Dúnedain has consolidated data from water and plant experiments over a two-year period. The data show a clear correlation between water vitality and plant biomass / nutrient density. Further, the trend continues - as vitalization methods improve, the water and plant metrics follow.

For more details see the Data Points document.

Exclusion Zone - Voltage from Water

Dr. Gerald Pollack of the University of Washington recently discovered water’s exclusion zone (EZ). EZ water is a gel, a liquid crystal, considered the “4th phase” of water. When light, water and a hydrophilic surface come together H₂O is transformed into H₃O₂ - hexagonal layers form along the hydrophilic surface, carrying a negative charge. These H₃O₂ layers exclude all particles and solutes; this is pure, filtered water. The amorphous H₂O molecules carry a positive charge.

The image below shows a small Nafion (hydrophilic material) tube resting at the bottom of a vial. Microspheres are suspended in the water; they are 3 microns in diameter. EZ formation pushes the microspheres away from the Nafion surface, separating pure H₃O₂ from amorphous H₂O, now containing all the microspheres.

The clear EZ layer (H₃O₂) is a negative charge, while the microsphere filled “bulk” area (H₂O) is a positive charge. Generally “healthy” water carries a voltage of approximately -200 mV. Dunedain has in some cases been able to quadruple the voltage using vitalization techniques.

Voltage and Resistance

All this talk of water voltage can get a little confusing - we would like to make sure we’re all on the same page. The vitalization process is increasing the electrical potential of water. One of the primary methods to measure this is by reading the voltage. This is a passive reading, obtained through the formation of water’s “exclusion zone." Dúnedain is not introducing external electricity to the water - the water is not being “zapped” with electricity, or “ionized” in any way. We simply apply the natural methods of vitalization, then measure the results.

The vitalization process increases water’s voltage. This is a good thing for crops - more power to the plants. The vitalization process also lowers the resistance of water. Resistance is measured in “ohms”. Lowered resistance translates to faster and more efficient nutrient uptake for the plant’s roots.

High voltage  →
Low ohms   →

Our latest data show an average increase of over double the voltage, and about 40% reduction in ohms. In just 5 minutes time, newly powered water is ready to go.


The quantity of a plant is measured in biomass. After a plant is matured, it is then dried - all water is removed - and the water-free plant is weighed. Plants fed vitalized water grow bigger, faster. They reach maturity around 15% sooner and are significantly larger. In some cases we have seen biomass increases of over 140%. Here are the results of three generations of water we have experimented with.

*v3 - estimate based on wet biomass

When the water voltage increases, plant biomass follows.

Nutrition Analysis

The quality of a plant is referred to as “nutrient density." The nutrient density of a food is obtained via a nutrition analysis, which looks at the minerals, protein, carbohydrates, fats and calories. A nutrient dense food is high in nutrients but relatively low in calories, aka "energy density".

All plants fed vitalized water show a significant increase in nutrient density:

Note: waiting on lab results for v3 nutrient density numbers

Brix | EC | pH

Brix → sugar content in aqueous solutions
EC → “electrical conductivity": measure of total dissolved solids - primarily salts - in a solution
pH → measure of how acidic/basic water is

Vitalized water increases Brix and EC values.

Vitalized water stabilizes pH values, bringing the measurements closer to neutral - which is 7.0. If the pH is low (acidic), vitalization brings it up. If it’s high (alkaline/basic), vitalization brings it down. Vitalized water stabilizes pH values, bringing the measurements closer to neutral - which is 7.0. Our water acts as a pH regulator.


Hydrogen is a zero-carbon sustainable fuel. When burned, the exhaust is water - that’s right, H₂O. Hydrogen is not very easy to obtain - approximately 95% of hydrogen production uses fossil fuels. This, of course, introduces more CO₂...and we go ‘round and ‘round.

Electrolysis - or “electro-splitting” - of the water molecule is a tried and true method of obtaining the pervasive but hard to get hydrogen atom. Dúnedain has interesting technology which could drastically enhance hydrogen production via electrolysis. This involves the use of vitalization techniques and modifications to the classic electrolysis approach.

We are already showing impressive results using conventional electrolysis, the only change being the use of vitalized water.

"HHO" - hydrogen & oxygen gas - being generated from water

Filtration / Desalination

When visible and infrared electromagnetic frequencies interact with water, there is a transformation. Some of the H₂O molecules convert to H₃O₂. These H₃O₂ layers form a hexagonal mesh so tight that all particles and solutes are excluded. There is nothing but pure water in this “EZ” layer. And this layer produces a negative electrical charge.

The image below clearly shows this exclusion zone layer all along the surface of a hydrophilic material. The clear areas are H₃O₂, the “dotted” areas are microsphere filled H₂O molecules - which produce a positive electrical charge. Nature provides a separation between filtered and unfiltered water, as well as a voltage.

Fresh water exclusion zone

When this EZ water is extracted, it is pure hydrogen-oxygen water - no other particles or solutes persist. Dúnedain is developing three methods of exclusion zone filtration. Vitalized water significantly enhances the viability of these technologies. Early indications point to possible desalination technology as well. We have recently achieved the highest EZ water voltage yet, nearing 0.5 volts, in vitalized ocean water. Voltage implies an exclusion zone, and an exclusion zone implies clean, fresh water.

EMF and Water Voltage

Dúnedain has proven a correlation to lowered water voltage and EMF (electromagnetic fields) exposure. EMF - the wireless microwave frequency for data transmission - reduces the voltage in water. Natural water exclusion zone formation occurs in the presence of visible and infrared light; voltage peaks at infrared. As you move away from infrared, either toward UV or toward microwave, the voltage decreases - eventually exclusion zone formation is not possible. This translates to zero water voltage. Artificial microwave radiation exacerbates this condition, essentially producing “dead water."

We have performed several water-plant experiments which involve EMF exposure (see Data Points). Plant biomass is severely diminished, depending on EMF exposure time.

EZ voltage is very likely the source of bioelectricity. When artificial microwave frequencies interact with water, the result is reduced voltage, which is very concerning considering the pervasive use of wireless data transmission and particularly the recent rollout of 5G technology.

Shelf Life

One question that is often asked - “What is the shelf life of vitalized water?”

Once a given quantity of water is vitalized, it retains that level of vitalization for about 24 hours. The effects slowly dissipate over the next 96-hours. After about four days, the water reverts back to its pre-vitalized state. It’s just a matter of running it through the vitalizer again - it regains its potency.

Evolution of Vitalization Techniques

The three generations of vitalization techniques point to a continual progression toward higher-powered water. This has very important implications for filtration and hydrogen production technologies, not to mention what it can further do for agriculture. Our plan is to continue to refine the process and to be able to provide the sweetest water in all the land.

Check out the Data Points document for more information on: