There are over 50 years of studies showing negative health outcomes from drinking low mineral reverse osmosis and distilled water, World Health Organization (W.H.O.) warns.
Reverse osmosis and distillation remove all dissolved solids from water, including critical minerals necessary for important bodily functions. Major bottled water brands are processed using reverse osmosis or distillation (read the bottle’s label). Pure Berkey is certified to purify water without stripping it of the minerals needed for good health. You don’t have to choose between contaminant-free water and water that supports your body’s necessary functions!
Home and commercially bottled RO and distilled water are stripped of all mineral content along with undesirable contaminants. This creates water that is both chemically unstable and actually corrosive to plumbing. Some commercial systems add minerals back into the water to protect the plumbing of the factory it’s produced in, and to improve the taste, however, this type of remineralization is considered inadequate for health purposes (W.H.O.).
According to the W.H.O. and the National Institutes of Health, the absence of calcium, magnesium, copper and manganese from water has been demonstrated by epidemiological studies over the last 50 years in many countries all over the world has been “strongly associated with increased morbidity and mortality from cardiovascular disease (CVD). Calcium is a substantial component of bones and teeth. In addition, it plays a role in neuromuscular excitability (i.e., decreases it), the proper function of the conducting myocardial system, heart and muscle contractility, intracellular information transmission and the coagulability of blood. Magnesium plays an important role as a cofactor and activator of more than 300 enzymatic reactions including glycolysis, ATP metabolism, transport of elements such as sodium, potassium, and calcium through membranes, synthesis of proteins and nucleic acids, neuromuscular excitability and muscle contraction. Even in industrialized countries, diets deficient in terms of the quantity of calcium and magnesium, may not be able to fully compensate for the absence of calcium and, in particular, magnesium, in drinking water.” (W.H.O.)
The W.H.O. also states that “when used for cooking, low and no mineral water was found to cause substantial losses of all essential elements from food (vegetables, meat, cereals). Such losses may reach up to 60 % for magnesium and calcium or even more for some other microelements (e.g., copper 66 %, manganese 70 %, cobalt 86 %). In contrast, when hard water is used for cooking, the loss of these elements is much lower, and in some cases, an even higher calcium content was reported in food as a result of cooking….The current diet of many persons usually does not provide all necessary elements in sufficient quantities, and therefore, any factor that results in the loss of essential elements and nutrients during the processing and preparation of food could be detrimental for them.”
Recent epidemiological studies of an ecologic design among Russian populations supplied with water varying in TDS suggest that low-mineral drinking water may be a risk factor for hypertension and coronary heart disease, gastric and duodenal ulcers, chronic gastritis, goitre, pregnancy complications and several complications in newborns and infants, including jaundice, anemia, fractures and growth disorders.