When it comes to taste, better oxygen makes all the difference.
There is both scientific and anecdotal evidence that water with high oxygen levels tastes better than water with low oxygen. Here are just a few points-in-case showing that better oxygen means better taste:
From an article on GrowingHappiness.com about reboiling water:
The more oxygen that is dissolved in water, the better it tastes. So, to make sure you use water with the maximum amount of oxygen, don’t re-boil any leftover water in your kettle. Water that is boiled too much becomes poorly aerated because oxygen atoms escape in the form of steam. By always filling your kettle up afresh, you are ensured fully aerated and tasty water.
Ten Tips for a Betta Cuppa-Fresh Water, Best water MSN Encarta
And an anecdotal reference: “You have forced out all the dissolved gasses in water when you boil it and that’s why it tastes “flat.”
So what exactly happens to water when boiled that makes it taste different? It’s because of the lack of dissolved oxygen.
The dissolved oxygen (DO) is oxygen that is dissolved in water. The oxygen dissolves by diffusion from the surrounding air; aeration of water that has tumbled over falls and rapids; and as a waste product of photosynthesis.
Ever have a gold fish in a bowl? Every few days you need to “change the water” and make sure it is well aerated by pouring it back and forth between two containers for several minutes. This is because the fish “breath” the dissolved oxygen from the water. If you don’t aerate it the fish will suffocate.
Now that we have some idea about why it is good to have a good level of dissolved oxygen in the water we use for our beverages and pet fish, we can take this idea a bit further… It is reasonable then to conclude that any food that is highly processed will have lower levels of oxygen.
What this means for you body and your health is this… Your body needs oxygen to digest, process and metabolize the nutrients in the food you eat. Your body can and does use the oxygen in the food itself for some of the oxygen it needs in this process. If the food you eat is lacking oxygen then your body must rob oxygen from other processes to use in digestion. Simply put, the more processed the food, the more oxygen deprived your body becomes.
A high DO level in a community water supply is good because it makes drinking water taste better. However, high DO levels speed up corrosion in water pipes. For this reason, industries use water with the least possible amount of dissolved oxygen. Water used in very low pressure boilers have no more than 2.0 ppm of DO, but most boiler plant operators try to keep oxygen levels to 0.007 ppm or less.
Think about it.. the water used by industries is purposefully stripped of its oxygen content to extend the life of the plumbing! Do the plants that process food also de-oxygenate their water supplies for the same reason?
OxygenSuperCharger contains only pure water, some minerals from sea salt, and 35% stabilized oxygen… That’s it. Nothing else. It has a pleasant taste and is easy to use. Because just like with any water, we don’t recommend putting it in hot or boiling liquids so it doesn’t lose its activated stabilized oxygen content. So if you do eat processed foods you may want to consider supplementing you body’s oxygen level.