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UltraStream Water for great sourdough?

David Thompson wrote to us yesterday.

“I bake a sourdough rye bread occasionally in a Breville bread maker and I have noticed a big difference between neutral and alkaline ph water. With neutral water the dough does not mix well and needs a little more water. But the low level alkaline water makes a great moist dough that rises to a better loaf. I am not big into carbohydrates though, one slice a day!”

Yes David, we are ‘low carb’ as well and we’ve seen a huge improvement in energy, and with Cassie now adhering to FODMAP foods, a great improvement in her longstanding IBS!

Anyone else found more uses for AlkaWay water? We’d love to hear!

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These statements have not been evaluated by the Food and Drug Administration.

By IAN HAMILTON

On Key

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