With high temperatures gradually being implemented in our country, it is normal to resort to refreshing drinks with which to combat the heat of the summer season. However, the vast majority of offerings that we can find both in supermarkets and in the hospitality and restaurant sector tend to have a high content of sugar, colorings and additives. Therefore, if what we are looking for is to stay in shape, this is not always the most inclined to do so. Of course, we can drink them from time to time and enjoy our little whims, but if we are looking for drinks to drink more often or even daily, it is advisable to look for other options.
A classic and very refreshing alternative is sparkling water. Rocío Mateo Gallego, dietitian-nutritionist and member of the Spanish Academy of Nutrition and Dietetics, defines sparkling water or simple carbonated water as “natural mineral or spring water with carbonic acid. (H2CO3) or carbon dioxide (CO2). These waters also contain other minerals, such as sodium, calcium, magnesium, chlorine, nitrogen, depending on the soil from which they come. In reality, the multiple possible compositions of carbonated waters are similar to normal still wateronly with CO2 dissolved.”
The main property of sparkling water “is hydration and thirst control, similar to what occurs with any still or tap water”says Sofía Pérez-Calahorra, nurse, nutritionist and professor at the University of Zaragoza.
A particularly curious property of carbonated water stands out: it produces a slight tingling sensation and a slight anesthesia of the tongue. “This is because the CO2 present, it is transformed into carbonic acid by carbonic anhydraseenzyme present in all cells of the body to catalyze CO2 in the body,” explains the expert.
Some studies suggest – Mateo points out – that sparkling water improves swallowing, both in healthy subjects and in patients with dysphagia, since the carbonation bubbles produce some stimulation on the swallowing muscles. Pérez-Calahorra adds that “could contribute to proper digestion since it seems that stimulates the secretion of gastric acids, or the secretion of bile. It would even improve functional dyspepsia.”
From a nutritional and dietary point of view, the World Health Organization (WHO) promotes the intake of natural mineral waters, with or without gas, because they can complement the diet and help achieve the recommended intakes of minerals necessary for the body. This is the reason why Pérez-Calahorra points out that “consuming sparkling water could provide us with essential trace elements and minerals.”
