Benefits and harms of purifying drinking water by reverse osmosis
Is the consumption of water purified by reverse osmosis or distillation not unusual for the body? Will it cause us harm in the long run.
Discussions on this topic have been around for years. If you look at "Natural Mineral Water, Spring Water and Bottled Drinking Water Regulations (England) 2006", the minimum hardness of bottled water offered for sale to the public should be 60 mg / l of calcium. Of course, hardness is formed by a complex of polyvalent minerals, with a major component of calcium. Is the addition of calcium salts to distilled or reverse osmosis water equivalent? Most likely not.
The main reason for the need for a minimum content of 60 mg / l calcium is the evidence that water hardness has a positive effect on the heart health and condition of the body. Would a lack of this firmness have a negative effect and would harm your heart activity? Since 2006, various publications have been published and debates have taken place with the participation of the Food Standards Agency, the WHO, the Scientific Advisory Committee on Nutrition and the bottled water industry, and others.
Several health aspects related to the presence or absence of calcium salts are considered, including osteoporosis, high blood pressure, insulin resistance, cardiovascular disease. Estimates and analyzes continue until definitive conclusion is reached that drinking water treated by reverse osmosis or distilled remains regulated with a minimum content of 60 mg / l calcium.