Let's quickly find out what water is. Its a good start to understand why water is fluid. The problem with why questions in general is, they are perpetual. 

So, what is water? Water is simply a large sum of water molecules that are in constant motion, thats why its fluid. If water molecule stop moving, then its because the temperature dropped to a certain degree where water freezes. 

The pacific ocean consists of about 2.4 × 10⁴⁶ water molecules. This endless mass of water is simply a large accumulation of water molecules dancing under sun. Electricity provides the rhythm.

Water has two electromagnetic poles. On the hydrogen side it has a positive electromagnetic charge and on the oxygen side it has a negative electromagnetic charge. The electromagnetic charge is calculate by protons - electrons.

Example: H+ is just a proton without any electrons. If we add an electron it transforms into H with a neutral charge. If we add one more electron it becomes H-, since we have now more electrons than protons, it has a negative charge.

Water molecules constantly connect and reconnect with each other:

The plus on the hydrogen sides connects to minuses of other oxygen sides. These hydrogen bonds keep forming, breaking, and reforming. These bonds are 
One water molecule is connected to approximately 3.5 other water molecules on average. The temporary nature of those hydrogen bonds between water molecules is what makes water fluid and the rate at which those hydrogen bonds break is primarily determined by temperature. 


Faster breaking at higher Temperature lets molecules slide more easily = lower viscosity. There have been many historical accounts of springs and healing waters with low viscosity, one of them is here:

In Book 3 of the Histories, Herodotus tells how Persian spies (the “Fish‑eaters”) visit a king of the “long‑lived Ethiopians,” (Macrobians) who says most of his people reach 120 years or more. Their usual diet is boiled meat and milk, not bread or wine, which he associates with the Persians’ shorter lives.

The king then shows them a spring where, when they wash, their skin becomes sleek “as if it were oil,” and the water smells like violets. The spies report that this water is so “weak” or “light” that nothing can float on it. Such a spring could be explained today as alkaline bicarbonate/silica-rich mineral spring (soda springs). High pH (alkaline) waters, containing sodium bicarbonate (NaHCO₃), silica, sulfur create a smooth, emollient effect by temporarily altering skin surface tension and forming a thin film—often described as "sleek" or "oily" without actual oil presence. This correlates directly with several hot springs today. The oily feel is due to dissolved minerals. The low density implies a high temperature. The violet smell must be from nearby vegetation.


Low viscosity allows for rapid molecular diffusion. Mathematically speaking, fluidity is the opposite of viscosity. Fluidity is the reciprocal of viscosity.

 

Viscosity of Water: Concept, Coefficient, Types, Formulas - Kunduzwww.kunduz.com


The water inside your cells is gel like. This has protective, stabilizing, and energy donating functions. For example, your DNA can stay in its double helix shape because gel like water is holding it in that shape. Proteins can fold because there are water layers around it to provide the protein with the enormous energy it needs to fold. All interactions happening to and through the DNA are happening through water mediums. In a nutshell, inside the cell is water, outside the cell is water.
The more viscose a fluid, the more energy it takes to move that fluid. During dehydration, depending on the severity, our blood becomes viscous. Which significantly inhibits nutrient perfusion. Inhibited perfusion leads to nutrient deficiency, leads to function decline.
Essentially all metabolic reactions in cells occur in aqueous solution. Fluidity and viscosity therefore are important modalities to use. You have full control about the water you consume. Keep in mind that water is also present in the food we eat. Its isotopic content has a significant effect on our enzymatic and energetic function.
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