May 11, 2017


The Icelandic lava filtered water

The water we use in the TARAMAR products is more than 1000 years old. It is the same
water that fell to earth as precipitation when the Vikings migrated over to Iceland. During
this eon of time, it has gradually filtered through Earth strata and volcanic rock, to
emerge back on the surface, crystal clear and amazingly vibrant.

The TARAMAR Molecular water

In contrast to the general believe that water exists only in 3 phases, ice, liquid and vapor,
scientists know that there are many different phases and structures of water. Knowledge
on these structures is escalating. One theory states that water molecules have a
tendency to group in sizes of clusters that can range from 3-60 molecules (Fowler et al.,
1991; Ignatov, et al., 2013).

In TARAMAR we have an ongoing research project on the Icelandic water. TARAMAR’s
Director of R&D completed a PhD study on the “Effects of the state of water on ascorbic
acid degradation in foods” at Rutgers University, USA and our current research build on
these results as well as the knowledge that water exists in various states. We are
particularly interested in structures and clustering of water running freely in springs close
to the origin in comparison to water that has been lead in pipes over long distances.  
As a result, we have designed an ingenious natural method to reconstruct all water that
is used in the TARAMAR products.  We start with the crystal pure lava filtered water and 
with the means of physical methods (no chemicals added) we construct amazingly
vibrant water that we have entitled “The Molecular Water”.


Fowler, P. W., Quinn, C. M., Redmond, D. B. (1991) Decorated fullerenes and model
structures for water clusters, The Journal of Chemical Physics, Vol. 95, No 10, p. 7678

Ignatov, I., Mosin, O. V. (2013) Structural Mathematical Models Describing Water
Clusters, Journal of Mathematical Theory and Modeling, Vol. 3, No 11, pp. 72-87

Kristbergsson, K. 1984. The effects of the state of water on ascorbic acid degradation in
foods. PhD thesis, Rutgers University, NJ, USA.

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