grain sediment and silt increases as the water warms up. Its flow becomes slower and more sluggish. All of this protects the deeper water-strata from the heating effect of the sun. The spiral, vortical motion of the water also inhibits the germination of harmful bacteria and the water remains disease-free.

Water has the highest density at +4C. At this temperature water has the highest content of Life-force. Increase the temperature and the water starts to lose its quality.

Another of water's life-giving properties is its high specific heat. The term "specific heat" refers to the capacity and rapidity of a body to absorb or release heat. With a small input of heat fluids with a high specific heat warm up less rapidly than those with a lower specific heat. Now, isn't it amazing that water just happens to have a high resistance against temperature changes, with its lowest capacity at +37.5C (+99.5F). Our normal blood temperature is only just 0.5C (0.9F) lower! And since blood is composed of about 80% water I think I am damned lucky this just happens to be the case, because now Nature has equipped me in the best possible way to survive a variety of temperature changes. The further the body temperature strays from +37.5C (+99.5F) the greater the body resists the temperature change and the slower the outside conditions will take effect on the body. Just as good water is the preserver of our proper bodily temperature, our anomaly point of greatest health and energy — at even a slight temperature deviation we start to feel ill — so too does it preserve this planet as a habitat for our continuing existence. Would there be no water vapour in the atmosphere, this world would be icy-cold and barren.

Water has the capacity to retain large amounts of heat. Water gives life and protects life.

The quality of the water determines the quality of the life it gives.
The number one enemy of water is excess heat or over-exposure to the sun's rays. It is a well known fact that oxygen is present in all processes of organic growth as well as all processes of decay. Whether its energies are harnessed for either one or the other is to a very great extent, if not wholly, dependent on the temperature of the water as itself or in the form of blood. As long as the water temperature is below +9C (+48.2F), its oxygen content remains passive. Under such conditions the oxygen assists in the building up of beneficial, high-grade micro-organisms and other organic life. However, if the water temperature rises above this level, then the oxygen becomes increasingly active and aggressive. This aggressiveness increases as the temperature rises, promoting the propagation of pathogenic bacteria, which, when drunk with the water, infest the organism of the drinker.

It is certainly no longer appropriate to view natural chemical structures as life-less entities. The qualities of these substances change as their surrounding (cfr. temperature) changes. In other words water cannot be described as H2O, as this does not tell us anything at all about the quality of that particular water. Water is alive. And the quality of the water determines the quality of the life it feeds.

We can classify water according to its qualities in the following way:

  • Distilled Water
    This is what is considered physically and chemically to be the purest form of water. Having no other characteristics other then total purity, it has a pre-programmed will to unite with or acquire, to extract or attract to itself all the substances it needs to become mature itself, and therefore absorbs and grasps at everything within reach. Such water is really quite dangerous if drunk continuously long-term. When distilled water is drunk it acts as a purgative, stripping the body of trace minerals and elements. On occasion it has been used for its short-term therapeutic effect, such as in the recent "craze" to purify your system by forever drinking 4 liters (8 pints) of bottled water a day.
  • Rainwater
    While the purest natural available water, noxious atmospheric pollutants aside, rainwater is also unsuitable for drinking in the long-term. It is marginally better than distilled water and slightly richer in minerals due to the absorption of atmospheric gases and dust particles. As a living organism it is still in adolescence, still immature, and needs to undergo certain ripening processes in order to be able to be absorbed by the body and to be of benefit to it. When drunk as melted snow-water, it also gives rise to certain deficiencies and if no other water is available on occasion can result in the enlargement of the thyroid gland.
  • Juvenile Water
    Juvenile water, again, is immature water, but it is water coming from the ground. It has not matured properly on its passage through the ground. It emerges, perhaps in the form of geysers, etc, from quite a long way down. It has not yet resolved itself into a mature structure and is therefore still of 2-star quality. It contains a few minerals, some trace elements and only small quantities of dissolved carbons, but again as drinking water it is not very high grade.
  • Surface Water
    Surface water — dams, reservoirs, etc. — contains some minerals and salts accumulated by contact with the soil and also from the atmosphere but, generally speaking it is not a very good quality water, partly because of atmospheric exposure to heavy oxygenation and to heat exposure from the sun. The sun's heat removes a great deal of the character and energy of water.
  • Groundwater
    Groundwater is already much better, often expressing itself as a seepage-spring, which is water emanating from lower levels and which seeps out at the surface after passage along the top of an impervious stratum. It has a large quota of dissolved carbons, which are the most important ingredient in high quality water, apart from other trace salts.
  • True Spring Water
    True spring water is very high in dissolved carbons and minerals, and of the highest possible quality. Its high state of health and vitality is affirmed by its shimmering, vibrant bluish color, which is not evident in inferior waters. Such water is ideal for drinking, if it can be obtained. Unfortunately there are now very few true, high-quality springs left, due to the destruction of the environment.

Apart from the above, there are artesian waters obtained from boreholes, which are of unpredictable quality. At times they may be saline and at others brackish or fresh. One can never be sure that bore-water will necessarily be of drinking quality. Well-water would probably lie between groundwater and seepage-water, but most probably can be likened and classified as groundwater. Once again it depends on how deep the well is and what stratum of water is tapped.

So what kind of water do you get to drink?

One of the most difficult tasks in the treatment and preparation of drinking water involves the sterilization of surface water and immature (juvenile) groundwater which endanger health and are unsuitable for drinking purposes. As a rule this water is taken from rivers, lakes and reservoirs or, where sources unavailable, is pumped up from deep wells and rendered theoretically drinkable with the use of chemical additives. All those living in cities are well acquainted with the bad taste of mechanically filtered water, which is contaminated by micro-organic matter, artificially polluted by chlorine, irradiation or other sterilizing agents and disinfected by chemical compounds and other ingredients. In all these processes oxygen, or an allotropic form of common oxygen, is produced which will kill off all living organisms.

The very fact that the development of bacteria is enhanced in water — water left standing for long periods, flowing slowly in the sunlight or in badly enclosed or open wells — must point to certain correlations which urgently need to be researched in order to put an end to the danger of disease associated with those bacteria.

In the final analysis, all attempts to purify drinking water are directed towards creating conditions unfavourable to the bacterial life that evolves in it under certain conditions, in the hope of eradicating it. If the water has been rendered "hygienically impeccable", then, as a rule, one is entirely satisfied with it and believes that enough has been done. Quite apart from any other associated hazards — for example, residual micro-organic matter unpurged by present systems of sterilization — it never enters anyone's head that certain material energies will also be denied to people who regularly consume sterilized water, sterilized milk or other sterilized foods. This deficiency will lead to a decrease in their mental, physical and sexual potency and will inevitably increase the health risks to their weakened bodies. After a lengthy time of constantly consuming water treated this way, the blood will be systematically destroyed. This enfeeblement leaves the door wide open to the entry of disease.

How does cancer develop in these circumstances?

The quality and quantity of water's oxygen content is substantially altered under present systems of aerobic water purification which takes place under the influence of light (methods used everywhere today). This immediately results in disturbances to the metabolism. As a further consequence, it results in aggregations of oxygen which the water in the body, already over-saturated, cannot assimilate. As a result of the additional internal pressures thus created, the first symptoms of the disease manifest themselves as swellings and tumours.

The presence of excess oxygen in the enlarged, swollen, cells leads to the production of high levels of acid and subsequently to inflammation. This inflammation causes higher temperatures, causing the oxygen to become increasingly aggressive (as seen before) and eventually to combine with the substances of the tissue itself. This results in the emergence of inferior and less complex microbes which, under suitable preconditions, begin their vital activity. In the absence of other food they make a regular feast of the body. The disease-causing organism is therefore the indirect product of incorrect metabolic interactions. Science describes this as cancer.

Water purification as it currently is done in the Western Culture renders the water, delivered as drinking water, completely unsuitable for human, animal and plant consumption. Long-term use leads to total destruction.

It is a remarkable fact that distilled water greedily absorbs gaseous substances from the surrounding atmosphere, so that it soon takes on the smell of the substances surrounding it. Because such sterile water extracts gaseous carbones from its environs, medicine has also made use of it to purge human blood. The consumption of such water can only bring about a short-lived improvement in the general condition. In the most favourable cases it merely acts as a stimulant but, in the final analysis, such water can only act destructively on the organism, since it ultimately removes carbones from it. In this case these are not excess waste products (toxins), but the most vitally important formative substances.

Drinking a lot of sterilized water — tap or bottled — will eventually kill you.

Water, taken for granted, totally misunderstood and treated so disrespectfully, is the ultimate giver of Life.

However, it is not water as you and I know it. It is real water that we need.

It is going to take a revolution in awareness for us to get it.

Let's start here.

Let's start now.

Dr Patrick Quanten MD

June 2001


Patrick Quanten has been a general practitioner since 1983. The combination of medical insight and extensive studies of Complementary Therapies have opened new perspectives on health care, all of which came to fruition when it blended with Yogic and Ayurvedic principles. Patrick gave up his medical licence in November 2001.
Patrick also holds qualifications in Ayurvedic Medicine, Homeopathy, Reiki, Ozon Therapy and Thai Massage. He is an expert on Ear Candling and he is also well-read in the field of other hard sciences. His life's work involves finding similarities between the Ancient Knowledge and modern Western science.

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