FABALA’s technology
The apple tree in the photo was diseased
The owner of the orchard said that the apple tree was diseased and could no longer produce apples
The orchard owner wanted to chop down the tree
Fabala bought the tree and sprayed it with Gene touch, a plant stimulant from Fabala, and all of a sudden, it produced flowers and lots of apples that fall
Even after 15 years, the tree still bears large, juicy apples
The apple tree in the photo was diseased
The owner of the orchard said that the apple tree was diseased and could no longer produce apples
The orchard owner wanted to chop down the tree
Fabala bought the tree and sprayed it with Gene touch, a plant stimulant from Fabala, and all of a sudden, it produced flowers and lots of apples that fall
Even after 15 years, the tree still bears large, juicy apples
FABALA’s Technology
[Experimental result]
An Experiment Applying FABALA’s Technology
We received requests from several major domestic and international companies to apply
FABALA’s technology to non-organic and organic matters to see what changes are triggered
The experiment results astonished the companies, as the results exceeded their expectations
FABALA’s technology is effective on non-organic matters just the same as it is on organic matters
Chemicals are not involved in any part of the technology
Here are the extracts of the experiment data:
Normally,oxidation can be stopped, but oxidized oil does not return to its original state
However, using FABALA technology,
the peroxide value of oxidized edible oil was reduced by 66.2%
Flour test data | Result of a test conducted by an overseas company
Bread made from flour containing 27% gluten was the sweetest
While being fluffy, it had the most distinct texture
In general, a higher gluten content makes bread fluffier and chewier
Comparison of mayonnaises heated in a pan ①
Mayonnaises, processed with FABALA’s technology,
were dropped on a heated pan simultaneously
with another mayonnaise for comparison ①
Differences between the two mayonnaises:
| Ａ：Mayonnaise processed with FABALA’s technology | Ｂ：Unprocessed mayonnaise ① |
| ・Completely melted ・Produced the aroma of baking eggs | ・Remained mostly solid ・The partially melted part issued foul, fishy odor |
Comparison with mayonnaise using fertilized egg ②:
A comparison of mayonnaise processed with FABALA’s technology with a fertilized egg mayonnaise
Mayonnaise processed with FABALA’s technology
and fertilized egg mayonnaise ②
were simultaneously heated on a stove
Differences between the two mayonnaises:
| Ａ：Mayonnaise processed with FABALA’s technology | Ｂ：Fertilized egg mayonnaise ② |
| ・Water and oil did not separate ・The combined water and oil evaporated | ・Water and oil separated regardless of the use of fertilized egg ・It left gooey remains looking like coal tar |
Comparative Experiment Results of
FABALA-treated Palm Oil and Untreated Palm Oil
Compared Oils
A: Palm oil treated with FABALA’s technology
B: Untreated ordinary palm oil
Experiment to fry potatoes with palm oils A & B
| A: Palm oil treated with FABALA’s technology | B: Untreated ordinary palm oil |
| Temperature fluctuation of heated oil We heated the oil at 188℃ and added potato slices ・As soon as the slices were added, the oil temperature surged to reach 201℃ (The addition of food did not reduce the temperature Instead, the temperature went up) | Temperature fluctuation of heated oil We heated the oil at 188℃ and added potato slices ・The temperature dropped to 164℃ immediately after the potato slices were added |
Palm olein becomes semisolid in a cold temperature
Its melting point is 24-degrees Celsius
Thousands of experiments attempting to keep its liquidity in a cold temperature have been conducted across the world, but no one so far has succeeded in discovering the method to do so
The palm oil treated with FABALA’s technology became dry and crumbly after it was left in a sub-zero temperature for a month, but once it was stirred with a stick, it became moist and jellified
The palm oil has changed its quality
It has become an integer without plus or minus
I think it has become a palm oil almost without any reactions to our body
Results of Comparison Experiment between
FABALA Vegetable Oil and Normal Vegetable Oil
Oil Used
A: Canola oil treated with FABALA technology
B: Normal canola oil
Used Amount 870g for A and B each
Differences between A & B before frying fish
| A: FABALA-processed vegetable oil | B: Normal vegetable oil |
| Odor and texture ・There is no bad odor characteristic to oil ・The texture is smooth ・While the quantities were equally 870g, the oil felt lighter than the normal oil (it felt buoyant) ・The clearness of the liquid improved | Odor and texture ・It has the odor characteristic to oil ・It has a sticky texture due to the oil film |
Used fish
Horse mackerel (raw but not particularly fresh)
We used one fish per round for the both oils
Weight of each fish
1st: 120g 2nd: 120g 3rd: 120g 4th: 120g Fish were gutted and floured
Experiment Method
(1) A and B oils were poured in separate pans and simultaneously heated
(2) When the oils were warmed to the right temperature (180℃), fish were simultaneously added
(3) Fish were fried for one minute, turned, fried for another minute, and then placed on a tray
(4) Steps (1) – (3) were simultaneously repeated for four times, and the oils were cooled afterwards
(5) Oils were filtered through paper filters
Condition of the oils after cooking
| A: FABALA-processed vegetable oil | B: Normal vegetable oil |
| ・The oil has the oily smell before being cooked, but the used oil does not have the odor of the oil ・The oil became colored due to the color of the fish, but it did not smell or was oxidized ・The decrease in the oil amount was smaller than that of normal oil by 2% (19g) | ・The oil became sticky and difficult to filter ・The oil turned blackish red. It smelled of burnt fish and oxidized oil |
Conditions of the fish after cooking
| A: FABALA-processed vegetable oil | B: Normal vegetable oil |
| ・The fried fish remained plump (like it was roasted) ・The size remained the same (it retained moisture) ・The fish remained plump and juicy ・The fish fully retained its flavor ・The eyes turned white ・The color remained almost unchanged | ・The fish lost juiciness and became dried out ・It shrank in size (the oil repelled water and reduced the volume) ・It lost moisture and became hard ・It did not have the taste of fish ・The eyes got scorched and turned brown ・The color turned brown |
Experiments on soil and urea in agriculture
In,Kyushu,Japan a farmer who has been cultivating vineyards, pear orchards vegetables, and rice for over 50 years applied urea that had been processed using FABALA technology to minimize its negative side effects and spread it into the soil
- After being applied to the soil, the soil became soft and crumbly regardless of time
- This soft, crumbly soil is the condition that farmers aim to achieve
- Urea treated with FABALA technology improved the soil condition to an even better state than when organic fertilizer was applied
- As a result, the leeks grown in this soil became soft and fresh, even though the harvest season had already ended
They tasted sweet like fruits. The farmer shouted “Unbelievable!”
The farmer in Kyushu claimed that if he has this urea, he no longer needs to plow the soil
His farm is now a plow-free land
The intermediate of causes is time
Everything made with time involves intermediates
In our world, nothing exists without time
All that we create involve intermediates
That means they involve contradiction
In other words, they involve action/counteraction
However, FABALA’s technology does not involve intermediates, because it does not use our time, thus can instantaneously transform
If anything takes time, even 0.1 second, it involves action/counteraction or contradiction
FABALA’s technology can end the contradiction
It frees us from time, and frees everything from contradiction
Fabala’s plant revitalizer Gene touch was sprayed on out of season,old leek,even though they were past their season ,the leek grew and became soft like when they were in seazon again
They tasted sweet with the flavor evident in high quality leeks
They remained soft with a good amount of moisture even when they had flowers, which was usually impossible
They were nothing like the leeks grown in the soil sprinkled with regular urea
Normally, the roots become deteriorated and lose root hairs when the chemical fertilizers are used
Yet those leeks had healthy root hairs. Some producers told us that their leeks had had more than three times more root hairs than the ones grown in regular urea
watch video : FABALA Official YouTube cannel
In simple terms, FABALA technology can be explained as follows:
Even at temperatures where water would normally freeze
it remains in a liquid state instead of becoming ice
This means it is not constrained by the inherent properties of ice
Because it is not limited by those fixed properties, the energy remains flexible and free
FABALA technology does not operate within restrictions defined by the past or the future
It is a technology that utilizes the freedom of the present moment
In simple terms, FABALA technology can be explained as follows:
Even at temperatures where water would normally freeze
it remains in a liquid stateinstead of
becoming ice
This means it is not constrained by the inherent properties of ice
Because it is not limited by those fixed properties, the energy remains flexible and free
FABALA technology does not operate within restrictions defined by the past or the future
It is a technology that utilizes the freedom of the present moment
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