Can You Get Sick from Drinking Spring Water?
We all know we should drink more water, and most of us are terribly bad at drinking enough to keep us going throughout the day.It is estimated that 75% of Americans don't drink enough water, leading to chronic dehydration, which has a host of unwanted side effects.So, we know that drinking water is good for […]

We all know we should drink more water, and most of us are terribly bad at drinking enough to keep us going throughout the day.

It is estimated that 75% of Americans don't drink enough water, leading to chronic dehydration, which has a host of unwanted side effects.

So, we know that drinking water is good for your health, but can you drink too much and can spring water make you sick?

Let's take a look.

How much water should we drink?

How much a person should drink greatly depends on their age, weight, and daily activities, as it varies for everyone.

However, a vague recommendation is between two and three liters per day, to keep you from becoming dehydrated.

A good way to find out if you are have enough wateris if you are not thirsty often, urinate regularly and your urine is light yellow in color.

It is very easy to become chronically dehydrated, it is due to not drinking enough water regularly, and the signs of this can be feeling tired all the time, dry scaly skin, constipation, muscle weakness or stiffness and regular headaches, and also not resting. sleep.

So, as you can see, it is very important to ensure your water intake.

However, it is also possible to drink too much water. It can be life threatening because the body is overloaded with water and the kidneys cannot work quickly enough to remove it from the body. In this case, there is not enough sodium or salt in the body, which can lead to serious complications and even death.

Ask your doctor or nutritionist how much water you should drink.

Benefits of drinking spring water

Spring water is often considered the best type of water to drink and is often considered more natural.

This is because it is bottled at the source of the source, and therefore has not been treated with the chemicals in tap water, and by its natural nature, it has not picked up any chemicals in the water. pipes that it passes through on the way to your faucet.

Spring water enthusiasts often report that it tastes the freshest and most natural, as it is bottled to the point where it rises from the ground.

Spring water has a neutral pH, around 7-7.5, which means it is neither acidic nor alkaline for the body and will not disturb the body's natural pH

It is always beneficial to have water on hand, so that you can drink as much as you need, whether at work or at home, there is spring water delivery company nearby who can keep your stocked with this valuable resource.

Can Spring Water Be Bad for You?

As we said before, drinking too much of any type of water may be bad for you, it can lead to an imbalance of electrolytes in your blood leading to many side effects such as heart arrhythmias and even death.

If the water is not sterile bottled and bacteria enter the bottle, these unwanted bacteria can start to multiply and cause discomfort to the drinker.

The same goes for if a water bottle has been opened and is not kept clean, then bacteria can collect around the spout of the bottle and again lead to illness.

If the source of spring water is not clean, for example if it were located in a landfill, it would immediately become contaminated.

Always buy your spring water from a reputable company, which will make it easy to find the location of the source you are using, and from a company with a reputation for providing clean, uncontaminated water.

They will usually need to be licensed by the local authority, so make sure they have it in place and are regularly audited.

Plastic vs glass

In this modern world, we all know we should be using a lot less plastic for a lot of reasons.

If possible, buy only spring water in glass bottles, but if plastic is the only option, look for a company that recycles their plastic bottles, and who have a good record of recycling in an ethical and responsible manner.

It is part of our global responsibility to be as waste free as possible, and the use of glass bottles for our water consumption is part of that.



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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