Structured Water Blog
Polysaccharides and Water
Viktor Shauberger said that spring water is the beginning of carbohydrate formation in nature. It's essentially forming sugars that give the water sweetness. This is why natures water can be slightly oily and sweet. The oiliness supposedly has to do with this carbohydrate formation.
David Wolfe says, "that eventually in nature plants and animals will add chains to the water which are polysaccharides which becomes the primary membrane material of every cell." He also comments on Bruce Lipton's work with cell biology and how the intelligence of the cell isn't in the nucleus but in the membrane. That's where the intelligence is. So polysaccharides could be delivering intelligence to us from nature.
What are polysaccharides? It's a carbohydrate whose molecules consist of a number of sugar molecules bonded together.*
Polysaccharides are one of 8 essential sugars we need to help with immune system, joints, tissue repair and neurological health. It has a long chain sugar structure where as most of the other simple sugars which are also essential are short chained.
I found a great wiki answer** about polysaccharides which stated that:
"Polysaccharides are used in living things for structure and storage. In plants, cellulose give structure to the cell walls, as does chitin in fungi and peptidoglycan in bacteria. All these carbohydrates are polysaccharides. In animals, glycogen (branched glucose chains) is used as storage of energy and in plants starch performs the same job.
Polysaccharides are important to living things because a polysaccharide is just another way to store and hold glucose, which is the only thing that can provide energy to living organisms. It is just another very important alternative to store energy in living things."
Some foods that are known to have polysaccharides are Noni, Aloe Vera and Chaga Mushroom.