Drinking Water: Distilled or Mineral?

[yanit]

Okay, I live in Hong Kong where it's not a terribly good idea to drink the tap water because in some older buildings it quite often runs yellowish (on a good day) to brown (on the bad ones). I know it's probably just sediment built up in the pipes, but, y'know. Ew.

Anyway, I bought a hot/cold water dispenser years ago to solve the problem. I get a 16-litre (or something like that) bottle of water delivered to my flat every couple of weeks, and give back the empties to be re-used by the water supplier. This supplier used to only have distilled water on offer, but have recently introduced "mineralized" water as well, which is dearer than the distilled.

So my question is: is "mineralized" water necessarily better? I have heard some people say that distilled water is not only fine, but preferrable to mineral water ... something about too much mineral water causing a build-up of minerals in the body. Proponents of mineral water say that in the hot, humid climate of the tropics, mineral water is better because it replaces minerals lost by the body through sweat. I do admit, especially in the height of summer when it's 34 degrees outside and 98% humidity, it feels like you're sweating a lot just walking from one block to another, but surely you don't lose so many minerals from sweat unless you're running a marathon or working outdoors a lot. And don't we regain much of what we lose in the food we eat anyway?

You can probably tell I'm biased against the mineralized water, huh? That's mainly because there's a health food, everything-organic, new age fad that has been sweeping through Hong Kong the last year or so and I feel that the introduction of "mineralized" water is just the water supplier trying to cash in on the craze. I could be wrong though. Personally, I think the bottled water industry is nuts, and when I travel to countries with reliably safe tap water, such as NZ or Australia, I happily drink from the taps.

Anyway, I'd appreciate any insight anyone can share on this.

 

[Zep]

Distilled water has few or no contaminants, and is obtained usually by boiling to steam then condensing as pure water. It should have no salts or other dissolved stuff in, but it won't be absolutely pure.

"Demineralised" water has had much of the dissolved minerals (usually salts) removed by filters, such as osmotic filters, etc. It may still contain trace elements of liquids, stuff and the odd greeblies.

"Mineralised" water is simply filtered clean water with the dissolved minerals still in it to some degree. Clean tap filtered water, in effect.

Your body needs trace elements every day, but you obtain most of these in your daily food intake. You need a fair amount of water in some form as well - it comes as straight water, and in tea and coffee and other drinks, and also in various raw foods such as celery and lettuce.

I always find the "health" trends laughable. For example, tea made from distilled water is supposed to be "purer" and good for you. What rot! You take water with nothing in it, and then add concentrated salts and oils and minerals back in by steeping tea-leaves in it! What was the point of distilled water again?? It's clean??

 

[bobdroege7]

try this

Take the distilled water and add small amounts of Nu-salt to it and taste.

When it tastes good stop adding the salt, which is a mixture of potasium and sodium chloride.

I add Nu-salt to my drinking jug when I play tennis outdoors on really hot days. Just a little makes the tap water taste like Evian.

 

[ponderingturtle]

Well it matters mostly for taste, so if you are fine with the taste of the distilled water then you have no reason to switch.

As for tea, I do remember Alton Brown making claims about the need for disolved oxigen in tea water

Now that you've secured quality leaves, it is up to you to fulfill their potential and that begins with water. Now there are over 500 individual chemical compounds in tea. And if you want to taste the right ones, you're going to have to use H2O with plenty of O2in it. That's right, oxygen is what does the job. And anybody that's ever had a fish bowl go bad on them knows that if water just sits around, it looses its O2, so you're going to have to use freshly drawn water. Now if your tap water tastes good, go for it. But if you use filter, you must draw off a fresh batch. Now once you have secured the proper H2O, you're going to need something to boil it in.

Good eats fan page transcript

 

[PixyMisa]

As for tea, I do remember Alton Brown making claims about the need for disolved oxigen in tea water

I try to keep the goldfish out of the teakettle. It never turns out well.

 

[casebro]

Wouldn't boiling the water drive the O2 off? First time I can argue with Alton.

 

[Nick Bogaerts]

I've never seen demineralized water advertised as drinking water, but then I haven't lived anywhere where access to drinking water was problematic, so my bottled water has usually been spring water.

With mineral water you often pay more for the brand. I find the concept of shipping Evian halfway across the world perfectly silly.

It's a good source of calcium though. I know my parents deliberately kept the kitchen tap off the water softener, wanting hard water for drinking.

 

[JJM]

{snip}
"Mineralised" water is simply filtered clean water with the dissolved minerals still in it to some degree. Clean tap filtered water, in effect.
{snip}
What was the point of distilled water again?? It's clean??

Distilled is clean, yes; but the definition of mineralized water is not certain. If it has not been distilled, first, there is an opportunity for contamination.

try this

Take the distilled water and add small amounts of Nu-salt to it and taste.

When it tastes good stop adding the salt, which is a mixture of potasium and sodium chloride. {snip}

I think this is a good way to know what you are getting. I have no idea how it compares; but, a water bottler recently revealed that they add calcium chloride for flavor. I don't know if you have easy access to that in a food grade.

 

[Lanzy]

I want as little in my water that isn't water as possible. I drink distilled.

 

[IMST]

If my tap water was bad, I'd filter it and use it anyway. Since it's not (thank you prominent local glaciers) I drink unfiltered tap water.

 

[joobz]

Wouldn't boiling the water drive the O2 off? First time I can argue with Alton.

Exact numbers vary based upon ion content, but by boiling water (raising from 25ºC to 100º), you lose ~96% of your oxygen in the water. Room temp water will have 3mg/L. While, boiling water has 96µg/L. (numbers are probably a bit off, but come from Henrys constants in the Perry's ChemE handbook for oxygen water).


I'm a little suprised as well. I didn't think Alton would make such a silly mistake. Anyway, if it was true that the stagnant water was worse because of a lack of disolved oxygen (DO). You could just shake the water up and disolve it back in from the atmosphere.

Now, it may be that pipe water has a greater DO content because it is under pressure. But this would only be the case if it was pressurized in contact with air. However, this again would be lost by boiling so it's a moot point.

My guess is you wouldn't want stagnant water because it can have some bacterial growth and or dust debris settling into it (if it was left open). Also, certain flavors/odors from the atmosphere may also be picked up into the water, which may not leave by boiling.

ETA: ABOVE NUMBERS ARE WRONG!!!!! sorry. ( I used the specific Volume of water instead of the molarity of pure water)

Anyway, the actual values are 8.8mg/L at room temp and 5 mg/L at boil. Which isn't as drastic of a change and may make a difference. However, these are equlibrium values. I do not know of any reason why (other than biological growth) that would cause stagnant water to loose oxygen.

 

[luchog]

I try to keep the goldfish out of the teakettle. It never turns out well.

Yes, but it takes time. Several minutes to drive out all dissolved oxygen.

And you should never boil water for tea, with the only exceptions being those that contain non-tea components, like grains (eg. genmaicha) or spices (eg. masala chai). Tea water should be below boiling, with the preferred temperature dependent on the type of tea.

White teas between 160-165 F, 70-73 C
Green teas, 140-185 degrees F, 60-85 (some specialty green teas, such as matcha, can be brewed with boiling water)
Oolongs between 160 and 185 F, 70-85 C
Black teas between 170 and 190, 77-88 C
Pu Ehr teas betweem 160 and 190, 70-88 C (Pu Ehr teas can tolerate boiling temperatures better than most others without becoming unpleasantly bitter.)

The idea temperature for nearly all teas is between 165 and 175F, 74-80C (although some white and green teas do better at lower temps). This maximizes the extraction of desirable components and limits undesirables.

Water that is too hot can destroy some of the volatile oils, and cause unwanted components to leach out (mainly certain types of tannins). Boiling water will cause more of the caffiene to leach out as well, which is probably why so many people use boiling water; increasing the stimulant effect at the expense of flavour and aroma. Hence the reason that milk and sugar are used, to mask the unpleasant tannins and other undesirable components.

Also, water for tea should be soft, hard water inhibits the extraction of some components.

 

[joobz]

Also, water for tea should be soft, hard water inhibits the extraction of some components.

And yet, when you make beer, you want hard water for the same reason.

 

[IMST]

And you should never boil water for tea, with the only exceptions being those that contain non-tea components, like grains (eg. genmaicha) or spices (eg. masala chai).

Does this mean that boiling water is correct for these teas or just not as harmful as for other teas? I.E. Should I be making my Masala tea with 212 F/100 C water ideally?

 

[luchog]

Does this mean that boiling water is correct for these teas or just not as harmful as for other teas? I.E. Should I be making my Masala tea with 212 F/100 C water ideally?

Yes, boiling water is correct for these teas, because that level of heat is needed to adequately extract the oils and other components from spices and grains, especially the grains. The same holds true for many herbal tisanes as well. Although the ideal temp will vary considerably, depending on the particular herb used, they typically require hotter water and longer steeping times than tea.

And yet, when you make beer, you want hard water for the same reason.

Actually, the desired hardness of the water will vary a bit, depending on the particular type of beer being brewed, and the grains in the mash; but overall it is correct that you do want harder water. But it's not for quite the same reason -- that is, it doesn't significantly affect the extraction of components from the grains. The hardness of the water affects enzyme action (the breaking down of complex carbohydrates into simple sugars by the Alpha and Beta Amylase enzymes, and other desirable enzyme reactions), neutralizing acidity in the malt, as well as affecting yeast growth and action.

 

[joobz]

Actually, the desired hardness of the water will vary a bit, depending on the particular type of beer being brewed, and the grains in the mash; but overall it is correct that you do want harder water. But it's not for quite the same reason -- that is, it doesn't significantly affect the extraction of components from the grains. The hardness of the water affects enzyme action (the breaking down of complex carbohydrates into simple sugars by the Alpha and Beta Amylase enzymes, and other desirable enzyme reactions), neutralizing acidity in the malt, as well as affecting yeast growth and action.

While you are correct about the enzyme action, water hardness does prevent tannin extraction during the sparge. (actually, it is a buffering effect from the counter ion). Most beer styles, you do not want a lot of tannins in the wort.

Also, water hardess helps beer clarity. The divalent cations help precipitate the proteins during the cold break, preventing a haze from forming in the beer.

Although, you don't want to remove too much protein otherwise the yeast won't be able to get started.

 

[The Grave]

Jeepers more than 1 line, I'm impressed!

Distilled water has few or no contaminants, and is obtained usually by boiling to steam then condensing as pure water. It should have no salts or other dissolved stuff in, but it won't be absolutely pure.

"Demineralised" water has had much of the dissolved minerals (usually salts) removed by filters, such as osmotic filters, etc. It may still contain trace elements of liquids, stuff and the odd greeblies.

"Mineralised" water is simply filtered clean water with the dissolved minerals still in it to some degree. Clean tap filtered water, in effect.

Your body needs trace elements every day, but you obtain most of these in your daily food intake. You need a fair amount of water in some form as well - it comes as straight water, and in tea and coffee and other drinks, and also in various raw foods such as celery and lettuce.

I always find the "health" trends laughable. For example, tea made from distilled water is supposed to be "purer" and good for you. What rot! You take water with nothing in it, and then add concentrated salts and oils and minerals back in by steeping tea-leaves in it! What was the point of distilled water again?? It's clean??

Too much 'pure' water leads to tooth decay. Most mineral water, too, doesn't contain enough fluoride ions to aid tooth protection. Plus the salts place a greater stress on your body - kidneys - and can lead to 'stones'.

Griff...

 

[BlackKat]

Too much 'pure' water leads to tooth decay. Most mineral water, too, doesn't contain enough fluoride ions to aid tooth protection. Plus the salts place a greater stress on your body - kidneys - and can lead to 'stones'.

Griff...

Is that presuming the tap water is flouridated? Or does non-flouridated tap water contain enough anyhow to make some difference?

In other words were the thousands of pills I took as a child in Ithaca a waste?