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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? \xa0 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. \xa0 Plus, we dive into Martin\u2019s 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.\xa0 \xa0 Martin Rieseis a Water Tasting Educator, Water Advocate, acclaimed author, Water Sommelier, and the world's foremost expert on water. \xa0 \xa0 What we discuss: \xa0 \xa004:45: Who is Martin Riese and what does it mean to be a Water Sommelier? 14:20: Climate change and the myth of water scarcity\xa0 \xa0 \xa0 \xa0 \xa0 \xa0 \xa0 \xa0 16:35: An introduction to water tasting - marketing and branding\xa0 22:16: What is the cycle of water?\xa0 \xa0 \xa0 \xa0 \xa0 \xa0 \xa0 \xa0\xa0 24:26: Is TDS related to the flavour of the water?\xa0 \xa0 \xa0 \xa0\xa0 25:25: How is water extracted from a glacier?\xa0 \xa0 \xa0 \xa0 26:20: Water tasting: Svalbard\xa0 \xa0 \xa0 \xa0 29:20 Water tasting: Fiji\xa0 \xa0 \xa0 \xa0 31:34: More insight on plastic water packaging\xa0 \xa0 \xa0 \xa0\xa0 33:19: What we can do to offset our impact in the environment? 35:57: Water tasting: ISKLD\xa0 37:56: Why we should be aware of high oxygen levels in water 45:27: Water tasting: Hildon 49:42: Water tasting: Vichy Catalan\xa0 \xa0 \xa0 \xa0\xa0 53:12: Water tasting: Roi\xa0 \xa0 \xa0 \xa0\xa0 53:33: Guessing the TDS of water\xa0 \xa0 \xa0 \xa0 \xa0 \xa0 \xa0 \xa0\xa0 1:08:14: What does the water sommelier course entail?\xa0 \xa0 \xa0 \xa0 \xa0 \xa0 \xa0 \xa0 1:10:36: What jobs are available for someone with a water sommelier certificate?