What is the nature of "Japanese food" mineral water?

The hardness of mineral water in Ran Zhi, Bu Zhi is 40 soft water (hardness is determined by the content of calcium and magnesium in mineral water). Water contains minerals in ionic form-it is easily absorbed by the human body and tastes good. Soft water with hardness of 30 ~ 50 is considered to be better. Bu Zhi Ran Zhi mineral water can be used for cooking, porridge, soup, tea, coffee, drinks and so on. And the taste will be obviously different. Bu Zhi Ran Zhi mineral water (soft water) is also recommended for making milk powder. At present, most of the mineral water sold in the market is hard water with high mineral content (some of which are artificially added with minerals), and milk powder is easy to cause symptoms such as crystallization and constipation. At present, it is a well-known method to wash milk with soft water, and minerals in ionic form are easily absorbed and harmful, so washing milk with infant milk powder is the best choice. ● The composition of mineral water in Bu Zhi Ran Zhi is calcium 1 1 mg/L magnesium 2.8 mg/L potassium 5.5 mg/L sodium/kloc-0.2 mg/L silicon 77 mg/L PH 6.7 Hardness: 40 Hardness = (mg of calcium/L× 2.5)+(mg of magnesium/L. Note: Because it contains less minerals, the diuretic effect is obvious. Hard water: The more calcium and magnesium, the more minerals, and the stronger the astringency and heaviness. Uses: Suitable for regular health care and supplementing mineral components. Note: Excessive intake of magnesium may cause gastrointestinal diseases such as diarrhea, so please drink it in moderation. View original post >>