Why good water mustn’t run dry

Why good water mustn’t be empty

It sounds logical at first: filter everything out, and the water will be pure. And pure is good. That’s exactly how reverse osmosis systems work. They force water through a semi-permeable membrane that retains practically everything – pollutants, limescale, but also all minerals and trace elements. The result is water that hardly ever occurs in nature.

The problem: this membrane doesn’t distinguish between good and bad. It removes everything.

Why your body needs minerals in water

Calcium: One of the most important minerals for bones and teeth. But calcium also plays a role in blood clotting, muscle contraction and signal transmission between nerve cells. A calcium deficiency can lead to osteoporosis in the long term. For vegans or people with a milk protein intolerance in particular, calcium from drinking water is a valuable supplement. The bioavailability of calcium from water is good: studies show an absorption rate of 37 to 49 per cent – comparable to that from milk.

Magnesium: There is hardly a cell function that is not influenced by magnesium. It is involved in energy metabolism, supports muscle and nerve function, and plays a role in building bone mass. Magnesium is also important for the cardiovascular system and the central nervous system.

Potassium and sodium: Together, they maintain the so-called membrane potential at the cell membrane – the electrical potential that forms the basis for communication between your cells. Without this balance, your nerves would be unable to transmit signals and your muscles would not be able to contract.

Trace elements: Zinc, silicon, boron and other trace elements are found in natural spring water in small but valuable quantities. They support the immune system, cell regeneration and growth. In nature, they are released into the water as it passes through various layers of rock.

What the research says

The World Health Organisation (WHO) is clear on this point: desalinated drinking water must be enriched with minerals. This position is based on extensive studies showing that water consistently low in minerals poses health risks.

Studies from the Czech Republic and Slovakia documented increased muscle cramps, exhaustion and electrolyte imbalances in people who regularly drank osmosis water. Water low in calcium is associated with a higher risk of bone fractures in children. Links to premature births and low birth weight have also been observed. The WHO points out that demineralised water can be particularly problematic for pregnant and breastfeeding women.

An often overlooked aspect: cooking with demineralised water causes additional loss of minerals from food. Studies estimate the loss of calcium and magnesium at around 60%. For trace elements such as cobalt, it is even over 80%. The water ‘draws’ the minerals out of the food because it is so low in them itself – an osmotic effect.

Drinking water containing sufficient calcium and magnesium, on the other hand, measurably reduces the risk of cardiovascular disease. Particularly striking: the risk of sudden cardiac death increases significantly with mineral-poor water.

The opposing view – and why it doesn’t explain everything

Some scientists argue that the amount of minerals absorbed through water is negligible compared to that from food. Three and a half slices of wholemeal bread cover about half of an adult’s daily magnesium requirement – to consume the same amount through water, one would have to drink more than 12 litres.

That is mathematically correct. But it overlooks two things: Firstly, with water, it is not just about the quantity of minerals, but also their bioavailability. Minerals dissolved in water can be absorbed particularly well by the body. Secondly, the minerals contained in water have a structuring function – they influence cluster formation and thus the properties of the water itself.

The MAUNAWAI approach

We take a different approach to reverse osmosis. Our Pi technology specifically removes contaminants – whilst retaining the valuable minerals and trace elements. What’s more: 21 highly porous mineral ceramics rebalance the mineral content of the water.

The result is water that is not only clean, but also rich – just as nature intended. Not empty water that robs the body of minerals, but water that nourishes it.

Taste as a mark of quality

There is a simple test that anyone can do for themselves: drink a glass of osmosis water and then a glass of MAUNAWAI water. The difference is immediately noticeable. Osmosis water often tastes flat and empty – some describe it as ‘dead’. MAUNAWAI water has flavour, freshness and body. This is due to the minerals, which give the water not only its health benefits but also its character.

Mineral-free water is practically non-existent in nature. Every spring, every stream, every lake contains minerals – they are part of the natural cycle. When we drink water that has lost all its minerals, we are drinking something that does not exist in nature. Our bodies are not designed for this.

Good water does not have to be perfectly pure. It must be intelligently filtered – free from what does not belong in it, and rich in what your body needs. That is the core of the MAUNAWAI philosophy: not removing everything, but preserving what is right.

If you’d like to find out more about how our Pi technology achieves this balance, read on in the ‘Our Technology’ section.

A word on the debate

The debate surrounding minerals in water is lively among experts – and that is a good thing. Both sides have arguments, and we also respect the position of those who consider drinking water’s contribution to mineral intake to be minimal. What tips the balance for us is this: the WHO clearly recommends against using demineralised water as drinking water. And the studies on the health risks of low-mineral water are too numerous to ignore. We have chosen the path that seems most sensible to us – and to nature.