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Archive for the ‘Health’ Category

Fresh Water from Seawater Powered by the Sun

Friday, January 21st, 2022

We are pleased to announce the addition of Ocean to our range of locally sourced waters.

Ocean is a naturally desalinated water, a unique water and the first water of its kind from New Zealand. Unlike mineral waters, championed for their mineral content, Ocean is almost devoid of minerals and by its nature a cleansing water. But unlike purified waters, Ocean has a soft, subtle and satisfying flavour on the palate.

Ocean is hand harvested and produced in small batches, a truly artisan water. Fresh seawater is subjected to a natural desalination process, followed by filtration and exposure to UV light, all powered by solar. With nothing going to waste, the residual concentrated brine is recovered and refined into salt by neighbouring and complimentary business the Taipa Salt Pig.

There is a lot we like about Ocean. Every aspect of the product and process, down to the adhesive on the paper label, has had a lot of thought put into it with a focus on sustainability and recyclability. The Ocean production facility is entirely off grid.

Ocean is now available from aquadeli in cases of 16 x 350mL bottles. We have included in each case, one 50gm bag of the Taipa Salt Pig 100% natural salt, the same salt that has been extracted from the water. Ocean would be the perfect accompaniment to your favourite local fish and chips, or perhaps a dram of South Island single malt if that is your persuasion.

As the team at Ocean say, ‘made from seawater and sunshine’, perhaps we feel with a pinch of love thrown in.

To Fluoride or not to Fluoride

Wednesday, December 22nd, 2021

Fluoride is derived from fluorite, the principal fluoride mineral in igneous rocks, formed through the solidification of magma or lava, and in some cases volcanic gases. Local councils may often add fluoride to municipal drinking water supplies as a ‘service’ to ratepayers. Excessive fluoride can cause mottling of tooth density in children. However, many health authorities champion small additions of fluoride for oral health. The recommended addition varies by market due to higher water consumption in warmer climates. In New Zealand the Ministry of Health recommends fluoride content for drinking water in the range of 0.7 to 1.0 mg/L or ppm. Fluoride may or may not occur naturally in mineral and spring waters, and generally only in low concentrations. For those wishing to avoid fluoride altogether, low or no fluoride waters ranged by aquadeli include: Acqua Panna, Antipodes, Aqua Pacific, Ararimu Natural, Ecowai, Evian, Font D’or, Malavella, Perrier and Santa Vittoria. Waters with low levels of naturally occurring fluoride, in parts per million (ppm), include: Ferrarelle (1), Fiji (0.24), Gerolsteiner (0.21), Otakiri (0.077), Parkers (0.11), Puits St Georges (0.5), San Pellegrino (0.55) and Vichy Catalan (1).

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 brewing 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.

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