Word: calcium
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...pollution-induced acid rain. House hopes to increase the waters’ alkaline levels in order to accelerate this natural process that represents half of the Earth’s ability to remove carbon. Increasing the ocean’s alkaline levels will also protect animals whose bodies require calcium, like shellfish, he said. House, who said he came up with the idea while jogging along the Charles River, plans to accelerate the electrochemical weathering process by removing hydrochloric acid from the oceans. “Various people have thought about finding soluble minerals to add to the ocean...
Danone is tailoring the active blueprint by mapping diet deficiencies by region and designing products accordingly. Danonino, a yogurt product for children, is enriched with vitamin A and zinc in Brazil, calcium and vitamin D in Poland, and iron and vitamin C in Mexico. "People are ready to pay a bit more" for a product that does something for their health, says Sacchi, who contends that the active health brands still carry mainstream prices...
...menopausal women actually enjoyed a lower risk of adverse health effects from hormone therapy than their older counterparts. The new NEJM study specifically reports that women between the ages of 50 and 59 who have had hysterectomies and therefore used estrogen alone (not the estrogen-progestin combination) showed less calcium-based plaque - up to 40% less - in their heart arteries than those on placebo. That's great news for the millions of women struggling with the disruptive symptoms of menopause, but who have been too afraid of the health risks to start hormone therapy. In some cases, even their doctors...
...then Mascha countered by explaining that about 75% of the fine-water experience is mouthfeel--basically, how many bubbles there are and how big they are. Some 20% comes from how dense the liquid is with minerals such as calcium and magnesium--which, to my shock, is listed on the side of most bottles as the TDS: total dissolved solids. The remaining 5%, Mascha claimed, comes down to pH balance: slightly alkaline waters taste sweet; acidic ones have a tinge of sourness...
With our salad of burrata with heirloom tomatoes, Mascha poured Antipodes, a nearly mineral-free, lightly carbonated water from New Zealand, which, because of its neutral pH, tasted pleasantly sweet against the soft cheese. With my tagliatelle with ragout, I drank a medium-carbonated, high-calcium Italian water. We also had one water that flowed through volcanic rock (Hawaiian Springs), two from melted glaciers (Hawaii's Kona Deep and Canada's unpleasantly sour 10 Thousand BC) and water freshly bottled from Tasmanian rain (Tasmanian Rain). To my surprise, the waters did taste different. Or felt different. Buying an occasional bottle...