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Purified vs Natural


August 30, 2016

Part 2 of Know Your Source

When it comes to bottled water, there are two primary categories of water that you should be aware of: Purified and Natural.

Purified

Purified Water is probably the most common bottled water out there. It's used mostly by large soda manufacturing companies because the water can come from anywhere in the world (often the tap) and after processing, still consistently taste exactly the same, batch after batch. 

While being able to source water from anywhere in the World is beneficial for large scale manufacturing, this heavy processing of water removes many of the beneficial minerals naturally found in water and also makes it acidic. 

One of the most common processes to purify water is called Reverse Osmosis where ions, molecules and particles are removed from water by osmotic pressure. It's so powerful that it is used to create drinking water from seawater by stripping salt and other minerals from the water. 

After processing the water via Reverse Osmosis, you're left with distilled water, water void of minerals. In order to make it drinkable, bottle water companies have to artificially add back minerals to make it safe for human consumption -- and even then it's still often acidic.

Natural

Hawaiian Springs is a Natural Water. Because we bottle directly at the source, from our artesian well in Keaʻau, we don't have to add any chemicals nor remove minerals. In fact, all we do is a simple particle filtration and a UV disinfection to ensure any impurities are removed. That way, our water remains natural and full of minerals -- just the way nature intended it to be.

Our water has so many natural minerals, accumulated from over 13,000 feet of lava rock, that it is naturally alkaline with a pH of 7.7.

So the next time you consider purchasing water, take a close look at the bottle and the brand. Always ask your bottled water company where they get their water from and whether their water is a purified water or a natural water like Hawaiian Springs. 


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