The choice of mineral water should not depend only on taste. In fact, each of the bottled waters differs in the amounts of the various minerals and their fixed residue. Practical help is offered by the consumer association Altroconsumo, which compares 79, including 37 natural, 13 natural effervescent and 29 sparkling.
Italians are first in Europe for consumption of bottled water. On average, we drink more than 220 liters per person each year. However, often without even glancing at the label, which reveals their identity.
Mineral water, what the label indicates
The first analytical parameter useful in classifying a mineral water is the amount of mineral salts it contains. The value is expressed on the label as fixed residue at 180 °C. It indicates what remains by evaporating water at 180°C and measuring its residual minerals (the fixed residue, in fact).
The ‘hardness’ of a water (i.e., the level of minerals) is determined by calcium and magnesium. The former, necessary for teeth and bones, is essential in growth and menopause. A water is calcic if the calcium content exceeds 150 mg/l. It is magnesic if it contains more than 50 mg/l of magnesium. Best to minimize fluorides, which are harmful to teeth.
4 types of mineral water
Based on the fixed residue, waters are classified into.
– Minimally mineralized, with fixed residue within 50 mg/l. It is suitable for mixing baby food,
– Oligomineral or slightly mineralized. This is the most common type; residual minerals do not exceed 500 mg/l. The reduced sodium content qualifies it as useful in low-sodium diets,
– mineral or medium-mineral is water with a fixed residue between 500 and 1500 mg/l. It is useful in summer and to athletes to replenish salts lost through sweating,
– rich in mineral salts is the category of waters with fixed residue over 1500 mg/l. The type can be helpful in counteracting some diseases and should be consumed on the advice of a physician.
The other analytical parameters
The other most interesting analytical parameters reported by the label are:
pH, indicates the acidity of the water.It ranges from 1 to 14, generally bottled water has pH 7 (alkaline).
Sodium. Waters with reduced sodium content (less than 20 mg/l) are to be preferred, given the widespread table abuse of sodium (2 g of sodium corresponds to the 5 g of salt indicated by the WHO as the maximum daily threshold). Those defined as sodium (over 200 mg/l sodium) should be avoided, however. ‘The claims ‘sodium <0.002%’, ‘sodium 0.001%’ make an effect because there are several decimal places, but these are <20 mg/l and 10 mg/l, respectively‘, recalls Altroconsumo.
Nitrates. Nitrates are defined as potentially carcinogenic by Iarc, the International Agency for Research on Cancer. They end up in drinking water due to environmental contamination caused by nitrogen fertilizers in agriculture. They cannot exceed 50 mg/l. Avoiding them is best; imperative is to choose water that contains no more than 20 mg/l of them if the water is intended for children. Altroconsumo measured them, along with other contaminants.
The value of packaging
Altroconsumo’s test also evaluates the environmental sustainability of packaging, favoring lightweight bottles (with less plastic), made from recycled PET or bioplastics, and with plastic labels, which are more easily recycled than paper labels.
Additional element evaluated is the ergonomics of the bottle, from ease of opening and closing to handling in use and pouring, particularly in filling the first glass after opening.
The selection of the best
In light of the laboratory analysis and other comparisons, Altroconsumo has decreed better test waters
– Natural Emeraldine (74 points) in the natural water (still or flat) category,
– Natural effervescent olive grove, among natural effervescents (62 points),
– Boario Terme (77 points) among sparkling waters.
The full test is available at this
link
.
Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".
