If all the world’s water were to fit into a gallon jug, the freshwater available to us to use would equal only about .. (?)
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A few other fun facts about water (they’re pretty incredible!)
Less than 1% of the water supply on earth is available for drinking water
The overall amount of water on our planet is the same today as when it was formed. The water coming from our facets might even contain molecules that Neanderthals drank
A quarter of the world’s population is without safe drinking water, and the majority of these people will walk at least 3 hours to fetch it
Over 90% of the world’s supply of fresh water is located in Antarctica
The first municipal water filtration works opened in Paisley, Scotland in 1832
An average person uses about 123 gallons of water every day and will drink around 16,000 gallons in their lifetime
A continuation today of a short series about water
In Part I – A bit of about my journey to discover, not only what works for me, but the facts around why.
On one of the spectrum was the fitness industry that so often encourages us to drink lots and lots of water and tell us we can’t get enough of a good thing. On the other end, the world of fad diets. Those that limit how much we eat, as well as the amount of water we’re allowed to drink, in order to comply
The most important element in nutrition?
From time to time, I hear different experts debating what they think the most important element is when it comes to nutrition. Some may suggest protein, others will say oxygen, and still, others mention vitamin or mineral like calcium.
Certainly, all are vital, and we do need them all in varying amounts; but does that make one more important than another? I wonder, what if we thought of them in a hierarchical fashion instead? With our body’s greatest need being oxygen, followed closely by water, and then the macro and micronutrients
Not one of us could live very long without water. It’s estimated that we could live weeks, and even months without food, but only a few days with water (depending on the temperature). It’s also important as it accounts for up to 50 -75% of our total body weight (depending upon our age and body fat)
Water in our bodies
There are two main compartments where water is found in our bodies
Intracellular: The water contained inside of our cells, which makes up about 60% of our body’s total volume. Hormones and micronutrients (especially the electrolytes, sodium, potassium, chlorides, calcium, and magnesium) ensure the proper amount stays within a cell at any given time
Extracellular: The water that bathes the outside of the cells. It’s found in our blood plasma and lymph fluid. Also, in our connective tissue, bone, cartilage; all of our mucous and digestive secretions, spinal fluid, and fluid in our eyes.
What are some of the great things water does for us?
Its primary function is to act as a solvent
Water transports nutrients to our cells and removes waste
It acts as a lubricant. Not only in places we’d think of like our joints, but it also lubricates the food in our mouths, so it’s easier to wind its way through our digestive tract
Related to our digestive tract: water has to be available for digestion to occur. It’s needed in every chemical reaction along the digestive process. Everything from breaking down carbs into monosaccharides, fats into fatty acids and glycerol, and proteins into amino acids
Water helps regulate our body temp (by secreting sweat)
It’s ultimately a structural component of the entire body, as it’s needed for our cells and body tissues to hold their shape
What happens when we become dehydrated? How much water does an average person need? Will there be seasons in our lives when we may need more or less?
A recipe for the simplest of potato soups; easy to make, satisfying, delicious, and perfect for cold and dark winter days.
Its one I love, in part, because it’s an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients
Carrots, celery, onion, and potatoes form the base; which is then pureed into silky (or chunky in this case) oblivion. Once pureed, any of your favorite baked potato toppings would be great, although a simple sprig of dill is perfect for me.
A note about the blending technique: The quickest and easiest way to puree this soup is with a simple hand blender. That being said, if you happen to have a decent blender or food processor at your disposal, this could be a time to break it out, depending on the consistency you prefer
pps: Want to learn more? Sources used for this series include: Water: For Health, for Healing, for Living by F. Batmanghelidj .. Water: The Essential Ingredient for Life by C.D. Shelton .. Journal of Water and Health .. CDC .. Mind Body Green .. and Mayo Clinic
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~ Adapted from Gourmet | February 2008
Chunky Potato Soup with Dill
- 2 carrots, cut into ½-inch pieces
- 2 celery ribs, cut into ½-inch pieces
- 1 large onion, coarsely chopped
- 1 ½ lb russet potatoes, peeled and cut into ½-inch pieces
- ½ stick unsalted butter
- 4 cups chicken stock (vegetable stock or water also work well)
- 1 cup whole milk
- 2 Tbsp chopped dill + more for a garnish
- 1 ½ tsp fine grain sea salt + more to taste
- ¼ tsp freshly ground black pepper + more to taste
- Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to the bottom of the pot, about 15 minutes.
- Add chicken stock, 1 ½ teaspoons salt, and ¼ teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
- Transfer 3 cups of the soup to a blender or (food processor) with milk and blend until smooth. (Be sure to use caution when blending hot liquids).
- Return to pot, then stir in dill and salt and pepper to taste.