When assessing ingredient lists to limit *added* carbonic acid intake, what should a consumer look for instead of the direct term 'carbonic acid'?
Indicators like `Carbonated Water`, `Sparkling Water`, or `Water, Carbon Dioxide`.
Since carbonic acid is formed *in situ* when carbon dioxide gas dissolves in water, the ingredient list typically names the precursor rather than the resulting weak acid itself. Therefore, identifying added carbonic acid requires looking for terms that signify the intentional introduction of $ ext{CO}_2$ under pressure. Key indicators on labels include 'Carbonated Water,' 'Sparkling Water,' or an explicit mention of 'Water, Carbon Dioxide' or 'Added $ ext{CO}_2$'. These listings confirm that the beverage has undergone the carbonation process, leading to the formation of carbonic acid, differentiating it from items whose acidity stems from fermentation products or inherent organic components.
