Not all water is the same, that’s why

Not all water is the same, that’s why

Water is a fundamental element of our life, but we must learn to choose it and recognize its characteristics: here’s how.

More than half of our body is made up of water and if we managed to survive fasting lasting several days, the same certainly could not be said without quenching our thirst.the choice of the type of water should not be accidentalTherefore, that water is the basis of life is an incontrovertible fact, but are we really sure we know the characteristics of the water we drink every day? Returning to more trivial and earthly considerations, the choice of the type of water is usually oriented by the desire to solve problems related to physical fitness, such as water retention and cellulite. In many cases, one of the main functions of water remains in the background, namely that of hydrating and providing mineral salts to the body . From this point of view, the matter tends to get complicated considerably by entering into play parameters such as fixed residue, hardness and type of pH .

Classification: the fixed residue

To orient yourself clearly, it is good to know that according to the different content of mineral salts and residual substances deriving from the boiling of water at a temperature of 180 ° C degrees (fixed residue), mineral waters are divided into four macro categories: hypomineral (fixed residue up to 50 mg / liter), minimally mineralized which reduces the amount of mineral salts needed; the trace mineral (fixed residue from 50 to 500 mg / liter), maintains the quantity of mineral salts useful for the body; the mineral medium (fixed residue from 500 to 1,500 mg / liter), provides the right amount of mineral salts; the hypermineral (fixed residue over 1,500 mg / liter), highly mineralized.

Starting from this classification we can go beyond bottled waters and consider other types, such as purified, spring or simply drinkable ones that we consume much more often than we think. Let’s see together then what are the characteristics that distinguish a food apparently as neutral and simple as water.


  1. Natural water . Defining as natural only non-sparkling mineral water could be misleading because even the latter must be considered as such in a broad sense (to understand, not artificially modified). With the term natural, therefore, we want to indicate all those types of water that are not added with gas. A distinctive feature, however, is the pH level contained in natural waters which is generally between 6.5 and 8.0: values ​​above 7, indicative of a basically alkaline water, are considered optimal for the health of our organism.
  2. Tap water . More commonly known as drinking water, tap water always arouses some perplexity regarding the substances contained and the frequency of consumption. Let’s start by saying that the composition of tap water depends on the type of withdrawal source, that is, on the type of soil from which it comes. It is therefore clear that to be defined as drinkable, tap water must pass a series of highly accurate checks that define its minimum requirements, such as the absence of potentially harmful microorganisms. However, the fact remains that tap water is certainly to be considered richer in some mineral salts – such as sodium, calcium and bicarbonate – whose consumption must be monitored in the presence of certain pathologies or simple predispositions.
  3. Sparkling water . Even if in most cases it is not perceptible to the palate, all natural mineral waters have a certain percentage of free carbon dioxide. To be defined as sparkling, however, bubbles must be felt and seen thanks to an artificial carbonation process that can be more or less high. Unlike natural water, sparkling water promotes digestion after particularly abundant meals, while fasting by inhibiting gastric secretion is suitable for those suffering from acidity problems, gastritis or irritable colon.
  4. Spring water . Called spring water by the Anglo-Saxons and eau de source by the French, spring water brings with it the characteristics of purity and freshness coming from the rocks and deep soils from which it flows naturally. The alpine one is filtered by the earthy and sandy layers and deprived of pollutants with higher specific weight. One of the main characteristics of spring water is that it is considered as dynamized water thanks to its intrinsic ability to vitalize the body’s cells and perform a therapeutic function for numerous pathologies, starting with those of the kidneys.
  5. Purified water . Increasingly used for both health and sustainability reasons (reducing plastic consumption), purified water has become the main alternative to tap and bottled water in recent years. The purification process is nothing more than a mechanical filtering process thanks to which the water is pushed through a membrane that holds heavy metals, bacteria and chlorine, letting only the water molecules and mineral salts pass through. The result is a low mineral content water characterized by a rather low fixed residue, perfect for those suffering from urinary problems and inflammation of the gastric mucosa.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks