But are all these waters actually different—and do the expensive varieties really offer extra health benefits?

The answer is more interesting than a simple yes or no.

Hydrogen Water: Water With an Extra Ingredient

Hydrogen water is ordinary water containing dissolved molecular hydrogen gas (H₂). Researchers have become interested in it because molecular hydrogen may have antioxidant and anti-inflammatory effects.

Studies have investigated hydrogen-rich water for exercise recovery, oxidative stress, metabolic health and other areas. Some results have been encouraging, but researchers emphasize that larger and better-designed human studies are still needed before hydrogen water can be considered a proven health treatment.

One small randomized trial, for example, found some changes in antioxidant and inflammatory markers after participants consumed hydrogen-rich water. Other research has produced mixed results.

Potential advantage: Interesting emerging research.

Possible disadvantage: It can cost substantially more than ordinary drinking water, while the long-term health benefits remain uncertain.

The simple lesson: hydrogen water is scientifically interesting, but it shouldn’t be advertised as a miracle beverage.

Kangen and Alkaline Water: The High-pH Water Craze

“Kangen water” is commonly used to describe alkaline ionized water produced by an electrolysis-based water ionizer. More generally, alkaline water has a higher pH than ordinary drinking water.

The theory behind alkaline water is that it may help counter acidity in the body. However, the human body already has sophisticated systems involving the lungs and kidneys that regulate blood pH.

A systematic review found that available evidence does not establish major additional health benefits from alkaline water compared with ordinary mineral water.

More recent research has suggested that some possible effects may be related to the minerals—particularly bicarbonate—rather than the water’s high pH itself.

Potential advantage: Some alkaline waters contain useful minerals and may taste different from ordinary water.

Possible disadvantage: Expensive machines and bottled products can make ordinary hydration surprisingly costly, while many advertised benefits remain unproven.

Artesian Water: Water From a Pressurized Underground Aquifer

Artesian water sounds like something from an old Western movie, but it has a precise meaning.

According to the FDA, artesian water comes from an aquifer that is under pressure from surrounding rock or other geological formations. That pressure can cause water to rise above the level of the aquifer when it is tapped.

Because the water has traveled through underground formations, it may contain naturally occurring minerals such as calcium, magnesium, sodium and bicarbonate.

However, artesian doesn’t automatically mean “healthier.” Mineral content varies enormously from one source to another.

Potential advantage: Naturally sourced underground water can contain minerals and have distinctive taste.

Possible disadvantage: The word “artesian” describes the source—not a guarantee that the water contains a superior nutritional profile.

Spring Water: Straight From the Underground

Spring water is another popular choice.

The FDA defines spring water as water derived from an underground formation that naturally flows to the surface. It can also be collected through a borehole connected to the underground formation feeding the spring.

Spring water can contain calcium, magnesium, potassium, bicarbonate and other naturally occurring substances picked up as the water moves through rock.

That mineral combination is one reason different spring waters can taste dramatically different.

A mountain spring in one region might have relatively low mineral content, while another source can be considerably richer.

Potential advantage: Natural mineral content and distinctive taste.

Possible disadvantage: “Spring” does not mean every bottle has the same mineral profile, and consumers should still pay attention to the source and water-quality information.

Mineral Water: The Heavyweight of Natural Minerals

Mineral water is specifically defined by the FDA. To qualify as mineral water, it must originate from an underground source and contain at least 250 parts per million of total dissolved solids. The minerals and trace elements must come from the underground source rather than simply being added later.

Calcium and magnesium are particularly interesting because they are essential nutrients involved in bones, muscles, nerves and other normal body functions.

Some mineral waters can also contain significant bicarbonate.

The catch?

A mineral-rich water isn’t automatically appropriate for everyone. Some varieties can contain considerable sodium, which may matter for people who need to limit sodium intake.

Purified Water: The Clean Slate

Purified water is generally treated to remove contaminants and impurities. FDA-recognized categories include distilled, demineralized, deionized and reverse-osmosis water.

The advantage is consistency and contaminant reduction.

The disadvantage is that many naturally occurring minerals are also removed during some purification processes.

That isn’t necessarily a problem because most minerals should come from food rather than water. But it does mean purified water tastes different from mineral-rich spring water.

What Minerals Are Actually in Water?

The geological journey of water determines much of its personality.

Calcium (Ca): Important for bones, teeth and normal muscle function.

Magnesium (Mg): Important for muscles, nerves and energy metabolism.

Sodium (Na): An essential electrolyte, although excessive sodium intake can be a concern for some people.

Bicarbonate (HCO₃): Often contributes to the alkalinity and taste of mineral water.

Silica: Can occur naturally in groundwater, particularly in areas where water interacts with volcanic or mineral-rich rocks.

The amounts can vary dramatically from one spring, aquifer or municipal system to another.

Three Interesting U.S. Water Regions

America has some fascinating natural water chemistry.

Arkansas

Hot Springs, Arkansas, has one of the country’s best-known historic thermal-water traditions. Historical geological analyses of Hot Springs waters found calcium, magnesium, silica and carbonate among the naturally occurring constituents.

The important point is that these are naturally occurring geological characteristics—not proof that drinking the water provides a medical treatment.

Utah and Colorado

The Uinta Basin region of Utah and Colorado has been extensively studied by the U.S. Geological Survey. USGS measurements show that spring-water chemistry can include calcium, magnesium, sodium, potassium and chloride, with concentrations changing according to how deeply and how long water circulates underground.

This is a great example of why two “spring waters” can taste completely different.

New York

The mountainous regions of New York, including the Adirondack and Catskill areas, are associated with numerous natural water sources. Mountain geology, rainfall and groundwater movement all influence the final chemistry.

For consumers, the bigger lesson is that a state isn’t a mineral profile. A particular spring or water system needs to be evaluated on its own water-quality report.

So Which Water Wins?

For everyday hydration, plain safe drinking water remains the superstar.

Hydrogen water is intriguing and deserves more research. Alkaline and Kangen-style waters have enthusiastic fans, but strong evidence for sweeping health claims is lacking. Artesian and spring waters offer interesting natural mineral profiles, while mineral water can provide meaningful amounts of calcium and magnesium.

The best choice may ultimately come down to three things: safety, taste and mineral composition.

And perhaps the most important health trick of all is the least glamorous one—drink enough water.

Before making a major change because of a water-health claim, especially if you have kidney disease, need to restrict sodium, or have another medical condition, discuss it with a healthcare professional.

Bottom line: The fanciest bottle on the shelf isn’t necessarily the healthiest. Sometimes the real story is hiding underneath the label—in the geology, mineral analysis and quality testing of the water itself.