4 Ways to Spice Up Plain Water

By: Staff LC

Spice up plain water with these 4 clever tips and start drinking more water to stay hydrated at all times.

Water is the healthiest way to stay hydrated. Many people don’t like to drink it because the taste is not at all appetizing, but the solution is easy! Just by adding fruits you can make it much more delicious. Here are some tips:

Fresh or frozen fruit:

An easy and fun way to improve your water is to add pieces of fresh or frozen fruit. You will get a light flavor and the result is very refreshing. Be sure to change the fruit every 24 hours to get the freshest flavor possible.

Herbs and flavored extracts:

Mint, vanilla and basil are low-calorie ingredients that add a rich flavor to water. Prepare infusions with these elements and let them cool. Add ice when serving.

Adding water to juice:

Most of us like juice, but not the added sugar in it, especially in non-natural juices. Mix water to indulge without guilt and to help cut calories!

Flavored ice cubes:

Freeze your favorite juice or flavored water in an ice cube tray and use those instead of traditional ice cubes. In addition to adding a touch of color to the glasses, they will also add flavor to your water in an unexpected way – make it a fun game and have your guests guess the flavor combination!

Although the hot months are when we most need to drink water to stay hydrated, it is important to maintain this habit throughout the year. Among the benefits of drinking water are the following:

Avoid fatigue: When there is not enough water in the body to eliminate toxins, the heart has to work harder to pump blood. That can give us a feeling of fatigue, which is why it is so important to drink water!

Get sick less: Believe it or not, drinking water helps strengthen the immune system, preventing you from getting sick with kidney stones or flu. It even protects the heart!

Relieve headaches: Dehydration could be the cause of your headache. Drink water! It may help you get rid of that terrible migraine.

About the author: Staff LC

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