Recent studies have demonstrated that structured water has a variety of positive effects on the quality of fruit and vegetables. In particular, fruits and vegetables hydrated with structured water have been observed to have higher nutritional content, improved taste, and extended shelf life. These findings are especially noteworthy, as they suggest that the benefits of structured water may extend far beyond human hydration. By utilizing structured water to hydrate crops, farmers may be able to achieve higher yields and improved quality. This could result in increased global access to nutritious and flavorful produce.
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