The term "bioavailability" is mainly used in medicine, pharmacology and environmental engineering and it is a pharmacological parameter indicating the amount of an active substance.
Bioavailability describes the theoretical amount of minerals and vitamins suspended in water or foodstuffs available to the body. Resorption or absorption describes the amount that is actually assimilated by the body and retention indicates the actual amount used by the body. The term "bioavailability" involves everything that exerts an influence on how well resorption and retention act. Good bioavailability therefore also means that fewer contaminants are present.
Bioavailability indicates the amount of active substances which can be detected unchanged in the bloodstream after a certain period of time, in other words, in the case of water, how fast a dissolved mineral appears in the blood of an organism or in the cell water of a microorganism. In addition, bioavailability also indicates the form in which vital substances should be present in order to diffuse through the cell wall of a living cell.
In principle, water can only be absorbed into the body cell if the "fresh water" itself has an energetic potential. Energy-rich water, e.g. spring water with high bioavailability, can stand for a long time without losing its energetic potential. Water with low bioavailability loses its energy within a short period of time and becomes foul or denaturized.
With water which has high bioavailability, the body has up to 92% of its original magnesium content and 84.2% of its calcium content after digestion processes have finished. This is what scientists at the University of Vienna discovered in 1997 during a study on the bioavailability of calcium and magnesium in various foods. The resorption of calcium from water was even 38% - 42%.
Water is absorbed in the digestive tract. It enters directly into the blood within 20 minutes, diffuses through the cell wall and therefore enters the cell. It is therefore important for retention that water adsorption into the body is distributed regularly over the day. The body can then resorb minerals and nutrients and retain them accordingly. The fact is that a large amount of water does not access the cells immediately and if too much water is drunk, it is excreted via the kidneys. It is more efficient if the water requirement is compensated by drinking many smaller amounts of water rather than fewer larger amounts.
Water with poor bioavailability has no tension. Minerals then clump together. They are no longer colloidal and are absolutely unable to enter the cells. This means that the minerals are no longer fine enough to wander through the cell wall or diffuse into a body cell. Water is then referred to as denaturized.
If you are interested in more details on this subject, go here to find information from EUFIC.
EUFIC, the European Food Information Council, is a non-profit making organization which supplies authoritative scientific information on food safety, food quality, health and nutrition to the press, health and nutrition experts, educators and decision-making institutions in a language that is understandable to consumers.