The Body Ecology Guide to Growing Younger by Donna Gates

Author:Donna Gates
Language: eng
Format: mobi, epub
Tags: ebook, book
Publisher: Hay House
Published: 2012-10-26T20:00:00+00:00

Sparkling Water vs. Still Water—

Some “Fizzy” Misconceptions

Although sparkling waters are consumed all over the world, most people aren’t aware that they vary widely in taste, quality, purity, and origin. It is important when choosing “fizzy” over “flat” that you select only those that are naturally carbonated. What does “naturally carbonated” mean? Certain geological conditions can produce naturally carbonated water, such as volcanic activity. When water comes in contact with certain geological formations, it takes on a strong and healthy mineral composition, which the carbon dioxide in the water helps absorb. Some waters may have been formed only 30 days before bottling, whereas others are more than 20,000 years old. It’s the mineral content that really makes these waters uniquely curative.

Ideal for the human body is alkaline water, which contains minerals such as calcium, silica, and magnesium. This is why sparkling water may be a better option than still, and is certainly better than distilled, which has no “life force” energy.

There is a long-standing belief that sparkling water is not as healthy as springwater, but new research indicates otherwise.

A study published in The Journal of Nutrition was designed to assess the difference in health benefits between women who drank sparkling mineral water and women who drank still mineral water. Study participants were asked to drink one liter of either the sparkling or still water each day for two months, followed by two months on the other water. During the study, the participants underwent a number of tests, including blood pressure and cholesterol levels.

Compared to the still mineral water, the drinking of sparkling water brought about significant reductions in the level of LDL cholesterol (generally regarded as a risk factor for heart disease), as well as a significant increase in levels of HDL cholesterol (generally taken to reduce heart-disease risk). These and other biochemical changes induced by drinking sparkling water were estimated to reduce the women’s risk of developing heart disease over the next decade by about one-third.8

Researchers aren’t completely sure why sparkling water is good for so many of us, but they suspect it has something to do with the high mineral content in naturally carbonated water and its ability to stimulate bicarbonate (HCO3) secretion in both the stomach and the duodenum. (Remember, though, this is not necessarily true for all carbonated waters such as those with little mineral content or the wrong kind.) Although such waters are often high in sodium—a mineral that has often been maligned and erroneously linked to high blood pressure and heart problems—it is believed that the bicarbonate alkalinity and the other minerals in sparkling water help balance any negative effects sodium may have in the body.

Minerals also determine differences in taste. As with wine, subtle flavor distinctions can be caused by the soil, climate, and geography of where the water is “harvested.” The amount of mineral elements in water is commonly referred to as “total dissolved solids” (TDS) and is expressed in milligrams per liter (mg/l) or parts per million (ppm). TDS is made up

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