watermatters

August 2010

• Boil water advisory issued for White Rock & part of South Surrey

  Saturday, August 21st, 2010

  Residents of White Rock, BC are being told to boil their water after tests detected a low level of coliform bacteria in the city’s water supply.

  The Fraser Health Authority’s David Plug says the boil advisory also covers about 80 homes in neighbouring South Surrey, “I believe the street numbers are 136 to 148. This is a precaution. Routine tests found that there was a small amount of contamination at one of the wells that is used by the water system. It’s just standard practice in that case to flush the system and chlorinate it. There have been no reports of anyone being sick from this.”

  Affected residents are urged to boil their water for one minute prior to drinking, brushing teeth or washing food.

  Plug says the advisory could last one week, “Although it could end sooner, it all depends on how quickly we get a series of test results back that are clear.”

  Members of the public who have general questions are advised to call EPCOR at 604-536-6112.

  Posted in News & Initiatives, Vancouver Water, Water and Health

• Suggested Uses for Alkaline and Acid Water

  Tuesday, August 17th, 2010

  The following suggestions for how to use various levels of ionized water are a guideline only. We have not personally tested all of these recommendations. We hope you find them helpful.

  The following information is for educational purposes only and is not meant to diagnose, treat, cure or prevent any disease. It should not be construed as personal medical advice or instruction. Readers should consult appropriate health professionals for specialized medical advice.

  
  Alkaline Levels 1 – 3 (pH 8.5 – 9.5) are for drinking.

  • Meat, liver – for tenderness, better flavour and less odour, cook after soaking for 20-30 minutes in the alkaline water.
  • Fish – helps reduce fishy smell when cooked in alkaline water.
  • Rice – For better texture and taste, soak in alkaline water for 30-60 minutes then cook the rice with alkaline water.
  • Soups and stews – use alkaline water more flavour, less need for additional seasoning.
  • Noodles – use alkaline water for udon, spaghetti and thick noodles. Use acid water for boiling buckwheat noodles and thin noodles.
  • Coffee and tea – brings out richer flavour.
  • Mixed drinks (alcoholic, reconstituted juices, etc) – use alkaline water for smoother drinks with improved flavour.
  • Hangovers – drink 1-2 glasses prior before bed and again on empty stomach in the morning.
  • Pets – increased health and energy as well as decreased body odour.
  • Seedlings & grafting – germination rate and rooting of grafts may improve with alkaline water.
  • Ornamental trees – alkaline water may promote root development and neutralize acid soil for alkaline loving plants.

  ‘Purified’ Water (pH 7) is drinking water that has been filtered but not ionized. This is advised for the following:

  • Medication – take with water from ‘purified’ setting because ionized may cause some drugs to be assimilated too rapidly.
  • Children and infants under 5 years of age – these youngsters are usually naturally alkaline.
  • Baby food – use for preparing baby formula.
  • Chemotherapy & radiation patients – while undergoing these oxidizing therapies the use of ionized water (which is powerfully anti-oxidant) may be counter-indicated. Use the ‘purified’ setting until series of treatment is complete.

  
  Acid Water (pH 4 – 6) is not for drinking.
  UNLIKE ALL OTHER IONIZED LEVELS, THIS IS THE ONLY SETTING THAT DELIVERS ACID WATER FROM THE UPPER SPOUT AND ALKALINE WATER FROM THE LOWER SPOUT OR OUTLET TUBE.
  This weak acidic water is astringent and ideal for beauty applications:

  • Face wash, toner, aftershave – astringent properties help to tone and firm your skin.
  • Hair care – use acidic water instead of a conditioning rinse.
  • Brushing teeth and mouth wash – mildly acid water is beneficial for oral hygiene.
  • Pet care – brush your pet with this water for soft and shiny fur.
  • Rinse cycle – for softer laundry in hard water areas, soak clothes in acidic water before the spin cycle.
  • Cooking beans – they will cook to perfection, and in less time.
  • Noodles – use acid water for boiling buckwheat noodles and thin noodles to keep them from becoming soggy. Use alkaline water for udon, spaghetti and thick noodles.
  • Colour retention in veggies and fruits – wash foods containing anthocyanin  (pigment in cherries, plums, grapes, strawberries, lettuce, egg plant, soybeans, asparagus, etc) to maintain their vibrant color.
  • Frozen food – spray food with acidic water prior to freezing to retain better flavour when thawed.
  • Removing non-grease stains – soak clothes in acidic water for a full day.
  • Polishing glassware – drinking glasses, mirrors, windows will come out sparkling clean.
  • House cleaning – acidic water removes dirt from ceramic tiles, hardwood floors without leaving residue.
  • Cut flowers – arrange in mildly acid water for prolonged freshness.

  Also see…

  Benefits of Ionized Water: Clinical Studies and Reports

  Posted in Water and Health

• Vancouver Water
• Water Treatment Guide
• Water and Health
• Energizing Water
• The Future of Water
• News & Initiatives

Search site:

Home About Us Disclaimer Privacy Policy Contact Us Follow Us Link To Us RSS

© 2007-2020 Water Matters All rights reserved. Powered by WordPress