Do you have someone in your house you struggles to drink enough water each day? I am constantly making sure Brian has drank at least some water during the day because it is an issue for him. He’s had kidney stones and vertigo several times because of his typical dehydrated state. We’ve tried many things; timers, different water bottles, water tracking apps, a new water filter, you name it.
What has ended up working best is adding some natural flavor to water, making it more enjoyable for him to drink. This Cucumber Lemon Water is his current favorite, bright and refreshing for ultimate hydration.
This recipe has just four ingredients, but one of the most important is pink Himalayan sea salt which contains major electrolytes including chlorides ions, magnesium ions, calcium ions, potassium ions, and sodium ions.
Since the body absorbs such electrolytes faster than it absorbs water, the consumption of Himalayan salt water leads to faster hydration. You can certainly still make this water without the pink salt though; drinking any water is good for hydration!
Besides the great flavor aiding you in drinking more water and staying hydrated, the acid from the lemon may be especially helpful in supplementing stomach acid levels, which tend to decline as we age.
Lemon water may also help prevent painful stones in those deficient in urinary citrate (a form of citric acid). More importantly, increased fluids help prevent dehydration — a common cause of kidney stones.
Juice half a lemon into your water and you’ll add get more than a sixth of your daily vitamin C, which is needed to protect us from cell damage and repair injury.
Many of the recipes you’ll see for lemon water say you can let it sit in the fridge for several days. I find that leaving the additional ingredients in the water can start giving off a bitter flavor after 24 hours. Instead, strain the fruit/vegetables out of the water after one day, then keep the infused water in the fridge for up to 5 days.