Res. See. Eda Balcı emphasized that it is of great importance that the quality and healthy water we consume every day is of great importance, and said that healthy water should be colourless, clear, sediment-free, odorless, bacteriologically clean, free of toxic substances and chemically contained minerals should not exceed the limits specified in the “food items” regulation .

Stating that there is no ammonia and nitrite in healthy water, Balcı said, “The presence of these substances is an indication that the water is polluted. The presence of nitrates in the water means extremely polluted water. These substances in drinking water are dangerous. It poses a greater danger, especially for children,” he said.


Emphasizing that the hardness of water is a factor that determines its quality, Balcı said, “Hard waters are healthier waters. But hard water is a little harder to drink. French Hardness (FSD) is used as a unit of hardness for water in Turkey. Accordingly, the degree of hardness created by 10 milligrams of calcium carbonate in 1 liter of water is defined as 1. Another factor that determines the quality of water is the pH of the water. Ph 7 is considered neutral. The fact that the pH of the water is between 7.2-8.5 means that it is healthier for the body.

Balcı also mentioned where the water is stored and underlined that the best, healthy storage is with a glass bottle. Reminding that polycarbonate and plastic bottles are mostly preferred for ease of use and transportation, Balcı suggested that if water is purchased in these bottles, it should be poured into a glass bottle when using it at home.


Stating that correct and good water should be spring water, Balcı expressed the reason for this with the following words: “Water carries the minerals under the ground to us from underground. In this way, water not only meets our fluid needs, but also provides many benefits to our body with the minerals it contains. Natural spring waters and natural mineral waters contain elements such as calcium, bicarbonate, magnesium and iron.

Emphasizing that processed water cannot replace spring water, Balcı said, “Contrary to spring waters, processed waters are drinking waters whose structure has been changed by various methods and added with mineral supplements and sweeteners. Since the waters produced in this way are interfered with, they do not have the same characteristics as natural spring waters. Because filtered and then mineral added water is artificial and does not replace pure natural spring water.”

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