Daily Water Intake:
Water is lost from the body during urination, sweating, breathing and defecation. You need to drink water before your food, to have it available for the act of chewing, swallowing, breaking down food, absorbing and metabolising the particles. You need water before exercising, because exercising causes you to sweat more and your rate of breathing increases, so you become dehydrated very quickly. Therefore it is best to take water beforehand.
You need water before you sleep, because for eight hours you are going to be drying up gradually. In the hot bed, you perspire, your vascular system expands and you breathe out a lot of water. You manufacture urine even though you don’t normally evacuate it until the morning, so you are dehydrated by first thing in the morning, which is when you should drink a glass of water.
It is recommended that you drink at least a half-hour before meals and about 2.5 hours after meals for best results. This time schedule of water intake will help digestion rather than dilute it. Also, some drinks such as coffee, tea and soft drinks are diuretics, which cause you to urinate more and therefore the water in those drinks is quickly lost. In other words, their liquid isn't available to irrigate your system because of the caffeine and/or phosphates they contain.
Daily Salt Intake:
You need about 1/4 teaspoon of sea salt per litre of water. Sea salt contains other sea minerals; 84 different minerals in trace quantities which are vital. A quarter teaspoon is 1.5 grams; one teaspoon is six grams. The body needs basically three to four grams of salt a day, depending on your intake of water, while both salt and water intake depend upon your physical activity and climatic conditions.  A build up of salt  will gradually make you swell so you need to be aware of your weight. If you suddenly have gone up two or three pounds (1 to 1.5 kg) in two days, you have retained too much salt. Either drink more water or reduce your salt intake.
[N.B. Many foods we buy contain salt, so we may not know our actual salt intake.]
If you are thirsty, then you are already dehydrated.
The amount of water required varies from person to person and it depends upon circunstances such as exercise, humidity and temperature. The key point is this (especially as you age):
The Salt Myth:
Dr. Jacques de Langre has been studying the health benefits of salt for over 30 years. He has a Ph.D. in Biochemistry from the University of Brussels. He has written two books on this topic, `Sea Salt's Hidden Powers` and `Sea Salt, the Vital Spark for Life`. In an interview by Sam Biser, Editor of 'The Newsletter of Advanced Natural Therapies' (Vol 2, No 6), Dr de Langre made the following points:
* A low-salt diet for the treatment of high blood pressure is a colossal national disgrace, based on dogma, not evidence
* A salt restrictive diet can actually RAISE your blood pressure
* A lack of salt can cause accelerated aging, cellular degeneration and biochemical starvation
* A lack of salt can literally cripple your health and cause liver failure, kidney problems and massive adrenal exhaustion
* On a salt-free diet, the valves of your heart muscle can tire, lacerate and cause a fatal heart attack
The prevailing viewpoint of modern medicine is that salt is a general poison, like alcohol and tobacco. People have been taught since childhood that salt causes high blood pressure. Books on salt-free cooking are more popular than ever. If you call up the American Heart Association, they will send you brochures on the dangers of salt.
 
The idea that salt in the diet has some positive value is totally ignored
Dr. A.M.Heagerty, M.D., Department of Medicine, Leicester, United Kingdom
Good Salt - Bad Salt:
Dr. de Langre openly agrees that refined salt (pure sodium chloride) is toxic to the body and can cause high blood pressure. Yet he believes Celtic salt is extremely healthy and has the exact opposite effect of refined salt.
"The entire health field is very sloppy with its terminology on salt. They think all salt is the same. This is far from true. Most refined salts are poison. But some natural salts are a nutritious food. In America, doctors condemn salt. They take heart patients off all salt. In France, they give heart patients good salt."
Dr. de Langre recommends a special, unrefined French Celtic salt for all people with high blood pressure and heart problems. His approach defies orthodox medical logic. The opinions of Dr. de Langre are obviously 100% counter to established medical beliefs. No one, not even unorthodox doctors, go as far as Dr. de Langre in the recommendation for good salt.
He was also asked the question: "How do big companies refine salt?" He answered: "They are basically extracting all the precious elements out of salt, so they can sell the minerals to chemical companies for a good profit. What's left is a by-product, pure sodium chloride. To this, they add anti-yellowing bleaches and glucose. Also, the inorganic iodine they add to commercial table salt can cause obesity and sexual paralysis."
My Notes on Salt:
1)In my experience the best salt is `Celtic Sea Salt`. Unfortunately salt may be labelled `Sea Salt` (because it comes from the sea!), but it may have been refined. There is also an Australian product called `Salt of the Earth`, which appears to be genuine unrefined sea salt.
2)Since there is only a small amount of iodine in sea salt, then a supplement is needed. This is readily gained by using powdered or granulated kelp in cooking (e.g. 1/4 tspn). The consumption of sea vegetables, such as Nori, will also supply iodine. Apparently 1 or 2 drops per day of `Lugols Solution` (Tincture of Iodine) will also suffice.
Chlorinated Water:
Fluoridated Water:
Dr. Hardy Limeback, B.Sc., Ph.D in Biochemistry, D.D.S., head of the Department of Preventive Dentistry for the University of Toronto, and president of the Canadian Association for Dental Research -Canada's leading fluoride authority and, until April, 1999, the country's primary promoter of the controversial additive.
"Children under three should never use fluoridated toothpaste," he counseled. "Or drink fluoridated water. And baby formula must never be made up using Toronto tap water. Never." A recent study at the University of Toronto confirmed Dr. Limeback's worst fears."Residents of cities that fluoridate have double the fluoride in their hip bones vis-a-vis the balance of the population. Worse, we discovered that fluoride is actually altering the basic architecture of human bones." "In Canada we are now spending more money treating dental fluorosis than we do treating cavities. That includes my own practice."
Boys who drink water with levels of fluoride considered safe by federal guidelines are five times more likely to have a rare bone cancer than boys who drink unfluoridated water, according to a study by Harvard University scientists published in a peer-reviewed journal.

Salt  and  Water
Water is a basic requirement for the human body and of utmost importance is the quality of the water which we consume. Filtration may be needed to remove impurities from the water, such as some heavy metals which are detrimental to our health and even the chlorine which may be added to neutralise pathogens present in the water, or the fluoride which may have been added in ignorance of it's harmful effects on health. Unfortunately the `lifeless` water we may be compelled to drink can in no way be compared to the water from a spring or a mountain stream.
As stated by Austrian visionary and discoverer of 'Living Water', Viktor Schauberger:
`Science views the blood-building and character-influencing...[water] merely as a chemical compound and provides millions of people with a liquid prepared from this point of view, which is everything but healthy water.'
Water is disinfected with chlorine, but ingesting and bathing in chlorinated water is harmful. Therefore chlorine should be removed from water before it is consumed and a filter should be fitted to a shower head. There is an alternative to chlorinating water and that is ozonation. As of 1996, Andover, Massachusetts’ new ozone treatment costs $83 per million gallons of purified water, only two-thirds as much as the old treatment process. The town saves $64,000 annually in chemicals costs alone and uses less electricity.
"We are quite convinced, based on this study, that there is an association between cancer and chlorinated water." - Medical College Of Wisconsin research team.
According to the U.S. Council Of Environmental Quality, “Cancer risk among people drinking chlorinated water is 93% higher than among those whose water does not contain chlorine.”
Dr. Joseph Price wrote a highly controversial book in the late sixties titled `Coronaries/Cholesterol/Chlorine` and concluded that nothing can negate the incontrovertible fact, that the basic cause of atherosclerosis and resulting entities such as heart attacks and stroke, is chlorine.
Dr. Robert Carlson, a highly respected University of Minnesota researcher who’s work is sponsored by the Federal Environmental Protection Agency, claims, “the chlorine problem is similar to that of air pollution”, and adds that “chlorine is the greatest crippler and killer of modern times!”
When chlorine is added to our water, it combines with other natural compounds to form Trihalomethanes (chlorination byproducts), or THMs. These chlorine byproducts trigger the production of free radicals in the body, causing cell damage, and are highly carcinogenic.
“Although concentrations of these carcinogens (THMs) are low, it is precisely these low levels that cancer scientists believe are responsible for the majority of human cancers in the United States“ -The Environmental Defense Fund.
Breast cancer, which now affects one in every eight women in North America, has recently been linked to the accumulation of chlorine compounds in the breast tissue. A study carried out in Hartford Connecticut, the first of it’s kind in North America, found that, “women with breast cancer have 50% to 60% higher levels of organochlorines (chlorination byproducts) in their breast tissue than women without breast cancer.”
One of the most shocking components to all of these studies is that up to 2/3s of our harmful exposure to chlorine is due to inhalation of steam and skin absorption while showering. The inhalation of chlorine is a suspected cause of asthma and bronchitis, especially in children… which has increased 300% in the last two decades.
Studies in Belgium have related development of deadly malignant melanoma to consumption of chlorinated water.
Long-term risks of consuming chlorinated water include excessive free radical formation, which accelerates aging, increases vulnerability to genetic mutation and cancer development, hinders cholesterol metabolism, and promotes hardening of arteries.
J.M. Price, MD, gave cockerels only chlorinated water. They developed arterial plaques; and the stronger the concentration of chlorine, the faster and worse the damage. Cockerels on unchlorinated water developed no such damage.
The residents of the small town of Roseto, Pennsylvania, had no heart attacks despite a diet rich in saturated animal fats and milk -until they moved away from Roseto’s mountain spring water and drank chlorinated water. After that, consuming the same diet, they had heart attacks. The Roseto example is dramatic enough, but the needed detailed comparisons and follow-up have never been done.
Industrial chemist J.P. Bercz, showed in 1992 that chlorinated water alters and destroys unsaturated essential fatty acids (EFAs), the building blocks of human brains and central nervous systems. The compound hypochlorite, created when chlorine mixes with water, generates excess free radicals; these oxidize EFAs, turning them rancid. Most Western diets already contain very little of critically needed omega-3 EFAs, which are found in fish oil and flaxseed oil and which are needed for proper cellular respiration.
Note: These EFAs go rancid quickly and so to extend their products’ shelf life, food processors remove all health-promoting EFAs, as well as destroying or discarding most needed micronutrients. Processors substitute either saturated fats or partially hydrogenated trans fats. These trans fatty acids which are found in all packaged foods, if consumed in large quantity can cause heart attacks and many other degenerative diseases.