Spring water vs tap water


I was wondering if any of you take into account the minerals already present in the water used to mix Soylent.

I don’t know how tap water is elsewhere but in all places I’ve lived, while suitable for drink, it’s not particularly healthy thus most people here drink bottled spring water. There are brands with high or low minerals content but after I took a look at the average content of each mineral present on a few common local brands It seems to me that these amounts shouldn’t make me modify the recipe I’d use, but as I’ve seen some warnings of harmful effects on overdose (ej manganese IIRC) or absorption interactions I’m not really sure I should just ignore water composition.

I’ll leave here an example just for reference

Aigua de ribes

  • Solid residue 207 mg / l
  • Bicarbonates 163.5 mg / l
  • Sulfates 30.4 mg / l
  • Chloride 3.6 mg / l
  • Calcium 54.4 mg / l
  • Magnesium 7.5 mg / l
  • Sodium 4.9 mg / l
  • Potassium 0.6 mg / l
  • Nitrates 6.7 mg / l
  • Fluorine 0.1 mg / l
  • Silica 8.3 mg / l


I was curious about this as well. If there are any Edmonton, Alberta Soylent drinkers, I’ve located the EPCOR Edmonton Quality Assurance Report from March 2013. Adjust your formulas accordingly.


“Deep Riverrock” (Ireland) is a bit higher in a lot of stuff.

All numbers are mg/L

Calcium 40
Magnesium 30,5
Sodium 24,7
Potassium 2
Bicarbonate 254
Chloride 24,3
Sulphate 32,5
Nitrate 2,8

Deep Riverrock tastes quite “unsatisfying”/thin, compared to my tap water (filtered).

What the hell is “Solid residue”?


I was under the impression that solid residue refers to the sum of all that’s left after evaporation, but a quick look at my own list suggests otherwise. It’s noted in all Spanish water labels AFAIK.


“Ballygowan” (Ireland)

Calcium 114
Magnesium 16
Sodium 15
Potassium 3
Bicarbonate 400
Chloride 28
Sulphate 15
Nitrate 9


If anyone’s still interested in water values, here’s the official report from my city (Riverton, UT, USA) from 2011: