We all know the importance of water and how it’s instrumental for life on our planet. Today, this precious life force is being artificially manufactured and even adulterated. We’ve heard about flavored tea, flavored beverages, and even flavored foods.
Now, they’re selling flavored water! What next? Flavored air? These manufacturers know that some people are so gullible that they’ll buy anything. Many people substitute natural drinking water with other high-calorie sugar-laden drinks, which provide zero energy and do more harm than good.1
Let’s look at why artificially flavored water is bad for your health and why you should steer clear of these useless marketing ploys.
Ingredients In Flavored Water
Normal drinking water is supposed to contain two primary components. Hydrogen and oxygen. That’s H2O in chemistry terminology. But, beverage manufacturers are adding many other chemicals and additives, which have some dangerous and life-threatening consequences. Some of these substances include,
- Propylene Glycol
- Malic Acid
- Sucralose and Acesulfame Potassium (sweeteners)
- Potassium Citrate
- Red 40
- Blue 1
- Potassium Sorbate (preservative)
Propylene glycol is used to prevent food discoloration during the storage process. This chemical substance is also used in the manufacturing of polyester and anti-freeze. It is also utilized for the production of artificial smog and smoke.
Many animal and human studies show that this bitter liquid may cause serious health conditions including lactic acidosis, ocular or skin irritation, and small increases in fetal malformation when consumed over time.2 3
Acesulfame potassium is an artificial sweetener that is 200 times sweeter than sugar and contains methylene chloride, a known carcinogen. It has many adverse health effects that include nausea, headaches, liver problems, mood disruption, hypoglycemia, and possibly cancer. It may also cause weight gain4 and impaired cognitive memory functions.5
Although this mold inhibitor is considered as safe, its synthetic composition can cause allergic reactions, diarrhea, nausea, and nutrient loss in food. Some studies have also linked its use to urticaria and contact dermatitis.6
Artificial flavoring, as well as natural flavorings, are lab-manufactured ingredients and there is nothing “natural” about them. Sine the definition and permissions related to natural flavors are quite relaxed, many artificial ingredients make their way into these additives.
It’s important to note that irrespective of the origin of natural flavors, food manufacturers are not obliged to provide the details of the chemicals used to create flavor. In reality, the flavor may actually be the result of the blend of numerous chemicals.
Sucralose is a chlorinated sugar that is about 600 times as sweet as sugar.7 This dangerous artificial sweetener is marketed commonly for use in many food products. It belongs to a class of chemicals called organic chlorides, some types of which are toxic or carcinogenic.
One study found that this synthetic compound negatively alters gut microflora and absorption of nutrients, which means that the benefits of natural water are lost when you use flavored water. Moreover, sucralose may also result in bowel and kidney disturbance and an increased risk of tumor growth.
Since water is something that you consume frequently, it is crucial that you drink potable natural drinking water, which is already packed with minerals and nutrients. Moreover, for something as basic as clean drinking water, it’s utter foolishness to pay a hefty amount when you can get it for free! If you really want to drink water with a distinct flavor, consider squeezing a fresh lime, berries or any other fruit of your choice to water and drink it.
|↑1||Kregiel, Dorota, Anna Otlewska, and Hubert Antolak. “Attachment of Asaia bogorensis originating in fruit-flavored water to packaging materials.” BioMed research international 2014 (2014).|
|↑2||Andersen, F. A. “Final report on the safety assessment of propylene-glycol and polypropylene glycols.” Journal of the American College of Toxicology 13, no. 6 (1994): 437-491.|
|↑3||Kelner, Michael J., and David N. Bailey. “Propylene glycol as a cause of lactic acidosis.” Journal of analytical toxicology 9, no. 1 (1985): 40-42.|
|↑4||Bian, Xiaoming, Liang Chi, Bei Gao, Pengcheng Tu, Hongyu Ru, and Kun Lu. “The artificial sweetener acesulfame potassium affects the gut microbiome and body weight gain in CD-1 mice.” PloS one 12, no. 6 (2017): e0178426.|
|↑5||Cong, Wei-na, Rui Wang, Huan Cai, Caitlin M. Daimon, Morten Scheibye-Knudsen, Vilhelm A. Bohr, Rebecca Turkin et al. “Long-term artificial sweetener acesulfame potassium treatment alters neurometabolic functions in C57BL/6J mice.” PLoS One 8, no. 8 (2013): e70257.|
|↑6||Food Preservatives and their harmful effects. International Journal of Scientific and Research Publications. 2015.|
|↑7||Tandel, Kirtida R. “Sugar substitutes: Health controversy over perceived benefits.” Journal of pharmacology & pharmacotherapeutics 2, no. 4 (2011): 236.|