Carbonic acid tingles pleasant on the tongue and promotes the perception of fine taste differences in food and wines - say the proponents. Others just find the tingling uncomfortable and avoid carbonated drinks.What carbon dioxide causes in the body, we explain here.
Sprudel of natural origin
The largest part of the German mineral water springs originates volcanic regions with strongly kohlendioxidhaltigem rock. Mineral water absorbs this gas on its underground way through the rock layers, causing carbonic acid. In other European countries, the volcanic rock often contains less carbon dioxide, which is why there has always bottled less soda.
How does carbonic acid in the body?
The carbonic acid in mineral water has different effects. It ensures a better circulation of the oral mucosa and cleanses the taste buds in the mouth. It also stimulates salivation and aids digestion. Carbonic acid fills the stomach - in diets a welcome effect, because the feeling of hunger disappears.
In large amounts, the feeling of fullness can be perceived as unpleasant and cause bloating or belching. If you have a lot to drink - for example, athletes or people who work hard physically - therefore usually low-carbon or -free mineral water.
Carbonated mineral water in the kitchen
Cooks appreciate carbonated mineral water not only as a drink to fine menus, but also as an ingredient for sauces and desserts. For example, when baking, carbonation can replace baking soda as it initiates a fermentation process that lifts the dough. Meat can be roasted fat-free in strongly carbonated mineral water.
Carbonic acid also extends the shelf life of the water by killing bacteria. This preservative side effect is also useful for other beverage preparations such as Schorle or Lemonade.