Hungary is rich in mineral waters and it is not easy for consumers to choose from the more than 50 types of mineral waters available on the market, however, if one wants to consume a water of good quality, it turns out that there isn’t such a big variety of these on the market. A mineral water has to meet several criteria to earn premium rating.
More and more doctors claim that the overacidification of our body is the hidden cause of many of our diseases, so it is important that we do not consume carbonated mineral waters. As our meals tend to be rather acidic or transform into acids in our systems, it is important to consume an alkaline water such as Pannónia Kincse – a natural, alkaline, still mineral water, which provides our bodies with the required daily amount of liquids. Solutions with a pH above 7 are basic or alkaline. The ability of a solution to bind to acids is more accurately characterised by its buffer capacity. Buffer capacity is a measure for how much acid can be added to a basic solution for its pH to change 1 unit, i.e. how strong the water’s alkalising effect is. Buffer capacity is proportionate with the measured value of the water’s so-called total alkalinity, which is determined by the concentration of hydrogen carbonate and carbonate ions.
The natural taste of still mineral waters is easy to notice. Carbon dioxide strongly affects the taste of mineral waters, so even a mineral water of poor quality can taste good when carbonated. This knowledge is widely taken advantage of since a strongly carbonated taste suppresses any weakness in the taste of water. Carbon dioxide also works as a preservative in bottled waters making it easier to provide the required circumstances during production. During the production of still mineral water each and every step of the process must be carried out in perfectly sterile conditions, otherwise, the water cannot be stored. This is the reason why there aren’t enough still natural waters on the market, even less of premium quality.
It is found in extracellular body fluids and regulates osmotic pressure and water balance. Indispensable for some transport processes. Helps absorb glucose. The body of an adult contains 100 g of sodium. The recommended daily intake of sodium is 2 g for adults and 0.5-0.9 g for children. Increased sodium intake is only recommended during intense sports and heavy physical work or greater salt loss (sweating).
It is an important component of cells. Potassium, along with sodium, is involved in excitatory processes such as nerve and muscle function, maintenance of acid-base balance, and osmotic pressure.
It is also needed for muscle work, and thus for the work of the heart. In its absence, muscle weakness, convulsions, hypotension, circulatory abnormalities, intestinal weakness, and renal dysfunction may occur. Daily requirement 3.0-3.5 g.
The physiological role of calcium in maintaining the hardness and strength of bones is perhaps the greatest. But its role in blood clotting, in maintaining the integrity of different membranes, in the function of certain enzymes cannot be neglected. Consumption of calcium-containing waters is beneficial for nursing mothers, pregnant women and older women (to prevent frequent osteoporosis). The daily requirement is 800 mg for adults and 1200 mg for children due to bone development.
The role of magnesium is in nerve and muscle function, as well as in the metabolism of proteins, carbohydrates, and fats through the action of many enzymes. Signs of magnesium deficiency may include nervousness, irritability, muscle cramps, leg cramps, numbness, tiredness, anxiety. The recommended daily dose is 300 mg. Increased magnesium demand occurs during sports, pregnancy, rehabilitation of a weakened body, and old age.
- Hydrogen carbonate (HCO3)
Hydrogen carbonate ion plays a very important role in maintaining the acid-base balance of the body. It has a beneficial effect on the digestive system: they stimulate the secretion of saliva and gastric juice, increase gastric movements, and accelerate gastric emptying.
Prof. Kovács István
Candidate of Electrochemistry
What salt content is optimal for the human body? This is a question even scientists can’t answer with certainty. Some say that waters with low salt content are to be consumed because we consume too much salt in our food. It is true, in a way that conserved food contains plenty of sodium chloride. If we also consider our simplified diets and our stressful lifestyles, it turns out that our consumption is far from enough regarding calcium, magnesium, potassium and micronutrients, which our surface waters do not contain. Total salt content of our mineral waters generally vary between 400 mg/l and 1500 mg/l. Earlier only waters with a salt content of more than 500 mg/l were eligible to be called mineral water. A lower micronutrient content is usually characteristic of waters with less than 600 mg/l salt content, which means they are less valuable for our health.
It is not enough to know the pH leveli n order to determine the alkalising effects of a water. One also has to consider pH and the concentration of hydrogen carbonate when identifying alkalising effects. The daily consumption of 2 litres of Pannónia Kincse mineral water is a great step towards reducing our bodies’ dehydration.