Uncategorized Archives - Still and Sparkling Water

What’s the deal with all this alkaline water?

June 19, 2017June 19, 2017
by Geo

If you’re not already aware, there’s a ton of information floating around about alkaline water. Some is positive, some is negative, and many articles out there try to sell some sort of expensive machine, often repeating some unverified science-y jargon. Not only is the information about the water properties themselves disputable, but it also doesn’t explain clearly how it interacts with the body. So in the spirit of journalism, we’re here to set the record straight, give you just the facts, and throw in some supporting visuals. So you can make up your own mind like a grown up.

What IS Alkaline Water?

In principle, “alkaline water” is simple. Acid and alkaline exist in a pH scale between 0 and 14 with 7 being neutral, and any water over a pH of 7 is considered “alkaline”. Despite this simple truth, there are many intricacies of the pH+ water available across the world that deserve some clarification. Let’s first decipher some of the language found on various water bottles and the machinery which companies use to market their claims.

Natural – implies the water with its unique pH originates from springs and natural water sources.

Ionic – specifies alkaline water created from machines that split it into alkaline ionized water, which contains negative hydroxyl OH- ions, and into acidic ionized water, which contains positive hydrogen H+ ions. (1)

Microclustered – ionized or alkalized water that is electrically re-structured to a smaller cluster size of 3-5 H2O molecules per cluster. (2)

Low Surface Tension – the lower the tension, the higher the absorbability. Alkaline water touts a low surface tension, which is closer to blood.

Oxidation Reduction Potential (ORP) – many companies tout the effectiveness of their alkaline water alone, but less stake a claim to the antioxidant potential of their water. Chemically speaking, oxidation reduction potential or (ORP) is generally known as “a measurement that indicates the degree to which a substance is capable of oxidizing or reducing another substance. ” (3) “Reducing” is the chemical property of adding an electron, oxidizing is taking one away.

The Argument

Unless you’ve been living under a rock, then you’ve heard the claim of what alkaline water can do for the body. According to many health advocates, the human body is slightly alkaline, with a pH between 7.35 and 7.45. Meat products, some tap water, and many processed foods often register somewhere on the acid spectrum, and even cancer has a tendency to show up when pH levels in the body take a dive.

Alkaline water, sometimes referred to as ionized water, is said to have the ability to rebalance the body into said alkaline state. Balance body pH, and everything else falls into place: cancer goes away, the body becomes detoxified, arthritis and joint issues fade away, and you will even begin to levitate while shooting laser beams from your eyes.

The pH Problem

Okay, maybe one of those side effects seems a bit far-fetched, but really, the other health claims with alkaline water may be a stretch, as well. That is, when we’re not looking at pH as a variable in a larger equation.

Looking deeper into our biochemistry, the body’s pH is much different depending on where you look. Stomach pH averages anywhere from 1.5 to 3.5 (4), the small intestine ranges between 5.7 to 7.4 depending on which section you observe (5), blood keeps balanced at about 7.35 (6), and average urine samples test out at roughly 6.0 (7).

What does this mean? Frankly, water’s alkalinity alone doesn’t seem to be so important when considering the bigger picture. For one, there’s a big pH change from the stomach to its next stop in the small intestine. Secondly, the body is influenced by many other factors that alter pH in one direction or another. Some of these other factors include:

Low mineral consumption
Alcohol and drug use
Lack of exercise
Low dietary fiber
Excess animal meat consumption (not from grass-fed sources)
Toxic chemical exposure

Simply put, looking at water’s alkalinity alone is like looking at one small piece of a much larger puzzle. Proper alkalinity in the body is important, but there may be some other factors to look for that may make “alkaline water” play a more important role.

The (Possible) Solution

It’s safe to say the study of water and biochemistry is rather “fluid”. The properties of water are still very mysterious, but we can observe certain aspects of alkaline water that may give all those health claims some credit after all.

Mineral Content: let’s get one thing straight: “pure alkaline water” does not exist in nature, and “pure water” is chemically neutral. It only becomes alkaline by the introduction of alkaline (or ionically charged) minerals such as calcium, silica, potassium, magnesium, and bicarbonate (8). So what makes alkaline water alkalizing? It’s more likely that the addition of these minerals to the body helps to create pH balance as they find their way into each organ system where they’re needed.

Oxidation Reduction Potential (ORP): you’ve heard about antioxidants and their role in removing free radicals from the body. There may be similar potential, particularly with ionized water. Many bodily processes produce excess, unstable oxygen. These renegade molecules have a tendency to steal electrons from normal, healthy biological molecules, effectively oxidizing tissue and potentially causing disease. Reduction, the process of a molecule giving away free electrons, creates neutralizing bonds in this manner to those free oxygen molecules, preventing them from causing damage and stealing any more life from your cells and tissues (9).

Microclusters: this one’s a bit more controversial, as it has not been observed in a clinically verifiable form. But the idea is this:

“NMR (Nuclear Magnetic Resonance) analysis reveals that tap water and well water

consists of clusters of 10 to 13 H2 0 molecules. Electrolysis of water in the Ionized Water

unit reduces these clusters to about half their normal size — 5 to 6 water molecules per

cluster.” (9)

What does this mean? Because it is tied up with less chemical or ionic bonds than typical water molecules, micro-clustered alkaline water has a greater potential to attract and reduce the destructive potential of otherwise potentially damaging free oxygen molecules.

Conclusion

Does all this stuff work? They say the power of placebo can have quite the healing effect, so maybe the technical jargon doesn’t even matter. Although the science of alkaline water is admittedly inconclusive, we prefer to give the benefit of the doubt rather than throw the baby out with the bathwater. Science is always improving, so maybe in the near future we’ll actually have the hard data to back up these claims. But for now, you’ll have to trust your gut on this one.

References:

Which Alkaline Ionized Water Benefits Should You Consider?http://www.ionizedwaterfaq.com/alkaline-ionized-water-benefits-health/#forward#forward#forward#forward#forward#forward#forward#forward#forward

Microclustering: The Making of Myth http://www.molecularhydrogenfoundation.org/microclustering-the-making-of-a-myth-part-1-facts-claims-and-history/

Understanding pH and ORP http://www.aquahealthproducts.com/understanding-ph-and-orp
Stomach acid test https://medlineplus.gov/ency/article/003883.htm
Intraluminal pH of the human gastrointestinal tract https://www.ncbi.nlm.nih.gov/pubmed/10421978
Alkaline Diets http://www.healthline.com/health/urine-ph#results4
Urine pH Level Test http://www.healthline.com/health/urine-ph#results4
Alkaline water: Legit health food or high-priced hoax? http://www.precisionnutrition.com/alkaline-water-legit-or-hoax
Water: The Chemistry of Life http://www.phmiracleliving.com/t-Water-Chemistry.aspx

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Sparkling Water Alcohol has Arrived. Here are your Top…

May 5, 2017May 5, 2017
by Geo

Sparkling water is all the rage these days. It’s hydrating, it comes in all kinds of flavors, and now…it’s alcoholic? Nope, seltzer is no longer just the sober accomplice; it’s the party itself. For years, we’ve seen the slow but steady intersection of alcohol and carbonated water as trends have made their way to bars and shelves in an ever evolving fashion. Now, sparkling water alcohol has become a trend in itself.

When it comes to alcohol, trends tend to change like the weather. Since 1980, the number of craft brewers has risen from 8 to 537 in 1994, to over 2,800 in 2013. (1) Hard cider saw some big gains in 2012-2014, however it hasn’t maintained the same fanfare with sales growth slumping in 2015. (2) Spiked soda began to pick up the slack in 2015 with various hard root beers and ginger beers filling out store shelves. And now, the winds have shifted to the clear choice. (Get it?)

Let’s be real: sparkling water alcohol doesn’t have quite the fanfare of craft beer yet. But the night is still young. As of now, there are a handful of spiked bubblies out there, so we’ve taken it upon ourselves to make them all known to you. Whether you’re going low carb, gluten free, or just like to bring the party in fun, new ways, we can pretty much guarantee one of these 5 will happily replace your longing for Zima.

Truly Spiked and Sparkling

With simple packaging and even simpler ingredients, Boston Beer Company has hit the shelves with a full line of party seltzer that truly lives up to its name. Truly Spiked and Sparkling is made with a sugar-based alcohol (versus malt) which makes it a good choice for the gluten-free dieter. It also comes in with the lowest carb count, which means you can safely pound the whole 6-pack and still be in ketosis…theoretically. Flavors: Pomegranate, Colima Lime, Grapefruit and Pomelo, Sicilian Blood Orange, Lemon and Yuzu

Calories: 100 per serving

Carbs: 2g

ABV: 5%

Price: $10 (0h 18m)-11 per 6-pack cans or bottles

Available in cans and glass bottles.

Spiked Seltzer

Developed by two longtime friends, Spiked Seltzer has evolved from 5-gallon batches in a Connecticut garage to nationwide distribution as of Spring 2017. Spiked is brewed without barley, wheat, or sorghum, making it naturally gluten free. Although not as skinny on the carbs as Truly Spiked and Sparkling, it’s not so far behind at 5g per can. That means it’s also fairly low on the sugar spectrum, if you care about that kind of thing. Flavors: West Indian Lime, Indian River Grapefruit, Cape Cod Cranberry and Valencia Orange

Calories: 140 per serving

Carbs: 5g

ABV: 6%

Price: $9 (0h 16m) per 6-pack cans

Available in cans and glass bottles.

Nauti Seltzer

Hey, it’s a play on words! But really, is this actually a drink for the high seas, or a boozy beverage for the morally deficient? Hailing from Massachusetts, we can probably say it’s a little of both. (Why Bay Staters are more depraved than anyone else, I’ll never know.) Actually, for a sparkling water alcohol, or any alcoholic drink in its category, for that matter, it’s fairly benign. With 110 calories and 5 grams of carbs, it pales in comparison to Henry’s Hard Soda, coming in at 217 calories and 34 grams of carbs. And although technically Nauti Seltzer began as a malt liquor, Wachusett Brewing Company pledges to release a gluten-free version sometime this year. For all you zymarikaphobes out there. Flavors: Raspberry, Lemon Lime, Grapefruit, and Cranberry

Calories: 110 per serving

Carbs: 5g

ABV: 5%

Price: $9 (0h 16m) per 6-pack

Available in cans.

Henry’s Hard Sparkling

Speaking of Henry, he realized even boozy sodas needed a lighter alternative. And why not add one more offering to the lineup? Henry’s Hard Sparkling is currently the lowest calorie option available in its category, and its low carb count is also “hard” to match. However, this is one sparkling water alcohol distinctly without a gluten-free option, or ingredient list, for that matter. So if you’re looking for some bubbly with a more “transparent” label (these puns are just too easy!), you might be best served to keep moving. Flavors: Lemon Lime, Passionfruit

Calories: 93 / 92

Carbs: 2.9g / 2.6g

ABV: 4.2%

Price: $9 (0h 16m)-10 per 6-pack

Available in bottles.

White Claw Hard Seltzer

Finally, we have the mighty White Claw. The one choice on this list that passes Whole Foods Market’s “clean” list, its label contains an actual ingredient list, something most of the other sparkling water alcohol varieties can’t claim. Touting artesian water and OH made from fermented sugar as its main ingredients (3), White Claw Hard Seltzer is naturally gluten-free. For the calorie counters, this option is also comparable to the others, and even features an Instagram pic with a can of each flavor nestled between some workout equipment. So FYI, it’s officially cool to crush a few cans at your next CrossFit session.

Flavors: Natural Lime, Black Cherry, and Ruby Grapefruit

Calories: 110

Carbs: 4g

Sugar: 4g

ABV: 5%

Price: $10 (0h 18m) per 6-pack

Available in cans.

References

1. History of Craft Brewing

https://www.brewersassociation.org/brewers-association/history/history-of-craft-brewing/

2. Cider Sales See Big Decline in Growth in 2015 http://ciderjournal.com/cider-sales-growth-decline-2015/

3. White Claw FAQ http://whiteclaw.com/faq.html

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10 of the Best Infused Water Recipes You’ll Find…

May 1, 2017May 5, 2017
by Geo

Infused water is like creating art: it’s fun, it’s healthy, and its possibilities are endless. Nowadays, you will see all kinds of products on the market that turn your water into different colors and flavors. However, not only are their ingredients questionable, but they’re also downright unnecessary. There are plenty of household ingredients you can make infused water with that you may already have in your kitchen or garden. From strawberry to thyme, apple to rosemary, it doesn’t take much to make your water a flavorful masterpiece.

It’s pretty simple to DIY infused water. That said, there are a few tips and tricks borrowed from the mixologists of old to help you get the most out of your infusions. Sliced, squeezed, muddled, or mixed, fruits and herbs have different structures and textures that take one process or another to help get the most out of your preferred produce. With so many combinations, where to start?

We’ve taken it upon ourselves to blend some of the most interesting flavors we could find. Sure, there are plenty of recipes for mint and lime infused water out there, and even some benefits, and that’s why we decided to get a bit more adventurous. Citrus, berries, melons, and culinary herbs, all of our favorite ingredients are there to inspire you to make your own recipes. So without further ado, let’s get infused.

Blueberry Tarragon

An unlikely pair, blueberry and tarragon are actually quite an interesting match. Blueberry is a crowd favorite, but tarragon, commonly known as the “little dragon”, is a culinary herb appreciated for its unique taste and aroma of licorice and sweet basil. One of the four “fines herbes” of French cuisine (1), tarragon is also used as the primary flavoring for a soda called Tarkhun, widely popular in Eastern Europe. So it’s no surprise that infusing tarragon with blueberry is actually a match made in watery heaven.

For infusion: steep anywhere from 1-4 hours for flavor. Blueberries can be steeped whole or halved to absorb more easily into the water. Tarragon can be muddled or steeped whole, as well.

Strawberry Dill

Strawberry is an obvious choice. But the fragrant addition of dill makes this blend a definite conversation starter. Dill, another culinary herb, is famous for its use in pickles, cooked with fish, and featured in everything from yogurt to biscuits. Because of its sweet, bitter, and citrusy flavor profile, dill blends well with just about everything. So why not strawberries? And on that flavor note, strawberry and dill already work well together in salad, so why not something as simple as water?

For infusion: steep up to 4 hours for maximum flavor in cold or room temperature water. Strawberries are best sliced for better absorption. Dill is quite aromatic, so it should infuse rather easily.

Raspberry Sage

This pair is #3 in our trifecta of berry and herb combinations. Raspberry is a popular fruit flavoring for everything from breakfasts to beverages to desserts. Sage, on the savory end of the spectrum, adds a delicious flavor to meat to butter to honey. Together, these culinary powerhouses add a cool and refreshing take on infused water. And that’s not even to mention the medicinal benefits of raspberry and sage.

For infusion: with raspberry being very porous and sage an aromatic leaf, infusing is a cinch. In cold or room temperature water, steep a small handful of raspberries and a sprig or two of sage leaves in filtered water from 1-4 hours.

Turmeric Lime Jasmine

If you don’t already know about turmeric, it’s one of the most interesting culinary and medicinal flavors you can find. An anticancer powerhouse, turmeric is used in everything from teas and spices to pain relieving supplements, with a peppery, ginger-like taste. Lime, with a flavor all its own, is used from spices to beverages to pies. Jasmine, a fragrant flower with a rich history, has a perfumy flavor often added to green tea and all things “aroma”. Together, these three ingredients offer a deliciously, savory imbibe with a full range of complementary flavors. It’s great for conversation and those days where you’re searching for something outside the norm.

For infusion: dealing with 3 different types of ingredients, this infusion requires a little more attention. Because turmeric is a root, it needs more time and heat to release its flavor. Either steep in hot water or leave in the sun with the jasmine flowers for several hours. Afterward, strain water and squeeze lime into the resulting infusion. Garnish with a lime slice or wedge.

Cucumber Mint Strawberry Lime

Oh, so much can be said about this combination. The most flavor-packed of any recipe on this list, cucumber-mint-strawberry-lime could be broken down into any smaller pairing and still be delicious. But together, these four offer a sweet, cooling, and especially refreshing infused water for those hot-as-Hades summer days.

For infusion: slice cucumber and strawberry into thin slices, muddle several sprigs of mint in a cup. Steep all 3 in water for at least an hour in cold or room temperature water before squeezing lime for final step. Garnish with a lime wedge, and serve chilled.

Blackberry Lime Cilantro

Another summer favorite-to-be, blackberry lime cilantro water has all the elements for a cool, calm, collected day. Blackberry is a sweet, tart, and nutrition-packed berry. Cilantro, an herb in the parsley family, is also loaded with nutrients and has a flavor many have likened to parsley and citrus. (2) Blended with the lime and blackberry, this is one surprisingly refreshing combo made for picnics and sun-soaked beach days.

For infusion: soak blackberries in cold or room temperature water for at least 2-3 hours. Muddle cilantro and add to water at any time. Squeeze half a lime before serving. Garnish with a lime wedge and enjoy!

Hibiscus Lavender Rose

If there were ever a colorful and fragrant combination, this delicious, flowers-only blend is most certainly your Huckleberry. Hibiscus, a tropical flower known for its Hawaiian charm, offers a deep red color loaded with vitamin C. Lavender, a culinary delight, offers a deep aromatic essence to everything from lamb chops to ice cream. And then there’s rose, the mother of all romantic flowers with its color, mystical, and practical connotations. Together, the combination is not only delicious and full of vitamin C, but it might also make you smell like perfume.

For infusion: steep all three in water, leave out in the sun for 2-4 hours. Hibiscus flowers will turn water deep red. Strain and enjoy!

Raspberry Cucumber Fennel

Raspberry and cucumber both have their refreshing qualities, but they are equally matched by the addition of fennel. Although fennel is closely related to parsley, carrots, dill, and coriander (3), its bulbs and feathery leaves carry more of a licorice and anise flavor. Pairing the cooling properties of cucumber and fennel with the sweet undertones of raspberry, it’s likely you’ll be happily hydrated wherever you are.

For infusion: cut several slices of cucumber, a small handful of raspberries, and 2-3 sprigs of wispy fennel leaves (or cut 1-2 slices of fennel bulb). Steep in cold or room temperature water for 1-4 hours.

Watermelon Cilantro

Watermelon is a standalone favorite. Cooling, hydrating, and full of lycopene, it’s no wonder this favorite melon has people waiting all year (like yours truly!) for summer. Paired with the unlikely match of cilantro, watermelon cilantro water is a dance of sweet, citrus, and herbacious goodness.

For infusion: Muddle a sprig or two of cilantro, slice several pieces of watermelon. Steep in cold or room temperature water for at least an hour.

Apple Mint

Not only are these two well-paired, but apple and mint each have their own varieties that can make for almost infinite combinations. Gala, Fuji, Granny Smith, and Red Delicious are just a few of the kinds of apples available (4), and chocolate mint, apple mint, ginger mint, and lemon balm are a few of the mint varieties to explore. (5) Although neither are foreign to any kitchen or garden, apple mint water should be a staple in every refrigerator.

For infusion: cut several thin slices of apple, muddle mint. Steep for 2-4 hours in cold or room temperature water, and serve. Enjoy!

Tip of the Infused Water Iceberg

These are some of the more unique combinations of fruits and herbs we’ve been fortunate enough to put together in water. Although these blends are fairly novel to us, there’s really no limit to the new kinds of flavors you can create. Honeydew, yerba mate, D’anjou pear, and gynostemma are some of the more interesting types of ingredients you can find. But without giving away any more for now, go infuse yourself!

References

Tarragon https://en.wikipedia.org/wiki/Tarragon
Cilantro http://www.spiceadvice.com/encyclopedia/cilantro.html
Fennel http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23
Apple Varietals http://bestapples.com/varieties-information/varieties/
Types of Mint http://herbs.lovetoknow.com/Slideshow:Types_of_Mint

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Infused Water Is No Detox Water, But It Is…

April 9, 2017May 5, 2017
by Geo

You’ve seen it on Instagram, Pinterest, and virtually every other social media feed where your favorite influencers are showing off their creativity with liquids. Fruit and herb infused water, or “detox water”, has hit critical mass. Cucumber water. Strawberry Blackberry Basil Water. Watermelon Citrus Mint Rosemary Asparagus Water. Not quite sure about that last one, but you get the idea. The possibilities are endless.

And like all the other diet fads and detox regimens these days, this DIY infused water comes with all sorts of health claims. Clears skin. Flushes the kidneys. Relieves indigestion. All of these effects may actually be true! But it’s most likely NOT because you steeped some organic raspberries and fresh thyme into that awesome yet overpriced infusion bottle.

Quite simply, you’re drinking more water.

Infused Water is Still Water

Like what I did there? Well, the point is, it’s all just better tasting water, for the most part. Let’s not delude (or dilute?) ourselves into thinking that adding fruits, herbs, or even vegetables is going to shortcut our daily requirement of roughage. There are no shortcuts, people. Sure, there may be some leakage of triterpines from your rosemary sprig. Or maybe tiny amounts of curcuminoids from your freshly sliced turmeric root. But it’s still 99.99% water.

The good news? You now have to pee every 15 minutes. And congratulations, you’re on your way to proper hydration, which comes with its own set of benefits. These include:

Better body temperature regulation: with more water available in the system, blood can flow more easily and heat can better dissipate into the air through the skin as blood vessels dilate with ease. (1)
Muscles and joints work better: more water equals more efficient waste removal for the cells inside and around contracting muscles; also, more water equals more joint lubrication. (1)
More elastic skin: although the jury is still out on the direct relationship between hydration and skin elasticity, or turgor, common sense dictates – you are what you eat, AND drink. For a quick test on your own skin, try the snap, pinch, and pout trick. How hydrated are you?
Cleanse toxins: proper hydration makes for all kinds of regularity, including the kidneys’ ability to filter waste from the blood and turn it into urine. With long-term dehydration comes waste buildup, kidney stones, and urinary tract infections. Yowza!

It’s Not What’s In It, But What’s NOT In it

Drinking infused water is not just about the few nutrients that managed to seep into it. It’s also about what you’re replacing it with. If you hadn’t prepared your colorful concoction in the first place, what else might you be drinking instead? As neutral as they seem, many store-bought and even organic beverages often have extra ingredients, especially sugar. Replacing that sports drink or vitamin water with your homemade infused water comes with all kinds of benefits. Some of these include:

Fewer calories: calories come in many forms, but sugar is the biggest contributor of “empty calories” in many carbonated drinks, with average counts in soda starting around 100+ calories for 12 ounces.
Low sugar: it’s well documented that sugar turns into fat, specifically fructose, which makes the brain resistant to leptin, the hormone that signals the brain when the body is “full” (2); less sugar, less fat!
No chemical flavors or preservatives: when your color and flavor from fruits and herbs is infused on the spot, there’s no need for caramel coloring, phenylalanine, or sulphur dioxide to keep your water from spoiling; that said, make sure to drink within a few days (because it WILL spoil).

Just Squeeze It

Okay, let’s give credit where it’s due. There are SOME benefits to adding a certain fruit to your water. Polyphenols, the compounds in plant sources known for their antioxidant properties, need to be extracted so they can be bioaccessible and potentially bioavailable. (3) Considering most fruits and vegetables can’t easily be extracted into water without some fancy contraption, that leaves one viable candidate with a myriad of possibilities. Citrus.

Not only is citrus versatile in its flavors, but it’s also loaded with nutrients AND easy to squeeze into water. Whether you prefer lemon, lime, orange, grapefruit, or any of the more exotic varieties, water infused with citrus is chock full of benefits.

Vitamins Galore

You probably already know that citrus contains lots of vitamin C. What you might not know is that, depending on the specific variety, it also has various amounts of B vitamins, potassium, phosphorus, magnesium, and copper. And with the 60 kinds of flavonoids, carotenoids, and essential oils also present, you might want to squeeze out that last drop. (4)

Low Calories

Especially if you’re not eating the whole fruit, citrus is a great choice when counting calories. The juice of one lemon comes in at a mere 12 calories (5), not bad considering all the other good stuff it contains.

May Help Keep Away Kidney Stones

If you don’t know anything about kidney stones, consider yourself lucky! Long story short, they often form with high concentrations of certain minerals and low concentrations of citrate in urine. By regularly adding lemon juice, and an even sweeter deal, orange juice, to your water, your risk of kidney stones may become nonexistent. (6)

Possible Anti-inflammatory Effects

Remember those flavonoids we mentioned earlier? They may be responsible for aiding all kinds of biological processes, specifically reducing inflammation. Inflammation in the body can create all kinds of issues, including digestive discomfort, joint pain, even cancer. Squeezing some lemon, lime, or even orange juice into your water will inject those antioxidant-rich bioflavonoids will help keep that inflammation at bay. (7)

Slicing Through The Nonsense

Infused water is sweeping the social media feeds these days with beautiful pictures and unproven health claims, so sometimes it can be hard to separate fact from fiction. Although infusing water with sliced fruits and herbs won’t provide all the nutrients available in the whole plant, they will make water more palatable so you can reap the benefits of better hydration. Also, squeezing certain fruits like citrus varieties will unlock more of their potential than simply slicing them.

Whichever method you prefer, preparing infused water can fun, easy, and a great conversation starter. And now that you know some of the real #alternativefacts, feel free to spread the good word on your Twitter feed.

References:

6 Benefits of Staying Hydrated, http://www.onemedical.com/blog/live-well/6-benefits-of-staying-hydrated/

4 Ways Sugar Makes You Fat, https://authoritynutrition.com/4-ways-sugar-makes-you-fat/

The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3052441/

7 Reasons to Eat More Citrus Fruits, https://authoritynutrition.com/citrus-fruit-benefits/

Lemon Juice, raw Nutrition Facts & Calories, https://nutritiondata.self.com/facts/fruits-and-fruit-juices/1938/2

Orange Juice Is Better Than Lemonade At Keeping Kidney Stones Away, https://www.sciencedaily.com/releases/2006/08/060831084343.htm

Citrus Bioflavonoids supplement health benefit, http://www.raysahelian.com/citrusbioflavonoids.html

What’s the deal with all this alkaline water?

Sparkling Water Alcohol has Arrived. Here are your Top…

Truly Spiked and Sparkling

Spiked Seltzer

Nauti Seltzer

Henry’s Hard Sparkling

White Claw Hard Seltzer

10 of the Best Infused Water Recipes You’ll Find…

Blueberry Tarragon

Strawberry Dill

Raspberry Sage

Turmeric Lime Jasmine

Cucumber Mint Strawberry Lime

Blackberry Lime Cilantro

Hibiscus Lavender Rose

Raspberry Cucumber Fennel

Watermelon Cilantro

Apple Mint

Tip of the Infused Water Iceberg

Infused Water Is No Detox Water, But It Is…

Infused Water is Still Water

It’s Not What’s In It, But What’s NOT In it

Just Squeeze It

Slicing Through The Nonsense

Want to learn more about sparkling water...