Natural drinking water contains more than 50 different types of elements, depending on the geological
structure of its source. Human physiology can only be nourished at a cellular level with this rich elemental matrix.
Today, bottled water and conventional reverse osmosis purification systems filter out all macro and micro elements from the water to make its taste feel softer to the consumer, reducing the water to below <100 ppm levels and downgrading it to dead water.
This demineralization process, applied purely for commercial taste concerns, is contrary to human biology. The physiological contribution that drinking water should provide to the human body is directly related to its rich mineral profile. All international health authorities and the medical community, especially the World Health Organization (WHO), state that the ideal mineral density in drinking water should be between 200 and 500 ppm.
Some of the elements that the human body needs and should supplement from drinking water are described below:
• Calcium (Ca): It is the basic building block of bone and tooth mineralization. It is also an absolute requirement for muscle contractions, blood clotting, and the transmission of nerve signals.
• Magnesium (Mg): It acts as a catalyst (accelerator) in more than 300 enzymatic reactions in the body. It plays a critical role in regulating heart rhythm, energy production (ATP synthesis), and reducing cellular stress.
• Sodium (Na): It is the essential electrolyte in maintaining extracellular fluid balance and regulating blood pressure.
• Potassium (K): It is a balancing molecule that works with sodium in maintaining intracellular fluid balance, regular heart muscle function, and nerve transmission.
• Bicarbonate (HCO3): It is the most important cellular buffer that maintains the body's acid-base (pH) balance. It ensures that blood remains at an ideal pH level and prevents metabolic acidosis.
• Sulfate (SO4): It plays an active role in the liver's detoxification processes and in the synthesis of cartilage tissue.
• Silicon / Silica (Si): It triggers collagen production, increasing the elasticity of skin, hair, nails, and blood vessel walls; it also accelerates the integration of calcium into bone tissue.
• Zinc (Zn): It is directly involved in the normal function of the immune system, wound healing, and cellular repair (DNA/RNA synthesis) processes.
• Iron (Fe): It is a basic component of the hemoglobin protein that carries oxygen in red blood cells.
• Iodine (I): It is an essential element for the normal function of the thyroid gland and the synthesis of thyroid hormones (T3 and T4).
• Selenium (Se): It forms one of the body's most powerful natural antioxidant defense mechanisms, slowing down cellular aging and DNA damage.
• Manganese (Mn): It plays a role in bone formation, blood sugar regulation, and the activation of cellular defense enzymes (SOD) against free radicals.
• Molybdenum (Mo): It is a building block of specific enzymes that break down sulfites and various cellular toxins in the body, allowing them to be excreted by the kidneys.
The Sterilisa Water Purification and Disinfection Device purifies water from harmful microorganisms and chemicals without using any demineralization technology that would disrupt the water's mineral profile. Sterilisa's purification filters are specially designed to perfectly preserve the vital elemental matrix of natural water in the 200-500 ppm range.
Individuals who have consumed dead water with values <100 ppm for many years often describe the taste as harsh or heavy when they first sip real water with an ideal mineral balance. This is not about the quality of the water, but about the adaptation of the taste receptors on the tongue.
Taste buds accustomed to the artificial softness of demineralized waters experience an intense stimulation when encountering rich mineral ions. However, taste receptors on the tongue have the ability to renew themselves within an average of 30 days. As Sterilisa water with a preserved mineral profile continues to be consumed, these receptors quickly adapt to the natural elemental balance, and within a few weeks, the taste of the water takes on a refreshing and delicious character.
References:
• World Health Organization (WHO). (2005). Nutrients in Drinking Water.
• Kozisek, F. (2005). Health risks from drinking demineralised water. Nutrients in drinking
water, 1(1), 148-163.
• Rosborg, I., & Kozisek, F. (2016). Drinking water minerals and mineral balance. Springer
International Pu, 1(1), 175.
