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JOURNAL IV


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GRANDER JOURNAL| page 2

CONTENTS

page 3

page 4

page 7

page 10

page 12

page 14

page 16

page 18

page 20

page 22

page 24

page 30

page 34

page 35

page 36

Editorial

Water, the Unknown NatureAn Essay by Hans Kronberger

Water Has a High IntelligenceJohann Grander in an interview

Grander Revitalized Water System on Test BedA study by B.A.U.M. confirms the effects

Grander in FeaturesFilm documentation on the usage

of the revitalized water system in industry

From SwitzerlandMore than 20,000 Swiss people are enjoying

the revitalized water system

On Tap!Good beer can only be obtained with good water

Amstetten the Grander Town

Baking Cake

From Kibbuz to the Deserts Confines

Grander in the National Park of GesuseGranders Grocers

Revitalized water system integral part in food industry

Further information

Sales addresses

Imprint

Photo credits:cover and page 3 Shutterstock, pages 4 to 6 Shutterstock (2), Uranus publishing company (2): pages 7 to 9 the Photographers (1), Ernst Kren (4). Shutterstock (1): pages 10 and 11 Shutterstock (1), private (2). Uranus publishing company (1); pages 12and 13 Uranus publishing company (5): pages 14 and 15 private (7); pages 16 and 17 private (5). Uranus publishing company (1), Shutterstock (1); pages 18 and 19 Franz Soukup (8), private (1), Uranus publishing company (1), Umdasch AG (1); pages 20 and 21 Shut-

terstock (2), private (2). Uranus publishing company (2); pages 22 and 23 Revitalized water (1), Georg Huber (3), Uranus publishing company (2); pages 24 to 29 Ernst Kren (6), private (3), Uranus publishing company (14); pages 30 to 33 Shutterstock (3), Energisch PR (8)


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page 3 | GRANDER JOURNAL

Its a pleasure to be able to present to you thefourth edition of the Grander journal. Again, manythings have happened since the third edition ofthe journal. So again, the number of Grander us-ers world wide has increased by multiples. Itsa great pleasure for us when you report of yoursuccesses and experiences with the Grander re-vitalized water system. Granders success storywould not be possible without the exponentialjoy of its numerous users. Also in this edition, wehave tried to compile a representative profile of

personal experiences.In the meantime, another area of applicationhas developed strongly the usage of the re-vitalized water system in industry. On first sight,for the private user this might seem of minorimportance. On second thought, one inevitablydraws the conclusion that the revitalized watersystem not only functions in the small sectorbut is also successfully applied at world-famouscorporations. The private user approaches thecause with high sense and intuition. He/she ispleased as the water is tastier when drinking and

is more comfortable when taking a shower, thecoffee tastes better, and the plants grow morebeautifully. With industry, naturally, emotions donot count as much since the main concern ismeasures and figures period. Correspondingly

high is further the informative value. Especiallythe experiences in heating cycles and coolingsystems are also relevant for the private user. Inour article on the usage of the Grander revital-ized water system in industry youll encounterfamous names.

Furthermore, Grander applications have beensubject to rigorous testing. Thus, the ecologygroup of the German industry B.A.U.M. has ex-amined several applications in various fields

very thoroughly, and within the framework ofher diploma thesis at the University of Graz, astudent about to take her diploma has examined32 industrial plants from Austria, Germany, andSwitzerland who use the Grander technology.Concerning these test results, for the time be-ing, we will just mention the following: we arepleased. The research concerning the elementof water seemed almost complete but in recentyears this thought has profoundly changed. Inthis journal you will find thought-provoking factsthat further this impulse.

Yours, Grander Sales Organization U.V.O.

GranderJournal IVNew Experiences with the Grander Revitalized Water System

EDITORIAL


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ESSAY

One tomato consists of 95 per cent water. Onebacterium of 75 per cent. A cow follows with74 per cent. In comparison, the human body israther a dry fruit boasting an average of 65 percent. Only the brain is an exception consistingof 80 per cent water. Already at this point, onecould ask the jocular question whether this isgood or bad.

For science, water is first and foremost H2O,thus a compound of two hydrogen atoms andone oxygen atom. Beyond this point is where

things get interesting. Oxygen furthers combus-tion, and hydrogen as a gas is highly flammable,yet these elements combined as a compoundare not only fire-proof, they also boast distin-guished fire extinguishing characteristics!

Also the compound of the relatively big oxygenatom with the two smaller hydrogen atoms andthe molecules among one another is thrilling,or as the scientist Robert Kunzig puts it: Thehydrogen atoms are keeping a firm hold on itsappertaining oxygen but also combine casuallywith other water molecules. Each water mol-ecule is in a way dancing with other water mol-ecules. Continuously they are forming short, newcompounds, just as in a quadrille, and then theygo on to form other compounds. This partnerchange happens rather quickly, namely several

billion times a second. This dynamic is the pre-requisite for the fact that water can form lakesand puddles, and that we are able to dive into it;that it flows upwards if one aspirates it, that itforms a ball-like external skin on which insects

are able to walk, and much more.

Water is not Normal

The events that occur within a drop of water arefar beyond average human imagination. Eventhe external, easily recognisable characteris-tics of water are so completely different in theirnature that science classifies it as abnormal.The English scientist Martin Chaplin has gath-ered and filed over 60 abnormalities. The fact

that new deviations are continuously found inwater underlines the actuality of how far waterresearch is away from final resultsIf water were normal, it would have to boil ata temperature of minus 93C, it would have its

The case seemed completed. Water was considered the best researched

element. The formula was clear, and new facts were not really expected.This has profoundly changed in recent years. Fully amazed and respectful

we stand in front of new findings that give us premonition of the fact that

mankinds knowledge of water is considerably in its infancy. Water itself has

become tremendously fascinating.

by Hans Kronberger


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biggest volume at freezing point, thus at 0C,it would drown in the form of ice in the watersand would choke any life beneath. But no: tena-ciously it disregards the general rules of chem-istry and physics.

The utility of water can be explained with thehelp of one great sentence: It is the origin ofall life and the precondition for its preservation.If the human body is deprived of water for justa few days, the body dehydrates, which meansthat the outward transfer, first of all of salt, does

not function any more. The overstrained bloodcells transfer the salt into the kidneys, which arethen also quickly overloaded and can show per-manent damages in just three days.

Predominantly, water provides the body withcrucial mineral nutrients; it is also an optimaltransfer medium for pharmaceuticals. Con-versely, water also disposes of mineral nutri-ents and salts from the human body. Sweat andtears, as researchers have ascertained, are veryclose to sea water, whose consumption can befatal for the human being.

Although water is a lithesome, soft element, itcan form or destroy the firmest rocks such asgranite after sufficient time. Today, one is able to

measure rather precisely the organic and inor-ganic substances in water. How about wirelesswaves? Can they influence water and the small-est creatures in it, or, can water also store infor-mation in a broader sense? Regarding this, there

is extensive research going on in Israel here,one is certainly on virgin soil. However, sciencehas become curious in this query. Unthinkablethings seem to be becoming thinkable: wateras repository medium for information? Its thebest heads in science who no longer exclude abig leap in ideas within the next years or de-cades, such as the one concerning the analysisof light velocity. In quantum physics, where it isascertained that the Newtonian laws applicablefor macrophysics cannot be applied in micro-physics without reservation, exists an approach

in research that considers procedures beyondtodays world of human imagination of time andspace.

Water-the Unknown Nature


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Inexplicable Bridge Formation

Wrenching secrets from water, bit by bit, hasbeen a goal set by researchers around the world.In Israel, they want to draw the secrets from wa-ter beneath the Negev desert, where it has hungaround during the last million years. In Graz, theywould like to know why water under tension isbuilding inexplicable bridges that dont complywith the technical expertise of todays physics.In the USA, they have ignited saltwater by feed-

ing it with radio waves. In Russia, unconventionalmethods are used to extract carcinogenic sub-stances from drinking water. There are manyother studies as well. The sources for variousexperiments and research considerations havebeen recognized as phenomena in practice buttheir causes are not provable on a scientific ba-sis. The Graz water bridge experiment is a typicalexample for this: http://www.ptc.tugraz.at/spec-mag/waterbridge1.htm).

Aspirin: a Hundred-Year Old Enigma

So what about Grander water? It would be im-pudent to simply rank the Grander revitalizedwater system among the greatest unknownnatural phenomena. Having said that, it wouldbe unjust not to follow up the small lead notin the least due to the fact that today it is recog-nised and successfully used in high-tech indus-

try. Positive experiences and test results haveincreased massively within the last few years.Naturally, the argument that the Grander revital-ized water system cannot be effective becausethe theoretical procedure behind is unknown to

science, is derisory. It reminds us of the discov-ery of the headache tablet aspirin (it is made ofacetylsalicylic acid). It was approved in 1897.Everybody using it knew it worked. Sciencecould not follow the procedure though. Only inthe year of 1971, John Robert Vane discoveredthat acetylsalicylic acid blocks the prostaglandinproduction in the human body and thus relievesthe user from pain. For this discovery, Vane was

awarded the Nobel Prize in Medicine in 1982.Hopefully in the future, similarly great researchattention will be dedicated to the nature of wa-ter and it will be delved into as successfully andintensively as the nature of light has been ex-

plored. This exemplifies the notion that science,according to human terms, is never completed.Among a long list of others, television is due toEinsteins findings on behalf of the general the-ory of relativity, which completely revolutionizedthe scientific world view. Nonetheless the seem-ingly trivial query; is light wave or particle,both or none of them, still remains unexplained.

1_ water strider:

walk on water skin

2-3_ water bridge

freely pending.

1_

2_ 3_


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JOHANNGRANDER

Waterhas a High

IntelligenceJohann Grander in an interview.

Presently, the term revitalized water sys-

tem has become a frequently used phrase.

25 years ago, you were the one coining the

term. How did you get to this term?

In nature, water seeks its own way and there-fore, it needs freedom. It flows over the earth,underneath it, forms its own bows and mean-ders, and the entire vegetation benefits fromthis. The people remove this freedom from thewater by trying to force the water another way

i.e. river straightening. In order to service house-holds it is pressured; it is squeezed throughpipes and provided with chemicals, loosing itsnatural power and liveliness. These fragmentedcharacteristics may be retransmitted to water

via the revitalized water system.

I could recognise that when observing a drop ofwater under the microscope. Magnified inten-sively, micro-organisms which are to be found inany high-quality and healthy water, become vis-ible. In this way I have been observing for yearsmost different waters and Ive ascertained thatin most of the water drops there is not muchmovement. As soon as I added one drop of revi-talized water, there was so much liveliness rising

that I could hardly follow the movements underthe microscope. Pure life became visible. Thisis for me revitalized water in its purest sense.

Among all the waters

on our earth

there is a close connection.


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JOHANNGRANDER

Which tasks do the micro-organisms have

in water?

The micro-organisms are responsible for stabil-ity in water. Through the revitalized water systemI wanted to achieve an ordered and stabile waterstructure and thus, a healthy environment for

the beneficial micro-organisms. The more activeand vivid they are, the more they strengthen theimmune system of water. They contribute deci-sively to the assimilative capacity of water.

Do you consider the earth a revitalized crea-

ture where all procedures are in close con-

nection to each other?

I wish that people would once again start to thinkmore about whats really going on in nature. Yes,

for me the earth is a revitalized creature. Andthats why I consider low and high tide not a re-sult of the influence of the moon but a resultof earth breathing. On the other hand, there arenumerous other areas where the moon has a

strong influence which it is not always creditedfor; including influence on water.I see nature as a whole and perfect order ofGods creation. For me, it represents the great-est, the most wonderful, and the most exactthing. Without it, there would not even be a time.

You are saying that everywhere in nature,

there is information transfer from water to

water. How did you come to that?

Years ago, I had a quite special experience,which persuaded me that water is connectedwith other water to a much higher extent thanwe might imagine. One day I saw under my mi-croscope in a water drop, a kind of sheet light-ning without knowing what that should mean.Shortly afterwards, I heard on a Munich radio

station that in Bavaria there had been severethunderstorms. Only then, I realized that I hadseen flashes of lightning in the water drop.Today I know that there is a close connectionamong all the waters on our earth, from the

small mountain torrent to the sea. If for examplea river opens out into the sea, huge amounts ofelectrolytic energies are released, as freshwa-ter naturally is charged positively and saltwaternegatively. This connection is in all directions,meaning that any occurrence in the sea has notonly local effects but acts back on all directions

until its origins, meaning its sources. And if yourealize these connections, its understandablewhy today, worldwide, water is loosing moreand more its original power and quality due toenvironmental influences and the appertainingenergy losses.

Where do you draw your knowledge from?

I have been allowed to gain this view throughintuition; I rather prefer to call it guidance from

above. This is why I hand over to the Creator anygratitude that people are giving me.


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JOHANNGRANDER

Your main topic is water. Has anything hap-

pened in recent years?

Since the discovery of the revitalized watersystem, there have been very many things hap-pening in water research. Science indeed reliesmostly only on known facts. In the meantime

there are some people thinking of overall inter-relations and they are ready to factor things intotheir research, which they dont yet know butperhaps are foreseeing.On the other hand, others are researching on thebig bang theory from which everything shouldallegedly have evolved. However, naturally theycannot really get further.

Apart from the great encouragement there

are always sceptics?

In its practical use, our revitalized water systemalready has gained great acceptance worldwide.Naturally, there are still doubters, refusing to ac-knowledge (to see) the effects, as there doesnt

yet exist a scientific archetype to explain the ef-fects. The conventional research methods arenot sufficient to explain and to investigate thewater in its perfection. The water has a high in-telligence, which is to be used. Thus, water isnot the same never! Every water and eachsource is different! This relates to the movement

and the course of water, to the natural condi-tions and preconditions such as vegetation andthe rocks which it encounters, and also to howthey are linked to each other. For me, this is allquite natural


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B.A.U.M.

Behind the code B.A.U.M. (BundesdeutscherArbeitskreis fr Umweltbewusstes Manage-ment Federal German Study Group for Eco-logically Sensitive Management) there stands anenvironmental organisation with 500 membercompanies. The target of the study group isto coach and to advise its members under themotto environmentalism has the highest cor-porate priority. A B.A.U.M. recommendationin businessmen circles is regarded as a highseal of approval. The chairman Prof. Dr. Maxi-

milian Gege wanted to know whether or not hecould recommend the Grander revitalized watersystem to his companies. 23 enterprises havebeen chosen from different fields such as leisuretime, health, industry, and tourism in Germany,

Austria, and Switzerland, where the statementsconcerning the effects of the Grander revitalizedwater system have been checked. Apart fromquestions regarding the area of use, the expec-tations, and effects on the production process,also records on external and internal laboratorytests have been included into the check.

Rainer Kant, graduate lumberjack and projectmanager of B.A.U.M., has conducted the proj-ect: At the beginning, as I was assigned with

the task, I was also sceptical. How can basic sta-ple food become a so-called universal remedy?reviews Kant. He expected a plausible, chemicalor physical explanation; instead, he encounteredextraordinary personal descriptions and innu-

merable indications. Somebody told me thathis cows run to the corner furthest back of thepaddock in order to drink revitalized water thereand to avoid the usual water. Or that children,after the installation of the Grander revitalizedwater system, have become less aggressive andin a nursing home, the number of accidents hasdecreased because they have been consumingmore water and thus have got less thigh frac-tures, depicts Rainer Kant his first impressions.Besides the private experiences, the effects in

the various companies have stood in the centreof interest. Among them have been well-knownbusinesses such as Formtec GmbH from thesynthetic industry with seat in Kronau, the ho-tel on the Stephansplatz as well as the Palace

Revitalized WaterSystem on Test BedBest marks for Grander. A study by B.A.U.M. confirms the effects.


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At the department for innovation and envi-ronmental management at the Karl Fran-zensuniversitt in Graz, university profes-sor DI Dr. Stefan Vorbach has assigned a

diploma thesis under the subject Revital-ized Water System Using the Example ofGrander Technology an Empirical Ascer-tainment among Industrial Users to thestudent Katrin Zunkovic. Katrin has inves-tigated 32 industrial businesses from Aus-tria, Germany, and Switzerland. With thehelp of a comprehensive questionnaire,she has analysed the effects of the revital-ized water system. The kind of use (cool-ing systems, production), economicgain, measurable effects, and the centralissue: Can the Grander revitalized water

system contribute in an industrial area toa lasting water economy and/or to pollu-tion control or not? has been examined.The outcome is perfect. Katrin Zunkovic:48% of the questioned businesses havevaluated the effect very good and 47%good; 90% of the questioned personshave valuated the satisfaction factor verygood and good. 71% have activelymeasured an economic advantage.

Diploma Thesis atthe University of Graz

Schnbrunn in Vienna and the MemmingerBrewery in Memmingen.

In all cases, the tester has gained positive re-sults. The chemical additives have decreased,the maintenance has been reduced, and theworking times of operative devices as well asexchange intervals have been prolonged, so thejudgement of the technicians at Formtec. Theusers of the Alpine outdoor swimming pool inHalbleck-Trauchgau, the water park in Plattling

and the Fitness Park National in Luzern (Switzer-land) have noticed the greatly reduced chlorinesmell at once.

The taste is softer and rounder, with smoother

bubbles in the carbonic acid, confirms mas-ter brewer Wolfgang Kesselschlger in Mem-mingen. Bakeries, confectioneries, and millshave recorded an increased water absorptionin their products and a simplified cleaning oftheir plants. Also in the heating system and inthe cooling water cycle revitalized water coulddefinitely score. We do without 50% of clean-ing agents since the installation of the Granderrevitalized water system; furthermore, the watercosts could have been reduced by 7,000 Euros

a year, Kant was told in the Allguland CheeseDairy GmbH in Sonthofen.

The capital cost has ranged from 2,000 Euros ata mill to 50,000 Euros at the Memminger Brew-

ery. The payback periods have been between 15months and 4 years. In industry, there have beenincreased savings potentials in the followingareas: runtimes of plants, energy costs, watercosts, chemicals and labour costs, maintenanceand servicing.

Nobody was able to explain the effects of theGrander revitalized water system on a naturalscientific basis, but the positive effect is definite-ly there. The expectations have been met and

most of the time even exceeded. We do recom-mend the use of the Grander revitalized watersystem in industrial businesses, reads the finalreport by B.A.U.M. after the tests, carried out fora duration of over half a year.

1_B.A.U.M. chairman

Prof. Dr. Maximilian Gege,

initiator of the Grander testing

2_B.A.U.M. tester graduate

lumberjack Rainer Kant:

positive effect is definitely there.

INFO

B.A.U.M.- Federal German Study Group for

Ecologically Sensitive Management

D-20259 Hamburg, Osterstrae 58Tel.: +49 (0) 40 / 4907 1100Fax: +49 (0) 40 / 4907 1199E-Mail: [email protected], www.nachhaltigeswirtschaften.net

1_

2_


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INDUSTRY

Grander inFeatures (Film)Clear Water for Industry:

The Grander Sales Organisation U.V.O. has presented a film documenta-

tion on the use of the Grander revitalized water system in industry in the

House of Industry in Vienna.

1_

2_ 3_ 4_


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1_Harald Mittermller:

Following Grander successes

by camera for years.

2_ Eckelt Glass:

Production improvement

with the help of Grander.

3_Formtec:

Drinking water quality in the cooling system.

4_printing plant:

Sharp picture with the help of clear water.

5_cheese dairy:

Chemicals reduced by half.

The House of Industry on the Schwarzenbergplatzin Vienna was flagged with white-blue Granderflags. The 9th of November, 2007 was a greatday for the revitalized water system of JohannGrander. In the representation rooms of the hun-dred years old House of Industry there were to befound 150 technicians from Austria and Germany

as well as journalists, business bosses and otherinterested people in order to see the premiere ofthe film Clear Water for Industry.

The experiences of well-known businesses suchas the Allguland Cheese Dairy in Sonthofen,Austria Tobacco, Gerresheimer Wilden, FahnenGardener in Mittersill, Hirschmann Car Motifs inRankweil, Eckelt Glass in Steyr, the media housein Vorarlberg, the printing plant of the VorarlbergNews, Isosport, Manner, Machine ManufactoryLiezen, MKE, Boxmark, and others such as TipcoFoods in Thailand have been shown.

For me, it is definitely proved that the Grandertechnology has effects, expressed the plantmanager of the Allguland Cheese Dairy, Karl-Michael Grueber, in Sonthofen, the tenor of in-dustry.

Water is a decisive component in numerousproduction processes in industry. The quality ofwater in most of the businesses is the premisefor the business success. Among the Granderusers, there is also the Daimler AG Company in

Wrth at the Rhein. The greatest truck assemblyplant of the world is stabilising its cooling wa-ter using Grander. The plant manufactures over100,000 trucks a year. Millions and millions ofscrews are assembled in the compressed-airprocedure. Compressed air generates heat andhas to be controlled and systematically cooled.Its not always easy to keep the cooling waterstable. After using the Grander technology, wehave correspondingly reduced the chemicals.Since then, the system has been steady; the at-tempt has succeeded, so the people from thecompany.

Also the Formtec Company has added chemicalsto the water in the closed cooling cycle. Whenchanging the printing blocks there has beenskin contact. The water has been spoiled, bac-terial, and has been considered displeasing bythe operating personnel. If last year someoneasked me the question if I could imagine that itis possible to retain the water in such an easyway, without chemicals, I would have said no,this doesnt work. However, it does work, thanksto the Grander technology, reports the technical

head Rdiger Epp.High-quality water seems to be the solution to

obstinate problems also at the glass manufac-ture of the Eckelt Glass Company in Upper Aus-tria Steyr. On the one hand, it is used for cooling,on the other hand for the outward transfer of theglass dust. This dust bites into the machines andis bound with the help of flocking agents. SinceGrander, once can wash the machines from dirt

residues more easily, and the pump cleaning hasbeen reduced. Before, we have washed the filtersthree or four times and disposed of them after-wards. Now, we are using them up to 20 times,emphasises Heinz Baumgartner, responsible formaintenance.

Who would have thought that water is so crucialfor the print quality of a newspaper? The mediahouse in Vorarlberg has used the Grander revital-ized water system with the offset printing pro-cess. The water stability has been increased,and the print quality has improved. Last year, we

were awarded the prize Newspaper of the Year.The Grander water has contributed to it, thetechnical head Wilfried belher is sure.

The most crucial raw material when brewingbeer is water. At the Memmingen Brewery, theentire fresh water supply runs thru the revital-ized water system. There are two and a half tonsless chlorine in one year for us, meaning signifi-cantly less overheads. Under the otherwise sameconditions, the fermentation period for the beerhas been reduced by one day. The beer quality

has improved; the CO 2 is finer pored. We donot have any answer to why this is like that, wehear from master brewer and proxy WolfgangKesselschlger.

For over 16 years, the amenities of the Granderrevitalized water system in the household and forthe private use have been known. In an isolatedway, there have been experiences in industry andtrade, dating back, such as with the world-fa-mous Manner business, to the year 1992; how-ever, there was no systematic analysis providingtechnical comparative data. Things that work sowonderfully in private are possible in small mat-ters as well as in big, namely in industry. Therewas an approach to the use of the Grander revi-talized water system in industry on 1st of June2007, when top technicians were meeting fora symposium in the Spanish Riding School inVienna. Technicians from different branches ex-changed experiences with the revitalized water.Now the results are audio-visually accessible foreverybody..

5_


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SWITZERLAND

ASUSER

Swiss people have always had a close relationto water. The country is blessed with rivers andlakes: In the east, Lake Constance, in the west,Lake Geneva, in the South Lago Maggiore. Therivers Rhine and Rhone have their sources in theGotthard Massif.

In 1992, the Grander revitalized water systemreached Switzerland. Today, over 20,000 Swisspeople agree on the effects of the revitalizedwater. One of them is Gabriel Galliker, operationsmanager of the Garage Galliker AG Businessin Kriens-Luzern. Besides car sales, they offercomprehensive service. In addition to the usualservice such as repairs, tuning, tire equipment,and refuelling 35,000 carwashes are carried out

per year. Gabriel Galliker: Shortly after the instal-lation, we could reduce the addition of chemicalsby 25%. We are very pleased and can only rec-ommend it.Quite differently than for Galliker, the inventionof Johann Grander enriches the life of Marina

Gschwind Grieder from Sils. She is a globetrotter:Since March 2006, I have installed a Granderrevitalized water bar in the water tank of mycamper, tells Marina Gschwind Grieder. Sincethen, even, with longer standing periods she hasno problems with the drinking water any more.There are no more algae and we are savingmineral water. Its simply ingenious. Many thanksto Johann Grander, beams the globetrotter.

From Switzerland!Already more than 20,000 Swiss people

are enjoying the Grander revitalized water system

In the Berchtold AG Butchery in Rotkreuz thesausage is the daily thing. High-quality water isthe cherry on top concerning the production oftheir products: We get our livestock from the vi-cinity, butcher ourselves and produce fresh sau-sage meats daily using revitalized water. In thecourse of the latest quality check of the Swissmeat trade association, our sausage meats wereawarded 7 gold medals and 2 silver medals,proudly reports master butcher Klaus Berchtold.Just one hours drive away from Zurich there is

the inventive Rssli inn in Mogelsberg. Biologicalgourmet dishes are served there; guests are din-ing in the room of elements and are eating thezodiac sign or the Venus menu. For a long timenow for the customers, revitalized water belongs

to the dignified feast: The demand is very highand already exceeds the gusto for mineral wa-ter. It is perceived as soft, pleasant to the taste,and mild. We have noticed a reduction in clean-ing agents in our dishwasher and glass rinsingmachine by two thirds, assesses owner SabineBertin.

For Marc Hossmann, hairstylist from Stans, andhis customers it is not only the favourite drink:Our customers are enjoying it as drinking water,

but here with us also the hair is washed with it.The beautiful sheen of the hair speaks for itself.

1_ Gabriel Galliker: 25 % less chemicals.

1_ 2_ 3_

2 - 3_hairdressers shop of Marc Hossmann:

one picture says more than 1,000 words.


15/36


Family Simeon-Klaiss in Domat-Ems would neverwant to go without the Grander revitalized watersystem in their home. For four years it has beenused for washing, heating, and in the warm-waterboiler. The water is clean, although we use fewerchemicals than usual by two thirds. When drink-ing, it seems tastier and softer. The flowers in thewinter garden practically do not need any fertiliserany more and are blooming gorgeously, de-scribes Gaudenz Simeon-Klaiss his experiences.

For a long time already, Robert Schmid, alternatedirector and business designer at the cantonbank in Luzern, has been engaged with the topicof water. In my privately owned home, I have hadGrander for a long time; since then the garden

has been prospering like crazy. For our pool weneed fewer chemicals. The director has lobbiedfor Grander also in his bank. The property hashad problems with corroded water pipes; we haveallowed the installation of Grander, and the corro-sion has strongly been reduced. Presently, thereare already five branch offices of the bank whererevitalized water is flowing, resumes Mr. Schmid.

As you can see, the Grander revitalized watersystem is often also the solution to a problem

and is leading to unexpected changes. Moreover,it is connecting people with each other, and thisworldwide.

4 - 5_ Marina Gschwind Grieder:

mobile with Grander revitalized water bar..

6_ Rssli inn: revitalized dishes.

4_

5_ 6_ 7_

7_ Director Schmid: completely pleased


16/36


BREWERIES

Perhaps the first brewery experimenting with

the Grander revitalized water system is in Wi-

eselburg, Lower Austria. However, the revitalized

water system has not been used for the brewing

process but has been installed into the inlet pipes

for water. Today, one cannot assess for certain

who the brewing father for the revitalized water

system is. During the business start-up period in

particular, several beer brewers wanted to retain

their secret from their competitors. In any case,

a pioneer in this field is master brewer Georg Deil

from the Swabian Osterberg, who experimented

with the revitalized water system already in

1998. Besides a rather striking financial savings

in cleaning expense of 20,000 Deutschmarks,

master brewer Deil also wanted an official confir-

mation of the change. He let his beers be judged,

both revitalized and non-revitalized, by the Wei-

henstephan state-run inspectors. All revitalizedtypes definitely performed better in taste testing.

Master brewer Deil: There is nothing healthier

than beer, consisting of water, malt, hops, and

yeast. For experts, he adds: We have consid-

erably less base carryover. A 20% reduction of

base concentration and thus, less calcinations

and a higher stability in microbiology. Additionally,

a reduction of filtration grain size and an increase

of tannoids. Concerning the organic-Pilsner, one

could achieve 84 mg per litre. In addition, one has

to say that bio-raw materials have a considerablyhigher productivity. Concerning the organic-Pil-

sner, the increased hops input does not make it

raspy; it rather remains mild.

Every beer brewer compliments on the smooth

bubbles and thus, improved drinkability; the same

applies with the famous Murauer beer popular in

all Austria. The Styrian master brewer Gnther

Kecht comes to the following result: Since 2004,

the revitalized water has been flowing into our

brewing products and the alcohol-free drinks.

Since then, the ingredients of the beer are har-monising better with each other; the carbonic

acid is milder and has smoother bubbles.

The Atter district beer fraternity can nearly be

considered a small economic miracle story.

Volkher Kaltenbck has studied beer brewery in

Germany and for the time being has had a little

house brewery in the cellar of his parents house.

Together with five other beer brothers (Lothar,

Hans, Johannes, Martin, and Herwig) he has

founded the Lake Atter Brewery. From the be-ginning, Grander has been with them, since his

father had already installed the revitalized wa-

ter system. The success of the idealistic brewer

troop has been sweeping. At the 5th festival of

beer diversity in Austria, it reigned with two state

master titles and one third position.

In each production area, the Memminger Brewery

uses the revitalized water system. They also use

it with cleaning and heating. They use 10% fewer

acids and bases. Concerning chlorine alone they

are incurring 2.5 tons less per year. However, themost thrilling result for the master brewer and

proxy, Wolfgang Kesselschlger, is this experi-

ence: The fermentation period has been reduced

by one day.

On Tap!Good beer can only be obtained with good water

1_


17/36


1 2_revitalized beer from Attersee.

3_master brewer Kesselschlger:

fermentation period reduced by one day.

4 6_master brewer Gnther Kecht:

Ingredients are harmonising better.

2_

3_

4_

5_

6_


18/36


Inventive talent and imaginativeness seem to bealmost unlimited in Amstetten, at least regardingthe handling with revitalized water.

Gerlinde Grndling from the homonymous in-stallation business originally became aware of

Grander through customers. The water in ourpool keeps longer, its quality does not fail andits colour does not turn green. Revitalized watereven bubbles in the fish tank. The fish are hap-pier, says grandmother Grndling. And actually,people in the Grndling home are drinking moretap water again.

Reasonably Priced and Effective

Rupert Primetshofer, the houseman of confi-dence in the Auer-von-Welsbach Street 1-5 has

been searching for an economic and effectivesystem in order to free the heating tubes fromdeposits. Since the revitalized water has beencirculating through the tubes, we dont haveany more problems, he pleasantly concludes.(1_)

All Sausage

Is the business motto of the Ellegast family. Oneof their wishes has been the reduction of thechemical use in the production plants of theirbutcher shop. After the successful use in the in-house swimming pool, they have also installed

the Grander revitalized water system in theirbutcher shop. Do their sausage meats now tastebetter? This opinion they rather leave to theircustomers; they have to like the taste, and obvi-ously they do. (2_)

In the Bakery and in the Garden

To have warm and fresh bread on the break-fast table in the early morning hours is nothingnew for the Amstetten master bakers. One of themost crucial bakery improvers in the bakery iswater. This is why all seven bakers of the town

are using Grander revitalized water for theirproducts. (3_)It turns green if the flowers are in full blossomat the market garden of Peter Mayer and theAmstetten sisters. The customers are marvel-ling at the robust balcony plants, which are not

as prone to illnesses any more, notices Mayr.(4_)Also Signora Adelgundis Haugeneder from thesisters prizes this sacred quality characteristic inher plants. The Signoras are managing a techni-cal college for commercial professions with 200

students, where gardening takes a crucial posi-tion in the curriculum. (9_)

All about Well-Feeling

Sheen and luxuriance Is what Figaro JrgenGartner conjures into the hair. Chemistry iswashed out more easily, which conserves thehands, and afterwards the hair feels more lithe-some, he enthuses. (10_)Since using the revitalized water system in themunicipal indoor swimming pool they have toadd much less chlorine, having a positive effect

on skin and hair. There is no burning any morein the eyes, say the bathers.Water is not water, municipal pharmacist Dr.Jrg Mitterdorfer is convinced. He has stud-ied and done research in Harvard (USA) and isnow administrator of the pharmacy Zum guten

Amstetten

the Grander TownStriking density of Grander users.A

MSTETTEN

1_ 2_ 3_

7_ 8_


19/36


Hirten. The revitalized water system is part ofthe stock. Our revitalized water is simply good;people like to drink i t, he tells. (7_)The medical scientists and patients in the re-gional hospital in the district Amstetten alsoswear by Grander. Since 2003, the revitalized

water system has been installed. Two bubblersprovide the thirsty visitors on the corridor.Also at Christian Dunkl its about well-feeling. Inhis home textiles shop and in his mattress studiohe is filling his water beds with Grander. So thewater remains fresh for a longer time, and thereis no algae formation, he reports. (5_)

Fit and Fresh

Petra Aiginger does not want to abstain from therevitalized water any more in the house or in the

office. At home, it keeps my whirlpool fresh. Inthe Aiginger car dealership where I am the juniorboss, Im serving it to my customers. (6_)

Umdasch AG

The entire fresh water supply of the UmdaschAG, one of Austrias biggest businesses, runsvia the Grander revitalized water system. For theemployees its unimaginable to do without thisluxury any more. The divisions of the enterprise

comprise the Doka Boarding Technology andShopfitting Group. With a total of 6,100 staffmembers, the business ranks among the lead-ing international providers in its branch of trade.Umdasch is presently worldwide in more than60 countries with subsidiaries and chief agen-cies. In the year 2004 the Burj Al Arab in Dubairose up to its 321 metres - the highest hotel inthe world. It is built with Doka form boards ofthe Umdasch AG. The architectonic shape of thebuilding is based on an Arab desert flower. (11_)

Town-Hall is GranderedEven the municipal leader, mayor Herbert Kat-zengruber, is drinking revitalized water. Thethought of returning water to its original powerwithout taking something of it or adding some-thing to it, was decisive for installing the Grander

revitalized water system into the town-hall, ex-plains the mayor. A further advantage for him isthe service-free and maintenance-free opera-tion of the plant. For the people of Amstetten,Grander has a special meaning: on the mainsquare there are five waving flags; these rep-

resent the European Community, Austria, LowerAustria, the town Amstetten, and one flag iswaving for the revitalized water system of Jo-hann Grander. (8_)

Art Exhibition About Water Painting, Art

Design, Photography, Sculpture, Installation

On the occasion of the major regional exhibition of

Lower Austria concerning the topic fire & earth

the people of Amstetten organised themselves

a show in the castle of Ulmerfeld about the ele-

ment of water. For us, water is a crucial theme;

we have at our disposal numerous brooks andsubsurface watercourses. For the opening of this

exhibition, the guests of honour have been pro-

vided with a bottle of the original Grander drinking

water, reports Gerhard Zehetmayer, who is re-

sponsible for the towns municipal culture office.

4_ 5_ 6_

9_ 10_ 11_


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BAKERSANDMILLERS

Almost every miller faces the same problem:How do I get the water into the grain? Both the

operating expense of the miller when grinding aswell as the quality of the flour depends on theresponse. Its clear to the miller that for the grain,water is not water. Sometimes it absorbs humid-ity and sometimes it doesnt. In order to removethe peeling from the body of the flour grain, thegrain is humidified. Last but not least the reten-tion period which the grain takes to absorb waterbecomes an expense factor.

After an extremely hot summer in the year 1998,a particularly tough grain would no,t under any

circumstances, absorb any water from the ownerof the Kittel mill, Johann Taubinger, in the LowerAustrian Erlauf valley. After his nerves had beenstrained to its limits, he used a bit of cunning.If, he thought, revitalized water can do so many

things; maybe it is also a solution to my problem?In fact, he knew the revitalized water system only

from literature, but it was worth a try. During stor-age, the grain may only feature a maximum of13% of humidity; during milling itself it has tohold 15.5% of humidity. Humidity takes a cer-tain time to infiltrate the peeling; only then it isground. First attempts were promising; even thedry grain absorbed the revitalized water. Over thelast eight years, a revitalized water system hasbeen installed into the Kittel mill, and it workswithout maintenance just as on the first day: Ihave no idea how it works, but I couldnt careless. The water does not flow down the wheat

grain any more, but it is absorbed gently, reportsJohann Taubinger.

1_Nestler mill:

Visible on the computer overnight.

2 3_Johann Taubinger:

Used a bit of cunning.

1_ 2_ 3_


21/36


Baking CakeHow does the water get into the bread?

In the meantime, this example has long becomethe accepted thing among millers: Since thebeginning of 2005, people in the Rssel mill inGraz have been operating with the Grander re-

vitalized water system. Here, one refers to exactresults: Monthly, we grind approx. 1,000 tonsof grain. After the installation of the revitalizedwater system, the water absorption time has re-duced from 10 down to 6 or 7 hours. Also theseparation of the bran from the grain is mucheasier and the bran itself, which we sell as ani-mal feed, remains drier and is storable not justfor eight months but one year, says operationsmanager Clemens Schilcher as he numerateshis success.

At the beginning of the 19th century, gold

was washed at the Schwarza in Rudolstadt inThuringia in the Nestler mil l. Today, a tiny hydro-power plant is run with this water, providing theelectricity for grinding the Schwarza gold, theflour of the same name. Robert Limmer, one ofthe three executive directors, was introduced tothe Grander revitalized water system years ago.The advantages have been visible overnighton our maintenance computer. We have had anincreased gain with less energy input. In shorttime, the grain has absorbs more water and canbe processed more easily.

Revitalized, from the Dough to the Crust

In order to achieve best cooking and baking re-sults, bakers and housewives need good grain.

However, they also need water. Over ten yearsago, the first bakers and confectioners beganto experiment with the Grander revitalized wa-ter system. Bakers from Austria, Switzerland,

Germany, and Italy have raved about the moredelicious taste and an improved wholesome-ness. The dough absorbs more water, is silkier,the dough fermentation is better and quickerdespite a reduced yeast addit ion. The bread be-comes light and creamy, spicier, more delicate;the crust is softer and the pastries are whole-some. Furthermore, it remains fresh for a longertime, detail the bakers of their experiences withGrander. Especially with the organic pastries,the experts are convinced that the sourdoughachieves a more beautiful and quicker ripening,and the wholemeal bread remains softer lon-

ger using the better water. The baker school inBaden close to Vienna has arrived at the sameconclusion after a comprehensive experiment,showing indeed scientific character. The rule ofthumb for every baker is the same anywhere,two parts of flour and one part of water. With thecombination of first-class flour and first-classwater, one achieves distinguished products,without any additives. Grander for me meansalso another quality of life, explains (repre-sentatively for all his colleagues) master bakerRainer Knoll from Bremen.

4_Rssel mill:

Absorption period reduced by three hours.

4_


22/36


ISRAEL

An inhabitant of our kibbutz has long lived inAmerica and has brought a small Grander revital-ized water bar with him, tells Avi Malka, opera-tions manager of the kibbutz Ein Hashofet, thir-ty kilometres off the Israeli seaport Haifa. For twoyears, he has experimented with the penergizer.

It took just as long to find the necessary majorityamong the 800 inhabitants of the kibbutz whoapproved the installation of a Grander revitalizedwater system into the heating system. A rubberjoint, which I previously had to exchange everysix weeks, I exchange now only every five to sixmonths. The joint costs 400 dollars. Moreover, Ihave fewer repairs, I need only half the amount ofsalt and need less gas for heating. You can easilysee how fast the plant has amortised.With these reports, Avi Malka keeps his visitorsin suspense. And there are lots of occasions to

tell stories. Technicians come from the whole ofIsrael from other kibbutzim in order to listen tohis experiences. At the beginning, many consid-ered him a madman, some even a magician. Asalesman of cleaning agents once ran away af-

ter I showed him that in my machines I achievethe same effects with 70% of the agents and hesent his boss to me, he reports. Also within thekibbutz he has had doubters and flingers. Apartfrom the heating, also a generally accessiblefresh water pipe has been connected to the re-

vitalized water system. Once during night I wasin my workshop, tells Avi laughing, and heardweird noises. What he saw really made himhappy: the two wives of his strongest critics triedto fill water in an unobserved way into canisters.They must have been sent by their husbands,he beieves.

Nisim Barnea does not need secrets. He hasbeen advisor of the Israeli ministry of agriculture.Privately he has retired and is breeding mainlyhibiscus flowers on a grand scale on the fringes

of the Negev desert. They are flown out daily toHolland. As a scientifically orientated agricultureexpert, he has established a control field in thewatering system after the installation of therevitalized water system. In the first year, the

findings were so phenomenal that I was askedwhich new fertiliser I would use, remembers Ni-sim Barnea. He is no less pleased at the arouseddelight his grandson Bar has for drinking watersince the installation to his house. He calls itmoon water, as grandmother fills it in the eve-

ning before school and leaves it over night. Healso takes a bottle for each of his best friendsbecause they are of the opinion that it just tastesbetter than mineral water.

Michal Fishel is an agricultural architect whohas lived in England for a long time, and is re-sponsible for the design of the natural preservearound the fountain of the Jordan River in theNorth of Israel. Water is her element and plantsare her revitalized partners when cultivating andrevitalising landscapes. She came across revital-

ized water at her female homoeopath in Jeru-salem. This woman has basically recommendedthe drinking of water as an integral part of healthcare. Her husband Gadi was most sceptical whenshe told him that she would like to install the


23/36


From Kibbuzto the DesertsConfinesWater is rare in Israel,

thats why Grander is welcome.

Grander revitalized water system into the feedpipe of the water supply of their neat little house.They already had five filters, he said, and an ad-ditional measure would really not be necessary.However, the womans will prevailed and today,Gadi is an enthusiastic Grander user, taking his

daily personal water ration into the office. Also hisparents have installed a system and own plants.The plants recover from re-potting considerablybetter and regenerate within shortest time, as-certains Michal Fishel. Among other things, herhusband also has observed the pets, who for himhave been a kind of guidepost towards the revi-talized water system. Birds that had never visitedbefore have come to the small garden pond inorder to refresh themselves. The neighbourscats have dug a hole under the fence in orderto reach the precious waters. Their own house-

cat has not been willing to release her treasurefor general use and has downright fought for itwith the neighbours cats. Michal and Gadi Fishelshare their finding that the revitalized water sys-tem has brought them and their family a high

level of well-being.

Its a known fact that the Grander revitalized wa-ter system has already become a subject for Is-raels research centres. However, they do not talkabout findings, as long as they are not ultimately

verified. Until then, scientist circles are present-ing themselves tight-lipped in a friendly way, butthe evening crowns the day.

1_Nisim Barnea:

Grandson Bar shares water with friends.

2_Avi Malka:

Nightly visit.

3_hibiscus:

Which fertiliser?

1_

2_

4_

5_

4_Michal Fishel:

Womans will has prevailed.

5_Gadi Fishel:

Daily ration for the office.

3_


24/36


Grander in theNational Park of GesuseDealing with water is a question of awareness. The dwellers of the

National Park communities have a quite special relation to water.

GESUSE

It is a symphony of stone, writes an authorabout the massive Gesuse mountains. In Up-per Styria limestone Alps and primary rocks arecrossing, an interface of the history of the Earth.And the region is rich, abundant with water. The

water takes a long course from the sky throughthe mountains to the sources down in the val-ley. On its way its purified and enriched withvaluable information, which it assimilates fromits encounters with rocks and minerals. Around

the turn of the millennium the Gesuse was up-graded to a National Park. The natural wondershall be protected for future generations, and thepresent one shall have the possibility to enjoy themagnificent landscape formations. Is a revitalized

water system worthwhile in a water paradise?

The mayors of the National Park communitiesgive this response: For 15 years, Ive had theGrander revitalized water system at home and

have a positive opinion. The revitalized watersystem has been installed into the local indoorswimming pool, the ecological swimming pool,and into the school. The people noticed at oncethat there is less chlorine smell in the indoor

swimming pool and their skin is less irritated,says Gnther Posch, mayor of Admont. Likewise,we use the revitalized water in the communityof Hall: We use it in the swimming pool, in theschool, in the kindergarten, and in the municipal


25/36


The Gesuse has got its name of the River

Enns, which is curling through a 16 km long

rock canyon and in the course of doing so,

generates an acoustic sough, a Gesuse.

office. Everybody has his pitcher on the table; inthe school yard there is a fountain where revital-ized water flows. I myself like to drink the revital-ized water, notes Hermann Watzl. In Weng, allmunicipal institutions are provided with revital-

ized water. We have installed it for the well-being of our children and the public servants.It tastes rounder and does well, Mayor GeraldLattacher is convinced.

The mayors of the Gesuse communities:

(from right to left) Hermann Watzl (Hall)

Gerald Lattacher (Weng) and

Gnther Posch (Admont).


26/36


Hier stehteine Headline!

Even in a natural finish landscape such as the Gesuse the dwellers

are swearing by the revitalized water. Step by step, Grander establisheshimself in all areas of their daily lives. From the baker to the farmhouse

everything is revitalized.

GESUSE

Just a short selection of Grander water usersfrom the region of Austrias youngest NationalPark can be presented here. Almost a legendis the former Styrian Member of ParliamentRichard Kanduth, who, as one of the first of-ficial personalities, has enormously pleadedfor the Grander revitalized water system thuscontributing to its recognition. Kanduth is lease-holder of a fishpond in Hall close to Admont. In1995, the pond water was strongly riddled withgerms, and the algae growth advanced alarm-

ingly. With the help of a heating pump, pondwater was pumped through a revitalized watersystem. Only two months after the installationof the revitalized water system, the number ofgerms was reduced down to a minimum, and

the pond water achieved drinking water quality.As a first external sign we noticed the swansmoved from the drain area to the source wherethe revitalized water system was. Certainly, thispond incident was topic of discussions in thecommunity. But there has to me more, when thecommunities show such a high density of users.Maybe in regions with good water, the sensitivityof the population for the water quality is particu-larly high.

Veterinarian Dr. Gottfried Granig, an enthusias-tic sky-diver, is willing to offer his patients morethan just pure orthodox medicine. The ruralveterinarian from Admont swears by the use ofhomoeopathy in symbiosis with revitalized water.

I dilute very many pharmaceuticals with cookedrevitalized water. Im convinced that they thrivelonger this way. I have less to do at farmhouseswhere animals are drinking revitalized water,describes the veterinarian of his experience.

The Hall baker Alfred Schmid bakes one ofEuropes best breads. At the 14th internationalcompetition entitled Bread from Europe inWels, Schmid got gold for the bread categoryand silver for the Bavarian round loaf. He was

further awarded two bronze medals for thefilled plaited loaf and diverse small pastry.One decisive ingredient for his bread is the wa-ter. We are using revitalized water when bakingand now need only 2 decagram of yeast instead

Veterinarian Dr. Gottfried Granig:

At farmhouses where animals drink

revitalized water, I dont have much to do!

Alfred Schmid: : awarded as

one of Europes best bread bakers.


27/36


of formerly 3 decagram per 2 kg of flour. Thebread looks better and also tastes better. Thevapour pipes responsible for the steam pro-duction in the baking oven, are calcifying less.I clean them only once a year, instead of every 2months as before.

At the farmhouse of farmer Erich Kamp, thecows can enjoy the revitalized water. In agri-culture water is a decisive factor in order that ananimal is healthy and performs well. My cows

are also healthier, more fertile, and give moremilk, he summarises prosaically.

The water community in Weng comprises 30households, among them two inns, which have

been provided with revitalized water from themunicipal water conduit since 2002. The grand-father of Franz Maunz was chairman of the wa-ter community and built the village water conduitin the 50ies; since then his grandson has beenresponsible for its preservation. Although weare revitalized in an unspoiled region and in anintact ambience, the community has decided touse Grander. We are convinced that our well-being has intensely profited from it.

Farmer Erich Kamp:

The cows are healthier, more fertile,

and give more milk.

Weng landlord Franz Maunz:

only the best for the guests.


28/36


GESUSE

In the home of the Obernhuber family, one uses

the Grander revitalized water system in the usu-al way: to wash the hair, to wash the dishes, towater the flowers, in the ecosystem, and in theheating cycle. Rita Obernhuber remembers anespecially interesting experience:

Nine years ago, a young pipe fitter came andsmiled at me as he installed the Grander revital-ized water system into the heating. Years latera repair work was due and the same pipe fit-ter came again. I gave him two white buckets todrain the heating water. I and he could hardly

believe our eyes; it was neither dirty nor blackbut crystal clear and clean.

Ottmar Hoffmann is in charge of a departmentstore in Admont. He uses the revitalized waterin order to keep the cut herbs fresh for a longertime and to remove fruit stains from the fruit andvegetable rack. I have filled a totally ordinaryspray bottle and clean the rack with it. I do nothave to worry if it gets on the fruit and vege-tables; its just water, ensures the tradesman.

At the Hensle inn in the community of St. Gallen

of landlord Paul Guttmann, people drink first and

foremost revitalized water. The experiences of

the landlord: The water is smoother and softer.The coffee tastes more intense. In the wine cel-lar, the heart of our house, I offer Grander waterwhen wine tasting. In the business I reduce thechemicals for the dishwasher and the washingmachine through that. In the seminar room, wehave built our own Grander drinking fountain.

Stefan Feuchter associates well-being and alittle bit of luxury with the Grander revitalizedwater system. After all, the master painter hasrevitalized water in his whirlpool and in the

swimming pool. The water has turned softer;it doesnt bump so hard on the head; to me itseems lighter. We are cleaning and stabilisingthe water additionally with oxygen; we have alsobeen using revitalized water bars; we dont feelthe chlorine any more. It feels like jumping intoa lake.

Everything green and in flower

around the house of Rita Obernhuber.

Ottmar Hoffmann:

Grander keeps vegetables and fruits fresh.


29/36


At the Berger car dealership in Liezen, we look

back to eight years of experience. The cars andshowrooms are cleaned with the help of revital-ized water, and certainly it is also drunk. GabrieleBerger: The water quality is just better. We needfewer chemicals for carwash and despite this,there are no chalky deposits. We can clean thefine stone floor more easily in the showrooms.Our customers prefer our clear tap water to thesparkling sugary lemonades. Even if the waterstands for a longer time, it wont get stale as con-ventional water does.

The young hairdresser Berenike Lehner hasmany experiences with her ambitious team:During washing the hair becomes softer, doesnot get a grey film, and looks healthier. After ourtreatment, the customers feel that the hair ismore lustrous and feels better. The list of us-ers in the communities of the National Park ofGesuse is very long

Hensle inn, landlord Paul Guttmann:

the advantages in cooking are

very comprehensive.

Berenike Lehner:

soft and lustrous hair

Master painter Stefan Feuchter:

well-being and a little bit of luxury

Gabriele Berger: despite less

chemicals there are no more chalky deposits.

Grander stands for drinking pleasure, a portion of well-being, a little bit

of luxury, and a trace of improved quality of life.


30/36


GROCERS

The broad range of offerings cover all trades andranges from fruits to vegetables, from bread togingerbread and waffles, from cheese to sau-sage, from gherkins to beetroots, from soy loavesto deep-frozen curd steam dumpling, from beerto wine, from fruit juice to canned pineapple fromThailand

If you follow the thought, one could get to theconclusion that there is hardly any supermarket,at least in the German speaking areas, in whichthere is not at least one product processed with

Grander revitalized water.

Many food makers are aware of the quality leapwhich the revitalized water system has addition-ally brought them. One should point out the or-

ganic gardener Johann Feldinger from Salzburg,who, already at the beginning of the nineties withhis garden cress, was one of the pioneers whowanted to increase the quality of their products byusing the revitalized water.

On the package of many products, there is alabel indicating Grander is used, as for examplewith the exquisite Efko gherkins. For many otherproducts, such as the Manner Schnitten, insidersknow it without the label.

On the next pages, we invite you for a visual walkthrough Granders grocers, naturally we are pre-senting only a small excerpt from the variety ofthe revitalized offer.

Today, one can hardly imagine food production

without the Grander revitalized water system.

GrandersGrocers

Avocadosfrom SpainSpain provides the whole of Europe with freshfruits and vegetables. If they come from theavocado plant of the Herrero family in Spanish

Velez-Malaga, they are watered using Granderwater. The emerald green tender avocados reapearlier and grow larger.

WATERED INSPAIN EATENWITH RELISH IN

EUROPE


31/36


Meisterfrost CurdSteam DumplingsThese dumplings made from finestcurd cheese are not only eye catching;Grander water also makes them lighterand creamier. www.meisterfrost.at

Pickledlowland plant

meetsrevitalized

alpine source.

Umathum Wine:The Umathum wines present themselves moreopen, more mature and more drinkable if theyare sent through a Grander revitalized watersystem. This procedure has been tried with thewhite Mauersteg 2007. The attempt has suc-

ceeded; the wine is sold out.www.umathum.at

Efko Gherkins andBeetroot SaladNo day without a snack. And no snack without Efko gherkins.The refined variety of taste ranges from fiery to spicy-piquant.Also the popular beetroot salad bathes in Grander revitalized

water www.efko.at

Pirker GingerbreadFor over 200 years, the delicacies of the Pirker family have hadtradition. The high quality of the homemade filled gingerbreads isnot lastly attributed to the use of revitalized water.www.pirker-lebkuchen.at

AllgulandCheese DairiesYou can see the prime taste of therevitalized Oberstdorfer cheese already atthe cheese counter. www.allgaeuland.de

Heindl ConfectionaryFrom the simple candy to precious confectionery, Heindl has ev-erything revitalized. For three generations, confectionery specialistshave made chocolate-eaters hearts beat faster.www.heindl.co.at

Revitalizedgreetings

from Mariazell

Bread and PastriesFirst-class bakeries in Austria, Germany, Italy, and Switzerland rely onthe revitalized water system for bread baking. The advantages: Thebread is persuasive with being light and creamy, with its spicy taste,soft crust, and its healthy attributes, say the master bakers.

Light andcreamy, spicy,

crispy: its the wa-ter that makes it

Sweetstuff

RfixNew for the wall: the mixture of the newest producttechnologies with the revitalized water creates the weath-erproof structure coatings Sisi-Putz Vital.www.roefix.com

The messageis in the

taste


32/36


Ackerl Spinach-Cheese DumplingsAiry-light bread dumpling dough mixedwith spinach leaves and delicate mildcheese. The product range of Ackerl

offers many other dishes produced withrevitalized water.www.ackerl.at

GROCERS

Wiesner Diet SpreadFor breakfast and for a snack in between. The Wiesner diet spread is a

creamy-rich spread cheese with only 1% of fat. A cultured cheese for thecooking connoisseur. www.wiesner.at

Feldinger Garden CressGood on buttered bread or as soup seasoning or simply as a littlegarden on the window sill in your own kitchen. The revitalized gardencress goes on the dining table. It is rich in vitamin B and C, iron,calcium, and folic acid. www.oekohof.at

RibesCurrant

JuiceRibes joins freshness and qualitywith health and nutrient biologi-cal aspects. The currant juice andGrander are a combination ofexquisite taste and vitality. Availableat the well stocked organic stores.www.ribes.at

Hllinger Apple JuiceHllingers Styrian apple juice is not produced from applejuice concentrate but is 100% squeezed. You could bite intoit. Youll notice the difference immediately when tasting it.www.direktsaft.at

Dreh und Trink

(Turn and Drink)At the foot of the Schneeberg in Lower Austria in the monastery spring productioncentre, high-quality and natural raw materials are paired with revitalized water.The outcome: the Dreh- und Trink fruit juice lemonade in various tastes loved bychildren. www.klosterquell.com

Toothbrushes ofGeresheimer WildenThe manufacture of a good toothbrush is a highly technologicalprocedure. During production the revitalized water is used formachine cooling. These quality toothbrushes are manufacturedwith highest precision and distributed worldwide.

www.wilden.de

Popeyewould love

them

Fruit andwater a

revitalized pair

Justto biteinto it

BassiGorgonzolaDelicate soft cheese from Milan. For years, gorgonzola fromthe Bassi family business has been popular. Outside of Italy,

you can find it in the Spar integrated stores.www.bassiformaggi.it


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BeerCheers! There is the power of the Grander revitalized water system in the beers

of the Memminger Brewery in Germany, the Atterseer, and Murauer Brewery inAustria. The beer is more full-bodied, stronger in taste, with smoother bubbledpores, and it is salubrious more easily.www.memminger-brauerei.de

www.murauerbier.at

Stastnik SausageWhen eating turkey hen breast and turkey hen sausage eachgourmet can enjoy the best sausage quality, combined with Granderwater. The tender farmer turkey hen breast is produced accordingto a long tradition of in-house recipes. www.stastnik.at

Libbys PineappleFruits, vegetables, green tea, and aloe vera are the delicacies of the Thaifood company Tipco Foods. Only the best fruit pieces of the sun-ripenedpineapples get into the hermetically sealed cans. You can buy the revital-ized Tipco pineapples under the well known name Libby.www.tipco.net

Efef Meat ProductsBit by bit a masterpiece are the meat products of Efef. These specialitiesare created with a harmonic combination of the highest quality sausage andmeat and quality water of Grander. www.efef.at

BergerHamA particularly delicate flavour duet is createdat meat producer Berger from the interactionof most exquisite ham quality and revitalized

water. The product range comprises hamvariations for any gourmet.www.berger-schinken.at

SojareiLoaves and TofuIts up to the imagination and culinary talent of each cook to conjure up some-thing delicious from organic tofu and soy loaves of all variations. Whether spicy,piquant, exotic or sweet; in all Sojarei products Grander is found.www.sojarei.at

Manner

SchnittenOne does not have to describe the slices of Manner. Just bite intothem and enjoy! www.manner.at

More tastethrough the

power of water

Natureto

nature

Fine waterfor hoppy

aromaA revitalizedround-the-world trip


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FURTHERINFO

RMATION Ask for the following infromation:

GRANDER EXPERIENCES

This DVD documents current and classical user examples.

DVD in 5-languages:

German, English, French,

Italian, and Spanish

GRANDER INDUSTRY JOURNAL

Notable, global industry businesses place their trust in theGrander revitalized water system.

WHAT WE KNOW IS A DROP

shown on several TV stations

Water is unruly and may not be forced into a standard physi-

cal explanatory model. In one case water burns, it buildsbridges; and does it have a memory? International scientistsare researching water the unknown nature.

TV-documentation

DVD bilingual:

German and English

For further information, please visit our website

www.grander.com


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ADDRESSES

U.V.O. VERTRIEBS GMBH

A-6100 Seefeld, Heilbadstrae 827Tel.: +43 (0) 5212 / 4192Fax: +43 (0) 5212 / 4192-28E-Mail: [email protected]

WATER REVITALIZATION LTD.

420 Kaska RoadSherwood Park Alberta T8A4G8CanadaTel: 1 888 333 6616Tel: 1 7804174114Fax: 1 780-410-1604

Mail: [email protected]

FULL COMFORT TECHNOLOGY GROUP LTD.

Unit 1302-04, 13/F., Fourseas Building208-212 Nathan Road,Kowloon , Hong KongTel: 852 2314 2608Fax: 852 23774902Mail: [email protected]

Main Distributor

Europe

Main Distributor

USA / Canada

Main Distributor

South-East-Asia/Pacific

Any addresses not included here may befound at www.grander.com

Contact: Jeremy JonesAuthorised water consultant for

Grander Technologies

Mb: 07970 094 175

E: [email protected]

Web: http://biowatertech.co.uk


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Imprint: media proprietor & publisher: URANUS publishing limited company, Neustiftgasse 115A/20, A-1070 Vienna, tel.: +43 (0) 1 / 403 91 11-0, fax: +43 (0) 1 / 403 91 11-33, e-mail: verlag@

grander journal4

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