Science Says

Wynckel concluded in 1997, that natural mineral waters could be recommended to achieve optimal calcium requirements, especially in older people with lactose intolerance.

Natural spring waters with a high calcium content can provide significant amounts of calcium to the body (Heaney, 2006).

And in 2000, Bohmer conducted a combined analysis of the most relevant studies current at that time which showed that significantly higher levels of calcium could be absorbed by our bodies from natural mineral water than from dairy products.

Various studies have shown that calcium, bicarbonate, and potassium enriched water could help prevent osteoporosis, particularly in women after menopause.

In 1999, Aptel found that overall calcium intake can be directly linked with bone density.

Again in the same year, Costi determined that water rich in bicarbonates improves the biological availability of calcium, calcium-phosphate hormonal regulating balance, bone breakdown and bone density.

Meunier in 2005, found that consumption of natural mineral water high in calcium was shown to reduce the rate of bone decay in women who had gone through the menopause.

Finally in 2004, in short and medium term studies, Burckhardt discovered that bicarbonate and potassium are able to reduce calcium loss by urinal waste and bone destruction.

In 1998, Caudarella found that mineral waters with a high calcium content prevent kidney stones.

Subsequent studies by Kessler & Hesse in 2000 and Siener in 2004 concluded that spring waters rich in bicarbonate and magnesium can also help reduce the growth of kidney stones.

Studies have proven that water with sulphur has antioxidant properties (Benedetti, 2007).

Research conducted by Schoppen in 2004 concluded that drinking sodium-rich carbonated mineral water, significantly lowered total cholesterol and “bad” LD cholesterol levels by almost 7% and 15% and at the same time led to a rise in “good” HDL cholesterol by 9%.

Water rich in bicarbonates can restrict the rise of fats in the blood after meals (Schoppen, 2005) and improves insulin sensitivity vital in controlling blood sugar levels(Schoppen, 2006).

Studies by Bucher in 1996, Whelton in 1997 and by Jee in 2002 confirmed the blood pressure-lowering effects of calcium, potassium and which had been established previously by researchers.

Blood pressure and inflammation markers also reduced decreased indicating reducing overall cardiovascular risk (Schoppen, 2004).

In 2004, Rylander & Arnaud found that the blood pressure levels of people with calcium or a magnesium deficiency reduced after drinking natural spring water.

And an investigation by Rubenowitz in 2000 found that drinking of calcium and magnesium rich water led to decreased death from acute myocardial infarction (heart attacks).

When it comes to microbial contamination risks, natural spring water is also safer than tap water.

In 1993, around 403,000 from an estimated 1.61 million residents the northern US city of Milwaukee, Wisconsin became ill with dehydration, fever, diarrhoea and stomach cramps with 104 deaths among the elderly and people with immune deficiency illnesses.

In 2000, Bohmer & Resch conducted a systematic analysis of medical reports from several Western countries and found 423,000 cases of disease outbreaks (mainly diarrhoea) arising from contaminated tap water, some of which had a “lethal outcome”.

There were no such cases documented in relation to bottled natural spring water.

Drinking natural spring mineral water is a great way to get nutritious minerals without consuming calories.

Sparkling natural spring water may provide just the right flavour difference to encourage more water intake.