Drinking water wisely
Water is an essential element of the Earth and three quarters represent its supremacy in our ecosystem. Natural mineral waters have a common factor: they are pure in origin but their mineral composition varies depending on the type of rock where it is filtered, time, depth and temperature during its travel through the underground.
Its very nature makes it run through the subterranean stratum and salts coming from the rocks go adhering in the form of anions and cations, chemical bonds, mainly chlorides, bicarbonates and sulphates, in the case of the anions and sodium, potassium, magnesium and calcium, in the case of cations. What does that mean? The taste of water varies. It may be more salty, bitter or sweet as they increase chemical concentrations.
Labels of all mineral waters bottled specify these concrete details. However, these variations in water chemistry are not suitable for all types of people. Hence the importance of knowing their attributes and choose the right one.
Knowing how to choose the most appropriate water according to our vital needs reflects our level of hydrological culture. Dr. Maraver considers water as a healthy food, which carries an expense but guarantees what will consume our body.
In the laboratory, Piper and Still diagrams serve to visually compare the different mineral waters. Mainly three types are distinguished. Those with very weak mineralization, the dry residue is less than 50 milligrams per liter, the low mineralization, with dry residue greater than 50 milligrams per liter but less than 500 mg and strong mineralization, which its residue is more than 500 milligrams. As a general rule, the waters with weak mineralization are suitable for all kinds of people, from babies to people with kidney problems or hypertension.
According to the predominant mineral in the water, this may be: hard water, i.e., that stimulates bone structure and helps offset the loss of calcium, it is recommended therefore, to children, pregnant women and old people. Water can also be mixed with sodium bicarbonate, aiding digestion and neutralizing excess acidity, it is indicated for people with kidney stones, only when it is mixed with calcium and bicarbonate. The sodium waters should be avoided, especially in people who suffer kidney problems, fluid retention, or hypertension. In the case of magnesium waters, it is mildly laxative and promotes muscle recovery after intense effort. Sometimes fluoridated drinking water is included, referring to those that contain more than one milligram per liter of fluoride. It is advisable to prevent dental problems such as cavities but it must have a control of their consumption in the case of children, because they should not take excess of this chemical element.
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