Hunza Water | Where to get it and how to make it!

What actually is Hunza Water?
Hunza Water is the name of glacier water that the people of Hunza consume without any filtration.

The secret of Longevity

In 1963, Dr Patrick Flanagan was consulting for the United States’ Pentagon when he met the Father of Fluid Dynamics, Dr Henry Coanda.

“Water is the most important thing you put in your body, but not all water is equal”, said the legendary Romanian scientist as he told Dr Flangan about his quest for the Fountain of Youth for the past 60 years.

He had been studying the five mountainous regions in the world where people commonly lived healthy and productive life for over 100 years, and discovered that while their diets were different, the one thing they had in common was type of water they consumed.

One such region was Hunza land in North Pakistan, where the water contained certain silicate minerals that originate from the surrounding glacial mountains and the people drink the glacial water containing all those minerals.

Taking over the research, Dr Flangan discovered that these minerals gave the Hunza water anomalous properties such as a lower surface tension and freezing point. Other qualities include a high zeta potential, natural colloids, minerals and unique tiny silica.

The Hunza water is substantially similar to the water surrounding our cells, resulting in better cellular hydration and nutrient absorption for the people who consume it.

How to make Hunza water

Dr Flangan told us the recipe to make it without even going to Hunza.
Let’s follow the instructions down here,


  • Large, clear glass pitcher or vessel with a lid (to hold the water)
  • A clear mason jar that can be sealed with a non-metal lid
  • Chunks of Himalayan pink salt
  • A window with lots of direct sunlight
  • High quality, filtered drinking water
  • A non-metal teaspoon (we like this stainless steel option)


  1. Sterilise the large glass container or pitcher, then fill it with filtered drinking water.
  2. Cover the container, and set it in a sunny window for 24 hours to increase the “chi” or life force of the water. This step replicates the natural sunlight water would be exposed to whilst melting down the glaciers in the Hunza Valley.
  3. Using large, rock-sized Himalayan salt crystals, place as many as you can in a mason jar. Remember, don’t cover your jar with a metal lid as it can react with the salt; choose a wooden or plastic lid instead.
  4. Fill the jar with your sun water, pouring it over the salt crystals. Refill the “sun water” and set it back in the window. You will have your “salt water” and your “sun water.”
  5. Let the crystals sit in the water for another 24 hour period. This will allow the water to become saturated.
  6. When “infused,” this water is called sole; you’ll remove about a teaspoon of sole a day, and continue to top the jar with more water as long as you can still see the salt crystals. Make sure to use a non-metal teaspoon to remove sole. Add a teaspoon to a full glass of sun water.
  7. Drink on an empty stomach in the morning and wait approximately 30 minutes prior to consuming any other food or beverage.
  8. Once the salt crystals in your sole are gone, you can start over the process.

Myths about Hunza water

It is the name many foreigners and local tourists use to refer to Araq (A moonshine brewed locally in Hunza). But in actual, it is not true. Hunza water is just a drinking water and not an alcohol.



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