Water – How Much Should we Drink and What’s the Best Way to Drink it?

Picture of flowing waterIf you think about it logically, we are made from water.  Did you know that our bones should be 40% water, our blood is between 85-90% water, as is our lymph that carries toxins out of our cells and which is a vital part of our immune system.

Our digestive juices, our gastrointestinal lining, the fluid that keeps our discs in our back from wearing away, even the enamel of our teeth contain water.  We have around 75 trillion cells in our body, that need to be around 70% water for optimal health, and the cells in our brain and spinal cord need even higher water content, at around 85%!  So it’s clear to see how lack of adequate water intake can affect our brain function, our backs, the elimination of waste from our bodies, our digestion, even the ability of our cells to make energy!  This alone can lead to conditions such as anxiety, back pain, digestive issues, migraines, the list is endless.

Fluid loss

Again, if you think about it, we lose water on a daily basis through our normal bodily functions such as breathing, sweating, urinating, defecating – 4 pints, in fact, every day!  We lose further water when we cry, when we cut ourselves, when we vomit or have diarrhoea and, for us ladies, when we menstruate.  And did you know that stress dehydrates us too?

The work of Dr Masaru Emoto  shows how thoughts can affect water molecules.  Given that we are made from water, it’s logical to conclude that even our thoughts can dehydrate us!  So it’s easy to see how we can quickly become dehydrated if we are not replacing those 4 pints of water every day.

Many people think that having a juice or a cup of coffee will help them hydrate, but that’s not the case. Water needs to be:


Carbonated water can actually alter our blood chemistry because of the gases within it


Ideally water needs to either be filtered or glass bottled. Our tap water today contains numerous Picture of plastic-bottled watercontaminants, toxins, hormones, bleach in the form of chlorine and even the remnants of other people’s medications! In some locations it also contains fluoride, of which there is much research of its toxic effects on the brain. Plastic water bottles leach chemicals into the water that mimic oestrogen and play havoc with our hormone balance.  You may have seen a recent study make the news headlines, which found that drinking from a plastic water bottle likely means ingesting microplastic particles (1). When I tested myself some years ago I had traces of plastic in my own system, which is toxic and causes havoc with our health.


As soon as we put anything in water, it becomes something that our bodies have to work at to break down. Even when we put something as simple as a squeeze of lemon juice in the water or some apple cider vinegar, that water then becomes more like a food that our bodies have to break down, so it does not have such a powerful hydrating effect.  In addition, many fluids such as tea and coffee or sugary juices can actually cause us to lose water instead of helping us hydrate.  Did you know that it takes 128 molecules of our internal water supply to process the 4 molecules of caffeine in a cup of coffee?


If water is too hot, the body needs to do something with it to cool it down and it can be quite abrasive on our digestive tract, and if it is too cold, then it shocks our system and the body has to use energy to warm it up before it can utilise it. The ideal temperature at which to drink water is body temperature. Mix ¾ pint of cold and ¼ pint of boiling clean water, and our cells will suck it up and utilise straight away.


The best time to drink water is half an hour before each meal. This will help our digestion as water is essential for us to make our digestive juices. However, drinking too close to a meal or with a meal will dilute our digestive juices and make it harder for us to digest our food. For this reason, it’s a good idea to leave drinking any fluids for up to at least an hour after eating, optimal time being 2 hours, especially for people with digestive problems.

So if we are losing 4 pints of water a day it is crucial that we replace them on a daily basis. But if you are someone who doesn’t drink much water, in the way described above, then it’s a good idea to build up gradually, because as soon as you start to rehydrate your cells will start to let go of any excess toxicity they’ve been holding.  For the same reasons, it’s also a good idea not to drink more than 1 pint in an hour and to keep your maximum intake of water to 4 pints a day, unless advised otherwise by your nutritionist / naturopath.  If you have kidney problems it is recommended to increase your water intake under supervision and at a much slower pace.

Next month I’ll be looking at another drink, that we can introduce in addition to our 4 pints of water, to further increase hydration – linseed tea!

Happy hydrating!


El-Sharkawy et al. (2015). Acute and chronic effects of hydration status on health.

Popkin, B. M., D’Anci, K. E., & Rosenberg, I. H. (2010). Water, hydration, and health. Nutrition reviews68(8), 439-58.

Riebl, S. K., & Davy, B. M. (2013). The Hydration Equation: Update on Water Balance and Cognitive Performance. ACSM’s health & fitness journal17(6), 21-28.

S.A. Mason, V. Welch, and J. Neratko (2018). Synthetic Polymer Contamination in Bottled Water. State University of New York.

Creamy Raw Vegan Dairy Free Cashew Nut Cheese

Here’s another dairy free raw vegan recipe I whizzed up at the Northern Veganfest a week ago in my “Vegan Dairy Alternatives” workshop.  The end result if you put red pepper as I’ve suggested in my recipe will be a lovely smokey looking “cheesy” dip / spread.

picture of a raw vegan blueberry cheesecake

Raw Vegan Blueberry Cheesecake

I prepared this dairy free vegan “cheesecake” in only 20 minutes at my demo at this year’s Northern Veganfest.  Every single person who tried it loved it!  It’s so simple, so tasty and, best of all, guilt free!

Veganism – How to be Healthy on a Vegan Diet

picture of some vegetablesDue to the growing information on the internet about the cruelty that animals are subjected to when farmed for consumption, veganism is gaining popularity. More and more restaurants and cafes are offering vegan options now.  In fact, latest estimates show that 7% of the British population is now vegan.

Many people ask me whether a vegan diet is healthy.  To that question I would answer two things.  Firstly, no one diet fits all.  Everyone is different biochemically and for some people a vegan diet may be very difficult to maintain.   However, that said, ethically there may be no question in someone’s mind as to whether another diet is possible for them.   And secondly, there are healthy vegan diets and unhealthy vegan diets!

So in today’s blog I am going to be exploring what it means to have a healthy vegan diet.

There are many considerations when embarking on a vegan diet.  The most obvious but often overlooked one is to ensure that you are getting all the right nutrients.

The following are nutrients that might be harder to get from a vegan diet.


Picture of a marinated tempeh saladWhen people think of plant based sources of protein, they tend to think of pulses, nuts and seeds.  However, vegans need to ensure they are getting all their essential amino acids from their protein sources. The amino acid lysine is often difficult to consume on a vegan diet.  Protein sources containing all the essential amino acids are called “complete” proteins, excellent sources of which include quinoa, hemp and organic tempeh.


The B12 in animal produce is produced in the gut by naturally occurring bacteria which the animals ingest when grazing.  However, there is now an increase in supplemental B12 in even animal feed due to the ways in which they are farmed.

When eating a vegan diet, the amounts of B12 in plant based foods are not high enough to supply the body with it’s daily needs.  Whilst B12 from animal produce can be stored in the body, stores tend to deplete after about three years of a plant-based vegan diet.

The only way then for vegans to get an adequate intake of B12 is through supplementation, which can be naturally synthesized through bacterial fermentation .  For further information, the Vegan Society have an evidence-based article on their website about the need for supplementation in Vegan diets:

B12 supplements are best absorbed sublingually, one of the most bioavailable being methylcobalamin. Although, again biochemical individuality of each person comes into play when deciding which source is the best for you.


Picture of fresh mung bean sprouts

Plant based sources of zinc include nuts, seeds and pulses.  However, these contain a natural enzyme inhibitor called phytic acid which can make these sources less bioavailable in a vegan diet.  Soaking nuts, seeds and pulses for 8-12 hours, followed by rinsing, can reduce the amount of phytic acid, making the zinc more readily available.  Sprouting or fermenting can increase the bioavailability of the nutrients even further.


Whilst pulses, nuts (particularly cashews) and seeds (particularly sesame and hemp) contain iron, again, as with zinc, phytic acid found in plant-based foods can inhibit the absorption of the iron, so soaking, rinsing, fermenting and sprouting can be a good solution.

Vitamin A

Picture of carrots and their juiceWhen people think about vitamin A they think of carrots generally!  And yes, the precursor to vitamin A, beta carotene, is found in carrots and other yellow or orange vegetables, called carotenoids.  But people can have difficulty converting beta-carotene into vitamin A.  This is not true of everyone and is an area where it’s important to look at your own unique biochemistry, which can be assessed from taking a full case history as, whilst find in a multivitamin complex, supplementing with high dose vitamin A long term is not right for everyone.

Vitamin D

Vitamin D is another supplement that it is hard to get from plant based sources. The only vegan sources are really fungi, moulds and lichens, not really things that we eat too much of and certainly not in enough quantities to provide an adequate vitamin D intake.  Of course, we can make vitamin D from exposure of sunlight on bare skin but in the UK that’s not a regular occurrence!  So again supplementation is key here, with vitamin D3 plus K2 providing an excellent source.


When people think about calcium they think about dairy.  Giving up dairy can be a great concern in people’s minds when considering a vegan diet in relation to calcium intake.  To put your mind at rest here are some facts about dairy.

Picture of cows kept in inhumane conditionsIn his book “The China Study”, Dr Colin Campbell highlights multiple research studies showing that by increasing intake of dairy they could accelerate the growth of cancer cells, due to the difficult to digest protein molecule casein found in dairy.

Dairy is extremely acid-forming and can actually lead to loss of calcium through the urine due to the increased  acidity that dairy causes inside our cells.

We are the only species that considers drinking milk after weaning, and from another species!  In nature we aren’t supposed to have the enzymes after weaning to break down milk, which is why many people struggle with lactose intolerance and why dairy is mucous forming.  The large protein molecule in dairy exists to grow a small animal into a big animal in a very short space of time.  Us humans struggle to break down this protein molecule, which is much larger than our needs require.  All of this can then lead to digestive problems, sinus problems, skin problems, etc.

Calcium works synergistically with magnesium and plant based sources of calcium are much more balanced sources of these two electrolytes.  Excellent sources include hemp milk, which can provide almost half the recommended daily allowance of calcium, kale and sesame seeds and their produce, eg tahini.

Omega 3 fatty acids

These are “essential fatty acids”, implying that we cannot synthesise these ourselves and must have an adequate intake of them in our diet.  People often think of fish when they think of omega 3 fatty acids.  Vegan sources such as flaxseeds, chia seeds and walnuts contain ALA.  However, this then has to be converted to DHA and EPA to provide our body with the oils it needs to maintain healthy cells and this conversion is inefficient, less than 5 to 10 percent for EPA and 2 to 5 percent for DHA, and can be affected further by a whole host of factors including our genetics, our stress levels or an imbalance between our omega 3 intake and our omega 6 intake.  Supplementing with microalgae can provide an excellent source of DHA and EPA for vegans.

So in answer to the question at the outset, a healthy vegan diet is absolutely possible with careful consideration, planning and supplementation.


Clarys, P., Deliens, T., Huybrechts, I., Deriemaeker, P., Vanaelst, B., De Keyzer, W., Hebbelinck, M., … Mullie, P. (2014). Comparison of nutritional quality of the vegan, vegetarian, semi-vegetarian, pesco-vegetarian and omnivorous diet. Nutrients6(3), 1318-32. doi:10.3390/nu6031318

Rizzo, G., Laganà, A. S., Rapisarda, A. M., La Ferrera, G. M., Buscema, M., Rossetti, P., Nigro, A., Muscia, V., Valenti, G., Sapia, F., Sarpietro, G., Zigarelli, M., … Vitale, S. G. (2016). Vitamin B12 among Vegetarians: Status, Assessment and Supplementation. Nutrients8(12), 767. doi:10.3390/nu8120767

Roggerson, D. (2017). Vegan diets: practical advice for athletes and exercisers. Journal of the International Society of Sports Nutrition14, 36. doi:10.1186/s12970-017-0192-9