Did you know that the carbonation process was accidentally invented by a British chemist named Joseph Priestley in 1767? He was trying to make “soda water” by suspending a bowl of water over a vat of fermenting beer. He basically invented fizzy water while trying to study rotten air. If that’s not peak scientist energy, I don’t know what is.
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Priestley called his invention “impregnated water with fixed air,” which sounds like a Victorian-era euphemism for a flat tire. But hey, without him, we wouldn’t have the pleasure of burping in polite company after a big gulp of bubbly.
The pH Panic (Or How Your Teeth Feel About It)
Some people worry that sparkling water will dissolve their teeth like a gummy bear in acid. Relax. While carbonated water is slightly more acidic than still water (pH around 3-4, versus 7), studies show it’s far less damaging than soda or fruit juice. Your enamel can handle a few bubbles—unless you’re chugging a gallon of lemon-flavored seltzer every hour.
The real teeth-killer is sugar, which plain sparkling water doesn’t have. So if you’re between a Coke Zero and a can of Perrier, the Perrier wins by a landslide. Your dentist will still scold you for something, but at least it won’t be for “beverage-related cavities.”
