Drinking Sea Water: Yes or No?

Drinking sea water, diluted in mineral water, is a theory that has become popular. However, this can become detrimental to your health! Learn why.

Drinking Sea Water: Yes or No?

For millennia, the fatal effects of ingestion of sea ​​water in its natural state have been well known : vomiting, diarrhea, dehydration and, if insisted, convulsions, coma and death. But what is the real difference between this fact and the potential benefits of drinking this water?

Sea water contains more minerals, an alkaline pH and is richer in calcium and magnesium , making it a cellular revitalizer with high bioavailability. In theory it makes sense that it is beneficial to health as long as you know the right proportion.

However, we can question the pollution associated with sea water, with special emphasis on coastal regions. Will water have only minerals and micronutrients? We can not guarantee that this water, not being treated, will not therefore have several sources of contamination, namely microorganisms capable of causing diseases. Therefore, it is advisable to use it wisely.


In each kg of seawater there are, on average, 35g of dissolved compounds, called inorganic salts. This means that sea water consists of 96.5% pure water and 3.5% salts.

Salts represent the majority of the chemical species dissolved in sea water, having as main constituents: chlorine, sodium, sulfate, magnesium, calcium, potassium and bicarbonate. These constituents are directly associated with a property of sea water known as salinity.

All these minerals have well-documented and proven benefits. However, sea water does not have uniform salinity across the globe. For example, the least saline water on the planet is the Gulf of Finland in the Baltic Sea. The sea with the highest salinity is the Dead Sea in the Middle East, where heat increases the evaporation rate on the surface and there is little river discharge. Another factor to consider is the harvesting site related to pollution. Comparative studies of deep water (200m) and surface water have been carried out and the differences are notorious.

Sea water, which is pumped from a depth of more than 200m, is associated with the following characteristics:

  • Low temperature;
  • High purity;
  • Rich in nutrients;
  • Minimal or non-existent bacterial activity (due to the location with little access to solar radiation, bacterial activity is minimized);
  • Less photosynthesis of plant plankton.

Thus, it is safe to assume that deep sea water is high in minerals compared to other water sources. On the other hand, it will not be safe to assume that the collection of water for consumption can be carried out in any place or without any type of treatment.


The benefits mentioned are particularly associated with magnesium and calcium.


  • Strengthening of bones (and prevention of associated diseases such as osteoporosis );
  • Prevention of obesity ;
  • Protection of heart muscles;
  • Promotion of dental health;
  • Control of hypertension states (in conjunction with other minerals);
  • Promotion of an alkaline internal environment.


  • Skin more hydrated and toned;
  • Collagen in the production of collagen.
  • Muscle strengthening;
  • Decrease in chronic pain / migraines ;
  • Relaxation of sore muscles;
  • Cardiac health promotion;
  • Prevention of type 2 diabetes .

All these benefits are scientifically recognized. Therefore, it will not be unfair to mention that these elements can be replenished, reinforcing consumption through other types of food, known to be particularly rich in these minerals or even through a commercial rehydration solution after intense physical exercise for example.

It is important to highlight the harmful effect of high NaCl consumption (sodium chloride, commonly known as salt) in pathologies such as heart failure, Renal insufficiency, arterial hypertension and urinary lithiasis. For these patients, drinking sea water in any form represents a high risk and should not be taken lightly.

The fact that the pH of sea water is alkaline is also an advantage, which can be achieved by consuming bottled water with higher pH as well as by alkalizing foods.