Tap water

Tap water contains various contaminants in levels permitted by the local authority, with overall

guidelines set by the federal and local governments, for example, the U.S. Environmental

Protection Agency and Health Canada. If you live in the U.S. you can learn about the water

supplied by your local authority by going to http://www.epa.gov/safewater/dwinfo/index.html

 

In larger doses, the harmful effects of many of these contaminants are well-established; many are

carcinogens. However, the long-term effects of drinking these contaminants at permitted levels

are either not known, not been thoroughly researched, or are thought to be harmful — but still

controversial. There can be over 2000 contaminants in a glass of water.

These contaminants may include:

• • Residues of herbicides, insecticides, pesticides and other organic chemicals
• • Chlorine and trihalomethanes (THMs)
• • Heavy metals such as arsenic, lead, cadmium and aluminum
• • Fluoride
• • Sulfates
• • Nitrates
• • Radioactive elements
• • Asbestos

As mentioned earlier, properly treated municipal water and water from tested wells are generally

free of harmful pathogens such as e.coli, and various protozoans. That said, there is still

generally present in most tap water, varying levels of non-pathogenic bacteria, cysts and viruses.

 

For a complete list of common contaminants, see:

http://www.nsf.org/consumer/drinking_water/dw_contaminant_guide.asp?program=WaterTre

 

Of equal or greater concern is this: the U.S. National Resource Defense Council recently found

that 43% of all water systems (affecting 120 million people) violated federal health standards.

And, if you live in the country, run-off from farms, mining operations and feed lots may be

lacing your well water with carcinogens like pesticides and nitrates.

 

Tap water can range from acid to neutral to mildly alkaline (pH 4.3-7.7), which means it can

either add further acidity to the body, or in some cases be very mildly neutralizing.

Municipal tap water has no antioxidant properties, in fact is strongly oxidizing. Any antioxidant

properties that may have been present in its original natural sources have been dissipated through

contact with environmental pollutants, plastic and metal pipes, and the municipal treatment

process.

 

Municipal tap water contains sodium, potassium, calcium, magnesium and trace minerals in

small amounts; however the calcium and magnesium are chiefly in the form of carbonates, often

added to the water after the chlorination process. These carbonates are less available to the

digestive system. Unfortunately, acid minerals, such as sulfates and chlorides are in equal

supply.

 

The taste of tap water is often “sour” due to the presence of chlorine and acid minerals.

The cost of tap water is the lowest. In municipal systems, it can be as low as one-tenth of a cent

per liter (quart).