Is Distilled Water Safe to Drink?
Distilled water is safe to drink. It won't hurt you. But whether it's worth drinking daily instead of filtered tap water is a different question. The mineral issue is real but overblown. The taste issue is the part people actually notice.
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The short answer: yes, it's safe
Distilled water is water that's been boiled into steam and then condensed back into liquid. The process removes virtually everything — minerals, bacteria, viruses, chemicals, heavy metals, and dissolved solids. What's left is pure H2O.
Drinking it won't hurt you. There's no credible evidence that distilled water pulls minerals from your body, leaches nutrients from your organs, or does anything harmful in the short or medium term. Those claims are internet myths.
The WHO's position is neutral. The World Health Organization has reviewed the research on demineralized water multiple times. Their conclusion: the scientific evidence is "insufficient to issue definitive public-health recommendations" about drinking very low-mineral water long-term. They don't recommend it. They also don't recommend against it.
For most healthy adults, it's fine. If you eat a balanced diet, you get the vast majority of your minerals from food, not water. The calcium and magnesium in tap water contribute a small percentage of daily intake. Losing that contribution by switching to distilled water isn't dangerous for someone who eats normally.
Where it gets more nuanced: infants, people with electrolyte disorders, and anyone on a mineral-poor diet. For these groups, every source of dietary minerals matters more. Distilled water removes one of those sources. It's not dangerous by itself, but it removes a margin of safety.
What distillation actually removes
Distillation is the most thorough purification method available. It removes more than RO, more than carbon filtration, and more than UV treatment. Here's what it takes out.
Minerals (99.9%+): Calcium, magnesium, potassium, sodium, iron, zinc. All the dissolved minerals that give tap water its taste and contribute small amounts of dietary intake. This is the most discussed removal — and the one that causes the most confusion about safety.
Bacteria and viruses (99.99%+): The boiling step kills everything. The condensation step leaves the dead organisms behind in the boiling chamber. Distilled water is sterile when produced.
Heavy metals: Lead, mercury, arsenic, cadmium, chromium. All left behind in the boiling chamber. This is one of distillation's strongest advantages — no filter membrane to break through, no adsorption capacity to exhaust.
Chemicals and dissolved organics: Pesticides, herbicides, pharmaceuticals, PFAS. Most of these are removed. The exception: volatile organic compounds (VOCs) that have boiling points close to or below water's boiling point. These can carry over into the distilled water. Some distillers include a small carbon filter to catch VOCs.
Chlorine and chloramine: Both removed. The chlorine evaporates during boiling. Chloramine requires slightly more energy but is also eliminated in the distillation process.
Total dissolved solids (TDS): Drops to near zero. Typical tap water TDS: 100-500 mg/L. Distilled water TDS: 0-5 mg/L. This is why distilled water tastes "flat" to most people — the minerals that give water its character are gone.
The mineral concern: is it real?
This is the question that drives most of the distilled water debate. The short version: it's real but not as dangerous as the internet suggests.
Water contributes 5-20% of daily calcium and magnesium intake. The rest comes from food. If you eat dairy, leafy greens, nuts, and whole grains, losing the water contribution isn't significant. The body gets minerals from food first.
The concern applies to people with poor diets. If someone eats mostly processed food with minimal vegetables, the mineral contribution from water becomes proportionally more important. Switching that person to distilled water removes a meaningful source. This is why WHO reviews flag the issue without condemning it — it matters for some populations more than others.
The "leaching" myth is false. Distilled water does not aggressively pull minerals out of your body when you drink it. The osmotic pressure difference between distilled water and your body fluids is immediately equalized in the stomach. Your kidneys regulate mineral balance regardless of what you drink.
The taste concern is real and separate. Most people who try distilled water notice it tastes "flat," "empty," or slightly metallic. This isn't dangerous — it's the absence of minerals that normally give water a subtle taste. Some people don't mind. Most prefer the taste of filtered water.
The practical question: If you're buying water specifically for daily drinking, filtered tap water gives you the contamination removal without stripping the minerals. Distilled water solves a more extreme problem than most households actually have.
Who should avoid drinking distilled water
For completeness, these groups should stick with filtered or mineral water instead of distilled.
Infants on formula. Some pediatricians recommend using distilled water for mixing formula because it's sterile. Others prefer low-fluoride filtered water because the minerals contribute to development. Follow your pediatrician's recommendation. If using distilled water for formula, make sure the formula itself provides adequate minerals.
People with eating disorders or severe dietary restrictions. When food intake is already limited, every source of minerals matters. Distilled water removes one.
People taking medications that affect electrolytes. Diuretics, certain blood pressure medications, and some chemotherapy drugs alter electrolyte balance. Mineral-free water adds another variable. Check with your doctor.
Athletes during heavy training. High sweat rates deplete electrolytes. Rehydrating with mineral-free water after intense exercise isn't ideal. Sport drinks or mineral water are better choices for this specific situation.
For the vast majority of healthy adults, distilled water is fine to drink daily. The people who should avoid it are in specific medical or dietary situations.
Distilled vs purified vs filtered vs spring
These terms get used interchangeably, but they mean different things.
Distilled water — Boiled into steam, condensed back into liquid. Removes virtually everything, including minerals. TDS near zero. Tastes flat. Used for CPAP machines, steam irons, car batteries, and laboratory applications.
Purified water — Any water processed to meet the FDA standard of less than 10 ppm TDS. Can be distilled, RO-treated, or deionized. "Purified" is a regulatory label, not a process description. Most bottled "purified water" (Dasani, Aquafina) is municipal water run through RO, with minerals added back for taste.
Filtered water — Water passed through a filter medium (carbon, ceramic, ion exchange) to remove specific contaminants. Retains some or most minerals depending on the filter type. Carbon filters remove chlorine, taste, and some chemicals but leave minerals. RO filters remove almost everything (similar to distillation). The category is broad — a Brita pitcher and a whole-house RO system are both "filtered water."
Spring water — Collected from a natural spring. Contains whatever minerals the geology provides. Not purified or filtered unless the bottler adds processing. Quality varies by source. Regulated by the FDA if bottled and sold.
The bottom line for daily drinking: Filtered tap water (carbon filter or RO with mineral remineralization) gives you clean water with natural mineral content and acceptable taste at the lowest cost. Distilled water is overkill for drinking when your goal is just contaminant removal.
When distilled water makes sense (and when a filter is better)
Distilled water has legitimate uses. Daily drinking isn't the strongest one.
Use distilled water for: CPAP machines — mineral deposits damage the humidifier chamber. Steam irons — minerals clog the steam vents. Car batteries — minerals interfere with the electrolyte chemistry. Aquariums — mineral-free water lets you control water chemistry precisely. Laboratory and medical equipment — purity matters for accuracy.
Use filtered water for: Daily drinking — keeps beneficial minerals, removes contaminants, tastes better, costs less. Cooking — mineral content affects taste in coffee, tea, and bread baking (in a good way). Baby formula — talk to your pediatrician, but filtered water is the standard recommendation for most situations.
The cost comparison: A gallon of distilled water costs $1-2 at the store. A pitcher filter produces a gallon for about $0.10-0.15. An under-sink carbon filter produces a gallon for about $0.02-0.05. If you're buying distilled water just for drinking, a water filter pays for itself in weeks.
FAQ
1Does distilled water leach minerals from your body?
No. This is a persistent myth. The osmotic pressure difference between distilled water and your body fluids is equalized almost immediately in the stomach. Your kidneys regulate mineral balance regardless of the mineral content of the water you drink. Drinking distilled water does not pull calcium from your bones or minerals from your organs.
2Can you drink distilled water every day?
Yes, if you're a healthy adult with a balanced diet. The minerals missing from distilled water are easily obtained from food. The WHO hasn't found enough evidence to recommend against it. The main downsides are taste (most people find it flat) and cost (buying it is more expensive than filtering tap water).
3Is distilled water the same as purified water?
All distilled water is purified, but not all purified water is distilled. 'Purified' is an FDA label for water below 10 ppm TDS — it can be achieved through distillation, reverse osmosis, or deionization. Most bottled purified water (Dasani, Aquafina) is RO-treated municipal water with minerals added back for taste. Distilled water specifically refers to the boiling-and-condensation process.
4Why does distilled water taste weird?
Dissolved minerals give water its taste. Calcium, magnesium, and bicarbonates create the subtle flavor you're used to in tap or spring water. Distilled water has essentially zero minerals, so it tastes flat or empty. Some people describe it as slightly metallic. This isn't harmful — it's just the absence of what you're used to tasting.
5Should I use distilled water for my coffee maker?
Not recommended. Distilled water doesn't cause scale buildup, which sounds ideal, but some manufacturers warn against it. The lack of minerals can corrode certain boiler materials over time. More importantly, minerals in water contribute to coffee flavor — completely mineral-free water produces flat-tasting coffee. Filtered water (carbon filter or moderate-TDS RO) is the better choice for coffee makers.
6Is RO water the same as distilled water?
Similar but not identical. Both remove the vast majority of dissolved solids. RO pushes water through a semipermeable membrane. Distillation boils and condenses it. RO typically produces water at 10-50 ppm TDS. Distillation produces water at 0-5 ppm TDS. For drinking purposes, the practical difference is minimal. RO is more energy-efficient and more practical for home use.
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