When choosing water, the most important thing is to familiarize yourself with its chemical composition on the label. Based on the number of cations and anions contained in the water of individual chemical compounds (magnesium, calcium, bicarbonate, sodium and sulfates), we choose the one that best suits our needs. If you want water to not lose its properties, it must be properly stored.
Still or sparkling water?
It is commonly said that still water is much healthier than sparkling water. However, this is a myth and if you like bubble water, you don’t have to give it up! Carbon dioxide in waters is not as bad as is usually thought. First of all, it blocks the growth of bacteria and allows it to stay fresh longer. It is best to drink naturally sparkling water (then the label indicates the natural content of CO2). Water with bubbles quenches thirst better because of its slightly acidic taste. In addition, they increase appetite and facilitate digestion. However, people with peptic ulcer disease and acidosis should avoid them. Carbonated waters are also not indicated for respiratory and circulatory failure.
Keep bottled water in a dark and cool place. Then they will keep their full properties. Forget about drinking straight from the bottle (unless it’s a small bottle with a spout), because many bacteria get into the water.
Which mineral water to choose?
When choosing water should not be guided by advertising. The most important thing is to familiarize yourself with the chemical composition of the water on the label. Anions and cations, i.e. water-soluble minerals, are listed. In addition to magnesium and calcium, bicarbonates are very important for the human body. They alkalize stomach acids and are good for people suffering from hyperacidity. They also have beneficial effects in the early stages of diabetes - they lower blood sugar and urine.
Bicarbonates in mineral water
Water containing significant amounts of bicarbonate (above 600 mg/l) should not be drunk in large quantities by people with acidity, and more than 2,000 mg/l - healthy people, because it can disrupt their digestive processes.
Sulphates in mineral water
Sulphates also have very good effects when their content is at least 250 mg/l. They have a positive effect on metabolism, increase bile secretion. At levels above 600 mg/l, they can sometimes cause diarrhoea.
Sodium in mineral water
Sodium is a controversial ingredient in waters. It occurs in many mineral waters in amounts above the minimum required - 200 mg/l. It prevents dehydration and maintains acid-base balance. Its lack in the body causes weakness and digestive disorders. The problem is that we consume it in excessive amounts. But this is not the fault of the water, but other food products.
Potassium in mineral water
However, there is nothing to look for in potassium waters, which are very much needed by the body, especially for the proper functioning of the heart. However, no water will provide the right amount of this element.