The Last Stoic

The Land of Hunza

Posted in Uncategorized by munty13 on August 15, 2009

How would you like to live in a land where cancer has not yet been invented? A land where an optometrist discovers to his amazement that everyone has perfect 20-20 vision? A land where cardiologists cannot find a single trace of coronary heart disease? How would you like to live in a land where no one ever gets ulcers, appendicitis or gout? A land where men of 80 and 90 father children, and there’s nothing unusual about men and women enjoying vigorous life at the age of 100 or 120?

We see a lot of hands going up. Fine. But first, you have to answer a few more questions before setting out for a place called Hunza, a tiny country hidden in the mountain passes of northwest Pakistan.

Are you willing to live 20,000 feet up in the mountains, almost completely out of touch with the rest of the world? Are you ready to go outside in every kind of weather to tend your small mountainside garden, while keeping you ears open for an impending avalanche? Are you prepared to give up not only every luxury of civilization, but even reading and writing?

An optometrist, Dr. Allen E. Banik, also made the journey to Hunza to see for himself if the people were as healthy as they were reputed to be, and published his report in Hunza Land (Whitehorn Publishing Co., 1960). “It wasn’t long before I discovered that everything that I had read about perpetual life and health in this tiny country is true, “Dr. Banik declared. “I examined the eyes of some of Hunza’s oldest citizens and found them to be perfect.”

Beyond more freedom from disease, many observers have been startled by the positive side of Hunza health. Dr. Banik, for example, relates that “many Hunza people are so strong that in the winter they exercise by breaking holes in the ice-covered streams and take a swim down under the ice.” Other intrepid visitors who have been there report their amazement at seeing men 80,90,and 100 years old repairing the always-crumbling rocky roads, and lifting large stones and boulders to repair the retaining walls around their terrace gardens. The oldsters think nothing of playing a competitive game of volleyball in the hot sun against men 50 years their junior, and even take part in wild games of polo that are so violent they would make an ice hockey fan shudder.

Of all their organically-grown food, perhaps their favorite, and one of their dietary mainstays, is the apricot. Apricot orchards are seen everywhere in Hunza, and a family’s economic stability is measured by the number of trees they have under cultivation.

The Hunzas cut the pits from the fruits, crack them, and remove the almond-like nuts. The women hand grind these kernels with stone mortars, then squeeze the meal between a hand stone and a flat rock to express the oil. The oil is used in cooking, for fuel,as a salad dressing on fresh garden greens, and even as a facial lotion ( Renee Taylor says Hunza women have beautiful complexions).
— Extracts from Death Rides a Slow Bus in Hunza by Jane Kinderlehrer

There are, of course, many theories about why the people of Hunzaland live so long. Patrick Flanagan, the founder of Micro Cluster technology believes that the water is the secret along with hundreds of other people who have been using his products. The King of Hunza Land was asked why their people live so long and he said “It’s the Water.”

GLACIAL WATER In about 1983, I finally realized that the secret of Hunza water was a certain kind of mineral in the water. In Hunza land and the other four places on earth, they all have one thing in common – they are surrounded by natural glaciers called ‘ice blue glaciers’ on some of the tallest mountains in the world. The people live in high mountain valleys about 2,000 meters above sea level. Glaciers on these mountains are millions of years old, and put thousands of tons of pressure on the side of the mountain. The glacier is liquid at the mountain interface and it grinds the rock of the mountain into a mineral jelly; those minerals rush out, go through the valleys, and the water comes down from the glaciers and the people drink the glacial water containing all those minerals. Cultures who live near the ice blue glaciers are the Hunzas in the Hindu Kush which is north of Pakistan, the county of Georgia in Russia, and certain places in Equador, Mongolia and Peru. Those are the five cultures that Dr. Cuanda studied. Their diets were all different but their water all had these specific anomalous properties.

SILICA After studying all the minerals in glacial water, I found that that there was a certain kind of mineral that cannot be seen by the eye. It is a tiny spherical form of silica. Silica is a natural mineral that is essential for the human body; sand is silica, quartz crystals are silica. Silica makes our bones and arteries strong. It is found in the places of our body where we need the most strength like the aorta. The silica that I found in Hunza water were little tiny spheres about 50 Angstroms in diameter, and they are only found in certain kinds of glacial water in only those five places in the world that I know of, and water in the world has been pretty well investigated.

Gyorgyi said, “Discovery is seeing what everyone else sees and has seen, but thinking what no one else has thought.” He said, “Hydrogen is the fuel of life.” All the food we eat does one thing for us. It releases hydrogen which is burned by oxygen in the final chemical reaction releasing the energy that makes ATP, the fuel that actually runs our bodies.

The drinking habits of the people of Hunza were, Dr Hoffman claims, undoubtedly another health-inducing factor in their lives.

They did not drink any strong alcoholic beverages such as spirits. They did make a little wine, but this was used mainly for medicinal purposes.

They consumed large amounts of water, just as it comes from the glaciers – a grey mother-of-pearl-coloured water, due to the colloidal minerals suspended in it. The author well recalls this appearance of the water, in the high Himalayas during his first trek in Nepal, when he expected sparkling crystal clear water! The Hunza people had this glacial water available wherever they were, because every field, every terrace had an irrigation stream. They drank lots of water because they believed their water was very rich in minerals (as it was), and that the more they drunk, the more minerals they would put in their system, and the healthier they would be. Their water was pure in the sense that there were no pesticide/herbicide residues or other pollutants such as chlorine/fluoride.

Distilled water is high energy water. Natural sources of distilled water are rainwater and glacier water – too polluted to use today.

To understand the harmful effect of mineral water is to understand cytology, or the cells structure and function. The elements of the mineral kingdom cannot be assimilated directly by the animal cell. They must go through a process of linking with amino acids first. Found in the plant kingdom is the link for getting mineral into human life the most efficiently. The plants can take in mineral directly. Once in the plant, the minerals become a part of the cell structure after going through a recombining process in the energy cycles of the plant (photosynthesis). These energy cycles convert the mineral into a chelated form. The mineral ends up linked with amino acid complexes in the plants structural tissue. When man eats the plant, the mineral complexes in the plant amino acids can then be easily converted by human enzyme activity into molecular structures on the human frequency.

Drinking water, containing a large amount of inorganic mineral (i.e. spring water, purified water) whether hard or soft, can be compared to doing your dishes in dirty water. If the water comes in already loaded up, it will not be able to take the debris and waste out of the system without first leaving behind what it brought in. These inorganic minerals are deposited in the body and add to the overloading of electrolytes that the body has to remove and also increase mineral & heavy metal deposits that develop weakened tissue and/or areas of poor circulation and chronic inflammation. On the other end of the spectrum we find deionized water – water that is stripped of its minerals and electrical potential. Do not purchase deionized water for drinking – it is sold labeled “purified water.”

The use of distilled water is preferred, not because of the lack of mineral so much as, because of the higher energy. Distilled water moves through the system and especially the liver better than low energy water. Since your body is 60-80 % water, water is the chief catalyst and medium for all the energy reactions that take place. Using the higher energy wet, distilled water will help assure that all the body’s metabolic environment is at its best hydration.

Dr. Banik: “I observed the following. They ate most of their fruits and vegetables raw and raised them on organic soil. Fruits and vegetables are about 90% natural water of exceptionally high purity. Along with that, they drank glacier water, which is very low in inorganic minerals. Wine was their main beverage, which again is comprised of natural water of very high purity. So their percentage of distilled water quality was 90% greater than ours. I consider this an important secret which I nearly missed.”

It’s said that blood is thicker than water (sometimes more so than it oughta!)

Blood is a wonderful and complex substance containing many chemical compounds to perform many functions. It constantly changes and adapts to meet the body’s requirements. Healthy blood varies in viscosity as it flows normally and becomes much “thinner” by the time it reaches the capillaries. It can even change viscosity locally at a given point in order to pass through a constriction.

As described in Chapter 8, the viscosity of blood is quickly increased by stress, and continuous stress will maintain the condition. Severely affecting blood viscosity too is a diet containing fat, cholesterol, refined carbohydrates, coffee, alcohol and excessive amounts of animal protein. Removal of these foods from the diet enables the blood to clear in several days, but because most people consume these foods constantly, their blood is always polluted and viscous.

On the subject of blood as a disease indicator, here is a quotation from the book Hunza Land by Dr Allen E. Bank from Nebraska, USA (1960):

“The examinations I made in Hunza of the eyes of people in all age groups indicated that the Hunzakuts have healthy circulatory systems. Their artery-to-vein circumference ratios were, in most cases, perfect or near perfect, and the color ratios could generally be classified at 1:1.

“In all respects the Hunzakuts’ eyes were notable. I found them unusually clear; there were few signs of astigmatism; even the oldest men had excellent far and near vision–an indication that their crystalline lenses had retained elasticity. Most of our crystalline lenses lose their elasticity in our early forties, and we require bifocal lenses for the remainder of our lives.

“Here, I believe, is confirmation of the fact that bodily health can be ‘read’ by a study of the eyes, and that general health promotes eye health. For our own benefit and that of our children, we should resolve that, starting now, we will make the necessary adjustments in our diet to promote the radiant health to which we are all entitled.”

Improvement of circulation by the injection of snake venom serum has been demonstrated in Europe and the USA in the treatment of various complaints such as angina, claudication, arthritis and MS. The research shows that the marked relief of symptoms of these complaints is achieved by way of lowered blood viscosity. A recent television documentary on this topic showed graphically how a sample of treated blood flowed faster than untreated blood when both samples were released simultaneously in an inclined dish.

In Chapter 20 it is described how the incidence of both primary and secondary cancer is dramatically reduced among patients with circulatory problems who for long periods have been on anti-coagulant drugs to prevent blood clotting.

Thus it is abundantly clear that the state of health of an individual is directly related, not only to the nutrients contained in the bloodstream, but inversely to the harmful substances present and the degree of blood viscosity.

When we breathe in air at sea level, the atmospheric pressure of about 14.7 pounds per square inch (1.04 kg. per cm.2) causes oxygen to easily pass through selectively permeable lung membranes into the blood. At high altitudes, the lower air pressure makes it more difficult for oxygen to enter our vascular systems. The result is hypoxia, or oxygen deprivation. Hypoxia usually begins with the inability to do normal physical activities, such as climbing a short flight of stairs without fatigue. Other early symptomsof “high altitude sickness” include a lack of appetite, distorted vision, and difficulty with memorizing and thinking clearly.

Prehistoric and contemporary human populations living at altitudes of at least 8,000 feet (2,500 meters) above sea level may provide unique insights into human evolution, reports an interdisciplinary group of scientists.

Indigenous highlanders living in the Andean Altiplano in South America, in the Tibetan Plateau in Asia, and at the highest elevations of the Ethiopian Highlands in east Africa have evolved three distinctly different biological adaptations for surviving in the oxygen-thin air found at high altitude.

The Andeans adapted to the thin air by developing an ability to carry more oxygen in each red blood cell. That is: They breathe at the same rate as people who live at sea level, but the Andeans have the ability to deliver oxygen throughout their bodies more effectively than people at sea level do.

Tibetans compensate for low oxygen content much differently. They increase their oxygen intake by taking more breaths per minute than people who live at sea level.

A pilot study Beall conducted of Ethiopian highlanders living at 3,530 meters (11,580 feet) suggests that—unlike the Tibetans— they don’t breathe more rapidly than people at sea level and aren’t able to more effectively synthesize nitric oxide. Nor do the Ethiopians have higher hemoglobin counts than sea-level people, as the Andeans do.

Yet despite living at elevations with low oxygen content, “the Ethiopian highlanders were hardly hypoxic at all,” Beall said. “I was genuinely surprised.”

So what adaptation have the Ethiopian highlanders’ bodies evolved to survive at high altitude? “Right now we have no clue how they do it,” Beall said.

Many thanks:


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