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This is a secret? IT's New York City tap water (which by the way, is considered gourmet water in France). It's bottled in Queens, New York.

If I remember correctly, Dasani uses a filtration method to remove the chemicals from the water, treats it again, and then puts the chemicals back in somehow. Not a very scientific explanation, but there ya go.

For anyone out there that has ever heard "You can't get decent pizza/bagels/soup, etc. outside of New York, now you know why --- it's our heavily chlorinated, sometimes-carried-in-wooden-pipes water.

I only drink bottled water when I have to. We have a water distiller we use for almost all our water needs at home, but when I travel, I have to use bottled water. Dasani is as good, or as bad, as any other choice.

As for New York bagels, is the water the reason they're so chewy? That part is difficult to duplicate, in my experience. (If I had a nickel for every time I've told my wife, "These aren't bagels, it's just white bread," I'd be rich.)