With so much talk about how unhealthy processed foods are, why is there so little talk about unprocessed water and its effects on health, especially when you consider that our very human body’s are composed of over 70% of water, and probably more important than food.
Does processing water make it better or worse for human health? Is drinking water directly from Mother Nature or mans purifying machines better for our health? Sadly in today’s day and age, the answer isn’t always so clear.
There has been a long ongoing debate about distilled water vs. spring water and “organic minerals” vs. “inorganic minerals”.
Jon Dyer, a chemist and former owner of a water lab company says:
“The pro distillers would have you believe that all non-distilled spring water is toxic and will “rot” your body from the inside-out.
The anti-distillers claim that drinking distilled water will leach all the minerals from your bones and that drinking distilled water would be like having an acidic liquid flowing through your veins, leaching out all the essential minerals and metals. Both sides use pseudoscience to make their point…here’s the real scoop…
It is true that minerals can be assimilated more efficiently from food than water. The body can absorb minerals from water but it is not as effective and you end up urinating most of it away. That’s why most of the supplements people take are a waste of time.
Through our hundreds of thousands of years of evolution (or more), our stomach lining prefers minerals that are attached to proteins. Minerals in water are basically divided up into positive and negative ions and the stomach can absorb them but not very effectively. But if you attached those ions to a protein molecule, then the stomach and the intestines can assimilate them with ease.
As most know, the stomach is a big acid vat. The intestines and pancreatic juices buffer this stomach acid. The stomach breaks down everything we consume for better absorption and the intestines add alkaline chemicals to offset the acid.
Now, these alkaline chemicals would react with the mineral/metal ions from water (say for example iron), so the absorption is not very efficient. However, if that iron ion is protected by a protein (heme) molecule then absorption is much more efficient. Hence plant sources already have the mineral ions attached to protein molecule.
This is where the term organic minerals (plants) and inorganic minerals (water) appeared. This doesn’t mean that the inorganic minerals are ineffective or useless. It just means that the body prefers minerals already bound to protein molecules for quicker absorption. “
So drinking distilled water won’t hurt you because just about all of the trace minerals and metals that the body needs will be supplied by food. However, the distilled water will taste very “bland”. It also won’t do a very effective job of consistently removing inorganic minerals and toxins from a persons body if they’re eating food that is laced with contaminants and getting exposed to other pollutants (like inhaling fumes from a car in front of them as they drive down the road for instance).
Drinking spring water won’t hurt you because the body assimilates very little from it. That why it always irritates me when I see bottled spring water companies touting “Calcium/magnesium rich” water. It is only rich to their bottom line. But the minerals in the spring water give the water its “fresh” taste.
There are a rare few deep aquifer springs around the world that emerge from the ground with non-detectable levels of radioactive isotopes, very low minerals (TDS) and low (or no) particulate matter, yet somehow have managed to blessed with a perfect electrolyte or trace mineral profile, but again those are exceedingly rare. Such springs are referred to as a ‘gift from God’.
Another thing the distillation crowd gets wrong when they say that distillation is a natural process…like evaporation. These are two very different scenarios.
Distillation requires an outside heat energy applied to water molecules that vaporize at their boiling points. While with evaporation there is no external heat source. Molecules get their energy when they collide with each other and that energy is used to escape into the vapor phase way below their boiling point.
Additionally homemade distilled water is not truly distilled water. Labs triple distill water because doing it once does not filter out all impurities. Despite what people think, even if they’re pro-distillers and making distilled water themselves, they still aren’t drinking real distilled water.
Laboratory distilled water is known as a hypertonic solution because it contains more solvent than solute (water is known as the universal solvent), truly pure lab water is a somewhat volatile and desperately hungry substance that if ingested will wash electrolytes out of the body and cause leaching of bones.
What might be more important?
But, in the above scenarios, what might make the supreme difference between the distillation vs spring water argument is the discussion about waters ability to retain ‘memory’ and ‘coherent natural structure’.
In her book ‘Water Codes’ Dr. Carly Nuday states “In 1935 Nobel Prize winner Linus Pauling presented his theories on water’s memory, one of it’s most amazing properties wherein water rearranges its structure of molecular arrangement in order to encode, transmit and integrate new information, akin to storing ‘memory’.
These findings lent support to the tradition of homeopathy – a method of natural healing which uses incredibly diluted solutions of organic materials such as plants, diluted to the point where only water remains and none of the original matter (not even a single atom), yet the effects of homeopathy speak for themselves.”
In the case of homeopathy, the memory of what was once placed in the water (healing herbs or substances) is imprinted into the physical structure of the water. Diluting or distilling such water does not erase this memory.
So, the questions begs to be asked: When people think they’re distilling water, are they really just making homeopathic solutions containing chlorine, fluoride, trace-pharmaceuticals and/or whatever other contaminants might be present in the tap water they are distilling?
Are man’s machines going to do a better job processing Mother-Nature’s most sacred element than mother nature herself (in the case of a deep source, low TDS aquifer spring as mentioned above)?
Springs like this do exist and if water is more important than food (and if it may actually be the optimal food), than such spring water might be worth seeking out.
About the author: Seth Leaf Pruzansky is President of Tourmaline Spring “Sacred Living Water” of Maine, the highest quality, most ethically produced bottled water in North America.
For more information – visit: TourmalineSpring.com
~Jonathan Dyer (A&L Laboratories)
~Dr. Carly Nuday PhD. (Water Codes)