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Biophilia – from Greek bio (life) and philia (love) – is a word coined by German psychologist, Erich Fromm. Biophilia In his 1964 book, The Heart of Man, Fromm described the psychological orientation of being attracted to life and vitality. American biologist, Edward Osborne Wilson, defined biophilia (in Biophilia, 1984) as “the urge to affiliate with other forms of life”. The concept of biophilia has been hypothesised as a product of evolution. The irresistible cross-species appeal of baby mammals contributes to survival rates, and the tendency for humans to surround themselves with plants is conducive to the sustainability of many plant species. The association of flowering plants with future food sources could be a biological driver behind our relationship with flowers. However, our deep-rooted attraction to the natural world goes beyond the organic (the bio). A desire for fresh air, natural light, views of the outdoors, and the joy of a natural soundscape (running water, birdsong, moving leaves) are all part of the modern definition of biophilia. For many, the ideal holiday is spent at a beach, on a mountain, or in woodland; and when it comes to views, house prices reflect our preferences. Biophilic office space Over the last 50 years or so, biophilia has played an important role in architectural design. Huge expanses of glass in the structure of schools and hospitals have shed light and air into institutions that used to be dark and stuffy. In schools, windows are no longer high up, but low down, providing views of the outdoors. But any existing space can be adapted to the principles of biophilia. Windows Windows are arguably the most important aspect of the office when it comes to meeting the human need to be in touch with the natural environment. From the window, we get natural light, and we can see what the weather is doing. Having a view of the outdoors – of foliage, sky, and other members of our species – we get the feeling of being a part of the world. Through windows – even closed windows – we’re exposed to natural sounds, like rain, hail, wind, barking dogs, birdsong, and human voices. The great thing about windows is that they can be opened. An open window provides the stimulating touch of cool air on skin; and fresh air restores the balance of oxygen (O2) and carbon dioxide (CO2) in the air. Natural smells from outside – mown grass, wet earth, dry earth, sea air, wet wood, flowering plants, etc – are powerful stimulants, satisfying our desire to engage with nature. Plants and animals We’ve all seen aquariums in doctors’ and dentists’ surgeries, classrooms, waiting rooms, and foyers. Extensive research has shown that a tank of fish has a calming effect, contributing directly to a lowering of blood pressure and heart rate. The movement, colour, and vitality of the fish, the sound of moving water, and the plant and mineral backdrop all combine to create rich, natural diversity. In a garden or patio area, trees, shrubs, and flowers add a feel-good quality to the work environment. To be able to see foliage from the window has a positive effect on wellbeing (studies have shown a quicker rate of recovery in hospital patients exposed to views of nature, opposed to patients stuck with views of brick walls), and these outdoor areas present as pleasant alternatives to meeting rooms and break rooms. Indoor greenery is very popular in the modern office, and with good reason. The process of photosynthesis produces oxygen, and in a natural environment, there’s a healthy balance of oxygen and carbon dioxide in the atmosphere. However, a group of people shut up in a building for hours at a time, breathing in oxygen and breathing out carbon dioxide, is somewhat one-sided. Plant life brings balance to the atmosphere, restoring the oxygen that’s vital for every function of the body. Natural materials and imagery Nature can be represented in paintings, photographs, sculptures, furniture, music, and video. Natural geometrics, such as the honeycomb pattern, can be incorporated into screens or partition walls. The ripple effect of water might be suggested in wall art. Soundtracks of birdsong, whale song, or the jungle can inspire calmness, concentration, and creativity. Sculpture not only evokes the visual form of a subject, but it also has a tactile appeal. Wood, metal, stone, or clay sculptures beg to be touched, and we experience pleasure in the material itself. Leather upholstery, wooden furniture, ornamental beach pebbles, and stone paperweights … they all bring nature into the office. Drinking water The essence of all life is water. Pure drinking water, on tap, is the most vital ingredient in a biophilic office!  

Aqua Libra Co’s product range has been designed and developed to excel in four key areas: functionality, aesthetics, performance, and sustainability. These four elements of excellence amalgamate into a fifth quality: adaptability. Our water systems come in modular form, so we can provide you with the right combination of features to meet your specific needs. Whatever the size and layout of your premises, and however many people are being catered for, we’ll be able to offer you a bespoke solution. It’s your water. We’ll do it your way. Ergonomic functionality One of the most amazing things about Aqua Libra Co undercounter water dispensers is their diminutive size. When you think about the sheer volume of water that these systems can dispense every hour, all through the day, it’s hard to believe that a three-function unit, which provides boiling, chilled, and sparkling water, can be housed in a cupboard no larger than 600mm (w) x 600mm (d) x 900mm (h). It’s true, though! As standard, each Aqua Alto or Aqua illi system is capable of dispensing 45 litres of purified water – hot, ambient, or chilled – every hour. That’s 180 250ml cups or glasses. At the ultra-high setting, the maximum volume of water per hour is doubled. The Aqua Bottling System, available as a countertop or undercounter unit, delivers 60 litres of still or sparkling chilled water per hour as standard, or, with the ultra-high option, 120 litres. Every business’s needs are unique, and this is reflected in the design of our hydration systems. Each tap can be pre-set to deliver a prescribed volume of water, reducing the risk of spills, splashes, and waste. Controlled flow, removable (and washable) dispense nozzles, plumbed-to-waste, flush-fitting drip tray, and straightforward user interface all contribute to easy and safe operation. Now, more than ever, we must all take particular care when using shared surfaces; but the best way to prevent the transmission of COVID-19 via surface contact is to minimise that contact. Aqua Touchless is a gesture-controlled unit that requires no physical contact. With a generous delay time to ensure safety, this new technology plays a huge role in keeping workplaces safe from COVID-19. Streamlined aesthetics The first thing about the appearance of Aqua Libra Co taps is that they can be seen. In recent years, hydration has taken on a more prominent role in the workplace, emerging from the kitchen, or a dark corner of the office, into the limelight. No longer considered to be a feature of domesticity that has little to do with business processes, hydration now takes its place at the centre of activity. Aqua Libra Co taps are visible, and they make a statement: “stay hydrated”. With each unit tucked away in a small, under-counter cupboard, all there is to see is a simple, elegant tap and a tidy drainage grid. With the capacity to dispense hot, chilled, and carbonated water from one tap, the stylish Aqua illi, which comes in satin-black or chrome finish, is the highest-performing tap on the market today. Each elegant, swan-neck Aqua Alto tap dispenses one kind of drinking water. It could be hot, chilled, carbonated, or ambient. Just one under-counter unit, however, supplies up to three Aqua Alto taps. Now, what about colour? The Aqua Alto tap is available in any colour mentioned in the famous “Coat of Many Colours” song from the musical hit, Joseph and the Amazing Technicolour Dreamcoat. … Times 35. … Plus some. Your Aqua Alto taps can be any of the 1000-plus Pantone colours, and therefore can be matched exactly to your existing décor or your brand colours. Exceptional performance Aqua Libra Co water systems deliver 100% purified water. Thoroughly filtered and treated with UV light, your water is totally free of microorganisms, protecting your staff from waterborne viruses and bacteria. It’s also free of minerals, meaning zero limescale for your system. Limescale is to blame for 90% of all problems associated with hot water products. No limescale means 90% less maintenance. Energy efficiency is, of course, a major factor in all areas of business operation. Our patented twin boiler heats water in two stages, reaping optimum value from the power input, while the cooling system chills water at the rate it’s used. This operational economy amounts to huge energy savings. The cost of running one of our water-dispenser systems is approximately 5% of the cost of providing hot and chilled water via kettles and refrigerated bottled water. Aqua Link is a centralised and fully monitored water-distribution system that delivers high volumes of chilled water, both still and sparkling, to multiple dispensers throughout an entire building. Any Aqua Libra Co dispenser will work within this system, and additional hydration outlets can be easily installed to cater for a growing company. Aqua Link’s unique dual pump ensures that any pump-related problems don’t impact too heavily on the service. If the operational pump stops working, the second one kicks in, preventing downtime whilst maintenance work is carried out. The Aqua Link also has the distinction of incorporating an extra-large-capacity carbonator in the master unit, along with the Aqua Pure water purifier, which purifies all water as it comes in from the mains, thus eliminating any chance of limescale in the system. There are so many reasons for us to be proud of the Aqua Link; and here’s one more. Smart technology allows dynamic recording of water use, flow rate, water temperature, incoming mains water pressure, leaks, and CO2 management. Real-time information is sent to our maintenance team, who will respond as soon as possible. Workplace sustainability Aqua Libra Co hydration systems contribute to BREEAM credits by: lowering the carbon footprint; promoting health and wellbeing; supporting economic development. Aqua Libra Co dispenser systems are designed as a desirable alternative to bottled water. Manufacture, transportation, and disposal of plastic bottles are all associated with emissions of greenhouse gases – as is the refrigeration of large quantities of bottled water. Our mission is to contribute to a reduction in the world’s plastic consumption. A company is only truly sustainable if it supports the health of its workforce. Water is essential for every biological function, including temperature control, circulation, digestion, excretion, and cognition. The human body is between 50% and 75% water, and if we don’t keep topped up, we get dehydrated, which can lead to poor memory, fatigue, anxiety, and an inability to concentrate. Access to drinking water promotes general wellbeing, which is conducive to innovation, productivity, and commitment. Contact us If you’d like to know more about Aqua Libra Co's products and how they can fit into your work environment, please don’t hesitate to get in touch. We’d love to hear from you.  

“The owners of hotels and other guest accommodation have a duty to reduce workplace risk to the lowest reasonably practicable level by taking preventative measures.” UK government website: Coronavirus (COVID-19) guidance and support Will there be changes to the way we offer drinking water post lockdown? COVID-19 is a respiratory disease. Contamination occurs when the virus enters a person’s respiratory system, carried in the breath’s moisture. Contamination can occur in two ways: 1. Directly – from one person’s exhalation to another’s inhalation.2. Indirectly – transferred from one surface to another, and ultimately to a person’s respiratory system. Through the use of face coverings in public or in gatherings, direct contamination can be largely prevented. However, the transference of COVID-19 via touch is a bigger beast to tackle, because the virus can survive on untreated surfaces for more than 24 hours. Via spittle and saliva, the virus can be transferred from hand to hand, hand to surface, surface to hand, and ultimately to a person’s respiratory system. So, will there be changes to the way drinking water is provided in corporate hospitality and office environments? Some procedural changes are already coming into practice. Cleaning routines Because COVID-19 is highly infectious, all touchable surfaces must be vigilantly monitored, cleansed, and disinfected. In this post-lockdown period, when offices and hotels and conference centres are reopening, we’re already becoming more aware of cleaning procedures, which, in the old normal, were usually carried out discreetly, in the background. The necessity for cleaning tasks to be undertaken more frequently means that this aspect of service is now more visible, providing, in addition to scrupulous hygiene, a certain sense of reassurance to customers and staff. Water dispensers are touched every time they’re used – with the exception of the Aqua Touchless from Aqua Libra Co. Even if people are conscientious about hand-washing, it only takes a touch to the mouth or nose to transfer moisture from the respiratory system to the hand, and, potentially, to contaminate a surface with COVID-19. The virus can be present in someone before they experience any symptoms. It’s important, therefore, to keep water dispensers, display cabinets, and tabletops clean and disinfected – a procedure that will require additional resources, such as PPE (personal protective equipment), cleaning products and materials, and, possibly, labour. As in a supermarket, where disinfectant spray and paper towels are provided to customers for the cleansing of baskets and trolleys, it might well become common practice for similar facilities to be provided at hydration stations. Hand sanitisers Once upon a time, before COVID-19, it wasn’t the norm to carry around hand sanitiser and to use it frequently throughout every day. Many moons ago, before COVID-19, the only establishment in which you’d expect to see hand sanitiser for public use was the hospital. In the post-lockdown world, hand sanitiser is universally available; far from being considered a little eccentric for using it, you might be frowned upon for not using it. Therefore, where there’s a water dispenser, there will surely be a supply of hand sanitiser. Multiple hydration stations During lockdown, single-use items became a universal solution to business continuity in the catering industry. But a backward stride in environmental concern can’t be a long-term solution. Bottled water and disposable cups were saviours for many businesses earlier this year, but now that we’re moving into a new normal that could go on indefinitely, there’s a need to redress the balance. The manufacture, filling, and shipping of plastic bottles, and their subsequent disposal, accrue a huge cost to the natural environment. Providing drinking water by means of water dispensers is a more environmentally friendly solution than large numbers of plastic bottles. Water dispensers also present a financially better option. In offices and communal areas where water dispensers are already installed, we could see additional units appearing. With a need to avoid queues and gatherings, and at the same time allowing time for the sanitising of hands and equipment, business owners and managers might well consider additional units to be a good long-term solution for the provision of drinking water to visitors, customers, and staff. Disposable cups might be provided, but people can also refill their own reusable cups and bottles. The new normal Over the past seven years, water-dispenser units have become increasingly popular in the UK. Concern for the natural environment and a growing awareness of the link between hydration and health have led more and more business owners to opt for the water dispenser as a means of providing staff, visitors, and customers with pure, chilled water. If this trend continues, we might see a significant reduction in the amount of plastic that’s disposed of every day. And in 10, 20, 30 years’ time, hand sanitisers and DIY cleaning facilities in shops, offices, and tourist attractions – and at all hydration stations, too – might still be the norm. For now, though, in the second half of 2020, going into 2021, the way we offer drinking water will be with respect for hygiene and safety, hand-in-hand with that long-established determination to be kind to the environment.

The word “spring” came to Britain as an Anglo-Saxon noun meaning “head of a well” and a verb meaning “rush out in a stream”. In Middle English, the word took on a figurative sense of origin, renewal, and resurrection, as in “sunrise” (spring of dai) and “moonrise” (spring of mone). As Middle English morphed into Modern English, the terms springing time and spring of the year were coined to describe the season of regrowth. The adjective “vernal” came to Modern English from Latin vernus, “of spring”, from ver, “spring”. Spring cleaning traditions Historically, spring has been a good time for a deep clean. Open fires, candles, and stoves fuelled by wood and coal meant a house full of soot. With warmer weather and lengthening days, there was less need for fires and candlelight. Walls, floors, and furniture could be thoroughly washed, and windows could be left open for airing. Nowadays, with vacuum cleaners, air conditioning, and central heating, there’s little need to schedule a deep clean for springtime. But the tradition lives on. Below are just a few examples of how spring cleaning has woven itself into world culture. Jewish religion Passover is a springtime Jewish festival celebrating the Israelites’ exodus from slavery in Egypt. One of the most significant aspects of this festival is the ridding of leavened food from the household. So, before Passover, Jews carry out a ritual cleansing of the house. Christian religion Easter is a springtime Christian festival that celebrates the resurrection of Christ, and by association, the resurrection and rebirth of the organic world. It’s traditional for Christians to clean their churches thoroughly on Maundy Thursday, the day before Good Friday. Clean Monday, as this custom is known, extends to the home, which is purged of sinful attitudes and non-fasting foods. Iranian (Persian) new year The Iranian solar calendar begins at the spring equinox. The first month of the year is Farvardin, and the first day of Farvardin is Nowruz. This first day of the year is prepared for by thoroughly cleaning everything in the house. Renewal of health and wellbeing As the natural world springs into life, springtime inspires regrowth and a desire for a fresh start. For example, April marks the beginning of a new financial year, so it’s a good time to audit your spending, declutter your paperwork, and plan for the future. The same applies to wellbeing. Spring is the perfect time to audit our diet and exercise, examine daily routines, and plan for a healthier future. How can we do this? Well, let’s look at three ingredients of a healthy body: daylight; exercise; diet. Daylight Circadian rhythm is an endogenous (internal) process that responds to the environment. Governed by the rotation of the Earth, the circadian clock affects almost all life forms, including animals, plants, and bacteria. In animals, a circadian rhythm is important for regulating the sleep-wake cycle. The primary environmental cues are: light, in particular, blue light, which has a short wavelength; and the absence of light. Key hormones are regulated by the circadian system. Melatonin, stimulated by darkness, induces sleepiness. Ghrelin increases the desire to eat, and leptin inhibits hunger. Constant exposure to electric light disrupts our circadian rhythm. Artificial lighting doesn’t provide an adequate time cue for the suppression of melatonin, and because few of us sleep in total darkness, melatonin production is often unhealthily low. The problem’s made worse by night-time exposure to the blue light that’s emitted from digital displays, such as televisions, computer screens, and phones.   Absence of night-time darkness and lack of natural daylight cause circadian disruption, which can lead to ill health.  Increased exposure to sunlight helps reduce the physiological and cognitive consequences of circadian disruption. With warmer weather and longer days, we’re more inclined to spend time outside. As the sunlight resets our circadian clocks, we feel more awake and energetic. Sunlight – in particular, ultraviolet light, which has a very short wavelength – promotes the synthesis of vitamin D, which is responsible for intestinal absorption of certain minerals, including calcium. Vitamin D deficiency can lead to the softening of bone tissue, especially in children and the elderly. Exercise Aerobic exercise promotes the production of endorphins, a group of hormones that suppress pain receptors and induce production and release of dopamine, a neurotransmitter associated with pleasure. Strenuous exercise causes us to sweat, which is one of the ways we excrete toxins from our systems. Just going for a walk will improve heart rhythms, reduce stress-induced anxiety, allow deep breathing, and improve circulation. Even good posture can have a positive impact on respiration. A slumped position can reduce oxygen intake by up to 30%, leading to a deficiency of oxygen in the blood. Standing upright opens up your chest and abdomen, making breathing easier and more effective. Stress is the enemy of wellbeing. It can bring on overeating, anxiety, and depression, and it plays a significant role in circulation and digestive disorders. Exercise is one of the best ways to combat stress, so why not make a springtime resolution to keep moving! Diet Adequate hydration is at the root of all bodily functions, and everyone is aware of the importance of water in our diets. Many workplaces provide filtered drinking water on tap, actively encouraging employees to refill cups and bottles throughout the working day. But if you’re keeping well hydrated and eating a diet of whole, unprocessed foods, it’s important to keep in mind that you also need salt. The nervous system functions through nerve impulses, triggered by the movement of electrically charged atoms or molecules (ions), called electrolytes. One of the most important electrolytes is sodium (Na+), which is acquired through salt (NaCl). When there’s too much sodium in the blood, the kidneys filter it out, lowering the concentration of sodium in the system. However, the kidneys can’t do anything about sodium deficiency (hyponatremia), which triggers the release of adrenaline. Signs of reduced sodium in the blood include muscle cramps, fatigue, confusion., and light-headedness. Start spring cleaning your health today! So, to sum up: Spend time outside and reset your circadian rhythm by exposing your body to daylight. Stand, walk, run, and play sports. Use stairs instead of lifts, walk or cycle to work, or even work at a standing desk. However you do it, get moving! Eat well and drink plenty of pure water. At Aqua Libra Co, we love water (Aqua) and we believe in balance (Libra). So there couldn’t be a better time to restore the natural balance of our bodies than the spring equinox, when day and night are in perfect balance.  

When your office has boiling, chilled, and sparkling water on tap, some wonderful breakfast and lunch opportunities present themselves. Breakfast What to have for breakfast at work … Instant porridge At Aqua Libra Co, we believe there’s no better way to kick off the day than with a pot of instant porridge oats, topped with fruit and nuts. Leave the oats in the pot – no need to create unnecessary washing up – and just add boiling water. After a few minutes, give the porridge a stir and it will be ready to eat. Now to liven up your porridge with some nutritious nuts and fruit … You could pop in some blueberries and shelled walnuts. Walnuts are rich in iron, calcium, vitamin C, and vitamin A. Blueberries are full of vitamins K and C, and also manganese – a mineral that’s good for bone health and the regulation of blood sugar. Alternatively, add a chopped banana or granola, a sachet of sugar, chopped hazelnuts, or dates. However you enjoy your oats (ooh-er missus!), a pot of instant porridge with walnuts and blueberries, banana, dates, granola, hazelnuts, or sugar – or just on its own – will keep you full up and on top form until lunch time! Fizzy jelly (This little treat is not for a Monday.) In preparation for the next morning, dissolve your jelly cubes in a minimal amount of boiling water. Now add chilled sparkling water to bring the mixture to full volume. Put lots of sliced banana and strawberries into a bowl or Tupperware box, pour your fizzy jelly over the fruit, and get it into the fridge as quickly as possible; you need to lock in the fizz! Made with gelatine, which is full of amino acids, jelly is tremendously good for your immune system. This sweet, fizzy, refreshing breakfast might seem like sheer indulgence; but, loaded with fruit and water, and rich in amino acids, it’s actually incredibly healthy. Lunch “Destiny may ride with us today, but there is no reason for it to interfere with lunch.” Peter the Great (1672-1725) Russian Emperor Instant noodles Now, a pot of instant noodles may not be the most nutritious or healthy snack; it’s not even very filling. But instant noodles make a fantastic base for something a little more substantial. Add boiling water to your noodles, according to the instructions, and when they’re done, add some cooked chicken or sausage. Instant soup A mug of instant soup is a great lunchtime favourite. Add boiling water to the dehydrated powder mix, and your hot, nourishing soup is ready to be enjoyed on its own or with a bread roll. A single serving of instant soup is usually around 100 calories. Drinks Fancy something a little different to drink with your meal? Bovril How about a cup of Bovril at breakfast time? Just add boiling water to a teaspoonful of Bovril paste. Bovril was invented by a Scottish butcher called John Lawson Johnston (1839-1900). Having emigrated to Canada in 1871, Johnston was contracted to supply the French army with preserved beef products during the Franco-Prussian War. For his services to France, Johnston was awarded the Order of the French Red Cross. Bovril was supplied to the British Armed Forces in WWI and WWII, and the drink is traditionally enjoyed by football fans as they try to keep warm during winter matches. Herbal teas Do you enjoy the clean, fresh taste of peppermint? How about the sweet, spicy bite of ginger? Peppermint and ginger are extremely beneficial for the digestion, so if these flavours are your cup of tea (thank you), why not make yourself a hot ginger or peppermint infusion with pure boiling water, and enjoy it as part of your lunch at work.  

Caffeine Caffeine (C8H10N4O2) is the world’s most popular and most widely used psychoactive drug, occurring naturally in some plants, including the cocoa tree (Theobroma cacao), Cola trees (notably Cola nitida and Cola acuminata), the tea plant (Camellia sinensis), and some species of coffee tree, (especially Coffea arabica and Coffea canephora). This stimulant compound is an effective pesticide, and it seems that the higher the caffeine content in a plant’s fruits and seeds, the better protected it is from predator insects. Coffea Of the 120 species in the Coffea genus – a plant indigenous to Africa and parts of Asia – only three are commercially cultivated crops. Coffea liberica, the main source of coffee in the Philippines and Malaysia, has the lowest caffeine content of the three. Producing large seeds but low yields, C liberica accounts for just 1% of the world’s coffee. Coffea canephora is a remarkably robust species that produces a bitter, high-caffeine coffee. The two varieties of C canephora are C c robusta and C c nganda. The canephore species is more commonly known as robusta. A hybrid of C canephore and C eugenioides, Coffea arabica is an autogamous plant, which means it’s able to fertilise itself. Arabica is more susceptible to disease than robusta, and in the past has been at serious risk of extinction. Arabica coffee beans contain more sugar and less caffeine than robusta. Coffee: filter, espresso, instant The fruits (cherries) of coffee trees usually contain two seeds (coffee beans), with flattened sides pressed against one another. Around 5% of cherries contain only one seed – a peaberry. On account of having incubated alone, these single coffee beans are more rounded than twin beans and are sometimes sorted from the bulk of the crop for separate roasting. Roasted coffee beans are ground before being infused in very hot water. Drip-brew coffee is brewed by gentle infusion, and some of its oily solids are lost to the filter. Espresso, on the other hand, is made by forcing a small amount of near-boiling water, at high pressure, through finely ground, tightly pressed coffee. The resulting drink is more full-bodied and flavoursome. But does it contain more caffeine? There are several factors involved: 1. temperature; 2. grind; 3. time. Caffeine is extracted more quickly if the water is at least 95°C. A finer grind will brew more efficiently because of the larger surface area. All available caffeine is extracted within the first minute of brewing. Both drip-brews and espressos could be under par due to a coarse grind or low water temperature. But where time’s concerned, the vulnerability is with the espresso, which takes only 30 seconds to brew. If the temperature and grind are not spot on, the espresso runs out of time. However, if all conditions are right, there’s no significant difference in caffeine content between espresso and drip-brewed coffee. Freeze-dried (instant) coffee is another way altogether of enjoying coffee. A highly concentrated coffee brew is spread out thinly, quickly frozen to a temperature of -40°C, and then broken up into small pieces. These granules are dried through the process of sublimation – i.e. the frozen water in the coffee solution is forced into a gaseous state without passing through the liquid state. When mixed with hot water, the coffee granules will dissolve again – instantly. As for caffeine content, a spoonful of instant coffee contains, on average, the same amount of caffeine as a shot of espresso or a mug of normal-strength filter coffee. Decaffeinated coffee Decaffeinated coffee – or rather, reduced caffeine coffee – can contain up to 10% of its original caffeine. Coffee beans are soaked in water, a process that removes many of the coffee’s properties – not just the caffeine. Then the water is passed through activated charcoal (more porous than regular charcoal), which absorbs the caffeine. The water, still containing extracts from the beans, but without the caffeine, is put back with the coffee beans and then evaporated. The coffee has its full flavour, but most of the caffeine has been extracted. The harvested caffeine is sold on as an ingredient in other products. Pure, hot water on tap Caffeine content in a cup of coffee – whether espresso, drip-brew, or instant – ranges from around 60mg to 150mg. A cup of arabica coffee won’t contain as much caffeine as a cup of robusta of equal strength. But a filtered arabica will contain roughly the same amount of caffeine as an arabica espresso portion. That is, if the grind and temperature are spot on in both cases. Instant coffee retains all the caffeine it started out with. So, to sum up, basic brewing methods make no difference to the caffeine content in coffee. There’s one more factor, however, in a really good cup of coffee. It’s always that bit nicer when it’s made with pure water.  

One life When did the interior walls of our lives begin to crumble? What prompted our segmented existence to spill into an open-plan one? Maybe it started with television. Programmes were broadcast during the evening, when families were settling down to dinner. It made sense to combine the mealtime with leisure. Then mobile phones came into our lives. Direct communication was no longer dependent on both parties being physically at an address. Availability bled into work time, leisure time, mealtimes, shopping time, and travel time. A workplace revolution with focus on the economic benefits of employee wellbeing has gently taken down the work-home borders in terms of both space and time. Working from home, flexi-time, and home comforts in the workplace have changed our relationship with work. As the office subtly changes form to accommodate the best interests of workers, the lives of employees fall comfortably into a one-life existence where the border between work and home is barely visible. Heart of the home – heart of the office The kitchen is the heart of the home. It’s where food is stored, prepared, and cooked, and it’s where people chat over a cup of tea or coffee. At any house party, people gravitate towards the kitchen, enticed by the warm energy of the home’s hub. Many modern offices emulate the home, with diverse, comfortable furniture, casual meeting areas, and lots of beauty. And in any home environment, there has to be a kitchen. This is why so many progressive companies are including practical and engaging kitchens in their design strategy. Maslow’s Hierarchy of Needs What is wellbeing? Wellbeing is a state where all human needs are met. American psychologist, Abraham Maslow (1908- 1970), defined human needs in his 1943 book, A Theory of Human Motivation, setting out universal human needs in five strata, beginning with the most basic needs, which are shared by all mammals. The two highest levels of need are unique to humans. Is wellbeing the same for everybody? Higher levels of wellbeing may be achieved via different routes, according to personality and circumstances. The experience of wellbeing, however, is the same for everybody. It’s a biological state, deeply ingrained in our DNA. A brief summary of Maslow’s Hierarchy of Needs Maslow’s Hierarchy of Needs begins with physiological needs as the most basic and necessary for survival. These are water, food, warmth, and rest. The second level is health and personal safety, and the third level of needs is about social belonging, intimacy, and kinship. The first two levels are common to all mammals, and the third is shared by mammals that depend on social interaction and cooperation for survival. Besides humans, this includes, for example, chimpanzees, wolves, giraffes, and elephants. Independence, recognition, achievement, and self-esteem may not be essential to survival, but they’re universally desired. They make up the fourth stratum in Maslow’s Hierarchy of Needs, with self- actualisation at the peak. These two highest levels are unique to humans. Meeting needs in the workplace Maslow’s first level of need is covered by employment law. In the modern office, water, food, warmth, and rest are a given. When it comes to the second level of need, it’s a different story. Inadequate lighting, uncomfortable furniture, static routine, and lack of air conditioning can all contribute to poor health, which can lead to self-doubt and job insecurity. A sense of personal safety is very much tied in with financial security. A healthy office environment is well lit, comfortably furnished, and adequately ventilated. Freedom of movement and opportunity to communicate with colleagues promote feelings of safety and wellbeing. Through agile working, employees enjoy ownership of the space; a sense of belonging. Which brings us to a very important part of being human. Communication and cooperation are what make us tick. Our emotional food comprises intimacy and kinship, and without a sense of belonging, we’re emotionally starved. The psychological damage inflicted by solitary confinement,and the self-perpetuating depression of those who are touch-starved, are testament to our basic need for contact with other people. Inspirational workplace kitchens As an arena for conversation, discussion, decisions, food, and friendship, the office kitchen is beginning to match up to its domestic counterpart. But it comes with its own requirements. For example: Ventilation – to deal with steam and cooking smells Acoustic insulation – to contain the noise of activity Storage capacity – to cater for the needs of all employees Rules of use and maintenance – to enable harmonious sharing Nowy Styl is a European leader in comprehensive furniture solutions for offices and public spaces, with showrooms in 33 locations all over the world. “Research shows that 70% of interactions between employees takes place outside rooms intended strictly for meetings … Stimulating the sense of taste in unique spaces creates the right atmosphere, helps one regenerate and relax.” Anna Dziadkowiec, Nowy Styl Earlier this year, Nowy Styl installed an Aqua illithree-in-one tap in their new Warsaw showroom. Aqua Libra Co office kitchen Earlier this month, we moved into our new office at Haslemere Industrial Estate, Bishop’s Stortford, in Hertfordshire. Like other progressive companies, Aqua Libra Co puts staff wellbeing at the core of company policy and workplace design. A streamlined and well-equipped kitchenette, which includes microwave, hob, fridge, toaster, and dishwasher, is the perfect place for staff to prepare meals and drinks. The adjoining breakout room, furnished with modern bistro tables, serves as a lunch venue, catch-up zone, and informal meeting space. Our kitchen wouldn’t be complete, of course, without an Aqua Libra Co water dispenser! Like Nowy Styl, we went for a three-in-one illi tap (named after 6.4km-high Mount Illimani, in South America). illi tap is the highest-performing tap on the market today, and a perfect combination of user-friendly interface, high-capacity dispense, and stylish design. Contact us To talk to us about energy-efficient, inclusive water dispensersfor workplaces, call 0800 080 6696 or email [email protected] a quote, please complete the online quote form.

The Dry January campaign, led by the UK charity Alcohol Change (formerly Alcohol Concern), began in 2013. Around 4,000 people took part. The campaign has gained momentum over the years, with an estimated 120,000 people choosing to abstain from alcohol in January 2021. So, if you’re among the thousands of Brits who’ve committed to Dry January 2022, why not have a peep at a few ideas for tasty, alcohol-free drinks, brought to you by the Aqua Libra Co team. Each recipe will make four large portions. Mulled fruit juice  As the Roman Empire expanded in the first couple of centuries BC, other European countries were introduced to the warm, spiced, sweetened wine that the Romans brought with them. Over the past 2,000 years or so, there have been many different names for the multitude of variations on this popular winter drink. However, it wasn’t until early in the 17th century that the term “mulled” crept into the English language (in the context of warm, spiced wine, cider, or beer), although its origins are unclear. Mulled apple juice (suggested by Bianka) Ingredients: 1 litre apple juice 250ml pure water A few strips of orange peel, thinly sliced 2 cloves 1 cinnamon stick* Honey to taste *A cinnamon stick is a strip of the inner bark taken from one of several species in the genus Cinnamomum – in particular, C. cassia and C. verum. Cinnamon is a rich source of calcium, iron, and vitamin K. Method: Put the apple juice, water, orange peel, cloves, and cinnamon stick into a saucepan. Bring to the boil and simmer over a low heat for about 15 minutes. Add some honey. Strain and serve warm. Mulled pomegranate juice (suggested by Simona) Ingredients: 1 litre pomegranate juice 300ml pure water 1 sprig rosemary 5g sumac** 1 cinnamon stick 2g coriander seeds ½ orange, sliced 25ml orange blossom water ** Sumac is a crimson-coloured spice made from the dried, ground fruits of plants in the Anacardiaceae (cashew) family – particularly those in the genus Rhus. Dietary sumac has been shown to decrease blood pressure. Method: Put the pomegranate juice, water, rosemary, sumac, cinnamon stick, coriander seeds, and orange slices into a Bring to the boil and simmer over a low heat for 10-15 minutes. Stir in the orange blossom water and serve warm. Mulled apple and cranberry juice (suggested by Chris) Ingredients: 500ml cloudy apple juice 250ml cranberry juice 250g pure water 15g peeled and chopped root ginger*** 8 whole cloves 2 cinnamon sticks 1 orange, sliced 50g light brown sugar *** Probably the best-known natural remedy for nausea, ginger (Zingiber officinale) relieves hypertension, regulates blood sugar levels, boosts the immune system, and eases digestion. It also has anti-inflammatory properties. Method: Put all the ingredients into a saucepan. Bring to the boil and simmer over low heat for 15 Strain and serve.  Fruit punch Non-alcoholic punch, or “mocktail”, is a delicious way to stay hydrated. Discover the fruity combination that you love best, and you’ll find yourself refilling your cup (and body) time and time again with all-important water and the natural goodness of fruit. Blood orange and cranberry punch (suggested by Craig) Ingredients: 500ml sparkling water 500ml blood orange juice**** 100ml cranberry juice 100g cranberries Enough pure water to cover the cranberries Juice of 1 lime 1 orange, cut into thin wedges 1 lime, cut into thin wedges **** First seen in the 18th century, the vitamin C-rich blood orange is a mutation of the sweet orange. Most fruits of the genus Citrus are interfertile, giving rise to many hybrid species. The sweet orange itself is a hybrid of Citrus maxima (pomelo) and Citrus reticulata (mandarin). Method: Put the cranberries into a flat-bottomed container, cover them with water, and freez. Combine cranberry, blood orange, and lime juices.  Break up the sheet of frozen cranberries. To serve, pour the mixed fruit juice over wedges of lime and orange and shards of frozen Top up with sparkling water. Pineapple and mango punch (suggested by Nadya) Ingredients: 500ml pineapple juice 500ml mango juice 500ml filtered water ***** 1 orange, sliced 1 mango, chopped A few strawberries A few sprigs of mint Ice cubes ***** Water is an inorganic compound that’s vital for every function of the human body. In cold weather, however, the thirst reflex can be suppressed, so it’s important to ensure adequate fluid intake during the winter months. Method: Combine the fruit juices, water, orange, and Chill. Serve with ice cubes and strawberries, and garnish with mint. Sweet banana punch (suggested by Steve) Ingredients: 1 litre sparkling water 6 ripe bananas****** Juice of 2 lemons 150g sugar 4 scoops of vanilla ice cream Method: Combine bananas, lemon juice, and blend until smooth and chill. Stir in sparkling wzter. To serve, top with a scoop of vanilla ice cream. ****** Bananas are the berries of the world’s largest herbaceous flowering plants. Cultivated banana plants (Musa x paradisiaca), which grow to a height of approximately 5 metres, are typically a hybrid of two wild species: Musa acuminata and Musa balbisiana. Dry January with Aqua Libra Co Last year, in our Dry January 2021blog, we looked at that old British favourite, Bovril, and explored the sparkling possibilities of chilled tea. If you’re abstaining from alcohol this January, we’d love to hear your story,

This month, we’re exploring some of the ways in which we can cut down on single-use plastic. We’ve already had a look at chewing gum and the teabag. Today, we turn our attention to the carrier bag. This undeniably useful commodity is typically made of polyethylene, a synthetic polymer created from the petroleum-derived hydrocarbon, ethylene (C2H4). The lightweight plastic carrier bag was invented in 1959 by Swedish engineer Sten Gustaf Thulin, intended as a reusable, environmentally friendly alternative to single-use paper bags. Thulin reasoned that the plastic carrier bag would reduce the felling of trees. Raoul Thulin, the inventor’s son, said, “To my dad, the idea that people would simply throw these away would be bizarre.” Plastic bags were created to save trees – just as celluloid, the first form of plastic, was invented as a humane alternative to ivory and tortoiseshell. In the year 2014, 7,600,000,000 free single-use carrier bags were issued by retailers in England. Since October 2015, large retailers have been legally required to charge customers for carrier bags. As a result of this charge, there’s been a dramatic decline in the number of single-use carrier bags issued in England. A 2020 report by DEFRA shows that in the year 2019 to 2020, 564,000,000 single-use plastic carrier bags were sold for a minimum of 5p each by retailers in England. This might sound like a lot of bags, but in the previous year, the number was 1,110,000,000, and the year before that, it was 1,750,000,000. The year before (2016-2017), 2,120,000,000 single-use plastic carrier bags were sold. Since 2014, the number of single-use carrier bags in England has been reduced by more than 7,000,000,000 – approximately 92%. Saving money with reusable bags In May this year, the government raised the minimum charge for a single-use plastic carrier bag to 10p. In the same month, the Waste and Disposals Action Programme (WRAP) published its Plastic Carrier Bag Consumer Research report. Of the people surveyed, 25% agreed that “it’s only worth doing environmentally-friendly things if they save you money”. Is it cheaper to use plastic alternatives? If you go shopping every day, and you buy a 10p carrier bag each time, you’ll spend £36.40 per year on carrier bags. If you shop three times per week, the annual cost is £15.60. And if you buy one carrier bag per week, your annual spend on single-use carrier bags will be £5.20. A high-quality shopping bag made from organic material such as hemp (Cannabis sativa), cotton (genus Gossypium), linen (Linum usitatissimum), or jute (genus Corchorus) will set you back between £1.50 and £5.00. This bag will probably serve you well for many years. But if it lasts for only one year, it’s a better deal, financially, than all those plastic bags. Bags for life In the UK, many large shops offer a “bag for life”. A bag for life is a durable shopping bag with a price tag of anything from 10p to £1.50. The deal is that when the bag is worn out, the consumer returns it to the shop and is issued with a brand-new replacement. Returned bags are appropriately and productively recycled. Bags for life range from durable versions of the plastic carrier bag to a biodegradable bag made from cotton, hemp, linen, or jute. They’re also available in other plastic forms, such as nylon or polyester. Forming new habits Why do 26% of people still buy single-use plastic carrier bags at the supermarket till? In its research, WRAP looked at why people still buy single-use plastic carrier bags, even if they own a reusable shopping bag. The two key reasons turned out to be: 1. They forgot to take a bag to the shop (59%); and 2. They didn’t always know when they would be shopping, so they sometimes didn’t have bags to hand (31%). Habits are wonderful things. Without much thought, they take care of so many frequently performed tasks, leaving greater cognitive capacity for the calculations and reasonings needed in other aspects of our lives. Creating desirable new habits can take a while, but the effort pays off. So, how about putting a couple of shopping bags in your car. When you’ve brought shopping indoors, put the bags with your car keys to remind you to take them back to the car. Or just pop them straight back into the car. Hang a shopping bag on your door handle, so you’ll see it as you go out. You can always choose to leave it at home, but at least you won’t forget it. Ladies – stuff a thin cotton bag into your handbag. And gents – maybe you could keep one in a jacket pocket. Reuse, replace, reduce Reusing plastic items reduces the demand for new ones. And replacing single-use plastic with a desirable alternative will also reduce the demand for new plastic products. Aqua illi and Aqua Alto taps have the capacity to dispense 45 litres of hot or chilled water every hour, and with the Aqua Touchless, you can keep track of the amount of plastic you’ve kept out of the system. Contact us To talk to us about Aqua Libra Co water dispensers, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

Almost 60% of UK households include at least one pet. Collectively, we own 12.5 million dogs, 12.2 million cats, 1.1 million rabbits, 800,000 guineapigs, 600,000 hamsters, 500,000 horses and ponies, and 100,000 rats. That’s just the mammals. There are also millions of pet birds, fish, and reptiles. Pets are an important part of life for over half of the UK population, and their wellbeing is important to us. After all, veterinary services aren’t cheap. So, is filtered water good for your pet? Yes, it is. But is filtered water better for your pet than tap water? What is tap water? The domestic water supply is sourced from: recycled waste water, cleansed for re-use by the UK’s 17,000 sewage treatment works; fresh water collected from underground aquifers and surface reservoirs. Through rigorous processes of filtration and sterilisation, microorganisms, heavy metals, microplastics, and pharmaceuticals are removed from the water, and disinfectants such as chlorine (Cl2) or monochloramine (NH2Cl) are added at a concentration of 0.5 mg to 1.5 mg per litre. In many parts of the UK, a fluoride compound (sodium fluoride (NaF) or fluorosilicic acid (H2SiF6)) is added at a concentration of around 1 mg per litre for the sole purpose of dental health. In areas where there’s risk of lead poisoning from old lead pipes, phosphoric acid (H3PO4) is added to the water supply. Phosphoric acid reacts with lead (Pb) on the inner surface of pipes to form a layer of lead phosphate (Pb3(PO4)2). This insoluble compound creates a barrier between the water supply and the lead pipe. Mains water contains traces of minerals, including calcium, magnesium, sodium, potassium, and iron, which are all essential nutrients for mammals and birds. Taste of tap water Normal water consumption in mammals and birds is between 40ml and 100ml per kg of body weight, depending on the species. The concentration of chlorine or monochloramine in mains water is way below the level of toxicity, so no species is at risk from hyperchloremia. However, the smell and taste of these chemicals can sometimes be repulsive to animals with an acute sense of smell. When an animal refuses to drink tap water because of the unpleasant smell and taste, there’s a risk of dehydration. This is when filtered water is a good idea. Filtering removes added chemicals from mains water, leaving it tasting more like pure water. Another way to eliminate chlorine is to leave the water to stand. Molecular chlorine (Cl2) is a volatile substance, so it easily evaporates. After standing for a few hours, tap water will have lost most – or all – of its chlorine. However, monochloramine, a compound of chlorine and ammonia, doesn’t evaporate, so in areas where monochloramine (also known simply as chloramine) is added to the water supply in place of chlorine, filtered water might be best for pets. When should you not use tap water for your pets? Mammals, birds, and non-aquatic reptiles, who take in water solely via their digestive systems, are not at risk from small amounts of chlorine. Ingested monochloramine is broken down in the digestive tract into chloride (a negatively charged particle and one of the body’s most important electrolytes) and ammonia (NH3). Ammonia and surplus chloride are excreted in urine. However, tap water should never be used in a fish tank or any environment that’s home to amphibians or aquatic reptiles. These animals absorb water through their skins and/or gills, directly into their bloodstream. Chlorinated water can be very harmful to these kinds of pets. How is water filtered? There are various methods of filtering water. Mechanical filtration In mechanical filtration, water passes through a mesh made of materials such as cellulose, synthetic fibre, or ceramic. The mesh forms a barrier to any particle larger than the mesh’s pores, which can be as small as half a micron (0.0005mm). Adsorption Adsorption refers to the adhesion of particles from a gas, liquid, or dissolved solid to a solid surface. This kind of filtration uses activated carbon, typically derived from wood or coconut husks. Activation is the process of creating thousands of tiny pores in the carbon, providing a large surface area for adsorption. Just 1g of activated carbon has a surface area of more than 3,000m2. Ion exchange Ion exchange is a method of demineralisation. Ion-exchange resins are organic-based polymers in the form of microbeads. There are two kinds of resin in an ion-exchange system: Microbeads with fixed cations (positively charged ions) and free anions (negatively charged ions) of hydroxide (OH-) Microbeads with fixed anions and free cations of hydrogen (H+) The microbeads with fixed anions will attract cations from the water – for example, calcium (Ca++), sodium (Na+), and magnesium (Mg++) – and free hydrogen ions will be released into the water in exchange. The microbeads with fixed cations will attract anions in the water – for example, sulphate (SO4=), bicarbonate (HCO3-), and chlorine (Cl-) – and free hydroxide ions will be released into the water in exchange. In this way, minerals are removed from the water and retained in the ion-exchange resin. Now, here’s the really good bit. The ions that are released in exchange for the mineral ions are H+ and OH-. Together they form HOH; better known as H2O. Filtered water is best for pets If you work for one of the many companies that welcome pets – well, dogs, really – into the workplace, you know that during the working day your dog will need access to clean, fresh drinking water. Although tap water is totally harmless, it doesn’t taste anywhere near as nice as highly filtered water. So, if your workplace provides freshly filtered drinking water on tap, encourage your dog to stay well hydrated by giving him/her pure, unchlorinated drinking water.

How important is water? Water makes up approximately 50-60% of the adult human body. Roughly 65% of this water is within our trillions of cells, and the remaining 35% is outside our cells in blood plasma, synovial fluid (cushioning the joints), urine, vitreous fluid (shock-absorber in the eye), tears, and cerebrospinal fluid, which delivers nutrients to the brain and protects the brain and spinal cord from injury. Water is essential for digestion, breathing, temperature control, and metabolism. Around 20% of our water intake comes via the food we eat, and a very small amount is generated through the metabolic process. The remainder comes from drinking. How much water should children drink? According to the European Food Safety Authority (EFSA), adequate quantities of water for children are as follows: Girls 4-8 years: 1.2 litres Boys 4-8 years: 1.2 litres Girls 9-13 years: 1.4 litres Boys 9-13 years: 1.6 litres Girls 14+ years: 2.0 litres Boys 14+ years: 2.5 litres The younger the child, the more fluid they require in relation to their body weight. At four years old, a child should be drinking 1.2 litres per day – approximately 7.8% of their body weight. For an eight-year-old, 1.2 litres of fluid equates to 4.8% of the child’s body weight. At 13 years old, a child needs around 1.5 litres per day – approximately 3.3% of their body weight. In anyone, of any age, the thirst reflex is triggered only when a body is already dehydrated. For young children, though, the risk of becoming dehydrated is greater because they don’t always recognise the early signs of thirst. Therefore, it’s important for children to drink small amounts of water frequently, as dehydration can cause headaches, constipation, irritability, fatigue, reduced concentration, and reduced cognitive function. Fluid is vital for effective respiration. In fact, our lungs are 85% water, and the average adult loses up to a litre of water, each day, just by breathing. Because children expend a huge amount of energy rushing about and vocalising, a lot of fluid is expelled from the lungs. One aspect of dehydration in children that often gets overlooked is daytime and night-time incontinence. Dehydration stimulates reabsorption of water from the kidneys, leading to a lower volume of concentrated urine, which can irritate the bladder and cause daytime wetting. When a child habitually drinks very little, the bladder’s capacity to hold urine is reduced, so if a child makes a habit of drinking nothing at school, but makes up fluid intake after school, the bladder could struggle with the sheer volume of water. This situation can exacerbate an existing bedwetting problem. When a child starts to drink more, and to drink regularly, bladder capacity will increase, and the child will pass more urine at one time but will be able to hold on for longer. Water is cool in school In October 2000, Education and Resources for Improving Childhood Continence (ERIC) launched a national campaign to improve the quality of provision and access to fresh drinking water for all pupils in UK primary and secondary schools. The campaign, Water is cool in school, set out to educate school staff and parents about the importance of hydration in children. It asserted that access to drinking water is a fundamental human right and that adequate hydration is vital for good health and wellbeing. ERIC campaigned for every school to provide fresh, mains-fed drinking water that was chilled in summer, free of charge, and readily available from hydration points around the school, including dining areas. The importance of equal opportunities and making water accessible to all was stressed. A 2007 study of the association between children's access to drinking water in primary schools and their fluid intake showed that free access to drinking water in class is associated with better hydration. The study concluded that primary schools should promote the drinking of water in class. In 2020, the head teacher of a London primary school talked about his school’s water-only policy. “Staff taught children about the importance of hydration and how not drinking enough water can make it difficult to concentrate and play. I asked children to bring in their own bottles which they can refill at school. During the day staff reminded children to drink water and refill their bottles.” He added, “Schools must consider taps in the classrooms and allow the children to fill up their water bottles.”  Contact us To talk to us about energy-efficient, inclusive water dispensers for schools, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

What is sugar? Sugars are the basic units of carbohydrate, synthesised by plants, via photosynthesis, from water and carbon dioxide. Glucose is the most common of the monosaccharides (simple sugars), with the chemical formula C6H12O6. Six molecules each of water (H2O) and carbon dioxide (CO2) form one glucose molecule and six molecules of oxygen (O2). Another monosaccharide is fructose, which has the same chemical formula as glucose, but with different molecular structure. Fructose typically occurs bound to glucose as the disaccharide sucrose (C12H22O11), which exists in abundance in crops such as sugar beet and sugar cane. Lactose, found in milk, is a disaccharide of glucose and galactose; maltose is a disaccharide comprising two molecules of glucose. What are carbohydrates? All carbohydrates are saccharide polymers (polysaccharides), consisting of hundreds, and even thousands, of linked monosaccharides. Carbohydrates that are made up of one kind of simple sugar are called homopolysaccharides; an example is starch, which consists of multiple units of glucose. Those that contain two or more types of monosaccharide are heteropolysaccharides; for example, agarose, in the cell walls of red seaweed. What happens to sugar in our bodies? Only simple sugars can be absorbed, so our digestive systems must break down complex carbohydrates into monosaccharides. The more complex they are, the more energy it takes to digest them. The simpler they are, the less energy it takes to digest them, which is why sugar is such an economical form of energy and very fattening. We need a certain amount of glucose in our blood, and the level is monitored by the liver and the hormone insulin, produced by the pancreas. Excess glucose is stored as glycogen, the animal equivalent of the plant kingdom’s starch. When we spend energy, the liver breaks down glycogen into glucose and releases it into the blood stream. If there’s a great excess of glycogen, it’s converted to fat, which is stored mainly in the liver and skeletal muscles. Added sugar The sweet foods we eat, like biscuits, cake, chocolate, and ice cream, contain a lot of added sugar. The sugar in these foods is sucrose, harvested from sugar cane and sugar beet and added during processing or preparation. The NHS recommends that an adult consumes no more than about 30g of sugar per day. For reference, there’s 30g of sugar in: 1 Mars Bar 1-5 single-portion yoghurts 1 slice of cake 12 digestive biscuits 7 teaspoons of granulated sugar Many processed foods that we don’t always think of in terms of sugar can have a surprisingly high sugar content. For example, from one particular brand: Baked beans, 7g sugar per 100g. Tomato ketchup, 22g sugar per Salad cream, 17g sugar per Tomato soup, 8g sugar per 100g. However, the sugar content of these foods is not necessarily all added sugar. How can I reduce my sugar intake? When it comes to processed foods, you can choose the low-sugar option. For example, reduced sugar products from the same brand: Baked beans, 9g sugar per 100g (-2.8g). Tomato ketchup, 11g sugar per 100g (-11g). Salad cream, 8g sugar per 100g (-9g). Tomato soup, 6g sugar per 100g (-2.2g). Cutting out – or cutting down on – sweets is an obvious step to take if you want to reduce your sugar intake. But if you have a sweet tooth, how can you get your sugar fix in a healthier form? Natural sweetness of fruit Fruit is a tasty and healthy alternative to foods with added sugar. Although fruits contain sugar (an apple 10g, a banana or peach 12g, an orange 14g) in the form of fructose, glucose, and sucrose, digestion of the sugar is slowed down by the food’s soluble fibre, giving fruits a low glycaemic index (GI) rating. A low GI indicates low potential for a spike in blood sugar levels. Fibre is a type of carbohydrate that humans can’t digest. Unlike other carbohydrates, fibre passes right through our digestive systems and is not broken down into simple sugars. Soluble fibre absorbs water, bulking out the contents of the intestines and slowing the rate of digestion. This has the effect of making us feel full for longer, and it prevents blood sugar levels from spiking. Another food that’s high in fibre is oat bran, which can be sweetened with fruit for a healthy, low- calorie breakfast. Fruits like blackberries, strawberries, blueberries, and raspberries contain a high proportion of fructose, which has a sweeter flavour than any other kind of sugar. This means that the fruit will provide more sweetness per overall weight in sugar. The natural sweetness of fruit can liven up a glass of still or sparkling water.By adding a few crushed raspberries or blueberries, or a slice of orange or lime, you can create a bright, fresh drink that’s full of sweet, fruity flavour. Or you could put a few pieces of fruit in your refillable bottle. Milk substitutes Milk contains lactose, a disaccharide of one glucose molecule and one galactose molecule. As milk is digested, an enzyme called lactase breaks down the lactose into simple sugars (glucose and galactose). Like fruit, milk has a low rating on the glycaemic index, meaning that sugars will be digested slowly. However, in the case of milk, this isn’t due to the presence of soluble fibre, but in some part to the presence of fat. It also has a lot to do with the fact that lactose itself is not a quickly digested sugar and has little effect on blood sugar levels. But still, in 100ml of cow milk, there’s 5g of lactose, which means that a 200ml portion of milk provides about one third (10g) of your recommended daily sugar. There are, however, some good substitutes for real (i.e. mammal’s) milk. Each type of plant-based milk has its own flavour, and each contains a different amount of sugar. Oat milk, for example, contains 2.8g of natural sucrose per 100ml. In soy milk, there’s just 0.4g of sugar: sucrose, stachyose (a tetra-saccharide made up of two galactose, one glucose, and one fructose), and raffinose (a trisaccharide, composed of one molecules each of galactose, glucose, and fructose). Almond milk contains no sugars at all. Bear in mind that some plant-milk products contain added sugars. For low-sugar plant milks, choose unsweetened products. The importance of hydration Reducing your sugar intake is only part of a healthy diet. One element of nutrition that’s often overlooked is hydration.Water plays an important role in every bodily function – including circulation, digestion, and cognition – and dehydration can have a detrimental impact on health, mood, and productivity. So grab a glass or bottle, and REFILL! Again and again and again and again, and again, and again …

We all have an on-going need to replenish our bodies’ fluids. Our desire to drink is triggered by a hormone called vasopressin, which is released when a decrease in blood pressure and blood volume is detected by the hypothalamus – a small area in the brain that serves multiple biological functions, including regulation of water levels. However, our instinct to drink isn’t always 100% reliable. Why don’t I feel so thirsty in wintertime? In cold weather, blood flow to the peripheries of the body is restricted in order to boost flow to the core. Fingers, toes, ears, and nose are nowhere near top priority when it comes to circulation. Blood vessels in these parts of the body contract to allow limited access to blood so that more blood is available for the vital organs. With adequate blood volume and pressure in the core, fluid levels appear to be satisfactory, even when a body’s total fluid level is low. When all appears well in the blood pressure department, the thirst reflex isn’t triggered. So, the reason you might not feel so thirsty in cold weather is all down to a false reading of water levels. And without the desire to drink, it’s easy to become dehydrated. Getting fluids from food In winter, we take comfort in hot foods like porridge, stews, casseroles, and custard. These foods have something more in common than just their temperature. They also have high water content. A bowl of porridge will provide you with 200-300ml of fluid. Some people like their porridge made with water, others prefer milk, and many people choose a mixture of the two. Milk is around 87% water, so even if you make your porridge with all milk, you’re getting 174-261ml of fluid from your breakfast. Besides the high-water-content gravy, which forms the base for stews and casseroles, we get a lot of fluids from the root vegetables we put into these meals. Potato, carrot, parsnip, swede, and turnip all contain more than 80% water. Other winter vegetables, such as cabbage, cauliflower, celery, and spinach comprise at least 90% water. All fresh fruits contain a large amount of water. Apples, pears, and oranges are about 85% water; grapes are around 82%; and even bananas are 75% water! So, when you eat a 200g apple, you’re putting 170ml water into your body. Even in wintertime, a cold dessert can be nice. Jelly made with sparkling water is a fun teatime treat, especially popular with children. Use just enough boiling water to dissolve the jelly cubes, allow to cool, and then top up with chilled sparkling water. Getting fluids from drinks Approximately 80% of our fluid intake comes from what we drink. Infusions Herbal teas (tisanes) are infusions of flowers, seeds, fruits, roots, and leaves. For thousands of years, plants have been used for their medicinal properties, and one of the most common ways of ingesting their goodness is in the form of an infusion. Hundreds of different types of infusion are available, and all you need to do is pour pure hot waterover a teabag. If you’re not already a regular drinker of tisanes, why not give them a go! For a warming bedtime drink, you could try lavender, lemon balm, magnolia, or passionflower, which are all popular remedies for anxiety and stress. Peppermint is taken to relax and soothe the digestive system, and liquorice root is known for treating stomach ulcers. Senna tea helps to relieve constipation, cinnamon has anti-inflammatory, antiviral, and antibacterial properties, and ginseng tea is said to be great for the immune system. The best thing, however, about plant infusions, is that they’re a calorie-free way to keep hydrated, and the best way to choose your tipple is to go with the ones you love the taste of. Drinking by rote Because we can’t always rely on feeling thirsty, wintertime hydration should perhaps include an element of discipline. For instance, keep a cup handy and refill it with a hot drinkevery hour, even if you’re not thirsty. Alternatively – or as well – have a water bottle with you and take a few mouthfuls regularly. Hydration at work Hydration has a positive impact on productivity, and an increasing number of businesses are taking steps to ensure that all employees have access to free drinking water. Many leading brandsare opting to take the sustainable option of a mains-fed water dispenser, eliminating the use of single-use plastic bottles. With the capacity to deliver hundreds of cups of boiling, chilled, and sparkling water every hour, yet only heating what you need, Aqua illiand Aqua Altotaps provide a continuous, regulated supply of highly filtered water that’s so pure, the units stay totally free of limescale. Contact the Aqua Libra Co team to learn more. Phone 0800 080 6696 or email [email protected]. We look forward to hearing from you.

Global warming Between 1880 and 1980, the average global temperature rose from 13.73°C to 14.3°C – an average increase of 0.07°C per decade. Over the next 40 years, temperatures rose to an average 14.82°C – an increase of 0.18°C per decade. This recent acceleration in the rate of global warming is a direct result of anthropogenic greenhouse gas emissions. The agricultural sector is responsible for an estimated 10% of the UK’s total greenhouse gas emissions, sitting in fifth place after the residential (15%), business (17%), energy supply (24%), and transport (27%) sectors. Around 85% of UK farmland is used for grazing livestock or producing crops to feed livestock, and almost 80% of the greenhouse gases produced by the farming industry can be attributed to animal rearing.  Agricultural emissions consist of 50% methane (CH4), 40% nitrous oxide (N2O), and 10% carbon dioxide (CO2). Let’s have a brief look at these greenhouse gases and their impact on the environment. Carbon dioxide (CO2) The concentration of atmospheric carbon dioxide, a natural product of respiration, has increased by more than 40% since the beginning of the Industrial Revolution – partly due to the burning of fossil fuel for energy production. Another contributing factor is deforestation. Carbon dioxide is absorbed by plants for photosynthesis, but with the destruction of large areas of forest, un-sequestered carbon dioxide remains in the atmosphere for as long as 1,000 years. Nitrous oxide (N2O) Around 40% of the world’s nitrous oxide emissions are due to human activity, and the atmospheric concentration of this gas is increasing at a rate of approximately 1 part per billion every year. Molecule for molecule, the global warming potential (GWP) of N2O is more than 250 times that of carbon dioxide. An important component of amino acids and nucleic acids, nitrogen is important for the growth and development of plant proteins and DNA. Nitrogen accounts for approximately 78% of the Earth’s atmosphere. The gas occurs as a triple-bonded molecule (N2) that’s inaccessible to plants because they’re unable to break the strong triple bond that holds the two nitrogen atoms together. The process of breaking apart a nitrogen molecule (“nitrogen fixation”) is performed by microorganisms in the soil, and the by-product is nitrous oxide. The agricultural sector uses nitrogen-rich fertilizers, which add more nitrogen to the soil than is required by crops. Farming produces around 75% of the UK’s N2O emissions, and, globally, livestock is responsible for 65% of all anthropogenic N2O emissions. Methane (CH4) More than 40% of anthropogenic methane emissions are produced by agriculture. Methane, which doesn’t have the longevity of carbon dioxide but holds a lot more energy, has a net GWP of between 28 and 36 over a period of 100 years. Methane is a by-product of enteric fermentation, the organic decomposition by microorganisms (methanogens) in the digestive systems of ruminants. In the last 50 years, the world’s human population has doubled, and so has milk production. Meat production has tripled. As of 2021, there are 1,400,000,000 domesticated cattle and 1,000,000,000 domesticated sheep on Earth, all emitting methane gas. Since the beginning of the Industrial Revolution, the concentration of atmospheric methane has more than doubled. Loss of biodiversity Approximately 5,000,000,000 hectares (38%) of the world’s land surface is used for agriculture. Two thirds of this land is grazing pasture for livestock, and the rest is cropland – of which roughly one third is used to grow feed for livestock. Around 10,000,000 hectares of forest area are lost every year to alternative land uses, and hundreds of tree species are now considered critically endangered. Reduced foliage means reduced CO2 absorption, and so atmospheric carbon dioxide levels are increasing. The negative effects of deforestation, however, are not limited to global warming. Loss of biodiversity is another huge threat to the world’s ecosystems and to human civilization. In a 2017 study, scientists documented the population sizes and geographical ranges of 27,600 vertebrates – including detailed observation of 177 mammal species – between 1900 and 2015. The purpose of the study was to demonstrate the extent of “anthropogenic erosion of biodiversity”. It was revealed that approximately 32% of the species included in the study had decreased in population size and geographic range. All 177 mammals that were closely documented had lost at least one quarter of their geographic ranges, and 40% of those species had experienced severe population decline. World Vegan Day Each year, on 1 November, vegans all over the world celebrate and champion their contribution to a healthy planet. The overriding message on World Vegan Day is that a vegan diet is the single biggest way to produce your carbon footprint.

Artificially carbonated water has been around for two-and-a-half centuries, and there have been conflicting opinions about its impact on our health. Because the product imitates the effervescence of naturally carbonated spring water (which owes its health properties and its CO2 emissions to the mineral content), sparkling water has widely been associated with physical health. Where CO2 has been artificially added, the health benefits of mineral water are non-applicable. Carbonated water is traditionally considered to provide effective relief from indigestion, heartburn, and constipation. Many (but not all) studies have produced results that support this theory. The mildly acidic properties of carbonated water have given rise to concerns about possible tooth erosion, but there’s no evidence at all that sparkling water – which is less acidic than natural fruit juice – does any harm to teeth. Dental decay attributed to fizzy drink is due solely to added sugary flavourings. The overriding conclusion is, when it comes to still versus sparkling, there’s no real difference. It’s all just water. … Or is it? Who put the ‘fizz’ in fizz? An English chemist, Joseph Priestley, gets the credit for inventing carbonated water (quite by accident) in 1767. Priestley described his “happiest” discovery in a paper entitled Impregnating Water with Fixed Air. The first person to manufacture carbonated water on a commercial scale was Thomas Henry, an English surgeon and chemist, who built a factory for that purpose in the late 1770s. The product was branded as artificial Pyrmont and Seltzer waters, as it emulated the naturally effervescent mineral waters from Selters and Bad Pyrmont, in Germany. Johann Jacob Schweppe, a Swiss-German watchmaker and amateur chemist, was the first to find a way to produced bottled carbonated water. The drink soon became very popular, endorsed by notable figures such as Erasmus Darwin (natural philosopher and grandfather of Charles Darwin) and King William IV. What is the ‘fizz’ in fizz? Carbonated water is produced by forcing CO2 gas, at high pressure, into water (H2O) at a low temperature – just above 0°C. The dissolved CO2 becomes carbonic acid (H2CO3), which smells and tastes slightly acidic, although with a pH level of around 4, carbonic acid causes no harm to teeth and is a lot less acidic than stomach acid. To neutralise the drink’s pH level and to mimic the taste profile of naturally effervescent mineral water, it’s common practice to add sodium carbonate – hence the moniker “soda”, common in the US to describe any fizzy drink. The fizz in naturally effervescent mineral water and in artificially carbonated water is carbon dioxide (CO2) gas escaping from its aqueous solution. At higher temperatures, the bonds in carbonic acid are easily broken, resulting in still water and CO2 gas. That’s why, when pressure is released and temperature raised (in the opening of a can or bottle), the CO2 gas escapes from the solution … effervescing all over the place! Sparkling water is good for digestion Sparkling water has, for centuries, been a go-to remedy for digestive disorders. Carbonated water has been shown to reduce the growth of bacteria, and it does give you the feeling that things are moving – not the most scientific statement, admittedly, but considering the power of belief, a feeling is often worth a shot! One of the most reliable and enduring remedies for indigestion or constipation is sodium hydrogen carbonate (NaHCO3), also known as sodium bicarbonate. Dissolved in water, along with an acid, the NaHCO3 reacts with the acid to produce CO2. Drinking the effervescent water is known to provide significant relief from heartburn, dyspepsia, and constipation. Many studies have shown that carbonated water has a more remedial effect on constipation and dyspepsia than still water, and that sparkling water can improve the swallowing reflex. The thrill of fizz Here’s an interesting fact. No other mammal will drink carbonated water. They hate it. The presence of CO2 usually signals decay and toxins. Biologically, we’re conditioned to avoid CO2. Carbonic acid is detected by sour-sensing taste cells, and on those cells, there’s an enzyme called carbonic anhydrase, which triggers pain receptors. In a 1997 study of our relationship with spicy foods, American psychologist, Paul Rozin, expressed a theory that “people enjoy situations in which their bodies warn them of danger but they know they are really okay”. Other scientists have applied this theory to sparkling water, attributing our love of fizzy drinks to a thrill-seeking nature. It might be a bit far-fetched to claim that the buzz we get from a glass of chilled sparkling water is comparable to sky diving, white-water rafting, or skiing. But let’s just say that those dare-devils among us who are partial to the occasional scary movie are the same wild guys who head for the sparkling water tap! You know who you are. Drinking carbonated water can help you to lose weight When CO2 is released from solvency, it changes to a gaseous state. The total volume of water and carbon dioxide gas is greater than the total volume of the carbonic acid solution. The more it fizzes, the more space it fills. A glass of still water won’t change in volume after you’ve ingested it. The water will be somewhat dispersed, of course, but the total volume will be unchanged. A glass of carbonated water, however, will change in volume. As the CO2 effervesces, it becomes a gas, which takes up more space than it did in solution. The water is dispersed and absorbed, but the carbon dioxide temporarily fills your digestive tract, suppressing feelings of hunger. If you’re trying to lose weight, take the edge off your appetite by drinking a glass of sparkling water before meals. A splash of panache You know it makes sense to drink plenty of water. But sometimes you fancy something a little more interesting than just plain water. This is where carbonated water comes into its own. Pure, chilled water. The ultimate in healthy hydration. With a splash of panache. You feel slightly naughty, sipping this bubbly nectar at work. A little guilty, even. Dare you slip a slice of lime into the fizz? … That would be the ultimate decadence. Who’d have thought that staying hydrated at work could be so much fun!  

There are three good reasons to drink fruit-infused water: It tastes good It contains virtually no calories It’s water These three good reasons can be boiled down to one single benefit: It’s water. Long, complex articles have been written about the benefits of fruit-infused water, citing health benefits such as weight loss, improved digestion, sharper cognition, tougher immune system, and better circulation. These are all benefits of good hydration. Infused fruit serves only as an incentive to drink water – a tasty, low-calorie alternative to sugary or caffeinated drinks. Promising headers and heady promises all lead to one conclusion: water is good for you. 1.    Great taste Some people love the taste of pure, chilled water. Others would rather have a glass of fruit juice, lemonade, or milk – all with their own niche benefits, but none as healthy as water. This is where fruit – and other plant material, such as herbs, spices, and root vegetables – comes in. They add bespoke flavour to the water. Put your fresh fruit (and any other ingredients) into a bottle, add water, and chill*. *Referring to the fruit infusion; but you, too, may want to chill! Here are some ideas to get you started: Lemon and lime Lemon and ginger Apricot and raspberry Blackberry and orange Strawberry, lemon, and mint Cucumber, lemon, and mint Peach, plum, and raspberry Apple, pear, and cinnamon 2.    Low-calorie During steeping, the fruit releases organic chemical compounds that give it its characteristic flavour and smell. For example, lemon contains, among numerous other flavour compounds, limonene (C10H16); strawberry contains furaneol (C6H8O3) and benzyl acetate (C9H10O2). Apple releases methyl butyrate (C5H10O2), hexyl acetate (C8H16O2), and benzyl acetate. Water-soluble compounds – for example, ascorbic acid (C6H8O6) – will be leached out of the fruit in small quantities, so there’s sometimes a little nutritional value to the infusion. In a fruit infusion, very little of the physical fruit is consumed, so energy value is virtually zero. If you want taste without calories, you’ll get it with a fruit infusion. 3.    It’s water! This is the crux of the matter. When you drink fruit-infused water, you drink water. Water is vital to life, and hydration is vital to good health. Every function of the body requires constant hydration. CIRCULATION: Our blood carries dissolved nutrients to every cell in the body, and it removes waste products. The circulation of blood is driven by the heart. When blood is dehydrated, it becomes thicker and reduced in volume, putting a strain on the heart. URINATION: Blood is filtered by the kidneys, and waste products are excreted via the urinary system. Under-diluted urine will fail to dissolve minerals that need to be flushed out, and these minerals can crystalise and form urinary stones. The more water we drink, the higher volume of urine we pass. Under-diluted urine will fail to flush away all pathogens. BRAIN: Water is necessary in the production of hormones (body’s signalling molecules responsible for behaviour) and neurotransmitters (proteins responsible for cognition). Dehydration can impact mood and alertness, causing confusion, fatigue, slow reactions, and irritability. DIGESTION: Water is essential in the production of saliva, digestion of soluble fibre, and the metabolism of nutrients. Water serves as a lubricant in the digestive tract, and the water content in stools helps to keep them soft and easy to pass. Dehydration can lead to digestive disorders and constipation. LUBRICATION: Water is the main constituent of cerebrospinal fluid, which acts as a shock absorber for the brain. Dehydration leads to a reduction in cerebrospinal fluid, which can cause headaches. Synovia is a viscous fluid in cartilage, which lubricates and cushions joints and spinal discs, reducing friction and absorbing shock. Dehydration leads to a deficiency in synovia fluid, accelerating natural wear of joints. Aqua Bottlers Aqua Libra Undercounter and Countertop Bottlers are perfect for a busy workplace. Compact and robust, a single unit has the capacity to dispense at least 60 litres of highly filtered chilled or ambient water per hour. An organisation can massively reduce its impact on the environment by providing the means to refill. Contact us To talk to us about Aqua Libra Co water dispensers, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

Does employee wellbeing enhance productivity? And do the benefits of increased productivity outweigh the costs of a wellbeing programme? In short, how does a wellbeing programme impact the bottom line? The Health and Wellbeing at Work 2021survey, carried out by the Chartered Institute of Personnel and Development (CIPD), showed that more and more companies in the UK are investing in a wellbeing programme – an increase of 25% since 2018. Does this mean that employee wellbeing is paying off? 3 brands built on a wellbeing policy Johnson & Johnson Founded in 1886 by three American brothers, Robert, James, and Edward Johnson, Johnson & Johnson is a paradigm of corporate philanthropy. During the 1898 Spanish-American war, J&J kept employees’ jobs open, on full pay, whilst they served in the armed forces. They also donated medical supplies to the war In the early 1900s, J&J began training staff in first aid, so that if an employee was ill or injured at work, an emergency response team was on hand. In 1906, J&J donated medical supplies for the treatment of those wounded in the San Francisco In 1909, J&J introduced free hot meals to nightshift In the Great Depression of the 1930s, unemployment soared; J&J shortened the working day so that all employees could be retained. In 1944, Johnson & Johnson’s Maternity Leave of Absence policy came into This philanthropic business model isn’t pure altruism. Johnson & Johnson report savings of millions of dollars through staff retention, wellness, engagement, and productivity. Cadbury At the turn of the 19th century, George and Richard Cadbury established Bournville, a settlement constructed for the benefit of Cadbury employees and their families. Cadbury workers were paid generous wages and provided with healthy housing and a pioneering pension scheme. Copious sporting facilities and events were available, free of charge, to the Cadbury workforce and their families. The Cadbury brothers weren’t the first employers to recognise the benefits of staff wellbeing, but they were certainly not typical of their time. It wasn’t until the middle of the 20th century that wellbeing in the workplace became a more familiar concept. There’s little doubt that this long-standing business is a financially successful one. Google According to Forbes, Google is the world’s second-most valuable brand. Google.com is the world’s most visited website, and many of the company’s other products – such as YouTube, Google Chrome, Google Drive, Google Docs, and Google Maps – occupy a prominent position in the world of information technology. This gargantuan corporation employs 139,995 workers globally. A legend in its own time, Google is famous for its rapid growth, innovative products, and industry authority. But Google is also known for its wellbeing policy. Employee perks include free food, sleeping pods, childcare, onsite medical staff, laundry facilities, free haircuts, table games, cooking classes, gymnasium, swimming pool, and massage. Staff are also allowed to bring their dogs to the office. How can employers ensure employee wellbeing? Biophilia Biophilia is the human need to be in touch with the natural environment and plays an important role in architectural design and interior decoration. Features of a biophilic office include large expanses of glass, open-plan areas, and natural materials and imagery. From the window, we get natural light, a view of the outdoors, and a feeling of being a part of the world. Through windows – even closed windows – we’re exposed to natural sounds, like rain, hail, wind, barking dogs, birdsong, and human voices. An open window provides the stimulating touch of cool air on skin; and fresh air restores the balance of oxygen (O2) and carbon dioxide (CO2) in the air. Natural smells from outside satisfy our desire to engage with nature. Will the returns on enhanced productivity cover the costs of a biophilic office? Physical activity Using the stairs is a fantastic form of exercise. Spacious, attractive stairways that provide opportunities for social interaction will encourage staff to move around a building. Some companies provide onsite gym and sports facilities, and others offer company-funded membership of a local gym or sports club. Alongside the benefits of physical activity, staff can develop wider social relationships within the company. As always, physical activity is closely linked to emotional wellbeing. Will the returns on enhanced productivity cover the costs of gym memberships? Standing chairs Standing consumes around 50% more energy than sitting. A standing position is also better for digestion, respiration, and joints. When we’re standing, our calf muscles contract and relax, improving blood flow, which helps prevent clotting. Will the returns on enhanced productivity cover the costs of standing chairs? Hydration Hydration is a vital factor in a person’s state of health and wellbeing. Every aspect of our physiology is dependent on water – from circulation to respiration; from digestion to evacuation; from cognition to temperature control, immunity, and joint lubrication. It’s so easy to ignore the signs of dehydration. Organisations that have a positive approach to wellbeing understand the value of providing hot and chilled water on tap. An employer’s attitude to hydration can affect employees’ behaviour in terms of drinking throughout the working day. An office that features a prominently placed water dispenser conveys the message that hydration is encouraged, whilst a small, dark kitchenette, tucked away in a corner, conveys an entirely different message. A high-capacity, low-energy water dispenseris a cost-effective element of a healthy, happy work environment. Contact us To talk to us about energy-efficient water dispensers, including the gesture-controlled Aqua Touchless, call 0800 080 6696 or email [email protected]. For a quote, please complete the online quote form.

If you’re at the end of a dry January, it probably means that alcoholic drinks feature in your life to some degree. Forsaking the pleasure of alcohol and its place in your routine isn’t the easiest thing in the world to do. So, as a little incentive, maybe we should have a quick look at just one of the detrimental effects of alcohol. Alcohol inhibits the production of vasopressin Vasopressin is an anti-diuretic hormone that’s released in response to hypertonicity of the blood. Tonicity is a measure of the relative concentration of solutes in solution. When the blood’s sodium content is high, vasopressin is released, stimulating the thirst reflex and causing the kidneys to reabsorb solute-free water into the blood by diffusion. Reduced production of vasopressin can lead to dehydration and diabetes insipidus. Okay, that’s enough of that. Let’s turn our attention, now, to some fantastic health benefits of non-alcoholic drinks – both hot and cold. Water We’ll start with the obvious. Pure water. The elixir of life. Some like it hot. Some like it cold. Some like it fizzy. But now and then, everyone likes a bit of variety. Hot drinks Bovril isn’t just for soldiers and football fans. Invented by a Scottish butcher in the 1870s, Bovril has been a stalwart of the British diet for nearly 150 years. This hot, beefy drink is made up by simply adding hot water to a teaspoon-full of Bovril paste. One serving contains 0.6g of protein and zero fat. Now, you can’t go wrong with a cup of herbal tea. A caffeine-free infusion of plant material – leaf, flower, stalk, fruit, or root – is commonly referred to as ‘herbal tea’, although none of these is made from the tea plant (Camellia sinensis), and not all are made from either the botanical definition of herb (‘seed-bearing plant which does not have a woody stem and dies down to the ground after flowering’) or, for that matter, the more common definition (‘plant with leaves, seeds, or flowers used for flavouring, food, medicine, or perfume’). However, we all know what’s meant by herbal tea. So let’s move on. Herbal teas are convenient, hydrating, low calorie, and, for many people, delicious. They’re often chosen for the medicinal properties of certain plants. Magnolia and lemon balm are both conducive to relaxation; cinnamon and ginseng are extremely good for the immune system; peppermint and senna aid digestion. Over the past decade or so, the UK population has fallen more and more in love with coffee. However, tea is still the nation’s favourite. Although tea does contain caffeine, there’s not a lot of it, and certainly not enough to counteract the hydrating benefit of a cup of tea. Research shows that unflavoured black tea is the most popular kind of tea in the UK, taken with a small amount of cold milk. Some tea drinkers love the bergamot flavouring in Earl Grey or the bergamot-and-orange combo in Lady Grey. The smoky taste of lapsang souchong, however, has a smaller following. Cold Drinks While we’re on the subject of tea, how about a lovely cold iced tea. Here’s how to make honey-sweetened iced tea. Make an extra-strong pot of tea – five or six teabags, say, in 300 or 400mls of water – and let the tea brew for 10 minutes. Don’t squeeze the bags. Just let it infuse in its own time. Pour the tea into a jug and add a tablespoon of honey (more or less, according to how sweet you like your iced tea) while it’s still warm. Now top up the jug with chilled water and refrigerate; the amount of cold water you add will depend on how strong you like it. Serve with a slice of citrus fruit. Now, here’s a wild idea. Instead of adding just ordinary chilled water, try sparkling water! CAUTION: drinking sparkling iced tea can cause delusions of being on holiday. If enjoying this beverage in your workplace, please don’t forget to work! If you’d like to know more about water-dispenser systems for businesses and homes, contact us at Aqua Libra Co. We’d love to hear from you.  

Winter draws on, and it’s time to put your winter drawers on! This is the time of year for delicious hot drinks to keep you warm, and healthy fruits and spices to keep illness at bay. In all the teas featured in this article, there’s one very special ingredient that none of us can do without. It’s water, of course. So, let’s have a look at some tasty seasonal drinks. White tea White tea – like black tea – is made from the dried leaves of the tea plant, Camellia sinensis. As soon as the tea leaves are picked, the plant’s natural polyphenols react with oxygen in the atmosphere by giving up single electrons from the molecules’ component atoms. This is the process of oxidation. In the production of black tea, the tealeaves are crushed, rolled, and exposed to oxygen for maximum oxidation. For white tea, the leaves aren’t crushed or rolled, and exposure to oxygen is kept to a minimum. Very often, white tea is made with immature leaves and unopened buds. The white, downy hairs on the leaf buds give white tea its name. Oxidation also takes place in our bodies. A free radical is a molecule that contains an atom with an odd electron in its outer orbit, making the molecule unstable and reactive. Free radicals react with other chemicals, taking an electron for stability and leaving the attacked molecule unstable, thus setting in motion a chain reaction. Free radicals are important in living organisms because they destroy pathogens, but they’ll also attack other molecules, which can lead to cell death and illness. Antioxidants are molecules that can donate an electron to a free radical without becoming unstable. Polyphenols are antioxidants. When it comes to tea, less oxidation in the treatment of the leaves means higher potential for oxidation in the body. That’s why white tea is such a rich source of antioxidants. To make white tea To make a refreshing cup of white tea, pour hot water (at a temperature of approximately 80°C) over loose white tea leaves and allow to steep for five or six minutes. Strain and serve. Masala chai In Indian cuisine, masala refers to a blend of spices. Masala chai means “spiced tea”, and this hot drink is traditionally made with milk and water. Star anise Star anise is the seed of Illicium verum, an evergreen tree native to China. The spice, which gets its name from the star-shaped seed pods, contains many health-promoting compounds and has been used in traditional Chinese medicine for thousands of years. Star anise is known to have antibiotic, antifungal, antiviral, anti-inflammatory, and antioxidant properties. Ginger Ginger spice comes from the rhizome of the ginger plant (Zingiber officinale). The main bioactive compound in ginger is gingerol, whose antibacterial and antiviral properties protect the plant from pathogens and provide a multitude of health benefits to humans. Ginger aids digestion, helps lower cholesterol and blood sugars, promotes cognitive function, reduces nausea, and inhibits the growth of oral bacteria. Ginger is a powerful antioxidant and pain reliever. Cinnamon Cinnamon spice comes from the inner bark of trees in the Cinnamomum genus, and, like ginger, it has a wide range of health benefits. Cinnamon helps to reduce cholesterol levels, blood pressure, inflammation, and insulin resistance. It’s an antioxidant and plays a role in maintaining neurotransmitter levels, thus promoting healthy cognitive and motor function. Cinnamon also has antifungal and antibacterial properties. Black peppercorns Black peppercorns are the cooked and dried unripe fruit of the flowering vine, Piper nigrum. It’s believed that black peppercorns increase levels of digestive enzymes, facilitating the metabolism of food. (White peppercorns are the seeds of P. nigrum’s ripe fruit.) Cloves Cloves are the dried flower buds of the evergreen tree, Syzygium aromaticum. Rich in vitamin K and manganese, cloves have antioxidant, antibiotic, and analgesic properties. Studies also show that cloves can increase insulin levels. Green cardamom Green cardamom spice is made from the seeds – and sometimes the pods, too – of the True Cardamom tree (Elettaria cardamomum), which belongs to the same family (Zingiberaceae) as the ginger plant. Cardamom is an antioxidant well known for lowering blood pressure and fighting oral bacteria. It also aids respiration by relaxing airways and increasing oxygen absorption.   To make a masala chai concentrate Ingredients: 5 cloves 20 black peppercorns 5 green cardamom pods 1 star anise 1 cinnamon stick 30g fresh ginger, chopped 6g loose-leaf black tea 600ml water. Sugar to taste Method: Roast the cloves, peppercorns, cardamom, star anise, and cinnamon over a low heat for a few minutes. Allow to cool. Grind the spices into a coarse powder. Place the spices, sugar (if desired), chopped ginger, and water into a pan and simmer for 20 minutes. Add the black tea, remove from the heat, and allow to steep for 10 minutes. Strain the masala tea into a sterilised bottle and refrigerate. To make a cup of masala chai, combine equal measures of tea concentrate, hot milk, and hot water. Spiced pumpkin tea Your masala chai concentrate can be used to make another delicious winter drink: spiced pumpkin tea. The pumpkin – fruit of Cucurbita pepo, a cultivated plant native to North America – is rich in vitamins A, C, B2, and E, as well as potassium, copper, manganese, and iron. For this recipe, you’ll need pumpkin puree, which is made by mashing steamed pumpkin flesh. To make spiced pumpkin tea Ingredients: 150ml almond milk 3g butter 5g coconut butter 5g honey 30g pumpkin puree 1 portion of masala chai concentrate Method: Combine all ingredients in a pan and bring to a simmer over a medium heat. For a frothy drink, whisk the tea with a hand blender. Apple tea “An apple a day keeps the doctor away.” Not strictly true, but this mantra didn’t come about by accident. Apples are very good for us! Containing antioxidants and high levels of potassium, sodium, magnesium, and vitamin C, apples can aid digestion, reduce blood sugar levels, and promote the development of strong bones. To make apple tea Ingredients: 1 large apple, chopped 5g ground cinnamon Two teabags 5g honey 500ml filtered water Method: Place all ingredients in a pan and bring to the boil. Simmer for 10 to 15 minutes Contact us To talk to us about energy-efficient, inclusive water dispensers, call 0800 080 6696 or email [email protected]. 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We know when to drink, because we get thirsty. But what is it that makes us thirsty? What is thirst? The action takes place in the hypothalamus, a small but vital structure in the brain responsible for the production of many different hormones that regulate behaviours and emotions such as recognition, trust, sexual arousal, appetite, sleep pattern, maternal behaviour, and temperature. The hypothalamus monitors blood pressure, blood volume, and the sodium content of blood. When the blood’s sodium content is too high, or when blood volume or pressure falls, a hormone called vasopressin is activated in the anterior region of the hypothalamus. Vasopressin regulates the body’s water levels by triggering the desire to drink. As we get older, the production of vasopressin can become suppressed. Without the natural thirst trigger, there’s a danger of dehydration. Acute impact of dehydration Around 75% of a healthy adult brain is water. But the water is a transient part of the system. It’s always on the move and can’t be stored. There has to be a constant supply of water for the production of cerebrospinal fluid (the brain’s built-in shock-absorber), neurotransmitters (proteins responsible for cognition), and hormones (the body’s signalling molecules responsible for behaviour). Dehydration can have a devastating impact on concentration and mood, causing headaches, tiredness, confusion, disorientation, light-headedness, and irritability. It’s a shocking fact that just 3% dehydration can slow down your reaction time to the same extent as 0.08 blood alcohol content (BAC). Bearing in mind that with 0.08 BAC you’re five times more likely (compared to 0.00 BAC) to be involved in a road traffic accident, the result of 3% hydration could mean greater risk of a workplace accident. Chronic impact of dehydration The water content of blood (approximately 78%) is necessary for both the consistency and volume of blood. If the water content is reduced, the blood thickens and reduces in volume, making the heart’s job that bit harder. Protracted periods of dehydration can cause discomfort and palpitations in a weary heart. A deficiency in synovial fluid (made up mostly of water) will lessen the protective properties of cartilage, subjecting the joints to damage through wear and tear. Over time, this can lead to pain and stiffness, making movement more tiring. The excretory systems, too, depend on good hydration. The kidneys need plenty of water to flush out waste from the circulatory system, and the digestive system requires lubrication for the formation and excretion of digestive waste. Dehydration can cause kidney stones or constipation, both of which, when severe, can be painful and distressing, affecting energy levels and mood. Impact of tiredness on productivity Every cell in a body is maintained by nutrients carried in the bloodstream. Every single cell relies on good circulation for health and functionality. In turn, good circulation relies on adequate hydration. Aches and pains, impaired cognitive function, lower resistance to stress, and a struggling digestive system are all symptoms of dehydration, and they can all contribute to fatigue. In addition to being a direct cause of fatigue, these symptoms are commonly associated with insomnia, which, inevitably, is a cause of tiredness in the workplace. The impact of tiredness on productivity has been the subject of various recent studies. Participants reported making errors and losing concentration, snapping at colleagues, and falling asleep at work. There were also reports of serious accidents and temper tantrums. Of course, not all fatigue is due to dehydration. But extreme tiredness at work is a dangerous condition, and it’s important to take it seriously. Bear in mind that dehydration can cause fatigue. Pure water on tap Supporting the health of employees equates to long-term investment in productivity. The emotional wellbeing and economic security of employees and their families are well-established traditions in some industries, and many firms have reaped the rewards of philanthropy in the form of high productivity from happy, settled workers. One of the very best ways to ensure the health and wellbeing of your team is to provide pure water, on tap, in the workplace. There’s nothing in the world that can match it. Cheers!