by Anca Ifrim

We have started to think about the quality of the water we drink, but we do not have many benchmarks for what we call “quality”. How do we decide which water to drink?

Water quality is a complex concept – it means both safety (the water should be clean, free of contaminants), composition (what minerals it con­tains) and, I would add, taste. From my experience with both Romanian and international mineral waters, I have learned that there is no universal “perfect water”. What we choose depends on our needs and the context. First of all, the water must be drinkable and safe, coming from a reliable source. Then, I look at the mineral composition – this is what makes the difference between waters. For example, a water with a very low mineral content (so-called oli­gomineral water, with a “dry residue” below 100 mg/L) will be very light, al­most tasteless and often does not quench thirst as well. In contrast, a water with richer mineralization brings both taste and nutritional benefits, being more satiating for the body. So, quality in this sense also means the ability of the water to hydrate effectively and provide useful minerals. Another practi­cal aspect: taste. Quality water should have a pleasant or neutral taste at best.

Should we avoid tap water?

My opinion is that tap water should not be demonized, but neither should it be blindly accepted under all conditions. It de­pends a lot on the quality of the public water network in the area where you are. In many cities, tap water meets strict sanitary stand­ards – it is treated to be free of dangerous bacteria and chemicals are below the maxi­mum limits allowed by law, so in general it is drinkable and safe. In Romania, water com­panies must comply with the Law on Drink­ing Water Quality, which means constant monitoring of microbiological and chemical parameters.

However, there are a few things to keep in mind. Tap water is usually chlorin­ated (to prevent contamination along the way) and sometimes we feel that chlorine smell or taste, which can be annoying. Simple filtration (with a carafe filter or one mounted on the sink) can improve the taste by removing chlorine and any coarse impurities. Then, the mineral composition of tap water var­ies greatly from one area to another. Most of the time, this water comes from surface sources (lakes, rivers) and is intensively processed and filtered for safety. As a result of the treatment processes, tap water can lose some of the natural minerals that give it its taste and nutritional value. In other words, it is clean water, but quite “empty” compared to a natural mineral water bottled at the source, which naturally contains calcium, magnesium etc. On the other hand, in some localities the water can be “hard” (rich in calcium carbonate and magnesium) and then leaves limescale deposits – technically it is not dangerous to health, but it affects the taste and can damage household appliances.

Another aspect is the pipes: if the local network is old, rusty, the water quality can drop to the tap even if it was good at the treatment plant. There­fore, I would recommend everyone to check the local water quality reports or analyses provided by the authorities and make an informed decision. Person­ally, I completely avoid tap water and I admit, I prefer natural mineral water for daily consumption, due to its pleasant taste and mineral content.

There are opinions that claim that mineral water from plastic bot­tles is harmful due to the plastic particles that are released into the wa­ter. What is your opinion?

In recent years, there has been a lot of discussion about microplastics – microscopic pieces of plastic detected in the environment in foods and drinks, including water from PET bottles. It is true that some studies have found microplastics in PET bottled water (a global study suggested that such particles were found in ~93% of bottles). But we have to look at these results in a general context: plastic detection technology has become very effective, so we find traces of microplastics almost everywhere – in the air, in the soil, in rainwater and even in tap water. This does not necessarily mean that we are drinking “liquid plastic”, but that we live in a world where microplastic has become ubiquitous.

So, in my opinion, moderate consumption of PET bottled water is not “harmful” from a microplastics perspective according to current knowledge. I continue to drink bottled mineral water with confidence, knowing that it complies with food safety standards. The PETs used for mineral water are manufac­tured specifically for food use and undergo compliance tests. However, I am careful about a few practical aspects: I do not reuse single-use plastic bottles to drink repeatedly (because prolonged reuse and exposure to sun/heat can damage them), and I keep the bottles in cool places and out of the sun. Ex­cessive heat can favor the migration of some plastic substances into the liquid, so I do not leave water bottles in the car in the sun, for example. I also check the expiration date on the bottle – not because the water itself “ex­pires”, but because the manufacturer guar­antees the quality of the packaging until that date (after years of being in PET, it is possi­ble that very small amounts of plastic com­pounds can end up in the water).

Romanian mineral waters are exceptional in terms of diversity and quality.

Alkaline water – myth or reality?

Alkaline water has become a “trendy” topic, often promoted as a kind of panacea that would neutralize “acidity in the body” and brings countless miraculous benefits. I will say the conclusion straight away: it is largely a marketing myth, not based on solid scientific evi­dence. Essentially, water with a higher pH (usually pH 8 or 9) does not modify in any way the pH of our body. Why? Because the body regulates its own acid-base balance very tightly. Our blood has a slightly alkaline pH of around 7.35-7.45 and the body maintains this value regardless of what we drink or eat, through complex buffer mechanisms. We cannot “alkalize” our blood by drinking high pH water – that’s simply not how human physiology works. Without a doubt, the body does not become more alkaline just by drinking high pH water.

Are there different types of water for different ages, different physical activity? How do we choose the most suitable water for us?

Yes, that’s right – the hydration needs and tolerance to different waters can vary depending on age and lifestyle, and the market now offers many types of water precisely to meet these diverse needs. Choosing the most suit­able water for each person can be done by reading and knowing a little about our needs. If we have small children – we choose a low-mineral water for them.

If we do a lot of sports – we choose a water with more elec­trolytes. If we have a health problem – we ask for the ad­vice of a doctor, sometimes in certain conditions (kidney stones, hypertension) waters with a specific profile are rec­ommended. For most healthy people, combining still water with different natural mineral waters is sufficient for optimal hydration. Let’s not forget the personal preference factor: the “best” water is the one you enjoy drinking, as it will en­courage you to stay hydrated. Some prefer water at room temperature, others very cold, some want sparkling water, others just plain – it all depends on each person’s comfort. The important thing is to drink enough water every day and to be aware that quality water supports our health.

Which is healthier: sparkling or still water?

My honest answer is: it depends on each person’s preference and the context, there is no universally valid “verdict”. Both have advantages and I would say, neither is inherently healthier than the other in any absolute way. Still water is easy to drink and goes well in any situation. It is preferred by those with sensitive stomachs, for example, or when you simply want to hydrate quickly without feel­ing “gassy”. Its advantage is that you can consume large quantities quickly (athletes, for example, during intense training, drink still water precisely to hydrate without dis­comfort).

Sparkling water, on the other hand, has that pleasant “fizz”, the refreshing sensation and seems to quench thirst better for some people – I am one of them. The CO2 bub­bles gently stimulate the receptors on the tongue and pro­vide the impression of cooling. There is also a physiological benefit: studies and nutrition experts have observed that sparkling water is absorbed a little faster in the body than still water, which means more prompt hydration. In addi­tion, CO2 stimulates gastric secretions and helps digestion. On hot days, a sparkling water, rich in minerals, is often recommended because it quenches thirst more effectively than still water. When we sweat a lot, if we only drink still water that is very low in salts, we risk not retaining any liq­uid at all – it passes through the body quickly, the kidneys eliminate it and we still remain dehydrated. On the other hand, sparkling water containing electrolytes helps the body retain water and restore balance – the body cells re­hydrate better. So, the advantage of sparkling water is that it provides both hydration and minerals and does so in an efficient way.

When we think about the quality of water, we rarely think about its taste. How can we differentiate water and what it is good for us?

It is true that many people consider water “tasteless”, but this is mainly because we have not paid attention to its taste until now. As a water sommelier, I can enthusiastically tell you that water has taste and personality, and differen­tiating waters based on taste and mouthfeel is a fascinat­ing and useful experience. The taste of water comes from the minerals it contains. Pure H2O water (such as distilled water) has no taste at all – in fact, it is bland and even unpleasant to drink. However, natural waters contain different combinations of minerals, and these can give subtle or even obvious nuances of taste. For example, water with a lot of sodium and chloride will have a slightly salty taste. Water rich in magnesium may be perceived as having a faint bitter taste or sometimes a slightly sweet taste – depending on the person tasting it. The calcium in the water gives it a “hard”, alkaline taste, and a dry sensation on the tongue – you get that impression like when you taste chalk, if the water has a lot of calcium.

Every water has a terroir, a story of the place where it comes from, and its taste re­flects that origin. For example, water from the Eastern Carpathians that passes through salt deposits may have a slightly salty note, while water from the limestone Apuseni Mountains is rich in calcium and feels strong­er. It’s like a direct connection with the land from which the water came – we “taste the geology” of the place, if I may say so. This is not only poetic, but also educational: we come to appreciate the diversity of nature through water.

Then, differentiation by taste helps us associate the right water with different occa­sions or foods. In the art of water sommeliers, there are even pairing recommendations, similar to wines. For example, a full-bodied red wine is best paired with a neutral, flat wa­ter that doesn’t affect its flavour. For a short, intense espresso, I would serve a slightly carbonated water with medium minerality, which “washes away” the flavours between sips and complements the bitter taste of the coffee. At a meal rich in proteins (meat, heavy sauces), a carbonated water with bicarbo­nate helps digestion and invigorates you be­tween bites. Basically, by knowing the taste of water, we can elevate the culinary experi­ence – we transform ordinary water into an element of gastronomy. Top restaurants are starting to have water menus, and at interna­tional water sommelier competitions these taste nuances are taken very seriously.

Tap water should not be demonized, but neither it should be blindly accepted under all conditions. It depends a lot on the quality of the public water network in the area where you are.

Romania has over 60% of the mineral waters in Europe. What can you tell us about their quality?

The myth that Romania possesses "60% of Europe's mineral water resources" is not supported by official data. However, the essential truth is that Romania has exceptional geological diversity, which is reflected in an impressive variety of mineral waters: calcium bicarbonate, magnesium, sodium, sulphurous, iodinated, ferruginous, radioactive, as well as thermal and naturally carbonated waters.

This abundance is due to the extremely varied geology of our territo­ry – from mountain ranges with metamorphic and volcanic rocks, to sub- Carpathian areas with salt deposits, to plains with thermal waters. Basically, nature has endowed us with a mosaic of geological formations, and the wa­ters that flow through these layers acquire unique imprints. I can say with­out hesitation that Romanian mineral waters are exceptional in diversity and quality, rivalling the best waters in the world, although not all of them are known abroad.

The quality of these waters is generally very high, for several reasons. First of all, most of our mineral springs come from great depths, where the water has been naturally filtered through sand, gravel, clay and rock, some­times for tens or hundreds of years. In this long process, the water comes out practically microbiologically sterile and loaded with beneficial minerals. Some of our mineral waters are so well protected by the geological layer that the water that comes to the surface today fell as rain in pre-industrial times, safe from mod­ern pollution. Just think, we drink water that may be hundreds of years old underground, absolutely pure and uncontaminated – a true natural elixir!

Secondly, Romania has a tradition in mineral water legislation and strict bottling standards. Natural mineral waters are of­ficially recognized (they undergo thorough analysis to receive this status) and must be bottled right at the source, with constant monitoring of parameters. This guarantees that what reaches the consumer is exactly the pure water from the spring.

What do we do when water is no longer water?

This is an extremely important ques­tion in the current context of the beverage industry. In recent years, we have noticed a worrying trend: more and more products appear on store shelves that bear the word “water” in the name, but which, in reality, no longer preserve the essence of this vital liq­uid. Let’s be clear: pure water is H2O + natu­ral minerals, coming from underground or surface sources, with a clear physicochemical composition and without artificial additives. When we start adding flavours, sugars, dyes, preservatives or caffeine, we are already talking about soft drinks, not about water. However, marketing is powerful: these prod­ucts are presented as “fruit waters”, “vitamin waters”, “energy waters”, and the consumer, especially the young or less informed, per­ceives them as healthy alternatives to water.

The reality is that not every product that is called water on the label is really water. These drinks can contain significant amounts of sugar or artificial sweeteners, which not only do not hydrate ef­fectively, but can also increase the feeling of thirst, increase blood sugar lev­els and affect health in the long term. In addition, many contain additives that are not necessarily harmful in themselves, but which transform water into a processed product, far from its natural form.

In conclusion, when “water” is no longer water, it’s time to ask ourselves some questions. Hydration is not just about drinking a liquid – it’s about choosing something that nourishes your body, not just tickles your taste buds. Let’s not confuse the sensation of good taste with real hydration.


How do we read a mineral water label and what markers should we keep in mind?

The label of a mineral water is like its identity card – there we find the essential information about the origin and composition of the water. To make an informed choice, we need to look for a few key elements on the label:

Water category: First of all, I look for the inscription “natural mineral water”. This name means that the water comes from a protected underground source and has been bottled right at the source, with a constant composition over time. If it only says “table water” or “drinking water”, it means that it may simply be bottled water (possibly from the public network and filtered).

Source and place of bottling: The label must indicate the spring or well where the water comes from and the locality. This is a sign of transparency and authenticity. If a water is bottled far from where it is captured, it is no longer naturally mineral according to the legislation.

Mineral composition: This is the “heart” of the label in my opinion. We should find a list of the main mineral compounds and their quantity in mg/L. For example, if I see 300 mg/L calcium and 100 mg/L magnesium on the label, I know that the water is very rich and has a more intense taste, possibly even a slight hint of “milk of lime” (a full taste, given by calcium). If I see 5 mg/L sodium, I deduce that it is very good water for those on a low-salt diet.

Dry residue at 180°C: means the total amount of mineral substances remaining after the evaporation of one liter of water, practically the total degree of mineralization. It is an important indicator of the “strength” of the water. For general daily use, many recommendations indicate that we should focus on waters below 500 mg/L dry residue, especially if we drink 2 liters per day, so as not to strain the kidneys. But I would like to make a nuance: if you are a healthy person and drink a variety of waters, you can safely drink water with 700 mg/L or 1000 mg/L, especially alternating with weaker waters. The important thing is to drink enough water and not always choose only the water with the lowest mineral content out of the mistaken impression that “too much mineral spoils”.

Water pH: Some labels mention it (usually pH measured at the source). Ideally drinking water should be neutral to slightly alkaline, somewhere between 7 and 8.5 pH.

Carbon dioxide (CO2): The label tells us whether the water is carbonated (naturally or with added CO2) and how acidic it is. “Naturally carbonated” means that part of the CO₂ comes from the reservoir itself (as is the case with many Romanian waters from volcanic areas), while “carbonated” means that the still water was enriched with CO2 during bottling (like soda).

Expiration date and batch: Bottled water has an expiration date, usually a few years after bottling. As I said, this is more for the packaging, but it is good to check that it has not been exceeded, especially for PET water. Also, if we drink water directly from the bottle, it is advisable not to keep it for very long after opening.

In conclusion, we have to read the label to get to know what we are offering our body. These landmarks help us consciously choose the right water for us. The good news is that on the labels of natural mineral waters in Romania, this information is usually very clear and complete. We just need to make it a habit to check them.