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All about Mineral Water and how to make your own!

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Minerals Water
All about Mineral Water

Magnesium,  calcium and other common mineral deficiencies can be the cause of many weaknesses and conditions including Chronic Fatigue Syndrome, Multiple Chemical Sensitivity and many conditions.

Minerals are much more easily absorbed in water than in foods.

I go get my water from a local spring or use reverse osmosis and add minerals because the plastic packaging pollutes your water and the planet. Incredible how many more minerals are in the European waters!

Mineral Content of Some Commercially Available North American Bottled Waters (mg/L) [2]

North American Waters Ca++  Mg++  Na+
Spring waters
  Adobe Springs, Calif 3 96 5
  Alhambra, Calif 1 1 4
  Arrowhead, Calif 20 5 3
  Black Mountain, Calif 25 1 8
  Caddo Valley, Ark 36 3 2
  Canadian Spring, Canada 11 3 2
  Carolina Mountain, NC 6 0 5
  Clairval, Canada 20 7 13
  Cobb Mountain, Calif 5 2 4
  Crystal Geyser Alpine, Calif 0 6 13
  Deer Park, Me 1 1 1
  Georgia Mountain Water, Ga 2 0 0
  Great Bear, NY 1 1 3
  Hawaiian Springs, Hawaii 6 3 6
  La Croix, Wis 37 22 4
  Mount Olympus, Utah 8 2 3
  Mountain Valley, Ark 68 8 3
  Naya, Canada 38 20 6
  Ozarka, Tex 18 1 5
  Poland Spring, Me 0 2 3
  Pure Hawaiian, Hawaii 0 0 0
  Pure Spring Water, Ga 49 4 0
  Sierra, Calif 0 0 0
  Sparkletts, Calif 5 5 15
  Talawanda Spring, Ohio 0 0 3
  Talking Rain, Wash 2 2 0
  Utopia, Tex 76 17 8
  Zephyrhills, Fla 52 7 4
Mineral waters
  A Santé, Calif 4 1 160
  Calistoga, Calif 7 1 150
  Canada Geese, Canada 282 10 36
  Crystal Geyser, Calif 8 3 160
  Lithia Springs, Ga 120 7 680
  Mendocino, Calif 310 130 240
  Montclair, Canada 8 12 475
  Montellier, Canada 3 3 340
  Vichy Springs, Calif 157 48   1095

Mineral Content of Some Commercially Available European Bottled Waters (mg/L) [3]

European Waters Ca++ Mg++ Na+
Low mineral content (less than 200 mg/L of Ca++, Mg++, Na+)
  Abbey Well, United Kingdom 54 36 45
  Acqua di Nepi, Italy 72 26 32
  Acqua Fabia, Italy 124 5 15
  Acqua Panna, Italy 15 5 3
  Aqua-Pura, Engalnd 53 7 27
  Ballygowan, Ireland 114 16 15
  Boario, Italy 124 41 6
  Brecon Carreg, United Kingdom 48 17 6
  Bru, Belgium 23 23 10
  Buxton, United Kingdom 55 19 24
  Chiltern Hills, England 104 1 8
  Claudia, Italy 104 22 56
  Cristalp, Switzerland 115 40 20
  Crodo Lisiel, Italy 60 2 6
  Evian, France 78 24 5
  Fiuggi, Italy 15 5 6
  Font Vella, Spain 26 5 12
  Fonter, Spain 35 7 11
  Glenpatrick Spring, Ireland 112 15 12
  Henniez, Switzerland 111 19 9
  Hella, Germany 51 4 8
  Highland Spring, United Kingdom 39 15 9
  Levissima, Italy 18 1 1
  Naleczowianka 119 24 21
  Perrier, France 145 4 14
  San Benedetto, Italy 43 25 8
  San Bernardo, Italy 12 1 1
  Spa Reine, Belgium 4 1 3
  St. Michaelis, Germany 43 4 21
  Strathmore, United Kingdom 60 15 46
  Tipperary, Ireland 37 23 25
  Thorspring, Iceland 6 1 8
  Valvert, Belgium 68 2 2
  Vera, Italy 34 13 2
  Vichy Nouvelle, Finland 70 110 1
  Viladrau, Spain 16 2 9
  Vittel Bonne Source, France 91 20 7
  Volvic, France 10 6 9
  Voslauer, Austria 57 37 5
Moderate mineral content
(between 200 and 750 mg/L of Ca++, Mg++, Na+)
  Apollinaris, Germany 89 104 425
  Aproz, Switzerland 454 67 8
  Badoit, France 200 100 160
  Contrex, France 467 84 7
  Crodo Valle d’oro, Italy 510 51 2
  Fachingen, Germany 113 62 500
  Ferrarelle, Italy 408 23 50
  Franken Brunnen, Germany 198 42 52
  Gerolsteiner, Germany 364 113 129
  Hassia Sprudel, Germany 176 36 232
  Vittel Hépar, France 575 118 13
  Passugger, Switzerland 286 24 46
  Pedras Salgadas, Portugal 132 9 550
  Peterstaler, Germany 216 49 215
  Pracastello, Italy 164 46 28
  Rippoldsauer, Germany 248 37 150
  Robacher, Germany 256 128 40
  Romerquelle, Austria 146 65 13
  Radenska, Slovenia 217 97 470
  Salus Vidago, Spain 78 10 660
  San Pellegrino, Italy 204 57 47
  Sangemini, Italy 322 19 21
  Valser, Switzerland 436 54 11
  Vichy Original, Finland 100 110 220
  Vittel Grande Source, France 202 36 3
High mineral content (more than 750 mg/L of Ca++, Mg++, Na+)
  Kaiser Friedrich, Germany 5 4   1419
  Krystynka, Poland 176 60 900
  SaintYorre, France 30 7 1108
  San Narciso, Spain 53 9 1120
  Uberkinger, Germany 26 17 1180
  Vichy Celestins, France 100 9 1200
  Vichy Catalan, Spain 33 8 1133

Make your own Mineral Water

One of the world’s biggest “blue zones”, where a large percentage of people enjoy remarkably long lives is in Nicoya Peninsula of Costa Rica. This is Dr. Oz attributes their longevity to their physical activity and the fact that they drink hard water, i.e., water high in calcium and magnesium which helps to maintain strong bones.

In the United States  approximately 1 in 9 have osteoporosis and an additional 18 million have low bone mass. Many of these cases could be caused because the drinking water is too pure and does not have enough minerals to maintain equilibrium of the mineral ions in the bones.

Spring Water Magnesium
Make your own mineral water

Calcium (Ca++) bioavailable calcium is found almost exclusively in milk, milk products, and water. Drinking water may be a significant source of calcium, and calcium-rich mineral water may provide over one-third of the recommended dietary intake of this mineral in adults.[1]

Epidemiological studies also suggest that increased dietary intake of magnesium (Mg++) reduces the occurrence of  heart disease and sudden death. Increased levels of magnesium in drinking water are associated with decreased occurrence of cardiac disease And nerve disorders. The majority of the U.S. population is magnesium deficient, and many individuals ingest less than 80% of the recommended level. Magnesium is found in foods such as nuts, green leafy vegetables, cereals, and seafood. However, magnesium in water is highly bioavailable and easily absorbed.

 Mineral Water Recipes:Recipe 1: Calcium/Magnesium water

  • 1 liter filtered tap water
  • 1/8 tsp. magnesium sulfate (epsom salts)
  • 1/8 tsp. calcium chloride

Recipe 2: Alkaline Magnesium water

  • 1 liter filtered tap water
  • 1/8 tsp. (teaspoon) sodium bicarbonate (baking soda)
  • 1/8 tsp. potassium bicarbonate
  • 1/8 tsp. magnesium sulfate (epsom salts)
 

NOTE: Calcium Chloride should not be combined with the bicarbonates because calcium carbonate precipitates. The sodium bicarbonate becomes sodium chloride (table salt), and potassium bicarbonate becomes potassium chloride.

Ca++ + 2 HCO3 → CaCO3 + H2CO3
H2CO3 → H2O + CO2

Measure carefully. Make sure that the spoons are level and not heaping. If you cannot find a measuring spoon set with 1/8 teaspoon, you can double the recipe. Use two liters of water and the more common 1/4 teaspoon measure. It is advisable to filter the source tap water with a water filter pitcher to assure that the water does not have heavy metals such as lead. Mix all the ingredients until the mineral salts are completely dissolved.

Ingredients:
All these ingredients are GRAS (generally recognized as safe) by the Food and Drug Administration (FDA).

  • Magnesium sulfate heptahydrate (MgSO4·7H2O) is better known as Epsom salts, and has laxative properties when more than 2 teaspoons are ingested at one time. Epsom salts are sold in most drugstores and some grocery stores.
  • Calcium chloride (CaCl2) is used to preserve the crispness of vegetables during pickling. Food grade calcium chloride is available from shops that provide ingredients for canning and food preservation.
  • Sodium bicarbonate (NaHCO3), baking soda, is used as an antacid and a leavening agent in self-rising flours. It has wide application in making fluffy baked products. Baking soda is available in most grocery stores. Do not confuse baking soda with baking powder.
  • Potassium bicarbonate (KHCO3) is used to neutralize the acidity of wines and keep them from being too tart. Potassium bicarbonate can be obtained from winemaking suppliers.

The bicarbonates make the water alkaline and can increase the pH of body fluids. The molecular weight of these compounds can be used to calculate the amount of each mineral in the recipe.

Molar mass of CaCl2 = 110.984 g/mol (36.112% Ca by weight)
Molar mass of MgSO4·7H2O = 246.475 g/mol (9.861% Mg by weight)
Molar mass of NaHCO3 = 84.007 g/mol (27.367% Na by weight)
Molar mass of KHCO3 = 100.115 g/mol (39.053% K by weight)
Since 1/8 tsp of each ingredient weighs approximately 0.6 grams (600 mg), the amount of each mineral can be calculated by multiplying the percentage by weight in the molar mass of the compound times the weight used in the recipe, e.g., 600mg × 0.27 for sodium. NOTE: The composition of home-made mineral water also depends on the minerals present in the water before addition of these mineral salts. Check with the water commission in your area to obtain an analysis of the minerals in your local water source. For example, the tap water in Washington, D.C. [4] has the following average concentrations of minerals in mg/L: Ca 38.9, Mg 10.3, Na 20.5, K 3.3.

References

Water Recipe by Antonio Zamora

  1. Arik Azoulay, Philippe Garzon, Mark J Eisenberg, Comparison of the Mineral Content of Tap Water and Bottled Waters, J Gen Intern Med. 2001 March; 16(3): 168-175. [link]
  2. von Wiesenberger A. The Pocket Guide to Bottled Water. 1st ed. Chicago: Contemporary Books; 1991.
  3. Green M, Green M. The Good Water Guide. London, England: Rosendale Press; 1994.
  4. Patuxent and Potomac water filtration plants Tap Water Analysis. [link]
  5. BE Christopher Nordin, EDITORIAL: Calcium absorption revisited, Am J Clin Nutr, Vol. 92, No. 4, 673-674, October 2010 [link]

 


 Mineral Composition of the Water Recipe 1: Calcium/Magnesium water

 Calcium   Ca++ 216 mg/L
 Magnesium   Mg++ 59 mg/L

Recipe 2: Alkaline Magnesium water

 Magnesium   Mg++ 59 mg/L
 Sodium   Na+ 162 mg/L
 Potassium   K+ 234 mg/L
 Bicarbonate   HCO3 798 mg/L
  1. References

    1. Arik Azoulay, Philippe Garzon, Mark J Eisenberg, Comparison of the Mineral Content of Tap Water and Bottled Waters, J Gen Intern Med. 2001 March; 16(3): 168-175. [link]
    2. von Wiesenberger A. The Pocket Guide to Bottled Water. 1st ed. Chicago: Contemporary Books; 1991.
    3. Green M, Green M. The Good Water Guide. London, England: Rosendale Press; 1994.
    4. Patuxent and Potomac water filtration plants Tap Water Analysis. [link]
    5. BE Christopher Nordin, EDITORIAL: Calcium absorption revisited, Am J Clin Nutr, Vol. 92, No. 4, 673-674, October 2010 [link]

     


    © Copyright 2014 – Antonio Zamora

     

     

     

     

     

     

     

     

    [link]

  2. von Wiesenberger A. The Pocket Guide to Bottled Water. 1st ed. Chicago: Contemporary Books; 1991.
  3. Green M, Green M. The Good Water Guide. London, England: Rosendale Press; 1994.
  4. Patuxent and Potomac water filtration plants Tap Water Analysis. [link]
  5. BE Christopher Nordin, EDITORIAL: Calcium absorption revisited, Am J Clin Nutr, Vol. 92, No. 4, 673-674, October 2010 [link]

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