Print article  

New Study Proves Willard Water Boosts Alkalinity

A new study conducted by graduate students at the South Dakota School of Mines and Technology has demonstrated what Willard Water founders and faithful alike have known for decades:

Willard Water is a cost-effective, natural way to boost your drinking water’s alkalinity.

Willard Water Clear Concentrate

 

But what is Willard Water?

Over 40 years ago, Dr. John W. Willard Sr. was seeking to develop a high density trace mineral water when he “serendipitously” invented what we now know as Willard Water. His invention had the ability to alter the molecular structure of regular water, causing it to become more reactive.

What does that mean to you? Willard Water’s unique reactivity means it is more efficient in delivering nutrients throughout your body. It can also help your body break down, absorb and utilize the nutrients you take in. As a result, many use Willard Water to get the most out of dietary supplements.

 

Now, back to the headlines...

According to their press release, “The study’s objective was to quantify what effect adding Willard Water to drinking water would have on the water’s alkalinity.... and whether the alkalinity would change over time after the Willard Water had been added.”

The study proved that not only does Willard Water “significantly, and permanently, improves water’s alkalinity,” but that this positive effect is permanent (unlike many other alkaline waters on the market that do, in fact, lose their alkalinity over time).

More from John Willard III, president of CAW Industries, Inc., the parent company and manufacturer of Willard Water products:

The fact that Willard Water permanently alkalinizes water with just a few concentrated drops gives our product a tremendous advantage over every other alkaline water on the market today.  Not only is Willard Water more cost effective for consumers seeking alkaline water, it is also the most eco-conscious alkaline solution as one 8 oz bottle alkalinizes approximately 8 gallons of water. 

Comments:

blog comments powered by Disqus