Exclusion Zone Water

Exclusion zone water is necessary for protein folding and ATP production. Exclusion zone water is a gel-like form of water that the body can use more directly for energy-related processes. When water near fat is exposed to vibration or infrared light, it forms a thin gel-like layer called exclusion zone water. Blending produces exclusion zone water before it is consumed, so cells do not need to convert bulk water themselves. Cell membranes are described as tiny droplets of fat, meaning water in the body is frequently positioned near fat. The body converts bulk water into exclusion zone water using vibration or infrared light, including heat produced by cells.