An Experiment in pig Farming

We had our experiment with a pig farmer in Gifu prefecture.  In some pig farms, they have a open system pig pen.  It is the system where they put piglets in and raise them until they are ready to be shipped, without changing their nursery beds.  You cannot discard it as an old fashion way altogether.  It is said that the engineers with the latest technology, specializing in raising pigs, have been paying attention to this system recently.  However, if you manage this open system wrong, you would have a serious problem with bad smell, flies, maggots, etc.  When we incorporated Pi-system in the floor covering and fed the pigs with Pi-Water, there were no bad smell, flies, or maggots.  Bad smell occurs due to anaerobic fermentation.  When Pi-information is added, it suppresses anaerobic fermentation and changes it to aerobic fermentation.  Therefore, leaving it with no bad smell.  Aerobic fermentation brings good smells such as the one you smell during baking.  The characteristics of the smell changes (with Pi-information).  Flies and maggots live on what comes out of anaerobic fermentation, so they cannot live if the pattern of fermentation changes.  When we dissect a pig raised in the conventional way, we find it has blood congestion in many places.  The pig seemed healthy and it sure was not suffering from any diseases.  However, most pigs are in similar condition.  Perhaps blood congestion is caused by the stress they suffer.  When we dissect a pig raised with Pi-Water system, it is evident that the meat looks very clean, and we found no blood congestion.  The quality of the meat is two ranks higher.  If you make ham out of that meat, it can last longer than regular meat.  A food company studied various data such as amino acid and fatty acid, analyzing the meat, in order to find out why it keeps for a long time.  They could not find anything different.  They came up with the conclusion that the ham made out of a healthy pig can last a long time.  The fact is that the difference in living body energy causes such phenomena.

Eggs That Cause no Allergy Problems

If we give hens Pi-Water as drinking water during their breeding season, they become much more productive.  Pi-Water system is already applied in this industry just as in agriculture.  Some of the poultry raisers in Aichi and Gifu prefectures use drinking water and feed them by using Pi-Water system.  It is not necessary for them to use antibiotics to control their diseases, and they have become very successful in raising quite healthy poultry.  The taste and quality of the eggs improved and became just like the ones they used to produce a long time ago.  At Inachi poultry farm in Toyohashi city, Aichi prefecture, they are using this system and producing healthy eggs.  They said, “The taste of the eggs improved tremendously since we started using Pi-Water system to poultry raising.  We can pick the egg yolk with our fingers without breaking it.  Tasty eggs mean healthy hens.  Before we started using this system, the farm smelled very bad.  It was so bad that we could smell it from about one kilometer away.  We can still smell the hens, but not as much as it used to.  Before the system was used, if a hen died in the farm, we would know where it was right away because of the terrible smell.  Now, we cannot tell sometimes for a few days because it does not smell.  And now, the only reason they die is because of accidents.  None of them died from other causes.  I was very pleased to receive a letter, thanking me that the people who are allergic to eggs were able to eat my eggs.  Both the people and poultry live healthy lives thanks to Pi-Water."

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Eels Raised With Pi-Water Receiving the Nation’s Best

In an eel farm in Hamamatsu, we did an experiment on the growth of white baits.  One water tank with 200 liter capacity, containing 150 liters of Pi-Water was the testing section, and the other tank containing well water was the comparative section.  We put 30 white baits (total weight of 6.3 grams) in each tank.  Two months later, the weight per white baits in the testing section was twice as heavy as those in the comparative section.  Three months later, it was three time as heavy.  They were quite firm and not much different from the natural ones.  The thickness of the fish was obviously different also.  Those in the comparative section was about as thick as disposable chopsticks, whereas the ones in the testing section was as thick as a finger of an adult.  We were quite surprised to see the difference.  The specific weight increase is shown on the table.  As you can see, at about 3 months, we started to see a tremendous increase.

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