Limestone / calcium ion in drinking water, the whole truth!
You probably haven't noticed, it's insidious, but when we talk about mineral water, we praise the virtues of the minerals, whereas in the marketing of filtering carafes, we talk about ugly limestone.
So I'm going to tell you the story of the incredible journey of this underground rock, to our glasses of water, and then to our bodies.
What is the purpose of calcium?
So, we told you, but without calcium, we die, rather quickly, it is used to control the muscles, to form our skeleton, our nails, our teeth etc...
It is a very present element on the planet, the fifth of the earth's crust with 3%. It is also an important element of our body, with 2% of our weight. Several mechanisms ensure its balance, what is certain is thatwe must absorb enough to let the body do its job of dosage.
So, for the past 60 years, people have been telling you that you should drink milk or eat cheese for this purpose, I have to tell you that this is not true!
Why not? It's very simple, every time you drink milk or eat cheese, you absorb calcium, no mistake, but also animal proteins, which greatly reduce its bioavailability.
A false rumour: mineral water provides healthier calcium than tap water ....
This is obviously completely false, imagine the nice scientific study that would be available if it were true. Not long ago, the WHO recommended three dairy products per day (it still recommends two to this day...)
So, with all these complex data in front of us, mainly from marketing, it is not easy to see clearly.
But let's continue on the calcium ion, often harvested by groundwater in calcium carbonate rocks.
Tap water provides us with an average of 25% of our daily intake, you can find the rest in spinach, broccoli, cabbage, salad, almonds etc...
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What about limescale?
More misinformation: hard water contains limescale.
Of course not, in tap water, there are only dissolved salts (calcium and magnesium ions), no "rocks" (tartar, aragonite, limestone), you risk nothing, absolutely nothing to drink it, quite the contrary.
So, yes, but how come you see scale / calcite / aragonite in your water heater, kettle or other coffee maker?
It's due to the acid-base balance: when you heat water that naturally contains C02 (acid), it expels it into the air in an open environment, or forces it to micro-bubble on the walls in a closed environment, while increasing the internal pressure.
At this point, the medium becomes slightly basic (pH higher than 8), and the dissolved calcium begins to mutate into solid crystalline form, for example aragonite. The phenomenon accelerates rapidly above 60°C.
This will not happen in your body at 38°C!
All these phenomena can be avoided by an intelligent design of household appliances and water heaters, which would only cost a few extra euros, and would make them unbreakable, or almost. For the curious and the geeks, it is simply enough to use stainless steel bowls or balloons, and to stick a heating film on the external surface. This decreases the power density by a factor of 10 to 100 times, and no longer creates the one-time thermal shock that starts the reaction. Look carefully, there is already a water heater on the market and soon a kettle.
Come on, you should also know that shellfish use this process to build their shells: they use a phenomenon called bio-mineralization, thus pushing calcium and CO2 from the oceans to combine into calcite.
I hope that after reading this article, you will have understood that calcium is one of the pillars of our health, probably one of the most important. We must therefore stop buying polluting devices to reduce trace elements and then try to take a glassful of it in dairy products, which are just as heavy in environmental terms. Let's be pro-active, let's analyse what is happening in and around us, let's use our common sense, that's what allows us to make good decisions.