Thanks for the link. Interesting that PFAS are so much more common in sparkling water vs. flat water. It must be leaching from the equipment used to carbonate or otherwise process the water - possibly facilitated in part by the fact that carbonated water is slightly acidic.

Makes me also remember that there is PFAS in all kinds of food processing equipment that we know very little about. For example, in the US pasta extruders are coated with Teflon and who knows how often or how well that coating is maintained. (In Europe the pasta extruders are not Teflon-coated by regulation)