The Dangers of Boiled Water: Is It Harming Your Nutrient Absorption?

For generations, we've been told by doctors, health organizations, and the media that boiling our drinking water is a fundamental step for good health. The logic seems sound: boiling kills germs. But I’ve come to believe that this common practice, while well-intentioned, could be one of the key reasons so many of us suffer from nutrient deficiencies. The question we need to ask is not just what boiling kills, but what vital elements it destroys in the process.

In my view, the daily habit of drinking boiled water poses a significant risk to our health by stripping away essential nutrients and life force, potentially harming our long-term wellbeing more than it helps.

Rethinking the Threat of Germs in Water

The entire argument for boiling water rests on the presence of disease-causing germs. Let's examine this. An average person might drink two or three litres of water a day. But consider this: we inhale around 11,600 litres of air every single day. Can anyone claim the air is free of germs?

The air around us is filled with dust, bacteria, viruses, and pollutants. If the germs in three litres of water are a threat, then surely the germs in 11,600 litres of air represent a far greater one. So, what does our body do about the germs we breathe? It fights them. Our bodies have an innate disease-resisting capability that destroys invading pathogens. This is a natural, constant process that requires no outside help.

I believe our body applies this same powerful defense mechanism to the germs that enter through the water we drink. Therefore, the benefit of killing a few germs in water by boiling it is minimal when our body is already equipped to handle a much larger onslaught from the air we breathe.

The Vital Nutrients We Unknowingly Destroy

Here is the crux of the problem. Natural drinking water is not just H₂O. It is a source of life, containing what I call "Water Energy," or pranic energy. More importantly for our discussion on nutrient absorption, it contains many minerals, vitamins, and organic compounds that are essential for our body.

When we boil water, we create a devastating trade-off. Yes, the germs die. But at the same time:

• The life energy (pranic energy) in the water is destroyed.

• Essential minerals and other nutrients either evaporate or are killed, floating inertly in the water.

• Valuable organic compounds, like methane and ethane, are lost.

By boiling living water, we convert it into stale, useless, "dead" water. Our body gets no benefit from it. In fact, I am convinced that a primary reason for widespread mineral and nutrient shortages in our blood is the simple fact that we religiously boil our drinking water. We are advised to eat organic vegetables, yet we are not told that boiling strips water of its own valuable organic compounds, hindering nutrient absorption.

The Fish Tank Test: A Stark Demonstration of "Dead Water"

If this concept seems hard to believe, there is a simple experiment you can do. Take a fish tank, fill it with boiled, cooled, and filtered water, and place your fish inside. The fish will die the same day.

The water is so devoid of its natural life force and energy that it cannot sustain even a small fish. If this "dead water" is lethal to a fish, what gradual damage is it doing to our own bodies and our ability to absorb nutrients?

 

When Boiling Is Necessary (And When It's Not)

I must be clear: there are times when boiling water is absolutely the right thing to do. During life-threatening epidemics, natural disasters like floods or tsunamis, or any situation where water sources are severely polluted—perhaps with dead animals or extreme turbidity—we must boil the water to make it safe.

This advice, however, was meant for emergencies. By applying this emergency protocol to our daily lives during normal times, we are creating a chronic problem. We get minerals and nutrients from two sources: water and food. We strip them from water by boiling it. Then, we strip them from food through overcooking, especially with pressure cookers and microwave ovens.

The reason blood tests so often reveal that a person is low on minerals and other nutrients is, in my opinion, directly linked to this dual assault on our intake. We boil our water and we boil our food. To improve your nutrient absorption and overall health, my advice is to avoid these practices. Let us all live a healthy life by drinking living water and eating gently cooked food.