Page 54 - Winter2009

All Thumbs Book Reviews

Cells, Gels and the Engines of Life When cell division goes awry, the result
By Gerald H. Pollack, PhD is cancer. Pollack notes research showing that
Ebner and Sons a difference of water structure underlies organ
pathologies—in fact, the technology called mag-
Every now and then someone comes out with netic resonance imaging (MRI) distinguishes
a book that forces us to look at things in a new tumor cells from non-tumor cells by sensing a
way. Weston A. Price wrote such a book and so difference in cell water structure. Cancer cells
has Gerald Pollack. are characterized by mutant proteins and Pollack
Pollack challenges the current view of the presents the theory that these mutant proteins
cell, the cell membrane and the role of water in might not be able to structure and de-structure
the cell. Describing experiments showing that water as predictably and effectively as normal
the cell can survive and function with a portion proteins.
of its membrane removed, or with holes punched Pollack’s book raises many intriguing
in the membrane, Pollack notes that the cell is questions—perfect projects for his graduate
really a gel, made up of cross-linked structures. students. For example, does the fact that water
And just as jello can hold almost one hundred gets structured inside a gel account for some of
times its weight in water—the water does not fall the health benefits of gelatinous broth? If so, how
out of jello—so the cell holds on to its internal does the structured water survive the digestive
water by the same mechanism. process? Another question: does water structure
That mechanism is the structuring of water itself around carbonation bubbles and, if so, does
molecules along the hydrophilic surfaces of the this account for the digestive benefits attributed
gel matrix. Water lines up against the cell’s in- to sparkling water? Does raw milk function as
ner structures hydrogen-end-to-oxygen-end, not a gel? Is the water in raw milk structured? My
several molecules thick but dozens of molecules guess is that the answer is yes, and that one of the
thick, creating a zone that excludes larger ions reasons pasteurization and homogenization are
like sodium but not smaller ones like potassium. so harmful is that these processes destructure the
This selective exclusion makes the current model carefully organized water in raw milk’s protein
of complicated pumps and channels for specific organelles and lipid structures. We also hope that
compounds across the cell membrane unneces- Pollack and his colleagues will look into the role
Does the fact sary. The cell’s inner structure naturally excludes of the fat-soluble vitamins A, D and K in pre-
that water large ions like sodium and holds onto smaller venting the production of mutant proteins, and

gets ones like potassium. perhaps even directly controlling the structuring
Gels are characterized by phase transition, and de-structuring of water inside the cells.
structured in which physical properties undergo abrupt This book presents difficult material in a
inside a gel transformation. Thus, with changes in pH, clear way; I had to skip over some of the more
account for temperature, presence of solvents or chemi- technical portions but still came away with a

some of the cal compounds, gels will suddenly expand or good general understanding of the concepts
contract. The real mechanism is the alternating Pollack presents. Pollack writes in a witty and
health structuring and de-structuring of water inside the entertaining style and the illustrations are won-
benefits of gels. Phase transitions of gels can explain many derful. Pollack has stepped on a lot of academic
gelatinous of the cell actions and functions such as secre- toes, but this book is must reading for biologists
tion, transport, movement, muscle contraction and anyone interested in the mechanisms of life.
broth? and even cell division. Review by Sally Fallon Morell
52 Wise Traditions WINTER 2009