Cobalamin, generally referred to as vitamin B12, is crucial for human health. This vitamin is essential for the health and growth of brain and nerve cells. According to a recent study by the SSG Hospital, people who drink water that has undergone reverse osmosis (RO) purification are more likely to be vitamin B12 deficient.

As cobalt is removed by the RO system, the study claims that drinking RO water represents a new danger factor. Cobalt, according to researchers, is a crucial part of vitamin B12.

The study also found that vitamin B12 insufficiency is a danger factor for vegans and those with unnaturally dark skin tones.160 patients with B12 deficiency and 160 patients with B12 levels within the normal range were included in the study. Dr. Sangita V. Patel, an extra professor in the Baroda Medical College Department of Community Medicine, oversaw the study.
According to reports, the research team used a logistic regression model to do multivariate analysis to confirm the risk factors affecting Vitamin B12 insufficiency. The researchers discovered that compared to controls, people who drank RO water had 3.61 more chances of being vitamin B12 deficient.
Researchers have identified three potential causes for the negative health impacts of drinking demineralized water. 

According to the study, developing a vitamin B12 deficiency is more likely the longer someone consumes RO water. Additionally, according to Dr. Patel, a B12 shortage can result in hyperpigmentation and unnatural skin darkening.

risk element for several diseases
Recent research suggests that RO water consumption may increase your chance of developing heart disease, hypertension, duodenal and gastric ulcers, chronic gastritis, goitre, pregnancy issues, and a number of infant and newborn complications like jaundice, anaemia, fractures, and development problems.
Cooking with RO water results in significant losses of all critical components.
It has been discovered that using RO water for cooking results in significant losses of all nutrients from food (vegetables, meat, and grains).For magnesium and calcium, these losses might approach 60%, and for some other microelements, including copper (66%), manganese (70%), and cobalt (86%), they could even be higher. In contrast, when mineralized water is used for cooking, there is significantly less loss of these components, and in certain instances, heating has even been shown to increase the calcium content of food.
It won't be ideal to add minerals to the RO water to remineralize it.
The World Health Organisation states that because the water does not have all of its beneficial components, the practise of adding minerals back into reverse osmosis water may not be ideal.