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For Health, Vitality,
and Rejuvenation
 Digitized by the Internet Archive
in 2017 with funding from
Kahle/Austin Foundation

https://archive.org/details/waterprescriptioOOchri
 Prescription
For Health, Vitality,
and Rejuvenation

CHRISTOPHER VASEY, N.D.

TRANSLATED BY JON E. GRAHAM

Healing Arts Press

Rochester, Vermont
Healing Arts Press
One Park Street
Rochester, Vermont 05767
www.HealingArtsPress.com
Healing Arts Press is a division of Inner Traditions International
Copyright © 2002 by Editions Jouvence
Translation © 2006 by Inner Traditions International
Originally published in French under the title L’eau, source vitale de votre sante: Les
mefaits de la deshydration by Editions Jouvence, S.A., Chemin du Guillon 20, Case 143,
CH-1233 Geneve-Bernex, Switzerland, www.editions-jouvence.com, info@editions
-jouvence.com
First U.S. edition published in 2006 by Healing Arts Press
All rights reserved. No part of this book may be reproduced or utilized in any form
or by any means, electronic or mechanical, including photocopying, recording, or by
any information storage and retrieval system, without permission in writing from the
publisher.
Note to the reader: This book is intended as an informational guide. The remedies,
approaches, and techniques described herein are meant to supplement, and not to be a
substitute for, professional medical care or treatment. They should not be used to treat a
serious ailment without prior consultation with a qualified health care professional.

LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA

Vasey, Christopher.
[Eau, source vitale de votre sante. English.]
The water prescription for health, vitality, and rejuvenation / Christopher Vasey ;
translated by Jon E. Graham,
p. cm.
Originally published in French under the title: L’eau, source vitale de votre sante:
les mefaits de la deshydratation. Geneve-Bernex, Switzerland : Editions Jouvence,
2002.
Summary: “A guide to how water can prevent and treat disease as well as
rejuvenate the body and mind”—Provided by publisher.
Includes bibliographical references and index.
ISBN 1-59477-095-6 (pbk.)
1. Hydrotherapy. 2. Drinking water—Therapeutic use. 3. Dehydration
(Physiology)—Prevention. 4. Water in the body. I. Title.
RM252.V3713 2006
615.8’53—dc22
2006001212
Printed and bound in Canada by Transcontinental

10 987654321
Text design and layout by Virginia L. Scott Bowman
Phis book was typeset in Sabon with Avenire as the display typeface
 Contents

Introduction 1

1 Water and the Human Body 3

2 The Cycle of Water in the Body 14

3 The Harm Caused by Dehydration 40
4 Thirst 58
5 What to Drink 66
6 The Body’s Water Needs 90
7 Ten Remedies for Rehydrating the Body 105

Bibliography 150

Resources 151
Index 152
 Introduction

It is said that water is the ideal drink for the human being,
and that drinking water is good for one’s health. The reasons
why this would be the case, however, are rarely stated. As a
consequence, water, as a drink, is often neglected as a factor
in health.
This is especially unfortunate considering that water is so
widely available and so low in cost.
Water plays a fundamental role in health. Drunk on a daily
basis in sufficient quantity, it not only maintains the body in
good working order but can also prevent and heal many disor-
ders and health problems.
Who would imagine that fatigue, energy depletion, depres-
sion, eczema, rheumatism, high and low blood pressure, high
cholesterol, gastric disorders, and premature aging could all be
caused by a chronic lack of water in the body? Science has dis-
covered that these problems—and a great many others—can
be effectively prevented or treated by correct hydration.
Most people assume they are drinking enough fluids. Cer-
tainly they consume copious amounts of coffee, tea, and all
sorts of soft drinks, but these beverages are far less effective in
hydrating the body than plain water. Furthermore, in today’s
world, our bodies’ need for water is much higher than it once

1
2 Introduction

was. Our food is too rich, too concentrated, and too salty, and
the use of dehydrating substances such as alcohol and tobacco
is very widespread. Stress, overheated and artificially venti-
lated homes, offices, and stores, air and water pollution—all
contribute to our increased need for water.
As a consequence, large numbers of people do not realize
that they are chronically dehydrated, much less that lack of
water is the cause of many of their health problems. There is
only one solution: drink a lot more water. But for people to
make a permanent change in their habits, they need to know
why water is so important. What exactly happens when water
enters the body? What are the health conditions that can be
traced to dehydration? How should we drink, and what water
should we choose? These are just a few of the many questions
answered in this book.
The final chapter presents ten simple remedies that show
how drinking water as a therapeutic agent can have powerful
curative effects.
 1
Water and
the Human Body

Our image of how the body is constructed and our under-

standing of how it functions determine how we use the body
and treat it in the event of illness.
Unfortunately, an old mechani stic vision of the body that has
been disproved by current physiological research still survives
—most often unconsciously—in the way we consider the body.
This outdated concept can lead us to overlook a fundamental
factor: the important role in health played by water.
The old concept, known as solidism, views the body as
a machine made up of solid cogs (the organs) in which fluids
circulate (blood, lymph). The body is constructed of a com-
bination of “dry” and “hard” materials, with fluids or water
constituting a negligible or very minor component whose role
is limited to oiling the machinery and transporting different
substances from one part of the body to another.
This way of looking at things so permeates our reasoning
process that when an illness makes its presence known, we
focus our attention on the solid parts of the body: the organs.

3
4 Water and the Human Body

We give very little attention to the organic fluids from either a

qualitative or, more important, a quantitative point of view.
Is there any justification for this lack of interest in the body’s
fluids? No, quite the contrary. In fact, what is the human body
primarily constructed from, if not water?

THE BODY'S WATER CONTENT

Although the body is constructed of both liquid and solid
materials, fluids are present in much greater quantity than
solids. Physiology teaches us that water is actually the most
important constituent of the body, accounting for 70 percent
of the human body’s composition.
A human body weighing around 150 pounds therefore
consists of some 105 pounds of fluids (in the form of blood,
lymph, and cellular fluids), representing a little over two thirds
of the body’s entire weight. The solid part of the body consists
of only about 45 pounds. This is a far cry from a body built
from “solid” materials with a little liquid thown in.
Furthermore, these figures are for the water content of an
adult body. It is still higher during infancy, especially during
the period of gestation. The body of a newborn is 80 percent
water; that of a seven-month fetus, 85 percent; and that of a
four-month fetus, 93 percent.

TABLE 1.1
THE BODY'S WATER CONTENT BASED ON AGE
Age Water Content (%)

4-month fetus 93
7-month fetus 85
newborn 80
child 75
adult 70
elderly person 60
 Water and the Human Body 5

The fluids of the body are not all mixed together as if they
were inside a large sack of skin. Rather, they are separated and
allocated to different compartments throughout the body.
The fluid closest to the body’s surface is blood. It is the
first to receive substances taken in by the body from the out-
side, such as oxygen brought in by the respiratory tract and
nutritive material passed through the mucous membranes
of the digestive tract. The blood represents 5 percent of the
body’s weight, yet it circulates only within the arteries, veins,
and capillaries of what is known as the vascular network.
Directly beneath the vascular network is another compart-
ment containing extracellular fluid and lymph (figure 1.1).

Figure 1.1. The three physical compartments or levels and their

weight percentages in the body

As its name indicates, extracellular fluid is found outside

the cells. It surrounds them like a bath, filling the small spaces
or interstices that separate the cells from one another; it is also
known as interstitial fluid. It forms the external environment
of the cells, the great ocean in which they “float.” This fluid
6 Water and the Human Body

receives oxygen (in fluid form) and nutritive substances carried

by the bloodstream, and then it transports them to the cells,
where this cargo is utilized. The extracellular fluid also receives
the waste products and residues produced by the cells and trans-
ports them up to the higher compartment, the bloodstream,
which in turn takes them to the excretory organs (liver, kidneys,
etc.) so they can be filtered and eliminated (figure 1.2).

Figure 1.2. What the fluids transport

The lymph, which is located on the same level as the extra-

cellular fluid, removes a portion of the toxins it has absorbed
from the cells and carries it up to the bloodstream. The lym-
phatic vessels in which lymph circulates spill into the blood at
the level of the subclavian arteries. From this point, the toxins
are directed toward the excretory organs.
Together, extracellular fluid and lymph represent 15 per-
cent of body weight, a weight three times greater than that of
the blood. (To simplify this summary, from here on lymph and
extracellular fluid are discussed as if they were a single fluid.)
 Water and the Human Body 7

The next compartment, the third and deepest, is that of

the intracellular fluid. It is composed of all the liquids located
within the cells.
Although the internal space of each individual cell is incred-
ibly tiny, when all these spaces are put together, they nonetheless
constitute a volume of considerable size. The intracellular fluid
that fills them represents half the weight of the entire body.
The oxygen and nutrients carried here by the extracellular
fluid penetrate into the intracellular fluid by traveling through
the cellular membranes. Once inside the cell, they are used by
the organs of the cell (the organelles) and by the cellular core
(figure 1.3, see page 8).
The body—and hence the organs—consists of much more
water than solid materials. The lungs and heart, for example,
consist of 70.9 percent water; the muscles are 75 percent water;
the liver is 75.3 percent; and the spleen is 77 percent. These
percentages account for about 75 percent of the weight of the
organs in question.
The brain is the organ with the highest fluid content, 83
percent. It has a proportionately high need for fluid to func-
tion properly. The brain alone receives 20 percent of the body’s
available blood supply, although it accounts for only 2 percent
of total body weight.
So how is it that our bodies, with such a substantial pro-
portion of liquid, seem so solid?
With the exception of a few organs or body parts (the skin,
the nails), whose concentration of solid substances is quite
high (78 percent for the skeleton), cells paradoxically acquire
their solidity from the water that fills them. We can see the
same phenomenon in an ordinary garden hose: soft and flex-
ible when empty, it becomes rigid and firm when filled with
water. The water that fills the cells exerts pressure on the cel-
lular envelope, which gives the cells their shape and solidity.
8 Water and the Human Body

1. The oxygen and nutrients transported by the blood

cross through the walls of the capillaries and enter the
extracellular fluid.
2. This fluid transports them to the edge of the cell.
3. They enter the cell by crossing through its membrane.
4. CO2 and toxins leave the intracellular fluid.
5. The extracellular fluid carries them into the capillaries.
6. The blood carries them to the excretory organs.

Figure 1.3. Cellular assimilation and elimination

There are such high quantities of water in the human body

because the original environment from which all living species
emerged was liquid. Water is therefore essential for life even to
make an appearance.
 Water and the Human Body 9

WATER, THE ORIGINAL ENVIRONMENT

OF LIVING CREATURES
The first living creatures appeared in a marine environment.
It was only thanks to a very slow process of evolution that
certain animal species were able to leave that liquid environ-
ment to establish a partial foothold on solid ground, becoming
amphibians. Later adaptive processes enabled some of these
amphibians to leave the aquatic environment for good to make
their homes permanently on solid ground.
Firm evidence that a marine environment was the original
milieu from which all animal species have emerged was pro-
vided by the discovery that the composition of blood plasma
(the fluid component of blood) and extracellular fluid of the
different animal species is quite similar to the composition of
seawater. This is true for not only the kinds of minerals pres-
ent, but also their individual relative proportions.
Although the animal species living on land left the primor-
dial ocean a long time ago, their dependence on water is still
total. Cells still need to be bathed in a liquid to survive; and the
regular, uninterrupted intake of water in sufficient quantity is
absolutely essential to their function.
For the animals living in it, the sea represented not only
their external environment but also an immense reservoir of
water from which they could draw—in other words, drink—
the entire time they were immersed in it. But the animal species
that left the marine milieu to enter the dry, airy surroundings
of terra firma no longer had an always-accessible reservoir of
water from which they could serve themselves at any time.
For these creatures to survive, two things became indis-
pensable: an internalization of the external fluid environment,
and a very high-performance internal management system for
the available water.
10 Water and the Human Body

THE INTERNALIZATION
OF THE LIQUID ENVIRONMENT
Internalizing the liquid surroundings of the original marine
milieu created the extracellular fluid in which the cells of land-
based animal life forms now bathe. It forms a vast “inner
ocean” in which the cells of our own bodies are located.
But internalizing the external water was not sufficient to
ensure the survival of the organism. Henceforth functioning
as an almost-closed circuit, the organism had to accomplish
numerous tasks with a very limited quantity of water. Alexis
Carrel, who won the Nobel Prize for Medicine in 1932, calcu-
lated that to irrigate properly a surface corresponding to the
three-quarters of a square mile of cellular tissues in the human
body would require some 200,000 liters of water! If the mere
several dozen liters of liquid the human body requires to meet
its needs are able to sustain life in all circumstances, it is because
that liquid is not motionless but in constant movement.
Thanks to this movement, the cells of our tissues do not
have to move to find food, as is partly the case for the single-
celled organisms—amoebas, for example—in an aquatic
milieu. Instead, food is brought to the cells by the fluids cir-
culating throughout the body. Nor do the cells of the body
have to find a way to distance themselves from the toxins
they have recently released into their external environment,
because the toxins are carried off by these same constantly
moving liquids.
The different bodily fluids circulate at the speed most
appropriate to them. Blood is the most rapid; it can make a cir-
cuit through the entire body in around a minute. The intra- and
extracellular fluids move more slowly, but very rapid and very
intense exchanges take place among the different levels. This is
how the depths of the body—the cellular environment—can be
 Water and the Human Body 11

rapidly affected by any substance entering the body. For exam-

ple, several minutes is all it takes for the alcohol contained in a
drink to enter the bloodstream, travel through the extracellu-
lar level and on into the cerebral cells, where its effects quickly
become evident.

FLUID MANAGEMENT
The second essential for the survival of the organism is a man-
agement system that closely monitors the entrance and exit of
all fluids, making sure that any deficit is rapidly compensated.
Body fluids eliminated through urine, sweat, and so forth must
be replaced by an intake of equal amounts of water.
The driving element of this management system is the sen-
sation of thirst that pushes us to drink. It is triggered immedi-
ately when the body begins to dehydrate. If the water deficit
becomes too great or endures for too long, it is the water we
ingest that prevents us from withering away and dying. It takes
only a few days of complete fluid deprivation—theoretically it
is three days, but in practice it is closer to seven—for the body
to cease functioning and die.
Our dependence on water is certainly not as great as our
dependence on air; we can survive only a matter of minutes
(approximately three to six minutes) without breathing. But
air surrounds us; we are bathed in it, so it is always available,
which is not the case for water.
Although thirst tells us when and how much we need to
drink, we do not always absorb as much liquid as is neces-
sary to enjoy the benefits of optimum health and vitality.
This water deficit is not life-threatening, but it is enough
to have negative consequences for our health. Like a plant
that withers and droops from lack of water, a person suffer-
ing from partial dehydration loses strength and energy and
12 Water and the Human Body

becomes ill. Unfortunately, the cause of the illness often goes

unrecognized.
Qualitatively and quantitatively, the importance of water
is at the core of the approach called humorism (from the old
meaning of the word humor, which was used to refer to the
various body fluids). Contrary to solidism, which considers
the body an aggregate of solid and dry organs and views heal-
ing as actions directed at the organs, humorism views the
body as a collection of fluids in which the cells are bathed
and on which they are deeply dependent. Anything affecting
the quality or the quantity of these fluids (intra- and extra-
cellular fluids, lymph, and blood) creates health problems
whose seriousness is in proportion to the degree of variance
from the optimum state. The therapeutic methods advocated
by humorism aim to maintain and restore the ideal condition
of the fluids. Humorism is the basis of all medical systems
that deal with the internal cellular environment (naturopathy,
homeopathy, and so on).
To the proponents of humorism, water is not merely an
accessory element useful for filling empty spaces (its structural
role) and carrying nutrients (its role as a transporter); it plays a
fundamental role in the very functioning of the body. Water is
not just used by the solid parts but has a direct effect on these
parts by virtue of its presence, motion, and properties.
The functions performed by water are many:

Energetic. By entering and exiting the cells, water produces

hydroelectric energy that is stored in the form of adenos-
ine triphosphate, or ATP.
Hydrolytic. Water triggers chemical reactions by decompos-
ing the substances suspended in it.
Activating/inhibiting. The thicker body fluids become, the
more slowly biological reactions take place, which means
 Water and the Human Body 13

that a sufficient intake of liquid enables the body’s organic

“motor” to resume its normal operating speed.
Eliminatory. The purification of the blood by the kidneys
occurs because of the pressure applied to the renal filter
by the liquid carried there by the renal artery.
Thermoregulatory. When water evaporates on the skin, it
cools the body.
Circulatory. The quantity of water in the body regulates
blood pressure and the movement of the blood.
Osmotic. The numerous exchanges that take place between
the inside and outside of the cells occur as a result of the
different pressures applied by the fluids located in vari-
ous parts of the cellular membranes.

Furthermore, it turns out that the heart is better described not

as a pump that makes fluids circulate throughout the body
but as an exchanger that is set in motion and kept working
by the fluids themselves (circulatory function). Corrobora-
tion of the experiments performed in this area by Professor
Leon Manteuffel-Szoege* is provided by the fact that, in the
fetus, the circulatory system is formed and begins to function
before the heart.
Therefore not only is water present in the body’s structure
in much greater quantity than is commonly believed, but it also
plays a fundamental role in the body’s physical functioning.
Having examined some of the little-known roles played by
water in the body, we now turn to the ways water enters the body,
what happens once it has entered, and how it exits the body.

"'“Reflexions sur la nature des functions mecaniques du coeur” [Thoughts on the

Heart’s Mechanical Functions]
 2
The Cycle of
Water in the Body

The body is the transit zone for an uninterrupted flow of water.

This journey consists of three stages: the intake of water, its
absorption by the cells and tissues, and its elimination.

WATER INTAKE
The water the body requires to meet its needs enters it by three
paths of unequal importance: the mouth, the lungs (in the form
of steam), and the skin.

Mouth
The principal path taken by water to enter the body is through
the mouth. Every day, we ingest around 2.5 liters of liquid by
mouth. This liquid can be in a free form or bound with other
substances.
Free form is the liquid we ingest by itself, or combined
with substances that give it a specific color, flavor, and aroma:
ground coffee to make a stimulating beverage, leaves from

14
 The Cycle of Water in the Body 15

medicinal plants to make infusions, and sugar and natural or

artificial flavors to make soft drinks.
Water bound with other substances refers to water that
is naturally part of the tissues of the solid foods we eat, such
as the juice contained in the pulp of fruits and vegetables. As
water is essential for all forms of life, all our foods—whether
they are of plant or animal origin—are also formed with water.
Some, however, are richer in water than others. Just what is the
water content of different kinds of food?
The foods that have the highest water content are vege-
tables. The absolute record is held by cucumbers, which have a
water content of 95.6 percent. Salad greens run a close second
with a water content reaching 94.4 percent, and escarole, 94
percent exactly. Root vegetables have a slightly lower content:
88.6 percent for carrots, 88 percent for celery, and 86.8 per-
cent for beets. Of course, the way vegetables are prepared for
eating also plays a role in their water content. Although pota-
toes are composed of 77.4 percent water and maintain close
to this level when boiled or steamed (76 percent), their water
content drops drastically when they are turned into fries (20
percent) and chips (3 percent).
Fruits are almost as juicy as vegetables. The fruits richest in
water are watermelons and other members of the melon family
(92 percent). The most commonly eaten fruits, such as apples and
pears, have a water content of about 84 percent. Dried fruits, as
their name suggests, contain much less liquid: raisins and dried
apricots are 24 percent water, while dates are 20 percent. Oleagi-
nous (oily) fruits like nuts have even less water content: almonds
have 4.7 percent and hazelnuts, merely 3 percent.
The water content of animal foods is around 70 percent,
similar to that of the human body. Fish have a slightly higher
content (between 65 and 82 percent). Eggs are again almost
the same as the human body (74 percent), whereas meats are
16 The Cycle of Water in the Body

slightly lower (from 56 to 70 percent). Chicken has 70 percent;

veal, 69 percent; lamb, 62 percent; beef, 61 percent; and pork,
56 percent. Cold cuts and prepared meats have a much lower
liquid content, ranging from 15 to 50 percent: liver pate has 37
percent; salami, 28 percent.
Dairy products rich in liquid include yogurt (86 percent)
and soft white cheese (e.g., cottage cheese, mozzarella, low-fat
cream cheese, and farmer cheese, at up to 79 percent). These
are high percentages when you realize that the cow’s milk from
which these products are manufactured has a water content of
87 percent. Soft cheeses such as goat cheeses and Camembert
contain 53 percent water, but harder cheeses (Swiss cheese,
Jarlsberg, Gruyere, Emmenthal) have only 34 percent.
Cereal grains (wheat, rice, rye, and so on) all have a water
content bordering on 12 percent when dry. Once they have
been boiled and have absorbed water, this percentage rises
sharply to around 71 percent. The same goes for dried pasta
and noodles. Uncooked they contain 9 percent water; when
cooked their fluid content reaches 61 percent. Because cereal
flakes are merely crushed grain, their water content is virtually
identical to that of raw grain. In contrast, the water content of
bread varies from 34 to 37 percent, while that of crackers and
toast is closer to 7 and 8 percent.
Legumes such as lentils, chickpeas, white beans, and soy-
beans have a water content similar to that of cereal grains,
around 11 percent.
Refined sugar contains no water. Candies have about 4.5
percent and chocolate 1 percent.
As water content is only one of the numerous character-
istics of food, it cannot be used on its own as a criterion for
setting up a diet plan. Certain foods are essential for maintain-
ing a balanced diet despite their very low water content (cereal
grains, for example), whereas others that have an extremely
 The Cycle of Water in the Body 17

high water content, such as watermelon, are of negligible value

nutritionally.
A person’s water intake may be high or low depending on
the foods in his or her basic diet. It is elevated if the person eats
lots of fruits and vegetables, but reduced if these foods repre-
sent only a small portion of the daily diet. For some people, the
water in fruits and vegetables fulfills up to two-thirds of their
daily needs, with the final third supplied by drinks. For others,
these proportions are reversed; the solid-food portion of their
diet is much drier because of its lack of fruits and vegetables,
so two-thirds of their daily water needs must be covered by
drinks.

TABLE 2.1. THE WATER CONTENT OF FOOD (%)

VEGETABLES
Cucumbers 95.6
Salad greens 94
Green peppers 90.4
Broccoli 90
Green and red cabbage 90
Turnips 89
Carrots 88.6
Celery 88
Beets 86.8
Onions 85
Potatoes 77.4
Peas 75
Garlic 65

FRUITS
Tomatoes 97
Watermelon, melons 92
Papaya 91
Grapefruit 90
The Cycle of Water in the Body

FRUITS (CONTINUED)

Cranberries 89

Peaches 89

Oranges 87

Apricots (raw) 87

Blackberries 85

Apples, pears 84

Mangoes 84

Blueberries 80

Raisins 24

Almonds 4.7

Hazelnuts 3

MEATS

Chicken 70

Veal 69

Lamb 62

Beef 61
Pork 65
Salami 28

FISH

Cod 82
Pollack 80
Trout 77.6
Mackerel 68.1
Salmon 65.5

EGGS

Hen's eggs 74

DAIRY PRODUCTS

Cow's milk 87
Yogurt 86
Soft white cheese 79
(e.g., fromage blanc,
cottage cheese, mozzarella,
 The Cycle of Water in the Body 19

DAIRY PRODUCTS (CONTINUED)

low-fat cream cheese,

farmer cheese)
Creme fraiche, sour cream 62
Camembert 53
Roquefort 40
Cheddar 38
Cantal 37
Swiss, Gruyere 34
Parmesan 31
Butter 17.4

CEREAL GRAINS

Wheat 12.6
Rice (uncooked) 12
Rice (cooked) 71
Barley 11.1
Oats 11
Pasta (uncooked) 9
Pasta (cooked) 61

BAKED GOODS

Crackers 7-8
Bread 34 -37

LEGUMES

White beans 16.7

Lentils 11.6
Chickpeas 10.6
Soybeans 7.5

CONDIMENTS AND MISCELLANEOUS FOODS

Mayonnaise 40
Jelly 30
Honey 20
Candy 4.5
Sugar (refined) 0
20 The Cycle of Water in the Body

Lungs
The second way water can enter the body is via the respira-
tory tract. Water suspended in the air in the form of invisible
vapor makes contact with the mucous membranes when the
air is inhaled. Absorption of the humidity of the air takes place
around the level of the alveoli, although not much water is
taken in in this manner. The absorption process occurs pas-
sively and is not highly developed in human beings. Some
insects, in contrast, fill an appreciable portion of their water
requirements by drawing the water held by the air through
their respiratory tracts, and they are able to do this even when
the relative humidity of the air is quite low.

Skin
The skin also provides a means for water to enter the body. As
with the respiratory tract, the amount of water absorbed by the
body through the skin is fairly small. This is a protective mecha-
nism, because if the skin could absorb generous amounts of the
water with which it came in contact, the body would expand
dangerously in size every time it was immersed in water.
There are some therapies that take advantage of the skin’s
capacity to absorb water. For example, it is used as a comple-
mentary means of rehydrating individuals who are suffering
from sunstroke and have lost large quantities of bodily fluid
and salt through sweat. Such people are gradually rehydrated
by being given slightly salted water to drink, but also by being
wrapped in cloths that have been soaked in water to restore
fluid through the skin, as well as to prevent any additional
dehydration.
The skin and lungs are not the major means of intake to
cover the body’s daily water requirements. The primary path
is the digestive tract.
 The Cycle of Water in the Body 21

In addition to the three ways listed above, the body has

one other source for the water it needs: metabolic fluid.

Metabolic Fluid
Metabolic fluid does not come from outside the body but from
within. The body itself produces it, not from the water con-
tained in foods, but by using the solid components of the foods
ingested.
Metabolic fluid is produced by the transformation of fats
and carbohydrates into energy. The different chemical trans-
formations these substances undergo lead to the production of
usable energy (the energy used by the muscles), and the creation
of nonusable energies: the metabolic wastes and residues (or
toxins) that need to be expelled from the body. This includes
carbon dioxide (COz) that is breathed out by the lungs and
water (H2O). The latter is generally said to be eliminated by
the lungs in the form of a vapor, or by way of the urinary tract.
It is not eliminated directly by these organs, however, as it is
produced in the cells and has to travel through the body before
reaching the excretory organs. As the water being eliminated
makes its way through the body, it contributes to the hydra-
tion of the physical tissue.
A human being produces around 300 grams, or 0.66
pound, of metabolic fluid per day. This nonnegligible contri-
bution is not one of the human body’s main priorities. Some
animal species are much more dependent on this source of
liquid than we are; in some cases it is their main source of
liquid. The most extreme case is that of the jerboa, a desert
rodent that seems capable of going without water entirely.
The water its body needs is furnished primarily by its meta-
bolic fluids, and to a small extent the water that is bound
to the solid components of the food it eats: grains that have
about a 10 percent water content. Of course, the small intake
22 The Cycle of Water in the Body

of liquid is compensated for by measures that limit its loss.

The jerboa sweats less than other animals, it urinates much
less, and its stools are quite dry. Furthermore, it spends its
days in underground tunnels protected from the sun and
heat, only venturing out at night.
The ability to produce metabolic fluid is one of the fac-
tors in the proverbial resistance of camels to heat and lack of
water. The camel’s hump does not contain water, as is some-
times thought, but fat. This fat forms an energy reserve that
is oxidized when necessary to produce metabolic water.

TABLE 2.2. WATER INTAKE (AVERAGE, IN LITERS)

Drinks 1.2
Water from foods 1.0
Metabolic fluid 0.3

Total 2.5

ABSORPTION OF WATER
For humans and most animals, water is ingested primarily
through the digestive tract. To reach the depths of the tissue,
water must first leave this canal. It does this primarily via a
process called osmosis, which occurs when water has to cross
through a membrane or pass from one physical compartment
of the body to another. Given the importance of osmosis, a
detailed description follows.

Osmosis
Osmosis occurs when two liquids of different density are sepa-
rated by a permeable tissue. The water’s movement (the osmotic
transfer) goes from the least concentrated environment—the
one with less solid substance in suspension—to the more
highly concentrated, until the density of both liquids has
 The Cycle of Water in the Body 23

become equal. The transfer takes place because the more con-
centrated fluid exerts pressure on the fluid that is less concen-
trated. Because the membrane that separates the more dilute
from the more concentrated fluid is permeable, the water in the
dilute fluid moves toward the concentrated fluid and reduces
its concentration. At the same time, the remaining dilute fluid
becomes denser because it has transferred some of its water to
the concentrated fluid, and balance is thus achieved between
the two (figure 2.1, see page 24).
The amount of fluid transferred from one side of the
membrane to the other is proportionate to the strength of
the osmotic pressure, meaning the difference in concentration
between the fluid on one side and the fluid on the other. If the
fluids on both sides of the membrane are in balance and the
pressure is equal, the net flow is zero.
Some membranes have a so-called selective permeability,
which means that, in addition to water, they allow the passage
of very specific solid substances such as minerals, glucose, and
so on. The transfer of the solid substances usually goes in the
opposite direction from the transfer of fluid, thus allowing an
easier and quicker balancing of the two fluids. The more con-
centrated environment reduces its concentration both by the
intake of water and by the outflow of solid substances.
The membranes of cells are selective. They allow potassium
to enter but not sodium or chloride. These last two elements,
which when combined produce sodium chloride or regular
table salt, are consequently found on the cells’ exterior.
This does not mean that sodium never enters the cells, how-
ever. Along with the passive phenomenon of osmosis, there is
another, active method that enables the cells to absorb sub-
stances that the normal permeability of their walls would pre-
vent. This absorption is achieved through the help of pumps,
the best known of which is the sodium pump. These pumps
24 The Cycle of Water in the Body

• Osmotic pressure ✓Permeable membrane

Fluid A Fluid B

4i
The concentration of fluid B is higher than that of fluid A.
Consequently, fluid B exerts an osmotic pressure that is
higher than that exerted by fluid A.

• Transfer of water (and solids)

Fluid A Fluid B
Transfer
of liquids
i Transfer
of solids

To balance the concentration of the two fluids, water is

transferred from fluid A to fluid B, and (according to the
permeability of the membranes) solids are transferred from
fluid B to fluid A.

• Equality of osmotic pressures

Fluid A Fluid B

The transfers have created a balance in the concentration

of the two fluids. Their osmotic pressures are equal, and the
osmotic exchanges have come to a halt for the time being.

Figure 2.1. Osmotic exchanges

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