Sea Water Agualab 1 Liter
Seawater, Low Boron and High quality and purity.
To begin with... What is seawater?
Seawater detoxifies, oxygenates, alkalises and nourishes your body!
If we take into consideration that diseases develop in acidic environments, it will be easy to understand that seawater, with its alkaline properties, acts as an alkalising agent for our organism, which can help us to prevent diseases.
In other words, by drinking seawater, our body detoxifies, oxygenates, alkalises, nourishes and restores. The advantages of drinking seawater include the following:
It helps our organism to process food better, avoiding heavy digestion.
It helps in the absorption of nutrients through the intestinal tract.
Suppresses excess acidity in the body's cells.
Regulates blood pressure (mixed with fresh water).
Aids cell regeneration.
Cleanses the lungs of mucus.
Helps to suppress constipation and congestion.
Makes bones hard (salt deficiency, or consuming refined salt, is one of the main causes of osteoporosis).
How to drink seawater
Seawater to drink
Seawater has a concentration of thirty-six g of salt (NaCl) per litre, compared to the nine g per litre in our body.
If we were to drink seawater directly, the salt concentration in our body would increase so much that the tissues would have to release water so that the salt concentration would again be nine grams per litre. This could lead to diarrhoea and thus dehydration.
It is therefore advisable to drink isotonised seawater, i.e. reduced with fresh water. Bearing in mind the proportion of salt in seawater, it is advisable to drink no more than a quarter of a litre a day, and in a proportion of three parts fresh water to one part seawater.
Essential! Before starting to drink seawater, it is a good idea to check that you are not intolerant to it. It would be best to start by ingesting small quantities to make sure that our body accepts it without any problems.
Seawater for cooking
By adding seawater to our cooking, we are adding nutrients, minerals and turning our food into a source of energy. In addition to enriching our dishes, seawater also aids in digestion and preserves our food fresh.
By cooking with seawater, we preserve the nutrients of the food and bring out its exquisite taste.
If we clean raw vegetables with seawater, we maintain their freshness and do not need to season them.
By boiling the vegetables with fresh water and a percentage of seawater, we make them lose less water, preserving their hydration.
The high salinity of seawater accelerates the defrosting process of fish and shellfish, and also preserves their natural freshness.
Proportion of seawater for cooking:
Seafood and fish: one hundred percent.
Pasta and rice: thirty percent
Potatoes and vegetables: thirty-five percent.
Red meat and poultry: forty-five percent.
Water from the Atlantic, from natural reserves and collected at great depths, with a very high biological value and subjected to a demanding sterilisation process, without chemical additives, suitable for human consumption, which preserves intact its magnificent natural properties and high magnesium content.