Importance of Healthy Water

Every jurisdiction in North America is regulated to provide safe drinking water.  The Regulations are based on accepted facts for water that won’t make you sick. This involves disinfection techniques that prevent illness.  However, they may not promote wellness. 

Let’s start with a definition of healthy water.  This is water that is safe (free of harmful micro-organisms), naturally clean (chemical-free), revitalized (oxygen-rich), with the right balance of essential minerals and trace elements – in addition to being pH balanced and neutral for the presence of calcium. 

Water that reflects this definition – when used in towns and individual homes – is said to ‘taste great straight from the tap’ and historically has resulted in less bottled water being used. Less-bottled-water has positive impact on the environment and landfill.

When used in dairy farms, healthy water (as defined) is more appealing for cows who drink 30% more water and produce 14% more milk. This is good for the cows, but also important for humans: Where estimates range as high as 75% of the North American population is chronically dehydrated – and this contributes to disease – isn’t there a ‘high tide raises all boats’ opportunity here?  

As nutritionists we often say ‘No amount of good food you eat can undo the bad water you drink.’
It may be worth looking at existing treatment methods to see if they meet the definition of healthy water.

Let’s have a look…

Chlorine is the most widely used treatment method and kills viruses and bacteria, but has an unpleasant taste and odour.  It also alters pH and produces potentially harmful disinfection by-products.

Alkaline Water can provide short-term benefit to help return pH to balance. But it can also allow bacteria to breed, which is why you disinfect in the first place.

Distilled Water eliminates scaling caused by calcium, but also removes the natural mineral content that makes water so essential to good nutrition.

Water Aeration Systems help oxygenate water – but the water doesn’t remain so for long. And can be susceptible to bacteria too.

Reverse Osmosis, on its own, can make water acidic, which – based on drinking water guidelines for pH levels – can be potentially unhealthy. 

The current state of water infrastructure is so fragile in North America that every 90 seconds a municipal water pipe bursts with an average cost of repair exceeding $1 million and an additional cost of inconvenience and productivity loss. 

With the current need for massive investment capital to repair infrastructure – combined with costs soaring from chronic disease – maybe it’s time to move beyond ‘water that won’t make you sick’ and look seriously at healthy water.

We encourage feedback and questions at any time and can direct inquiries for those wishing to learn more.

Rosemary Whiteside, CNP