Jack Goodlet, who owns Park Place restaurant in Fort Oglethorpe, Ga., pours two gallons of gratis Kangen water for David Tulis. Nearby is Robin Cooley.
A search for relief for a son with breathing problems took me to a restaurant in Fort Oglethorpe, Ga., that serves alkaline water — a valuable antidote to acidity in a world awash with chemicals and excesses that affect health.
Park Place restaurant, run by Jack Goodlet and his wife, Karen, serves water processed by a machine approved in Japan as a medical advice and uses it for many purposes, including the cleaning of vegetables for the salad bar.
The water helps eliminate tissue acid waste in the body, and was suggested June 17 for my son as part of an alternative medical effort prompted by a test revealing a high level of toxicity. ‡
My family is already quite familiar with Kangen water as produced by Enagic Co. Ltd. My wife, Jeannette’s, sister in Orlando, Mary Cavanaugh, is a distributor for Enagic and wildly enthusiastic about Kangen water. During her last stay she set up one of the machines in our kitchen and produced gallons of it for us. Mary intervened in the care of an aged relative member with a Kangen water rehydration program as a primary new benefit. Nursing homes are a target market for high-end versions of the device.
OVER A GLASS OF ALKALINE TEA, I ask Mr. Goodlet, 62, about the Kangen water machine next to a big sink in his kitchen. The machine uses electricity to change the molecular structure of the water.
“Electrolysis is a process the machine performs on the water because it goes over electrical titanium plates that are electrically charged,” he says. “When the water goes over these plates, that process is called electrolysis. There are several things that it does. One of these is micro-clustering. With this, you get a much smaller molecule of water. It is able to penetrate into your body much faster, more efficiently so that it hydrates your muscles, it gets in your blood, it gets to your brain it gets to every organ, it gets to your colon.
“So, even though you are not actually thirsting, it’s a proven fact that most people are dehydrated, even though they’re not having cottonmouth, they’re not thirsting for water. But we are dehydrated because we do not drink enough water.”
Mr. Goodlet uses the following illustration to explain the benefit of micro-clustering of the water’s molecular structure. Say you have a ball that would fit through a gap in a chain-link fence. But if you hurl a bucket of such balls against the fence, very few would go through. But hurling a bucket of marbles at the chain link fence would have a different result. Ninety percent or more would go through.
With water restructured, the body better absorbs liquid “down to the cellular level,” as my sister-in-law Mary keeps saying.
WHAT IS THE POINT of Kangen water at Park Place restaurant?
➤ Alkaline water reduces costs for tea, coffee and sugar. His staff needs 25 percent less tea and coffee to make a good cup. “One of our biggest savings is sugar for the sweet tea. Any restaurant in the South is going to serve a sweet tea. And you’ve got to have a good sweet tea,” he insists. Park Places sweetens with the usual ingredient, but using alkaline water lets the flavor remain with 30 percent less sugar.
➤ The standard 9.5 alkaline-level water is a sharp contrast on the acidity scale to other common beverages such as Coca-Cola, which Mr. Goodlet says is 2.5 in acidity — in other words, highly acidic. In the acidity scale that goes from 1 to 14, anything below 7 is acidic.
Waitresses Beth Lee, foreground, and Diane Duncan draw on a jug of alkaline water processed in the kitchen at Park Place restaurant.
➤ The Kangen water machine with its water coursing over titanium plates produces highly acidic water, too, which serves to make Park Place’s salad bar sparkle. Mr. Goodlet’s crew first washes fruit and vegetables in alkaline water to remove oil-based insecticides and fertilizers. Then the lettuce leaves get a final spray with 2.5 acidic water to kill MRSA, salmonella, E. coli and other microscopic threats, he says.
➤ Employee health is improved by the water, Mr. Goodlet says.
➤ Mr. Goodlet doesn’t want our talk to end until he gives me one more benefit. Antioxidation. He says alkaline water is high in antioxidants, introduced in the conversion process. The reverse osmosis treatment of much bottled water strips it of all minerals and makes it a “dead water,” he says. Such water should be avoided for the prospect of it leaching minerals out of your body.
Mr. Goodlet’s wife, Karen, speaks highly of the water that the restaurant once sold as a treated product but which it now gives to all comers, even if they want a gallon. “I have more energy,” she says. “I feel like my skin is cleaner. I feel great. It just makes you feel good inside and out. It has changed me, completely.”
A rising public consciousness about health, a reaction to the obesity crisis, will put water treatment equipment in every home, Mr. Goodlet predicts. He has sold several Enagic machines, which range in price from F$1,200 to $6,000. ‡‡
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‡ An area naturopath directs the teenager the take Allertox, Metatox and three drainers: Echinacea-Plus, Apizelen-Plus and Arnica Plus. The drainers pull heavy metal and other toxicity from the body. The young man is also directed to slosh 64 ounces of water a day and take three baths a week in Epsom salt, which draws toxins out of the body. (He needs to do better keeping up with the regimen if he wants to get better.)
‡‡ The SD501 Enagic machine, priced at F$4,000, that Mary Cavanaugh installed at our house for a few days is the only one certified in Canada and Japan as a medical device, she tells me. A company-organized water-sharing program lets drinkers obtain water without owning a machine.
