Ancestral Hydration:Why Water Isn’t Enough

When the summer sun beats down, most of us instinctively reach for a tall glass of water. It’s what we’ve been told to do since childhood.

But what if plain water isn’t the whole story?

What if—despite your best intentions—hydrating with water alone is actually leaving you more depleted than refreshed?

Today, we’ll explore why true hydration requires more than H₂O, and how our ancestors intuitively nourished their bodies with the minerals, fats, and structured fluids that supported vitality… long before electrolyte packets and sports drinks existed.

Hydration, Then and Now

Our ancestors didn’t tote around plastic bottles or calculate how many ounces they “should” be drinking. They got their hydration the way nature intended—through mineral-rich spring water, salted meats, fat-laced broths, and moist, collagenous cuts of animal foods.

These weren’t just sources of water. They were sources of electrolytes, fat-soluble nutrients, and structured hydration—all working in concert to keep the body in balance.

Today, we’ve lost that connection. Much of our water is stripped of minerals through filtration. And the more of it we drink—especially without replenishing electrolytes—the more we can actually dilute our mineral stores and disrupt cellular fluid balance.

Ironically, too much plain water can leave us feeling foggy, fatigued, and—yes—dehydrated.

Why Electrolytes Matter More Than You Think

Electrolytes are the quiet conductors of hydration. Sodium, potassium, magnesium, and chloride regulate nearly every critical function in the body—nerve signals, muscle contractions, fluid distribution.

When your stores are low—whether from sweating, fasting, or following a low-carb diet—your body knows. You may feel headachy or weak. You might experience muscle cramps, dizziness, or sudden energy crashes.

And if you’re eating carnivore, keto, or low-carb, you’re more susceptible to these shifts. Why? Because when insulin drops (as it does on these diets), the kidneys release sodium more rapidly—flushing out key minerals faster than you can replenish them^[1].

That’s why optimal hydration isn’t just about drinking more water. It’s about replenishing what’s lost—in a form your body can actually use.

The Animal-Based Advantage

Nature designed animal foods to nourish you on every level—including hydration.

Bone broth, for example, doesn’t just provide water—it delivers it in a biologically active, mineral-rich matrix. With glycine for gut and kidney function, and sodium, potassium, and magnesium to help fluid enter and remain inside your cells, broth replenishes you from the inside out.

Salted meats like jerky, liverwurst, and pasture-raised sausages offer an elegant, ancestral solution to replacing electrolytes. They’re rich in naturally occurring sodium and potassium—key minerals lost through sweat, without the sugar spike of sports drinks.

Fats like tallow and suet help your body absorb vital fat-soluble nutrients (like A, D, E, and K2), support stable energy levels, and build strong, flexible cell membranes. In hot weather, your body works overtime to regulate temperature and maintain energy balance. That’s where ancestral fats come in. These stable, long-burning fuels don’t spike your blood sugar like carbs do. Not only do you avoid the rollercoaster of highs, crashes, and constant cravings, ancestral fats also help your body to better regulate temperature – keeping you cool.

Organ meats, especially heart and kidney, go even deeper. These cuts are packed with CoQ10, B vitamins, and trace minerals that fuel mitochondrial energy and fluid balance at the cellular level.

What’s Structured Water—and Why It Matters

Most of us think water is just… water. But inside animal tissues—especially collagen-rich cuts and broth—there’s a special form called structured water.

Also known as “gel water,” this state of hydration is organized, viscous, and tightly bound within proteins. And it behaves differently in the body than ordinary liquid water.

Structured water is more readily absorbed by your cells, where it acts like a sponge—pulling hydration deep into your tissues and helping maintain intracellular balance. Some researchers even believe it plays a role in enhancing mitochondrial energy production^[2].

This is part of why meats and broths can hydrate you better than plain water—especially when paired with minerals, amino acids, and fat-soluble nutrients.

Don’t Forget the Fat-Soluble Vitamins

There’s another hydration hero most people miss: vitamins A, D, and K2.

These nutrients don’t just build bones and support immunity. They also regulate mineral transport, maintain the integrity of your skin barrier (your largest organ of hydration!), and support adrenal and electrolyte function.

Vitamin D, in particular, is key for helping your body retain sodium—a crucial function during the long, sweaty days of summer^[3].

What to Sip (and When)

Instead of sugary beverages or excess plain water, think in terms of mineral synergy and ancestral flavor:

• Sip bone broth with a pinch of sea salt and lemon.
• Freeze broth cubes for cool, mineral-rich sipping on hot days.
• Mix filtered water with apple cider vinegar and sea salt for a light electrolyte tonic.
• Grill juicy, well-marbled meats like ribeye, chuck roast, and short ribs. These cuts naturally hold moisture and minerals—making every bite hydrating in itself.

Replenish the Ancestral Way

This summer, dial back the shiny electrolyte powders and sugar-laced sports drinks. Instead, restock your pantry with real hydration allies:

• Bone Broth (beef, lamb, chicken)
• Liverwurst, Braunschweiger, and other mineral-rich meats
• Tallow, Suet, and Marrow Bones
• Jerky and Sausage
• USWM Trace Minerals and Water-Soluble CA-MG

Final Thoughts: Real Hydration Comes from Real Food

The next time you feel thirst creeping in or fatigue settling during a hot day, pause before you reach for that bottle of water.

Ask yourself: What is my body really asking for?

Because sometimes, what your cells crave isn’t more water—it’s the minerals, proteins, and fats that hold onto that water and use it to fuel your biology.

So bite into that juicy slice of watermelon. Sip your savory broth. Throw a steak on the grill and let its rich juices replenish and hydrate your cells.

True hydration isn’t about guzzling—it’s about nourishing. And the best way to do that is the way your great-great-grandmother did… with wisdom and simplicity.

A big thank you to Kelley Herring for this fascinating deep dive into ancestral hydration and why water alone may not be enough—especially in the heat of summer. From mineral-rich broths to structured fluids and fat-soluble nutrients, this article reminds us that true hydration starts with real, nourishing food. For more thoughtful pieces from Kelley and other reliable sources, visit our Discover Blog.

References

1. Volek JS, et al. Carbohydrate restriction has a more favorable impact on the metabolic syndrome than a low fat diet. Lipids, 2009.
2. Pollack GH. The Fourth Phase of Water: Beyond Solid, Liquid, and Vapor. Ebner and Sons, 2013.
3. Liu PT, et al. Vitamin D-mediated regulation of innate immunity. Science Translational Medicine, 2009.