Let’s talk about water. Why? Because we take it for granted most of the time. This past holiday season, for example, I swapped it out almost entirely for wine in all its colors and shapes. After we have eaten and drunk just way too much during the holiday season, my body is longing for a little more balance. That’s why a New Year’s Detox is just the thing to do now.

The path to probably the healthiest water in the world

A few weeks ago, I met with Philipp Muhr, whose family had made it their goal to find the healthiest spring water in the world. The Austro-American family questioned whether the water they drink is high quality and what “high quality” drinking water actually means. Actually, the Muhrs didn’t want to start a water company at all but just wanted to avoid inflammation in the body for themselves as a family, caused by daily food intakes such as sugar, carbohydrates, and chemical additives (preservatives). To find the ideal water, they tested more than 4,000 types of water and, together with food chemists, developed their eight quality criteria. What these are?

  • A high alkaline level above a pH of 8
  • Low sodium level below 1mg per liter
  • Much dissolved oxygen
  • A naturally low nitrate level
  • Little contained carbon
  • A low TDS value (value of dissolved substances)
  • A magnesium to calcium ratio of 2 to 1
  • Low outlet temperature below 7 degrees C from the source

These eight criteria also give good general indications of what to look for in your choice of water. After all, nutrition, exercise, and water are the basic elements of a healthy lifestyle.

Hallstein water is pure from the source and 100% sustainable

The Muhrs worked with geologists around the world to find naturally occurring water with the parameters. The water source that meets this standard is located in Hallstatt in Austria’s Dachstein region. A drop of water here takes about eight years to naturally pass through the rock into the 214-meter-deep spring.

What is even more special: the Hallstein water is neither filtered nor pumped out, but comes directly from the source into the bottle. Therefore, the water is quantitatively limited, since the water is artesian, meaning that it flows under its own pressure, from great depths to the surface, varying seasonally. If the water were pumped, up to twenty times more water could be extracted. However, this would negatively affect the quality of the water and it would also no longer be 100 percent sustainable.

By the way, both top athletes and star chefs from Austria to New York rely on Hallstein water.

Available online by monthly subscription, in selected restaurants and recently also in Munich at Feinkost Käfer in Prinzregentenstraße.

Comments are closed.

Pin It