Hydration
Are you drinking enough water?
For most of us, that’s the only question we consider on the hydration front. And if you are into any sort of high-sweat exercise, you probably know something about the importance of replenishing electrolytes.
I assumed that was as far as it went, so when I picked up the book Quench, I expected to read about how to time up my water consumption. Instead, Dr. Dana Cohen and Gina Bria opened a new world for me, describing the differences between hydrating with water vs. hydrating with food, whether they be plants, vegetables, or some combination of the two.
Quench has some of its roots in addressing dehydration in seniors (as we age, the percentage of water making up our body naturally declines), and the tips on using chia seeds to amplify hydration can boost folks in the prime of their lives as well.
Perhaps even more interestingly, you will learn about Dr. Gerald Pollack of the University of Washington and his work on the “fourth” phase of water, variously known as EZ (exclusion zone) water and structured water, among other names. I’ll leave you to learn the details, but the short of it is that Dr. Pollack’s work helps explain why this fourth, “gel-like” phase of water may be so effective in hydrating the body.
You’ll also learn the importance of fascia and movement in keeping your body hydrated! So, to learn how to keep your hydration in tip-top condition, dive in below!
The co-authors of Quench are quickly emerging as a go-to source on hydration!
“Everyone knows that we must drink enough water. But Cohen and Bria, two authorities on hydration, tell us how we can obtain our water even more effectively from foods. I found their presentation refreshing and comprehensive — including a practical guide for achieving proper hydration in a painless (and delicious) way in your own kitchen. This book will set the standard for understanding of the life-giving issue of keeping hydrated."
—Gerald H. Pollack, PhD. Professor, University of Washington, Author, “The Fourth Phase of Water: Beyond Solid, Liquid, and Vapor”
