The Origins of Carbonation in the Human Diet

Carbonated beverages—those containing dissolved carbon dioxide—have ancient roots. Long before industrial bottling, naturally sparkling mineral waters rose from geologic formations saturated with CO₂. These springs were rare but widely sought after for both taste and perceived medicinal value.

The use of such waters dates back to antiquity. In Roman times, natural springs like those in Selters (Germany) and Vichy (France) were prized for their liveliness. While ancient sources did not use modern terms like “carbonation,” they did describe sensations that suggest it. Roman author Pliny the Elder, in his Natural History, referenced certain waters that exhibited an unusual character:

“Some springs have a certain pungency and liveliness, resembling the effect of wine, and are more beneficial in consequence.”
— Pliny the Elder, Natural History, Book 31, Chapter 8
Source: https://www.perseus.tufts.edu/hopper/text?doc=Plin.+Nat.+31.8

Although this description doesn’t confirm carbonation in the chemical sense, it closely aligns with sensory qualities now associated with effervescent water—sharpness, zest, and stimulation. Such springs were believed to aid digestion and invigorate the body, forming the foundation for centuries of mineral water use in health and bathing rituals.

In addition to spring water, humans also encountered carbonation through the byproducts of fermentation. Beer and wine, brewed for millennia, contain low levels of carbon dioxide. Though often consumed flat, some traditional varieties developed a mild natural fizz, which contributed to a growing taste for effervescence.

The Advent of Artificial Carbonation

The deliberate carbonation of water did not begin until the 18th century. While natural mineral springs had long been revered, it was the English chemist Joseph Priestley who first developed a reliable method to infuse water with carbon dioxide in a laboratory setting.

In 1767, Priestley suspended a bowl of water above a beer vat at a brewery in Leeds, England, observing that the water absorbed the “fixed air” (what we now know as CO₂) given off during fermentation. He later described the water as having a pleasant, tart taste. This led him to conduct experiments on artificially producing the same effect.

In 1772, he published his findings in a paper titled Impregnating Water with Fixed Air. In it, he explained a method for forcing carbon dioxide into water using a pump and sulfuric acid to generate the gas. Priestley believed the resulting beverage could have medicinal properties and even suggested it might prevent scurvy—an idea that gained some traction, especially in naval circles.

“The method of impregnating water with fixed air… renders the water exceedingly pleasant to the taste, and gives it the character of some of the most celebrated medicinal waters.”
— Joseph Priestley, Impregnating Water with Fixed Air, 1772
Source: https://todayinsci.com/P/Priestley_Joseph/PriestleyJoseph-MakingCarbonatedWater1772.htm

Although Priestley’s process laid the groundwork, it was a Swiss watchmaker and amateur chemist named Johann Jacob Schweppe who turned carbonation into a commercial enterprise. In the 1780s, Schweppe developed a more efficient and scalable process using compressed air, leading to the founding of the Schweppes Company in Geneva in 1783. He later moved operations to London, where carbonated water—marketed as “soda water”—quickly grew in popularity, particularly among the upper classes and physicians.

By the early 19th century, soda water was widely sold in pharmacies across Europe and North America. It was often dispensed alongside medicinal additives like quinine, lithium, or sodium bicarbonate, reinforcing its therapeutic image.

This marked the beginning of a transformation: carbonation moved from a rare feature of natural springs to a reproducible, manufactured product—setting the stage for the soft drink revolution that would follow.

The Rise of Carbonation in Society: Soda, Seltzer, and the Soft Drink Boom

By the mid-19th century, carbonated water had evolved from a therapeutic mineral tonic into a mass-consumed beverage, with pharmacists playing a central role in that transformation. Soda fountains appeared in American drugstores as early as the 1830s, offering carbonated water laced with medicinal ingredients—alkaline salts, digestive bitters, even narcotics. The fizz added not only effervescence but credibility, aligning with the popularity of European mineral springs.

Carbonated drinks quickly became delivery vehicles for compounds that were, at the time, considered medicinal. Dr. Pepper, introduced in 1885, was marketed as a “brain tonic” and “invigorator,” claiming to aid digestion and restore vitality. Its original formula included a blend of 23 ingredients, and although the full list remains proprietary, it was intended to mimic the complexity of apothecary elixirs.

A year later, Coca-Cola launched with a combination of cocaine from coca leaf extract and caffeine from kola nut—substances believed to stimulate the nervous system and enhance mental clarity. Its inventor, pharmacist John Pemberton, initially positioned the drink as a cure for headaches, fatigue, and “nervous disorders.” Cocaine remained a legal and unregulated ingredient in Coca-Cola until it was gradually phased out between 1903 and 1929 due to growing social and legal concerns.

Other carbonated concoctions followed similar paths. Pepsi-Cola, Moxie, and 7-Up were all introduced with medicinal claims. Notably, 7-Up originally contained lithium citrate, a mood-stabilizing agent still used in psychiatry today. Its 1929 marketing emphasized its ability to lift mood and calm agitation—a claim that, while pharmacologically accurate, would be unthinkable in soft drink marketing today.

These beverages gained credibility through association with pharmacies and physicians, while the carbonation enhanced palatability and preserved the product. Soda fountains quickly became fixtures of American towns, serving as both social spaces and informal health dispensaries. As sugar and flavorings replaced active drugs, the drinks lost their therapeutic justification but retained their mass appeal.

By the mid-20th century, soda was fully secularized—no longer medicinal, but firmly recreational. Bottling technology, refrigeration, and aggressive advertising campaigns pushed carbonated beverages into nearly every household. Today, the global carbonated beverage industry exceeds $400 billion in annual revenue, and in the U.S., soda remains one of the most consumed beverage categories.

What began as a medical fad—offering everything from digestion aid to mental stimulation—transformed into one of the most enduring commercial empires in food history, with the remnants of its medicinal roots still faintly visible in brand names, nostalgia, and market strategy.

Market Share: Carbonated Beverages in the Modern Diet

Carbonated beverages remain one of the most consumed drink categories in the world. In the United States, they account for a substantial portion of daily liquid intake—despite decades of public health campaigns warning of sugar and calorie content. Their sheer ubiquity makes them more than a dietary preference—they’re a dominant consumer product.

According to the Beverage Marketing Corporation, carbonated soft drinks (CSDs) made up approximately 36.5% of the U.S. non-alcoholic beverage market as of 2022, ranking just ahead of bottled water and far surpassing categories like juice, tea, or functional beverages.

Globally, the picture is similar. A 2023 market analysis by Statista estimated the worldwide carbonated beverage market at over $450 billion, with projections exceeding $600 billion by 2028. The largest consumer base remains in North America, followed by Asia-Pacific and Europe.

The carbonated beverage category has also diversified significantly:
– Flavored sparkling water (e.g., LaCroix, Spindrift) now represents one of the fastest-growing segments.
– Energy drinks, which are carbonated by design, continue to rise in popularity, particularly among younger consumers.

In grocery aisles, this dominance is visually unmistakable: the majority of shelf space in the beverage section is devoted to fizzy drinks—ranging from soft drinks to sparkling waters, mixers, tonics, and functional sodas.

Despite increased demand for ‘clean label’ and low-sugar products, carbonation remains a near-universal feature across beverage categories, reinforcing its role not just as a sensory element but as a cultural mainstay.

Are There Any Health Benefits to Carbonated Beverages?

Although carbonated drinks are often associated with sugar, acidity, and poor dietary habits, plain sparkling water has been studied for potential physiological benefits. These include improvements in digestion, satiety, and hydration—effects that may help explain why carbonated waters have remained culturally popular long after their medicinal roots faded.

One of the most studied benefits of carbonated water relates to digestive health. A randomized controlled trial published in the European Journal of Gastroenterology & Hepatology in 2002 compared the effects of carbonated and still water in individuals with functional dyspepsia and chronic constipation. Those who drank carbonated water showed significant improvements in both conditions, with measurable reductions in dyspepsia scores and enhanced gallbladder emptying. While the study was small, its clinical design and measurable outcomes suggest a real physiological effect—likely driven by the stimulation of gastric motility and digestive hormone release. Cuomo R, et al. “Effects of carbonated water on functional dyspepsia and constipation.” https://pubmed.ncbi.nlm.nih.gov/12352219/

Carbonated water may also influence appetite and satiety. Although findings are mixed, some studies suggest that the expansion of gas in the stomach can create a sensation of fullness, even without adding calories. This may partly explain why some people find sparkling water more satisfying than still water, especially before meals. In the 2002 trial mentioned above, participants who drank carbonated water consumed more during a standardized meal, indicating reduced early satiety—a benefit for those struggling with poor appetite, but a potential drawback for others.

In terms of hydration, sparkling water is as effective as still water in maintaining fluid balance. The presence of carbon dioxide does not interfere with the body’s ability to absorb or retain water. For those who find plain water unappealing, flavored or lightly mineralized sparkling options can encourage greater overall intake—potentially improving hydration habits in a way that’s both accessible and sustainable.

For individuals looking to reduce sugar intake, unsweetened carbonated waters provide a practical alternative to soft drinks. They mimic the sensory experience of soda—crispness, bite, refreshment—without the metabolic consequences of added sugars or artificial sweeteners.

While sparkling water is not a therapeutic beverage in itself, its small but meaningful effects on digestion, hydration, and dietary behavior help explain why it continues to have a place in modern health-conscious diets.

Are There Health Risks to Carbonated Water?

Although carbonation is often discussed in the context of soft drinks, it’s important to separate the effects of carbon dioxide itself from those of added sugars, acids, phosphates, and artificial flavorings. When isolating carbonation—meaning water infused with CO₂ and no other ingredients—the health risks appear limited, though not entirely absent.

The most clearly documented concern is dental erosion. Carbon dioxide dissolves in water to form carbonic acid, lowering the pH of the liquid. Plain sparkling water typically has a pH between 3 and 4, which is more acidic than tap water, but significantly less acidic than soda or citrus juices.

In vitro studies show that carbonated water has the potential to soften tooth enamel, though the erosive effect is minor compared to beverages with citric or phosphoric acid. The risk increases if carbonated water is consumed frequently, sipped over long periods, or held in the mouth. Flavored sparkling waters—which may contain additional acids—pose a greater risk than plain, unflavored seltzer.

Some observational studies have linked carbonated beverages with lower bone mineral density, particularly in postmenopausal women. However, controlled trials and nutritional analyses suggest that the carbonation itself is not the cause. Instead, negative associations are more likely tied to phosphoric acid, found in cola-based sodas, and to reduced calcium intake when carbonated beverages replace milk or calcium-rich foods.

I was unable to find any clinical evidence to show that plain carbonated water affects bone density. In fact, a study published in the Nutrition Journal in 2006 comparing calcium excretion among women drinking still vs. sparkling water found no difference in bone metabolism markers. https://pubmed.ncbi.nlm.nih.gov/11522558/

Some individuals report bloating, gas, or mild discomfort after consuming carbonated water. This is due to the physical expansion of gas in the stomach and intestines. For most people, this effect is harmless and short-lived. However, individuals with irritable bowel syndrome (IBS), gastroesophageal reflux (GERD), or functional bloating may experience worsened symptoms.

When stripped of additives, carbonation poses minimal health risks to the average person. Its primary concerns—dental erosion and gas-related discomfort—are modest and avoidable with common-sense habits. There is no credible evidence that carbonated water harms bone health, kidney function, or hydration status.

Mineral Waters: Trace Nutrients or Too Much of a Good Thing?

While carbonation is often viewed through the lens of dental or digestive effects, naturally carbonated mineral waters deserve their own analysis. These are waters that emerge from underground aquifers already infused with carbon dioxide and trace minerals—including calcium, magnesium, sodium, and bicarbonate. Brands like Gerolsteiner, Perrier, and San Pellegrino are among the most popular, and their mineral content varies significantly depending on source geology.

Many of these waters offer modest but meaningful nutritional contributions. For example, Gerolsteiner contains approximately 348 mg of calcium and 108 mg of magnesium per liter—making a single liter nearly one-third of the daily recommended intake of calcium and over one-quarter for magnesium. For individuals with insufficient dietary intake of these minerals, regularly drinking mineral water may help improve levels without requiring supplements.

Several studies support this idea. A randomized crossover trial published in BMC Public Health (2004) found that participants who consumed calcium-rich mineral water showed improved bone turnover markers compared to those drinking low-calcium water, suggesting that calcium from mineral water is bioavailable and effective. https://pubmed.ncbi.nlm.nih.gov/15744450/

Magnesium, often deficient in modern diets, also contributes to cardiovascular and neurological health. Mineral waters containing 50–100 mg/L of magnesium can help close that nutritional gap. Bicarbonate, another common mineral in sparkling water, may help buffer stomach acid and promote urinary pH balance—though these effects are modest and condition-dependent.

However, not all mineral waters are benign for everyone. Individuals with hypertension or impaired kidney function may need to monitor sodium content, which varies widely among brands. While Gerolsteiner is relatively low in sodium (~118 mg/L), others may contain more. Similarly, those with hypermagnesemia, renal insufficiency, or rare metabolic conditions may need to limit intake of specific minerals.

The key consideration is context. For healthy individuals, consuming 1–2 liters of natural mineral water per day is generally safe and can even improve mineral intake. But excessive consumption—especially in combination with supplements or a high-mineral diet—can lead to imbalances. Calcium, for example, when taken in very high doses, may increase the risk of kidney stones or vascular calcification in susceptible individuals.

In conclusion, naturally carbonated mineral waters offer more than fizz. They provide a convenient source of essential minerals, are generally safe, and may support hydration and metabolic health. But as with most things in nutrition, more is not always better. For those in good health, enjoying mineral water in moderation is likely beneficial. For those with specific medical conditions, it’s worth reviewing the mineral profile on the label—and when in doubt, consulting a healthcare provider.

Industry Influence: Does Carbonation Come With a Lobby?

While the soda industry has a well-documented history of funding research and lobbying to downplay the health risks of sugar-sweetened beverages, evidence suggests that plain carbonated water lacks a similar organized push in either science or policy regions.

Studies analyzing industry impact typically focus on soft drinks and sugary beverages. One systematic review found that industry-funded research often underestimates the dangers of sugar-sweetened drinks—especially in areas such as obesity and diabetes—but these distortions are linked to sugar interests rather than carbonation itself.

Unflavored carbonated water carries neither sugar nor phosphoric acid—its revenue does not pose the same public health threat, and accordingly does not attract comparable scrutiny or pushback. While major beverage companies may promote sparkling water as a “healthier alternative,” there is no indication of lobbying efforts aimed at influencing studies specific to the physiologic effects of CO₂ in water.

In short, if a carbonated-water “lobby” exists, its influence appears to reside within broader beverage advocacy—not in efforts to sway scientific consensus over carbonation alone.

The Final Fizz

Carbonation has long appealed to the human palate, whether discovered through natural springs, fermentation, or scientific ingenuity. What began as a rare geological phenomenon became, through Priestley and Schweppe, a reproducible part of everyday life. Its role has shifted—from medicinal tonic to social beverage to staple of modern hydration—but its appeal has remained constant.

Separated from sugar and chemical additives, carbonated water on its own is a largely benign, and in some cases beneficial, beverage. It may assist with digestion, contribute to hydration, and offer a modest source of minerals—particularly when drawn from natural springs. For most people, occasional or even regular consumption poses little risk. Dental erosion is minimal with unflavored varieties, bone health is unaffected, and gastrointestinal discomfort—when it occurs—is generally mild and self-limiting.

Mineral waters like Gerolsteiner or Perrier may offer additional benefits through their naturally occurring calcium, magnesium, and bicarbonate content. As with any nutrient source, moderation matters—especially for individuals with underlying health conditions. But for the general population, these waters can support both enjoyment and nutrition.

There is no clear evidence of industry bias distorting the research on carbonation itself. While the soft drink industry has a long history of defending sugar, carbonation appears to stand on more neutral scientific ground.

In the end, carbonation is neither a miracle nor a menace. For those who enjoy it, there’s no compelling reason to avoid it—and no shortage of ways to include it sensibly. So yes, you can say cheers! with your favorite bubbly, without concern.