I recently received an “Athlete Education Series” flyer from Hammer Nutrition on their product Appestat. In it, it outlined 17 simple steps for effective weight loss. While most of them made a lot of sense, borderline common sense at that, one in particular caught my attention and piqued my curiosity.
For #3, it said a person should consume 0.5 – 0.6 ounces of fluids (ideally water) and to choose either steamed distilled or bottled water that is “chlorine and fluoride free.”
I can kind of guess the rationale behind “chlorine and fluoride free” – you are not going to drink from the swimming pool and shouldn’t swallow toothpaste (although one of my niece thinks Colgate is a treat) — but steamed distilled? So I emailed Hammer and got the following lengthy and comprehensive respond from Steve Born. I am very impressed by their willingness to answer questions with depth and makes it a no brainer to user their products on and off the bike.
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Hi Ed -
Thanks for your email and excellent question. We have a couple different articles on our web site that discuss the benefits of distilled water:
*** “Distilled Water Enhances Mineral Absorption” by: Dr. Bill Misner (http://www.hammernutrition.com/za/HNT?PAGE=ARTICLE&ARTICLE.ID=785)
*** “Cellular Growth Response to Pure and Impure Water” by: Dr. Bill Misner (http://www.hammernutrition.com/za/HNT?PAGE=ARTICLE&ARTICLE.ID=784)
*** “Hard Water Versus Health” by: Dr. Bill Misner (http://www.hammernutrition.com/za/HNT?PAGE=ARTICLE&ARTICLE.ID=786)
We also have two books available on our web site – “Water, The Shocking Truth” and “Pure Water Now” that discuss the benefits of drinking distilled water. (http://www.hammernutrition.com/za/HNT?PAGE=PRODUCT_CATEGORY&CAT=BOOKS&OMI=10063,10047&AMI=10063)
Also, in Dr. Michael Colgan’s book “Optimum Sports Nutrition” [1993, Advanced Research Press], which I believe Dr. Misner refers to in one of his articles, he devotes an entire chapter to water quality (“A Hairy Bag of Water”). The chapter is too long for me to type all the information in there, but if you get a chance to read this book – even if you read this one chapter (it’s Chapter 2) in a bookstore – I think it’ll really be an eye-opener… I know it was for me. There is a sentence or two in the chapter that I want to share with you. Colgan writes, “Bottled distilled waters are the only clean bottled source. Virtually everything is removed from the water by steam distillation. Seven brands we have tested run from 2-12 ppm contaminants. That’s about as clean as you can get.”
As far as flouridated water is concerned, this is a hotly debated topic for sure. I’d like to refer to something company owner Brian Frank wrote on our Endurance List forum… “Luckily in Montana they are not fluoridating the water, yet. Of course there’s a big push to get it done, but in the mean time the schools, both public and private, offer free ADA sponsored “swish-swash” programs so our child be be given stead doses of poison until the necessary laws are in place to put it in our water supply. After listening to the sales pitch from well meaning school administrators, we sign a form to have our children abstain from the program. This is what we know: most of northern and western Europe have now banned the use of fluoride in water supplies. US statistics show rises in tooth decay and cancer after fluoride is introduced into the water supply. The evidence is overwhelming, so why is the US still moving towards 100% fluorination of our water supply?
In his book, “The Body Heals” (2003, The Bridge Medical Publishing), William B. Farril, MD discusses flouride/flourine quite a bit (far too much to cut and paste here). A couple bits of text that I found quite enlightening…
“The second way that oxidizing agents (rust promoters) injure nerve cells occurs after the radical has hogged an electron. For example, the second mechanism occurs after the electron hog like oxygen and flourine have already stolen an electron from somewhere else. Scientists denote this state by acknowledging a negative charge to the elements. Oxygen in this state is called oxide. Flourine in this state is called flouride. Even after their radical form has hogged an additional electron, they then still tend to bind to a positively charged body structures. When these hogs bind in this manner they alter the molecules properties and shape. The flouride and oxygen ion can do this. One needs oxygen for life and therefore curtailment here is only possible by limiting intake of the salts of oxygen and in attempting to breathe air that has less oxidizing properties (commonly called clean air). Flourine is the same as flouride except this designates that it already has hogged an electron on its own. Already mentioned was the popular example of flouride binding the tooth enamel and bone readily. What is not being said is that it becomes harder but often these tissues become more brittle as well. Brittleness is another example of the rusting process (aging process). Flouride and oxygen within one’s brain are a concern.”
“Lastly, before leaving the toxin discussion, the owner is asked to remain mindful of ingested substances that have the ability to cross the blood brain barrier and move on into one’s brain. Once they are inside they breakdown into elements like flourine (flouride usually in the body). Too many elements like flourine place a particular strain on keeping adequate antioxidants around. Less antioxidants increase the rate of repair or replacement of brain molecular parts.”
As much as possible I have been drinking distilled water for nearly a decade and, given the choice, that would be all I drink, primarily for the purity of the water but also because it tastes so good (honest!)
I hope this helps answer your questions to your satisfaction.
Sincerely-
Steve
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Steve Born
Senior Technical Advisor
Event Sponsorship Coordinator
www.hammernutrition.com
800.336.1977
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