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Limestone / calcium ion in drinking water, the whole truth!

Limestone and calcium

You probably haven't noticed it, it's insidious, but when we talk about mineral water, big water praises the virtues of minerals, while in the marketing of filter jugs, we talk about ugly limestone.

I will thus tell you the formidable epic of this underground rock, down to our glasses of water, then our bodies.

Calcium what is it for?

So, we told you, but without calcium, we die, quite quickly, it is used to control the muscles, to train our skeleton, our nails, our teeth etc ...

It is an element very present on the planet, the fifth of the earth's crust with 3%. It is also an important part of our body, with 2% of our weight. Several mechanisms ensure its balance, what is certain is thatit must be absorbed in sufficient quantity to let the body do its job of dosing.

So, you have been told for 60 years that you have to drink milk or eat cheese for this purpose, I have to tell you that this is not true!

Why that ? It's very simple, every time you drink milk or eat cheese, you absorb calcium well, no mistake, but also animal protein, the very ones that greatly reduce its uptake by our body.

Second “fake news”: mineral water would provide better calcium for health than that found in tap water ....

This is obviously entirely false, imagine the nice scientific study that would be available if this were true. Note that in both cases, these statements are made by lobbies, themselves funded by large companies. Imagine their power: mineral waters have the right to talk about their health benefits (them, and only them…), but this without any scientific study to support it. They had it written into the consumer code of our beautiful country. Not long ago, WHO recommended three dairy products per day (it still recommends two to this day ...)

So, with all this rigged data in front of us, resulting from carnivorous marketing, it's not easy to see clearly.

But let's move on to the calcium ion, which is often harvested by groundwater in calcium carbonate rocks.

Tap water provides us on average 25% of our daily intake, you can find the rest in spinach, broccoli, cabbage, salad, almonds etc ...

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What about limestone?

Another lie, brought mainly by sellers of water softeners and filter jugs: hard water contains lime.

Of course not, in tap water there are only dissolved salts (calcium ion, magnesium), no “rocks” (tartar, aragonite, limestone), you risk nothing, absolutely nothing by drinking it, on the contrary.

So, yes, but how come you see tartar / calcite / aragonite in your water heater, kettle or other coffee maker?

This is due to the acid-base balance: when you heat water that naturally contains C02 (acid), this 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 greater than 8), and the dissolved calcium begins to mutate into a solid crystalline form, for example aragonite. The phenomenon accelerates rapidly above 60 ° C.

It 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 cost only a few euros more, and make them unbreakable, or almost. For the curious and geeky, simply use stainless steel bowls or balloons, and stick a heating film on the outside surface. This reduces the power density by a factor of 10 to 100 times, and no longer creates the one-time thermal shock conducive to the start of the reaction. Look carefully, there is already a water heater on the market and soon a kettle.

Come on, also know that shells use this process to form their shells: they use a phenomenon called bio-mineralization, thus pushing calcium and CO2 from the oceans to combine in calcite.

I hope that when you read this article, you will have understood that calcium is one of the pillars of our health, arguably one of the most important. It is necessary to stop buying polluting devices to reduce trace elements (water softeners, filter decanters, osmostors, distillers) and then try to regain a shave in dairy products, which are just as heavy at the environmental level. Let's be pro-active, analyze what's going on in and around us, let our common sense speak, that's what makes good decisions.

Our sources (no pun de pun...)




  • Bonsoir Laure,

    Les traces blanches dont vous parlez sont une forme “douce” de l’ion calcium, et sont complètement éliminées par notre corps. Sauf à être gravement touché par certaines pathologies (il y en à très peu), le corps prend ce qu’il à d’utile, et rejette 100% du supplément éventuel. Personne n’est jamais tombé malade en buvant une eau forte en ion calcium, c’est une légende imaginée par les vendeurs d’adoucisseurs d’eau. Tout notre système est acide, de la peau (pH 5.5) jusqu’à notre estomac (pire que du coca cola, jusqu’à 1.5 !), ainsi si il y avait le moindre résidu de calcium, il serait dissous et uriné.

    Pascal Nuti
  • Bonjour, les traces de calcaire se forment quand on chauffe l’eau à plus de 60° ok. Mais quand au bout d’une semaine la carafe d’eau froide, jamais chauffée se couvre d’un film blanc (de calcaire en fait), difficile de penser que cela ne se passe pas à l’identique dans notre organisme.
    Idem pour la douche, je ne prends pas de douches avec une eau à 60°, pourtant si je ne sèches pas mes parois après chaque douche, en une semaine, elles sont irrécupérables.
    Mon commentaire n’a pas pour but débat, ni critique, j’ai sincèrement envie de comprendre. Votre produit me plait vraiment mais le point du calcaire est une vraie interrogation.
    Merci d’avance pour vos réponses


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