CALCIUM & MAGNESIUM
Calcium and magnesium levels combine to determine the ‘hardness’ of the water. A high level of calcium and magnesium makes it ‘hard’ water, which feels distinctly heavy and can have an aftertaste. ICEBERG Water contains a very small amount of calcium and magnesium and therefore feels soft and smooth. The neutral taste makes it perfect water for pairing with wines and single malts.
Sodium compounds naturally enter water. The most familiar sodium compounds are sodium chloride (NaCl), otherwise known as kitchen salt. The adult intake of sodium (salt) comes from food and easily reaches the average required amount. The small amount of sodium in ICEBERG Water does not affect the (after)taste.
Sulphate (SO4) can be found in almost all natural waters. Sulphate is one of the major dissolved components of rain. High concentrations of sulphate in drinking water can have a laxative effect when combined with calcium and magnesium, the two most common constituents of hardness.
The virginity indicates how protected a water is from its surroundings. The level of nitrate, an inorganic compound consisting of one nitrogen atom and three oxygen atoms, determines it. Nitrate is easily transported through soil by water and is not removed by standard water softeners or filters. An extremely high level of nitrate contamination may cause serious health risks. ICEBERG Water is made of snow accumulated into glacial walls shielded from the outside world for at least 12.000 years and therefore contains no nitrate and sulphate.
Chloride is a salt compound that is the result of the combination of the gas chlorine and a metal. In combination with a metal such as sodium it becomes essential for life, as small amounts of chlorides are required for normal cell functions.