NATURAL MINERAL WATER

 

LURISIA FONTE DI S.BARBARA

WE BELIVE WE ARE THE BEST

 

It comes from Mount Pigna Italy at 1.460 metres
above sea level in an uncontaminated
environment and far from possible sources of
pollution

very light with only 35,4 mg/l of dry residue

with very little sodium, only 3,0 mg/l
equal to 0,0005% of the recommended daily
dose

with a 6,9 pH for a perfect compatibility with the human
body

with a Hardness in French graphs < 1
for a very rapid mineral digestion

 

Environmental safeguarding:

The essence of Lurisia is the uncontaminated naturalness of its water and all of our choices are to magnify and safeguard it. This is why we have chosen glass as and ideal material for our bottles. Glass conserves and safeguards the natural pureness of our water and is totally recyclable.

Legend has it that at the beginning of the 1900’s, one of the miners accidentally struck a spring provoking a flooding in the caves of Nuvolari. The water created a small lake and the miners realized the "miracle" qualities of the water. The news was spread over all the surrounding valleys and the Istituto Idrotermale di Lurisia (Lurisia Hydrothermal Spa) was established in the 1940’s.

The bottling and selling of mineral water was decided in the following years and alternative springs (Zucco Alto), near the original Santa Barbara Source were also used.

In addition to the classic Lurisia Fonte S.Barbara, recently the famous Italian design company Sottsass Associati created a new bottle with a simple and transparent figure, with delicate curves and details evoking the presence and essence of the Lurisia water. The new bottle called Lurisia Bolle & Stille was born and won "The Best Bottle in Glass 2009".

 

TDS - Total Dissolved Solids in Bottled Water

A water’s TDS is normally made magup mainly of carbonates, bicarbonates, chlorides, sulfates, phosphates, nitrates, calcium, magnesium, sodium, potassium, iron, manganese, and a few other minerals. Gases, colloids, or sediment is not included in the TDS measurement.After mouthfeel, TDS is the second most important factor in matching water with food. The higher the mineral content, the more distinct a water’s taste can be.

Think of low TDS waters as comparable to white wines, with a clean, neutral taste and less weight; high TDS waters are more like red wines, with a heavier, more substantial feel. Very high TDS waters feel distinctly heavy and may have an aftertaste, much like a big, bold red wine. Most mineral water you drink, though, probably has a medium TDS measurement and is more like a heavy white or a light red wine.

 

Super Low  0-50 mg/l

Low            50-250 mg/l

Medium       250- 800mg/l

High            800 - 1.500mg/l

Very High    1.500 mg/l over

 

 

FineWaters Virginality

Print E-mail
Written by Michael Mascha   
Monday, 06 September 2004 21:00

Virginality indicates how protected a water is from its surroundings. It is determined by the water’s level of nitrate, an inorganic compound made up of one nitrogen atom and three oxygen atoms. Nitrate is easily carried through soil by water.

The substance can leach into the ground below the root zone through heavy rainfall or irrigation, and it may subsequently find its way into groundwater. In its natural state, water has less than 1 mg/l of nitrate; higher levels typically reveal a compromised water. This contamination may come from fertilizer, animal waste products, decaying plant matter, septic tanks, or sewage treatment systems. Only testing can determine nitrate levels in water, as nitrate has no taste, odor, or color.

The ability of blood to carry oxygen throughout the body may be impaired by very high nitrate contamination in drinking water; this may case methemoglobinemia (also known as blue baby syndrome). Cancer, disruption of thyroid function, birth defects, and miscarriages are other health risks posed by high levels of nitrate.

The World Health Organization recommends that exposure to nitrate should not exceed 50 mg/l for short periods. In the United States, drinking water may not contain more than 10 mg/l of nitrate, a level determined by a study in 1951 of infants suffering from blue baby syndrome. I use the following system of icons to describe the Virginality of bottled water:

 

Superior 0 - 1mg/l
Very Good 1 - 4mg/l
Good 4 - 7mg/l
Acceptable 7 - 10 mg/l
Potable  10 -50 mg/l


 

 

 

 

 

 

 

Distillation, reverse osmosis, and ion exchange can each remove nitrate from water; several manufacturers offer equipment to apply these techniques to home drinking water. Nitrate is not removed by standard water softeners or filters, including carbon adsorption filters, and boiling water actually increases the concentration of nitrate. 

Fine Waters Orientation

Print E-mail
Written by m2   
Tuesday, 05 April 2005 23:00

pH Factor of Water

The pH (for "potential hydrogen") measures a substance’s level of acidity or alkalinity. On this scale, 1.0 to 6.9 is acidic, 7.0 is neutral, and 7.1 to 14.0 is alkaline (also referred to as basic).

Acidic

Sour tastes (such as that of vinegar) come from acids, whereas alkaline substances tend to taste bitter and may seem to have a slippery feel. 

Alkaline

Low alkaline waters (pH 7.1–7.5) may be perceived as sweet—this doesn’t mean that the water tastes sugary but simply that it tastes neither bitter nor sour. Since pH is a logarithmic scale, the difference of 1 degree indicates a tenfold increase or decrease in acidity or alkalinity. Water with a pH of 5, for example is ten times more acidic than that with a pH of 6.

I find that my palate tends to register acidity as a major component of taste at a pH of 5 or below. The following is how I describe Orientation, or the taste of water based on the pH factor, as you’ll see in my tasting notes:

 

Acidic pH 5 - 6.7
Neutral pH 6.7 - 7.3
Hint of Sweet pH 7.3 - 7.8
Alkaline pH 7.8 - 10

Be sure not to let the pH factor have too much influence when considering the flavor of water. In the 5 to 10 range, the pH factor plays a minor role (contributing five percent of the flavor) relative to the TDS (twenty percent) and the carbonation (seventy-five percent)

pH of common substances:
Vinegar pH 3
Wine pH 2.8–3.8
Beer pH 4–5
Milk pH 6.3–6.6
Seawater pH 8.3
Bottled water pH 5–10

 

Choosing the right water for the baby

 

Babies need to drink plenty of fluids during the day and although they are mainly data from milk, the choice of water is essential; course not all waters are suitable for babies, because there are some more appropriate than others.

In the first months of life the child needs for water with a few minerals in mother's milk or artificial one, already have the right amounts of minerals, excessive introduction of minerals may cause extra work for kidneys that are not yet fully mature and therefore may not be able to filter out excess minerals. Typically, the newborn, the water right is a natural mineral with a fixed residue below 140 mg / l, this is very important to read the label on bottled water at the time of purchase. This type of water is also indicated for the preparation of milk powder.

 

 

 

www.lurisia.it