Sea water consumption has been gaining supporters in Portugal, although it is still a controversial theme in the field of health and nutrition. Some people incorporate it into your daily life, either for drinking or for cooking, but the central question remains: Does this water bring real benefits compared to the rest?
One of the brands present in the national market is Vizmaraqua, whose water is captured in the Cabo de Gata Natural Park, 32 meters deep, between seven volcanoes. Available in establishments such as El Corte English and Barn, the Spanish company sells about 2 million liters per year, and 84% are intended for consumption and 12% for cooking.
Another company to bet on this trend is Quinton, which, since 1907, collects water in the Gulf of Biscaia to depths between 20 and 30 meters. This water is marketed in the form of ampoules and directed to a specific audience.
Algamar, also Spanish, markets water collected near the Atlantic Islands Park, near the CIES islands. The brand is available in the barn by 6.98 euros per liter and stands out for the location of its capture, where ocean currents ensure a constant renewal of water.
According to, and contrary to what you might think, this water is not equivalent to the sea water captured by the beaches. There are two main versions: hypertonic, which consists of pure but filtered seawater, and isotonic, which combines 25% seawater with 75% mineral water, approaching the composition of water present in the human body.
According to doctor Manuel Pinto Coelho, “these waters are harvested in depth and treated, so they do not pose a risk to public health. Going directly seeking sea water, that is a serious risk. ”
And to cook?
In addition to consumption, seawater has culinary applications. Maraqua, from Vimaraqua, is promoted as a “complement for those who buy fish and seafood”. According to the company, this water intensifies the taste of food and improves its texture, reducing the need to add salt.
Regarding its nutrients, Pinto Coelho points out that seawater “has 356 times more calcium, 442 times more magnesium and 1,685 times more potassium than the average of Portuguese minerals”.
However, not all experts agree with the alleged benefits of this type of water. Nutritionist Flora Correia states: “I see no advantage in terms of clinical nutrition. The amount of magnesium, for example, probably makes no sense to deficit patients, which will continue to need supplementation. ”
Gustavo Tato Borges, a public health expert, reinforces this idea by stating that “in terms of studies, the benefits identified are for high competition athletes for physical recovery after very intense exercise. Only under these circumstances have they found evidence. ”
The discussion around seawater consumption continues to divide opinions, with advocates to underline their nutritional potential and opponents to argue that their effects may be insignificant to most people.
Still, the growth of sales of this product in Portugal demonstrates a growing interest in alternatives to conventional mineral waters.
Despite increased demand, the safety of sea water consumption remains a concern for health specialists, who warn of the need for rigorous regulation and supervision. On the other hand, its use in cooking seems to be a more consensual bet, especially between chefs and shellfish lovers.
The future of the seawater market in Portugal will largely depend on additional studies that prove or refute the alleged health benefits. Until then, the decision to drink or non -seawater remains an individual choice based on available information and expert opinions.
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