Our cells are composed of more than 99% water. Therefore, it can be beneficial to pay special attention to it in our lifestyle, especially in the summer when our need for hydration increases.
The factors triggering dehydration:
Several factors can cause dehydration:
The metabolic activity of the body, which corresponds to the breakdown or synthesis of molecules and results in a loss of water, particularly through respiration, sweat, and urine.
The rising outside temperature increases perspiration.
Physical activity also increases sweating.
With age, the amount of water present in our body decreases as we get older.
Overcooked, salty, and sugary food.
The importance of nutrition:
Hydration does not come exclusively from water but also from aqueous plants that contain water.
Depending on our diet, our water consumption needs change significantly. Indeed, a person living in a temperate country, doing little exercise, and having a diet largely composed of raw vegetables will have much lower water needs than a person living in the tropics, engaging in intense physical activity, and having a cooked and low-vegetable diet.
The fruits:
Summer is the ideal time to consume fruits in abundance. The juiciest fruits will be the most hydrating: melons, watermelons, berries, citrus fruits, nectarines...
Vegetable juices:
They provide extra water intake and are consumed in addition to our regular diet.
Fruit-infused waters:
The water in which slices of citrus fruits or red fruits have been left takes on the taste of the fruits.
Fruit kefir:
Fruit kefir pleasantly replaces the carbonated drinks of the aperitif: a good part of the starting sugar is consumed by bacteria and yeast during fermentation. Unlike kombucha, it contains neither theine nor caffeine and is very easy to make.
Attention: tea, coffee, and certain infusions are diuretics. The more we consume them, the more our water intake needs to be increased.
Which water to drink ?
Several drinking water options are available to us, each with its own advantages and disadvantages. In any case, it is in our best interest to consume living water, with low mineral content (dry residue < 120 mg/L), a slightly acidic pH, and that has undergone minimal treatment. Drinking water is more beneficial for what it removes than for what it provides. It has a cleansing function rather than a regenerating one. Here is a non-exhaustive list of consumable waters, but our recommendation remains to filter the water at home:
Spring water naturally meets all the criteria, but few of us still have access to it.
Bottled mineral or spring waters. They have the advantage of being low in minerals (low levels of dry residues) but the disadvantages of being contaminated by fine particles from the plastic in which they are contained and not containing bio-assimilable minerals. However, Montroucous, Montcalm, and Rosée de la Reine can be interesting alternatives due to their low levels of dry residues.
Tap water, although safe for consumption, generally contains too many minerals and pollutants. However, there are various solutions to improve its quality.
Filtration:
Simple activated carbon filtration system, such as a filter pitcher from major retailers: an inexpensive solution but with limitations regarding the removal of chlorine, certain heavy metals, and water-insoluble pesticides. It is also important to regularly change the filter to prevent leaching and bacterial proliferation.
This technique eliminates pollutants and minerals from the water; you can give it back a little taste with a few drops of lemon juice. You can also add some marine plasma, a few drops of lemon juice or apple cider vinegar.
What is marine plasma ?
So-called hypertonic marine plasma is simply seawater harvested and filtered under very specific conditions.
Our supplier Ibiza Agua de Mar collects sea water from a depth of 25 meters off the coast of Ibiza in a UNESCO listed area.
Concerning the harvest, here are the different physico-chemical parameters measured during the search for an optimal place for the harvest of hypertonic marine plasma, first on the radar with reading of the currents and according to the marine weather (wind, swell, rain. ..) and then by local measurement of these different parameters: taste of seawater, dissolved O2 level, PH level, redox level (ORP), salinity level (TDS), conductivity level ( PSU), alkalimetric title (TA), Pressure. It is the empirical practice of the harvesters and the reading of the various measuring instruments that makes it possible to decide on the best complex combination of these measures together to decide whether the harvest is triggered on the site or whether another location is sought.
Where does marine plasma come from ?
The marine plasma is collected in the high seas, off the coast of Ibiza, in a specific area classified as UNESCO with high planktonic activity and with a presence of tens of square kilometers of Posidonia. It is indeed in this specific area that lives the largest living organism listed on Earth, a posidonia herbarium of 80,000 to 200,000 years extending over 15 kilometers in length.
Source: Sophie Arnaud-Haond, Carlos M. Duarte, Elena Diaz-Almela, Núria Marbà, Tomas Sintes, Ester A. Serrão: Implications of Extreme Life Span in Clonal Organisms: Millenary Clones in Meadows of the Threatened Seagrass Posidonia oceanica
When is it best to take marine plasma ?
The ideal is to consume marine plasma, which contains, let's remember, all the elements that make up Mendeleev's periodic table, in the morning when you get up, on an empty stomach. take 1/4 of hypertonic marine plasma to mix 3/4 of spring water or filtered water.
What are the benefits of marine plasma ?
Minerals are the "fuel" used primarily by our body, which is necessary for our cells to perform their functions optimally. They are also essential for the absorption of vitamins and are responsible for enzymatic processes in cells. Cells perform all their functions with maximum vitality and the precise capacity for organic, bioavailable, alkaline cellular nutrition. Thus, sea water becomes the best mineral drink since it contains all the elements of Mendeleev's periodic table.
Another of the great benefits of seawater is its pH. As Otto Warbürg, father of cellular respiration and two-time Nobel laureate, said, “all diseases are acidic and where there is oxygen and alkalinity there can be no disease”. Due to the quality of our raw material, the hyper-oxygenated waters of Posidonia meadows (recognized by UNESCO as a World Heritage Site in 1999) and sea currents providing purity and clarity: Ibiza and Formentera Agua de Mar have an alkaline pH , between 8.1 and 8.4, which will help the body maintain a neutral pH through homeostasis. The ingestion of sea water is advised to control and maintain our PH, as well as an exceptional supplement for alkaline diets.
The antioxidant and anti-acidity power produced by seawater is due to the alkalinity provided by the minerals.
Drinking filtered seawater in a direct and controlled way is very beneficial for your health, because seawater is an excellent nutrient, containing most of the minerals of the periodic table and all of them dissolved in the best universal solvent available: l 'water.
Seawater contains all the minerals of the periodic table of elements in a bioavailable way. It is thanks to this that foods cooked in seawater are rehydrated and remineralized to make foods with high nutritional power. The problem today is that our intake of minerals through food has dropped dramatically and what is causing this? The answer is very simple: pollution, soil depletion due to intensive agricultural production and our stressful pace of life have considerably reduced the quality of food and its mineral intake, drastically reducing the minimum contribution necessary for the proper functioning of the body.
Seawater also helps us stay young, for a simple reason: the body regularly and cyclically regenerates all its cells, because their lifespan is limited in time. As we age, one of the first faculties the cell loses is the ability to hydrate. We know that the older we get, the less we drink, so drinking and ingesting seawater can help us "wake up" this ability to hydrate ourselves., 4
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As explained earlier, water needs vary depending on different factors, including diet. A person who eats a lot of raw fruits and vegetables already gets a significant part of their water from food; in summer, drink according to your thirst, and more in case of heat or effort.
To determine the amount of water we need, we just need to observe our urine: if it is clear, it means we have drunk too much; if it is yellow, it means our water needs are met; if it is very colored and odorous, it means our water consumption is insufficient.
Aurélie Scarabin is a Naturopath and Private Chef, passionate about humans and living beings. Her ebook "Winter in raw" is available in the store.
