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Why should we be aware of high oxygen levels in water? Which water brands are best for you? Which ones should you avoid and why?   In this episode of the Hydrate Podcast, Martin and I discuss the cycle of water, how climate change will affect our water supply, the myth of water scarcity and how exactly is water extracted from glaciers.   Plus, we dive into Martin’s profession as a water sommelier. He shares with us what his profession entails, his key findings on water throughout the years, and how his palliative taste evolved throughout the years.    Martin Rieseis a Water Tasting Educator, Water Advocate, acclaimed author, Water Sommelier, and the world's foremost expert on water.     What we discuss:   04:45: Who is Martin Riese and what does it mean to be a Water Sommelier?   14:20: Climate change and the myth of water scarcity                  16:35: An introduction to water tasting - marketing and branding                  22:16: What is the cycle of water?                  24:26: Is TDS related to the flavour of the water?          25:25: How is water extracted from a glacier?          26:20: Water tasting: Svalbard          29:20 Water tasting: Fiji          31:34: More insight on plastic water packaging          33:19: What we can do to offset our impact in the environment?   35:57: Water tasting: ISKLD                   37:56: Why we should be aware of high oxygen levels in water                  45:27: Water tasting: Hildon   49:42: Water tasting: Vichy Catalan          53:12: Water tasting: Roi          53:33: Guessing the TDS of water                  1:08:14: What does the water sommelier course entail?                  1:10:36: What jobs are available for someone with a water sommelier certificate?