Water is fundamental to all life. Yet, water isn’t just water. It can be contaminated with chemicals, heavy metals and other toxins. Removing these contaminants can provide safe water, but not necessarily healthy water (too low or high mineral content or pH, low oxygen content, etc.).
The key function of water is to provide the platform for biological processes (such as metabolism). To have healthy cells, whether they are human, animal or plant, water must hydrate the cells and removing toxins from them.
Over the last 30 years, technologies for enhancing water have been developed. The Japanese refer to this water as Functional Water, which is water exposed to external energy fields (electric, vortex, magnetic, laser, etc.). A large database exists supporting the benefits of functional water. This presentation will discuss the potential benefits of functional water for the dairy industry.