Carbonic acid tingles pleasantly on the tongue and promotes the perception of subtle differences in taste in food as well as wine – say the proponents. Others feel just the tingling as unpleasant and avoid drinks with carbonic acid. What carbonic acid does in the body, we explain here.
Sparkling water of natural origin
Most of Germany’s mineral water springs from volcanic regions with rocks that contain high levels of carbon dioxide. Mineral water absorbs this gas as it travels underground through the rock layers, creating carbonic acid. In other European countries, volcanic rock often contains less carbon dioxide, which is why less sparkling water has always been bottled there.
How does carbonic acid work in the body?
The carbonic acid in mineral water has different effects. It provides better blood flow to the oral mucosa and cleanses the taste buds in the mouth. It also stimulates salivation and aids digestion. Carbonic acid fills the stomach – a welcome effect when dieting, as it makes the feeling of hunger disappear.
In larger quantities, however, the feeling of fullness can be perceived as unpleasant and cause flatulence or belching. Those who have to drink a lot – for example, athletes or people who do heavy physical work – therefore usually prefer mineral water that is low in carbon dioxide or carbon dioxide-free.
Carbonated mineral water in the kitchen
Chefs appreciate carbonated mineral water not only as a beverage to accompany fine menus, but also as an ingredient for sauces and desserts. In baking, for example, carbonic acid can replace baking soda, as it starts a fermentation process that lifts the dough. Meat can be fried fat-free in highly carbonated mineral water.
The 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 spritzer or lemonade.