What Kind Of Water Is Good Water?

1. Clean water without pollution.
However, simply purifying drinking water is far from enough, and more attention should be paid to the impact of water quality components on the human body.

2. Water containing essential mineral elements for the human body. The ions of this life driving element affect or determine the acidity, hardness, and size of water molecules.

3. Weakly alkaline water. The pH value is best between 7.00-8.00 to maintain the body's acid-base balance.

4. Small molecule clusters of water. Using nuclear magnetic resonance method for testing, the half width of water molecule clusters should be less than 100 Hz; If the resonance amplitude is very wide, it indicates that the water molecules in the water string together to form a large diameter chain like string structure, which is not easily absorbed by the human body through the cell membrane. Quantum micro magnetic wave method can also be used to test the history of water, and water with a positive value of+20 is the best; When the negative value reaches -20, the condensed structure of water molecules does not play a mediating role in human biochemical reactions, and this type of water is called stagnant water.

5. Maintain a certain hardness of hard water. The various ions in water make up the hardness of water. Hard water has a high calcium content. Hard water prevents harmful components such as lead, cadmium, chlorine, and fluorine from exerting harmful effects. Research has shown that longevity is related to regularly drinking hard water. The distinction between hard water and soft water is generally based on a total hardness of around 75mg/1 (measured by calcium carbonate), ranging from 30 to 200.

6. The dissolved oxygen and carbon dioxide in water should be moderate (the dissolved oxygen in water should not be less than 7 milligrams per liter).

7. Live water, that is, water whose nutritional and physiological functions have not degraded, has vitality. The functions of water include solubility, permeability, diffusion, metabolism, emulsification, and washing power.