Q&A
All of Nyage's products meet national standards for mineral content.
It has received the ITQI International Taste Evaluation Three-Star Gold Award and the Monde Selection World Quality Evaluation Special Gold Award , which are the highest level of drinking water.
Academic research suggests that an alkaline environment can affect the absorption of certain traditional Chinese medicines, and it is recommended not to take them together. If you are taking traditional Chinese medicine , you should wait 1-2 hours before drinking alkaline water.
The most important difference lies in the water source. NAYAQUA's water source comes from Beidawu Mountain at the southern end of the Central Mountain Range. It is Taiwan's only sterile natural alkaline water. The raw water has a pH value of around 8.0, a total dissolved solids (TDS) of nearly 250 mg/L, and a total hardness of 150 mg/L. It is rich in a variety of rare minerals and trace elements, including calcium, magnesium, sodium, potassium, phosphorus, bicarbonate, metasilicic acid, and silicon and strontium, which can only be generated naturally. In addition to its refreshing and sweet taste, it is also very beneficial to the human body.
While other brands emphasize thorough filtration, NAYAQUA focuses on preserving natural minerals while maintaining a soft water taste preferred by Chinese consumers. Clean water is merely a basic requirement and shouldn't be the sole selling point. Since the raw water is sterile, physical filtration is the primary method, supplemented by a UV sterilization system instead of traditional ozone sterilization. Before daily production, a hot water sterilization system, rarely seen in other water plants, replaces ozone disinfection. NAYAQUA's exclusive patented process significantly increases production costs compared to other brands—filter material costs, heat sterilization costs, and the additional preparation time and manpower required are several times higher than producing pure water. However, our initial intention is simple: to meticulously produce bottles of good water from the consumer's perspective, ensuring everyone's health.
Utilizing the industry's top-of-the-line Canadian HUSKY preform and cap injection system, and the top 3 German KHS blow-fill-spindle machine, the plant not only improves quality, yield, and efficiency but also reduces the significant water consumption for bottle washing, lowering energy consumption (water, electricity, gas) by approximately 25%-30%, and incorporates solar panels throughout to reduce carbon emissions. Equipped with a Class 10,000 cleanroom, far exceeding Taiwan's Class 100,000 standard for food factories; using double-sided polished 304 or 316 stainless steel pipes and tanks; and additionally featuring two 0.2-micron ultra-precision filters for foolproof protection.
NAYAQUA's three core values are: [Insistence on Natural Products], [Focus on Quality], and [Green Energy and Carbon Reduction]. What may seem like a simple bottle of water represents a great deal of dedication that consumers might not even realize. Through visits to renowned large-scale water plants around the world, research into international literature, and discussions with experts, we have learned how to produce high-quality mineral water and how to properly and responsibly treat precious natural resources. We pay attention to every detail, ensuring perfection in every drop.
Why does rice from some places taste particularly good? The key lies in the local environment and hydrology. The same principle applies to natural mineral water. Although they all originate from the sky, the environments the water flows through, the soil layers and rock strata it encounters as it seeps into the ground, and the natural filtration process carries minerals from each region into the water, creating water sources with their own unique characteristics. In other words, the types and proportions of minerals contained in water from different regions are different, which is why water from different regions tastes different.
The most significant factor affecting taste is water hardness, specifically the content of calcium and magnesium ions. Higher hardness results in a more mineral-rich taste, while lower hardness makes it taste closer to pure water. A noticeable difference in taste can be observed between French brand E (hardness: 291 mg/L) and water from a home RO filter or commercially available purified water (hardness: 0 mg/L). Furthermore, if the water source contains the special mineral silica, it will have an exceptionally smooth texture.
There is no such thing as the best water, only relatively suitable water. Every region and culture is different, and the choice will vary accordingly. After reviewing the regulations and standards for mineral water in various countries and attending dozens of major international food exhibitions around the world, we found that consumers in developed countries have a more accurate understanding of drinking water, which is actually related to the development history of each country. In Taiwan, the source of drinking water was relatively unstable in the early days. Older generations, to kill bacteria, would boil the water before drinking, but this also precipitated calcium carbonate and magnesium carbonate, known as limescale/calcium carbonate (the white sediment in kettles), turning the water from hard to soft. Therefore, most Taiwanese are accustomed to the taste of soft water. In contrast, developed countries like those in Europe and America have long-established and well-developed tap water systems, allowing for direct drinking water. Therefore, people in Europe and America tend to prefer hard water with a mineral-rich taste, and most of them are aware that the body needs these minerals. So how should one choose? First, safety and hygiene are the most basic prerequisites. Third-party certifications such as ISO, HACCP, TQF, and even more stringent certifications from various countries, such as SQF and BRC, indicate that the manufacturing plant and the product itself are compliant. Domestic and international awards received by the product can also be used as reference indicators. Finally, of course, choose a bottle of water that you like the taste of, one that you'll unconsciously finish without even realizing it, making drinking water a natural and effortless experience.
Water plants that primarily utilize groundwater are not simply places where you can find land and dig a well. They need a government-issued water rights certificate to operate legally. Before issuing the certificate, the water source must be assessed to ensure it meets drinking water standards and is free of harmful substances such as heavy metals, pesticides, or dioxin residues. Therefore, next time you purchase water, check the label for a water rights approval number.
Many people mistakenly believe that groundwater is bad, worrying about heavy metal contamination. However, what most people don't know is that almost all of the world's well-known mineral water brands use groundwater. Why? Because high-quality groundwater is actually the best water source. The geological strata act like a natural filter, leaving harmful substances on the surface. At a certain depth, they also dissolve various minerals from underground into the water, creating pure water rich in natural minerals. Groundwater that is usually contaminated is shallow groundwater (free groundwater), which is greatly affected by climate and surface environment because its recharge area comes from the local surface. Deep groundwater (confined groundwater), on the other hand, is blocked by multiple impermeable layers (mud and clay layers), so it is not affected by climate or surface environment factors at the water intake point. Furthermore, because its recharge area comes from remote, uninhabited mountains, its water quality is usually very high. In summary, deep groundwater is not only less affected by environmental pollution than shallow groundwater, but it is also safer and contains more natural minerals. However, the actual situation still needs to be assessed based on test reports from third-party certified institutions.
Before discussing this issue, we need to know what hardness is. Hardness is mainly composed of calcium and magnesium ions. According to the World Health Organization (WHO), the standard for hard and soft water is expressed by the total concentration of calcium carbonate. The standard is that water with a hardness of less than 60 mg/L is soft water, 60 to 120 mg/L is medium soft water, 120 to 180 mg/L is hard water, and water with a hardness of more than 180 mg/L is very hard water.
As for the claim that drinking hard water is bad and causes kidney stones, this is simply a misconception stemming from stereotypes and misinformation. An article by Professor Lin Qingshun of the University of California, San Francisco School of Medicine on Morning Health includes a research paper from the University of California that collected data from 4,833 patients with calcium kidney stones, including the hardness of the water in their residential areas, to investigate the correlation between the two. The results showed that people living in the areas with the softest water developed an average of 3.4 calcium kidney stones in their lifetime, while those living in the areas with the hardest water developed an average of 3.0. In other words, people who drink the hardest water are not more likely to develop calcium kidney stones than those who drink the softest water; quite the opposite is true. Furthermore, another study in the same article found that increasing calcium intake can reduce the incidence of kidney stones by 45%-54%. This means that removing calcium from the water may actually increase the chances of developing kidney stones.
Source: https://www.edh.tw/article/18921
There are already many reliable websites online where you can find a lot of relevant information with supporting sources, so I won't go into detail here. Most of it is gimmicks and pseudoscience; all you need to know is that minerals are truly beneficial to the body. You might be wondering: Aren't you a manufacturer of alkaline water? How can you say alkaline water is a gimmick? Yes, we are a manufacturer of alkaline water, but our alkaline water is fundamentally different from the alkaline water on the market. Most alkaline water on the market is artificially added and electrolyzed, while NAYAQUA is made with natural alkaline water as a base (because the water source is rich in various natural minerals).
The idea that drinking alkaline water can balance the body's acid-base levels is pseudoscience. In fact, our kidneys are the most powerful regulators. No matter whether we drink acidic or alkaline water, our blood will always be at pH 7.4. What truly keeps the body's acid-base balance is minerals, such as sodium, potassium, phosphorus, and bicarbonate. It is these minerals that help the body's organs function properly and keep our blood at a constant pH of 7.4.
Water dispensers typically use tap water. While the water quality at Taiwan's waterworks is generally quite good, aging or damaged pipelines may raise concerns among consumers. Therefore, water dispensers often require reverse osmosis filtration to remove harmful substances, but this also removes beneficial minerals. This means the water from the dispenser is demineralized water, commonly known as pure water (RO water, distilled water). Originally, RO water was intended for industrial use, not drinking water. Furthermore, the production of RO water generates a significant amount of wastewater; to drink one cup of RO water, you essentially have to discard four cups of water. Given Taiwan's water scarcity, this is a tremendous waste of precious water resources. If the filter membrane isn't replaced regularly, it can accumulate dirt and bacteria, making the situation even worse. The Environmental Protection Administration (EPA) also discourages the public from drinking demineralized water (Source 1) because the human body needs to ingest natural minerals. The most detailed information on the health effects of demineralized water is found in Chapter 12 (Source 2) of the World Health Organization's 2005 publication, *Nutrients in Drinking Water*, which discusses the potential adverse effects of drinking demineralized water in five categories. (See the link in Source 3 below.) In contrast to RO water is mineral water, which, as the name suggests, contains natural minerals and trace elements. Different regions have different geological structures, resulting in mineral waters with varying mineral content and flavors. Next time you buy bottled water at a convenience store, carefully check the mineral content and concentration on the label to choose the type of water you prefer and find a truly beneficial bottle of water.
Source 1: https://news.tvbs.com.tw/life/576404
The human body primarily obtains minerals from food, such as vegetables and fruits. However, due to excessive fertilization and over-cultivation, the nutritional value of modern plants has significantly declined. Furthermore, modern diets often rely heavily on takeout or delivery, which may result in insufficient vegetable intake. Different cooking methods also lead to varying degrees of nutrient loss, resulting in lower bioavailability (absorption rate) of minerals in solid foods. Conversely, minerals in water exist in a free state, leading to a much higher bioavailability (absorption rate) than those in solid foods. Since we are constantly replenishing minerals by drinking water, and drinking water generally provides about one-fifth of the minerals the human body needs, why not replenish some minerals while drinking water? Of course, consuming vegetables and fruits remains the primary source of minerals, so remember to eat plenty of them!
First, it's important to know that PET bottles are made of PET, short for "polyethylene terephthalate," a transparent, high-strength, and wear-resistant plastic, which is plastic recycling code number 1. [PET does not contain plasticizers]. Plasticizers are additives used to increase the flexibility of materials or to liquefy them. Plasticizers are only used in rigid polyvinyl chloride (PVC), which is plastic recycling code number 3.
As for microplastics, that's possible. That's why NAYAQUA insists on using 100% virgin PET material from top-tier manufacturers and the world's most advanced injection molding system, HUSKY, to produce preforms. We resolutely refuse to use substandard or mixed recycled materials to produce preforms. This is why NAYAQUA bottles are always as clear and transparent as glass, without any cloudy or tiny particles when you look closely. They taste only like natural mineral water and don't have a plastic taste. This is our commitment to quality and the best explanation we can give to every consumer who trusts us.