PHYvital optimizer and PHYvital DUO Optimizer

In the past, fierce debates were held around the keywords vitalization, structuring, optimization and the informing of food and water (water is also a food) – some of which were even settled in court.

In the traditional view, this is about battles between natural scientists and holistically working physicians, therapists and alternative practitioners, as well as judges who believe they have caught charlatans and brought them to justice.

During our years of research & development on the topics of information medicine, frequency therapy and complementary-medical diagnostic and treatment methods, however, we arrived at findings that can only be explained and understood very inadequately on the basis of the old view.

How can it be that water or globules are used as information carriers, e.g. by homeopaths, and that the type of information can be detected with measurement methods such as HRV (heart rate variability analysis), meridian diagnosis, Rofes or kinesiology? How can it be that, after taking them over a certain period, improvements that are not comprehensible to conventional medicine – e.g. in blood pressure and blood values – can occur? The placebo effect is then often cited as an explanation.

Regardless of the aforementioned topic, PHYbio decided to develop a device for the vitalization and optimization of food and water.

The goal was to provide a device with which water can be vitalized and optimized. A second variant serves to make food easier to metabolize.

Various authors can be found on the internet with statements about water, the memory of water, the structure of water (Masaru Emoto) and water optimization and structuring. To the proponents of this approach, it seems plausible to inform water and food, which often consist of a large percentage of water.

It was striking that, after using the device to optimize water, more than 97% of testers described a change in taste. Almost unanimously the taste was described as softer or more harmonious; at the same time, many testers took a considerably larger sip of the treated water than of the comparison sample.

In the course of the tests it became apparent that the described difference in taste also depended on the hardness of the water. The harder the water, the greater the perceived difference.

The same result was shown in blind tastings of wine, whereby relatively inexpensive wines tasted better after treatment, while expensive wines with specific taste components lost part of their individual character but were also perceived as more harmonious.

Food can also change in taste; it is subsequently often described as more intense and more „natural“.

In the near future it remains to be clarified whether this approach can also strengthen the body’s ability, e.g. to better absorb trace elements and existing vitamins from food, and whether the effects of food intolerances can possibly be reduced.

It also cannot be ruled out that the effectiveness of medications can be increased and their side effects reduced.

However, should broad application show that the development goals can be confirmed with suitable measurement methods, this result would not surprise us. Further information: https://www.phybio.info/en/vitalisierung