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MorningIt helps the forum a little bit; but I'd of liked to see a reference for what you've based the feedback on.
Ultrapure water has industrial applications. (My reference)
Not domestic drinking water.
At the time I looked this morning I didn't find a reliable source that explained how water absent of all minerals would strip them from someone consuming them but there are plenty of half decent ones.
I'm not too concerned as if I got some, ultrapure water will be consumed in moderation - if at all.
edit: clarity
As promised I have some numbers to clarify my explanation
First - Lets agree on the definition that Minerals as we are referring to them are inorganic compounds that are found in water and foodstuffs
Minerals in water are dissolved inorganic molecules of a number of anions and cations. The most common in water are Calcium, Magnesium, Sodium, Potassium and their carbonates, sulphates etc.. Lets focus on Calcium.
Pure Water will have zero Calcium. Soft water typically has a Calcium level of <50mg/l. In the Isle of Man it is less than 10mg/l. Hard Water would typically be around 120mg/l. Milk has 1200mg/l and Cheese around 7500mg/kg
The Scaling that we experience most is caused when Calcium Bicarbonate (or Manganese Bicarbonate) comes out of solution and become insoluble Calcium Carbonate (often referred to as Lime softening). Hard Water is more prone to softening and the rate of deposition is higher.
If you look at the relative amounts of Calcium in the 4 types above you will see that there is a difference between pure water and tap water. However the point I am trying to get across is that in relative terms that difference is insignificant. So if you drank 1 litre of pure water and just a few grams of cheese you would have eater more minerals than just drinking a litre of hard tap water.
So unless your diet was just water and food with no minerals (which don't exist) then the difference between drinking pure water and tap water is insignificant.