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Archive for the ‘Health’ Category

The Drinking Water Book – Colin Ingram

Monday, September 21st, 2020

This book isn’t about mineral water or even bottled waters but does go into some depth about how water sources differ and what you should be looking for in a water or water treatment system. It will though make you think twice about what is coming out of the tap!

The Hidden Messages In Water – Masaru Emoto

Monday, September 21st, 2020

Japanese scientist Masaru Emoto presents evidence in this ‘New York Times Bestseller’ that molecules of water are affected by our thoughts, words and feelings. The quality of water is revealed in full colour photographs using high-speed photography of water crystals. His message is one of personal health, global environmental renewal, and a practical plan for peace that starts with each of us.

The Secret Life of Water – Masaru Emoto

Monday, September 21st, 2020

The latest publication from the New York Times best selling author of ‘The Hidden Messages in Water’. “From its arrival on earth to the vast areas it traverses before emptying into the sea, water holds all the knowledge and experience it has acquired. As phenomenal as it may seem, water carries its whole history, just as we carry ours. It carries secrets, too.”

Water And Salt – The Essence of Life – Dr Barbara Hendel and Peter Ferreira

Monday, September 21st, 2020

The importance of water and salt in their natural forms becomes an eye-opener after reading this book. This book paves the way for a healthy and holistic lifestyle, conveying esoteric knowledge about how the basic elements of water & salt can be integrated into our lives. The book devotes an entire chapter to FIJI Water.

The Water Prescription – Christopher Vasey

Wednesday, September 16th, 2020

Christopher Vasey is a naturopath specialising in detoxification and rejuvenation. In his book he explains not only why water is so essential to our health but also what quantities we should drink and when. In addition, he provides ten water cures that will rehydrate the deepest levels of the body, remove toxins, and restore vital minerals.

You’re Not Sick, You’re Thirsty! – F. Batmanghelij, M.D.

Thursday, September 10th, 2020

‘You’re Not Sick, You’re Thirsty! – Water for Health, for Healing, for Life’ is Dr Batmanghelij’s followup to ‘Your Body’s Many Cries for Water’, updated and written in an easily read style. Based on more than twenty years of clinical and scientific research into the role of water in the body. One of several must read books for those who are health conscious about their lifestyles and the waters they drink.

Water, lemons and alkalinity

Monday, June 8th, 2020

The alkalinity of water is decided by the minerals it contains. Alkaline minerals include calcium, magnesium, sodium and potassium. The higher the levels of these minerals, the more alkaline the water will be.

Alkaline water (as opposed to acidic water) has a pH of 7 and above. pH (“potential Hydrogen”) is a measure of acidity/alkalinity ranging from 0-14, with a pH of 7.0 being neutral. Our body’s blood and cells are naturally slightly alkaline (pH 7.4). However, the foods and beverages we consume tend to be acidic, upsetting the body’s natural balance. Consuming an alkaline water helps keep the body in equilibrium.

The NZ Drinking Water Standards guideline value for drinking water pH is 7-8.5. However, this doesn’t mean that drinking water outside these ranges is bad for you. Our bodies are very complex metabolically so it’s all about the balance of our diet as a whole, not a single component such as a glass of water. Bottled spring and mineral water generally ranges in pH from 5-10.

Adding a squeeze of lemon or lime juice to your water, as well as providing flavour, also increases your body’s alkalinity. This is because citrus fruits, even though they are considered culinary acids, are in fact metabolically alkaline once consumed.

Research shows that as we age, the ability of our kidneys to eliminate acids declines. In order to neutralise the increased levels of acid, the body compensates by taking alkaline minerals from other parts of the body, for example, by taking calcium from the bone.

Clinical studies show that supplying the body with alkaline minerals, as well as supporting our kidneys, also helps combat acidity in the connective tissues, thereby reducing inflammation and the pain that accompanies inflammatory conditions such as gout and arthritis.

Best water for preparing tea

Monday, June 8th, 2020

The quality of brewed tea (and coffee) is strongly influenced by the quality of the water used to make it. Hard waters, high in calcium and magnesium carbonates can cause the formation of a surface scum. Softened water can over extract the tea and give it a salty flavour. The ideal water has a low mineral content, and a pH close to neutral, so that the final brew will have moderately acid pH, just right to support and balance the other flavours.

Spring waters that are low in minerals are the best for making tea. Look for a TDS (total dissolved solids) in the range of 100 – 200 mg/L. Also look for a neutral pH (6-8), and preferably on the slightly alkaline side (7.5-8).

If you are using tap water that is chlorinated and/or fluoridated, then it may need to be filtered. However, water filtered using reverse osmosis is not ideal because all the minerals have been removed as well, resulting in a water which is too flat for tea making. Never use distilled water for the same reason.

TIP: Never pour boiling water over your tea leaves. Always let the water come off the boil for a couple of minutes before you pour it, otherwise the tea will taste astringent.

Many New Zealand spring waters are ideal for tea making because they are low in calcium and magnesium, but generally have enough silica to provide a softness which balances out the slight acidity of the tea. New Zealand waters we recommend include Antipodes and Otakiri.

Are you informed about Fluoride in your water?

Monday, June 8th, 2020

Fluoride is a salt compound that forms when the element, fluorine, combines with minerals in water, soil or rocks. It most commonly occurs naturally as calcium fluoride in seawater. Fluorine is present in minute amounts in nearly every human tissue, but primarily in the teeth and bones. There are two types:

  • Sodium fluoride, which is commonly added to municipal drinking water, increases the density of bone but also the brittleness. The sodium fluoride added to our water supply is a bi-product of aluminium; an industrial waste that is toxic and difficult to digest. Although it is commonly added to water as a “public service” to prevent tooth decay in children, controversy has surrounded this practice as large amounts of fluoride can weaken the immune system and may cause heart disease, genetic damage, hypothyroidism and cancers.
  • Calcium fluoride is found in nature and is very different to the sodium fluoride added to drinking water. It increases the deposition of calcium in the bones and teeth, reduces acid formation in the mouth (especially from carbohydrates), increases the elasticity of connective tissue, and reduces the movement of minerals out of tooth enamel.
In Auckland, Watercare’s Annual Water Quality report states that “At the request of our customers, Watercare adds fluoride to its metropolitan treated water (except at the Onehunga and Huia Village treatment plants), and at Pukekohe Water Treatment Plant. Watercare is required to monitor fluoride on a weekly basis. The drinking water standards state a maximum acceptable value (MAV) of 1.5 mg/L. Watercare did not exceed this value in 2011/12.” In the 30 years that I lived in Auckland, I don’t remember ever being asked if I want my water fluoridated.Infants should not be given fluoridated water, nor should it be used to make infant formula. Most bottled spring water contains very low levels of fluoride, usually less than 0.1 ppm or mg/L. This is the case for all New Zealand spring waters. If you wish to avoid fluoride they are safe to drink, and are especially suitable for preparing infant formula for babies, and for giving to toddlers and children. We disclose fluoride levels for all individual waters that we sell. If you have any questions, please don’t hesitate to contact us.

Professor Paul Connett says doctors should be ashamed to support the use of the public water supply to deliver medicine. He says, “Since 1945, when fluoridation began, we haven’t used the public water to deliver any other medicine and for obvious reasons. 1) You can’t control the dose; 2) you can’t control who gets the medicine and 3) it violates the individual’s right to informed consent to medicine. Doctors should know this is lousy medicine and they should not support it.”

Are you informed?

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