What do the bottled water do that does not make the tap?


With 37 degrees in the shade and a heat wave that threatens that the thermometers amount to 45 º C in some areas of Spain, thirst is not the only symptom that we must attend to combat dehydration: "produces fatigue and increases body temperature and FRECU Gum Cardiaca ", explained to BuenaVida Jaume Giménez Sánchez, nutritionist and head of the master in nutrition in physical activity and sport at the University of Barcelona. And more: headache or lack of urination.

If the new fashion of "enriched" or "improved" waters , such as hydrogenated or vitamin, will make us drink enough, welcome Sean; Especially if it is taken into account that around 75% of the Spanish population ingests less liquid than recommended by the European Health Authority, EFSA, according to a study published in the journal Nutrients; And that according to who water is the best drink to quench thirst, as noted in a campaign to reduce the consumption of sweetened sodas and carbonated.

However, it is advisable to know to what extent the healthy claims of these "improved" water versions are true. Are they really better than the usual or tap ore? Health experts analyze them and give their opinion

agua vitaminada2the water Vitamin, "unnecessary if you eat well"

It is presented as a Acalórico product to which vitamins are added with the aim of providing vitality, health and beauty. It is framed in the range of "enriched" or "improved" products under the argument that the day passes bill with loss of fluids, vitamins, minerals and other components to be replenished. The experts, among them the dietitian-nutritionist of the Center for the analysis of scientific evidence of the Spanish Academy of Nutrition and Dietetics (CAEC-AEND) Eduard Baladia, agree that these "improved" versions do not provide any extra benefit. "With adequate feeding, it is not necessary to supplement the water because the body removes the vitamins provided above the necessary," explains the dietitian-nutritionist, Daniel Ursúa.

The dietitian-nutritionist Elisa Escorihuela recommends to give a good bite to an apple before being carried away by the fashions: "Although these waters seem a superfood, it is advisable to take a piece of fruit".

agua hidrogenada 3the hydrogen Water "mere bubbles evaporating"

Born in Japan, that of the hydrogenated one reminds of the fashion of the hexagonal water that caused furor back in the year 2013 outside our borders, and whose defenders claimed that it contained a group of molecules with a hexagonal structure that could improve the absorption of Nutrients, eliminate metabolic waste and improve cell communication. To provoke hydrogenation, it is necessary to acquire a device that adheres hydrogen to the water molecules, H2O, in a supposed ionic bond. The process is given through the electrolysis: the electric current breaks down the water in the gases of oxygen and hydrogen and the latter is mixed again with the water. In case I missed the Mediterranean Nova games.

The biochemist José Miguel Mulet doubts that the apparatus fulfils its mission. He explains it in his book What is healthy eating? (Editorial Destino): "If we understand it [hydrogenated water] as water with a high dissolution of hydrogen ions, what we have is a low pH, that is, acidic water as if it were poured vinegar or lemon juice, and we know its scarce benefits. If it were not enough ensures that "hydrogen is very reactive and little soluble in water, so you only get some bubbles that react to become water again or evaporate," says Mulet.

Ursúa also is blunt: "[the hydrogenated] is postulated as a pseudomilagrosa solution for many ills, but it has no scientific basis. It is not proven that the hydrogen can be added to the water, nor is it explained how this can reach our cells (after going through the digestion and absorption process) and, much less, the alleged benefits that are associated with it are based.

agua de mar4the sea water: "Only for Cooking" (and not the catch of the beach)

To seawater, which is also sold bottled on the shelves of some herbalists, there are those who attribute healing properties for its trace elements and minerals. It is advisable not to forget that its salt content trebles the concentration of freshwater and that it is envisaged its use for the cleaning of food or for the kitchen, according to the Spanish Agency of Food Safety and Nutrition (Aecosan).

"Books have been written in which there is talk of a diet — that of the Dauphin — that preaches that sea water confers a supposed ' balancing power based on marine DNA," says Escorihuela. "Salts are indispensable for maintaining the biochemical processes of our body, but it does not mean that seawater has a positive effect on health.

The level of its salts is so high (' 36 grams of salt per liter of water, compared to the 9 that contains our organism ', according to the manufacturers of these waters, who recommend taking it in doses of 20 milliliters diluted daily in other beverages) that It causes dehydration, plus it increases blood pressure by altering the heart rate and may cause nausea, vomiting, diarrhea, delirium, and weakness. In large quantities it can cause coma and even death, "says Escorihuela. To which J.M. Mulet adds that it can jeopardize the good cellular functioning.

Another thing is the sea water for gastronomic purposes that can be found in the large supermarkets, and that are used as a substitute for crystallized condiment. As noted by the dietitian-nutritionist Àlex Pérez: "It can be used for cooking, but it has nothing to do with having curative properties, but it can be an alternative to salt food interesting for some dishes such as wrinkled potatoes."

agua cruda 5the Raw or live water: a big Silicon Valley business

Those who market it take it directly from a spring and are not subjected to any control or chemical treatment or filtering. Cheap, cheap. Exactly the same as when we walk through the countryside and drink from a stream, but paying. Can it be bad (in addition to our pocket and our fundamental rights...?)

"Raw water, like the one we consume when we go to the mountain, has not been processed or analyzed to ensure its potability. Their safety depends on the degree to which groundwater contamination may have existed, "clarifies Baladía. "To think that the natural exceeds the treated sometimes is not correct. The water of some wonderful sites, no, as clean and as virgin as it may seem, can be exposed to many toxic pathogens or minerals. In addition, its price is high [something more than 30 euros a carafe of 9.5 liters]. Better not to consume it, "says dietitian-nutritionist Escorihuela.

Drinking unpurified water causes thousands of diseases and deaths a year, according to the World Health Organization. For this reason, Natalia Funes, coordinator of the water area of ecologists in action seems to him that this new fashion, born in Silicon Valley, has as main objective "to take economic profit selling untreated water and at exorbitant prices. It is absurd that the only thing he gets is to collaborate with the commercialization of a fundamental right. "

Do not let yourself be impressed by the chatter. In case you did not know, Baladía remembers with some humour that the water we consume "is always raw, because the processes that passes until it arrives at our faucets do not involve heat treatment, such as milk, for example."