There have always been countless myths surrounding the element of water. When it comes to drinking water and fluid intake for the body, it is worth listening or watching more closely, because many of the very old wisdoms and myths handed down over the last few decades are only partially tenable or simply wrong from today’s scientific point of view, and the following advice and myths are particularly persistent, which we would like to clear up here:

1) Stay away from drinking while eating

The recommendation has been around for over a hundred years. Back then, drinking water was the first choice of beverage in everyday life, but not for main meals. Information on this advice can even be found in old school textbooks. At the time, scientists suspected that stomach acid was diluted by drinking water, tea, coffee or juice. At the time, scientists assumed that this could restrict the work of stomach acid and thus cause illnesses such as infections. However, according to the state of research a few decades ago, this thesis has already been refuted. Nobody has to fear a dilution of stomach acid. The combination of eating and drinking even makes sense. The liquid helps to dilute the relatively concentrated food components of artisanal or industrially produced foods so that they cannot cause any damage to the intestinal mucosa. Drinking water or other drinks also help to meet fluid requirements.

2) Cherries and drinking water do not go together

Even our great-grandmother knew that after eating fresh cherries, the drinking glass should be left standing. Countless children have been taught this wisdom for generations. You should not get unnecessary stomach pains. Fermentation processes are often responsible for stomach problems. It is true that yeast can also be found on cherry skins and that the latter could theoretically lead to flatulence. However, science now knows that stomach acid can quickly inactivate yeast fungi. In addition, unlike in the past, today’s drinking waters are generally free of any yeast. Stone fruit and drinking water are therefore a perfect match these days.

3) Arteriosclerosis and kidney stones are caused by increased water hardness

There are different degrees of hardness for drinking water. Hard water has a high lime content. Calcium    Chemisches Element Ca mit der Ordnungszahl 20, Mineralstoff, der zu den Mengenelementen zählt. Unter den Mineralstoffen ha... and magnesium ions are particularly abundant here. The theories that this causes kidney stones or arteriosclerosis date back to the second half of the last century. There is now new research evidence that arterial and kidney health cannot be affected by increased water hardness.

4) Never boil drinking water twice

This advice not to boil drinking water a second time is not all that old and even has some relevance. From a chemical point of view, nothing bad happens as a result of boiling. During heating, dissolved gases, carbon dioxide and, of course, oxygen escape. If the drinking water has a high limescale content, slight traces of limescale will appear at the bottom of the pot, kettle or kettle. These processes already take place during the first boiling process and are repeated when boiling again. The frequency of boiling water is almost irrelevant in standard cooking pots on the hob. There is no loss of sensory or health benefits. However, if you use a stainless steel kettle and are allergic to nickel, you should be careful. Leaving the boiling water in the appliance for a long time can release traces of nickel into the drinking water. Leaving boiling water in a plastic kettle is generally more dangerous. Unfortunately, the majority of manufacturers use plastics containing bisphenol A    BPA, genauer „4,4'-(1-methylethylidene)bis(phenol)“, ist im Handel als weißes Pulver mit einem Schmelzpunkt von 158°C.... These can dissolve from the plastic and have a negative effect on the human hormone balance in drinking water. So with this water myth, it all depends on the cooking vessel.

5) Oxygen water is the best choice

Manufacturers of oxygen-enriched waters promise that their products are true power elixirs. The wisdom that oxygen water is better has persisted over the last two decades, especially in the sports scene. However, scientists believe that “drinking oxygen” has no real effect on physical vitality and health. When looking at the anatomy and physiology of the lungs, it quickly becomes clear that they have an excess capacity to continuously supply the human body with vital oxygen. Oxygen supply via drinks and thus oxygen uptake via the intestine therefore seems absurd. High-performance sport is not about the sufficient supply of oxygen, which can be limited in the body. It is a purely physiologically limited ability to transport oxygen via the red blood cells to the individual cells in the muscle. In this case, more oxygen via fluid intake would therefore not bring any benefits for physical performance. Oxygen water is therefore more of a plus for the manufacturer’s cash register than for the vitality of the consumer.