Water Processing

Water, water everywhere, and not a drop to drink! 
This is true when you are in the middle of the ocean.  It is also becoming the truth on the mainland, where the “clean” water coming through our taps can be causing us more health problems that we are aware. How much do you know about how the water gets to our homes?

Fear the tap.

From dam to our tap...

I live in Melbourne, where growing up I was told “Melbourne water is one of the cleanest waters in the world to drink”. This may be true if you are drinking it directly from the source (except for a recent discovery of pesticides found near one of the dams), but that water goes through a complete treatment process before it ends up through our taps. I got these processes directly from the Melbourne Water website, then made my own notes on it.

Coagulation

Raw water is pumped from the reservoir to the Winneke Treatment Plant inlet control structure, where it is mixed with liquid aluminium sulphate (alum). The alum acts as a coagulant, encouraging suspended solids and microorganisms in the raw water to bind together to form larger particles.

Aluminium is a mineral commonly found in aluminium foil, antiperspirants, antacids and food additives. It has been linked with numerous health conditions with the most concerning one being Alzheimer’s disease. Aluminium deposits itself in the body in the bones and central nervous system, leading to neurotoxicity and osteopenia. The World Health Organisation (WHO) states that although there is only a small amount of aluminium used in water coagulation, the combined effects of the water with the use of aluminium in everyday products and foods may be detrimental to health long term.

Clarification

The water then flows through an underground channel to a water distribution chamber that feeds the four clarifiers. Water is circulated in the clarifiers for about 3 hours. The clarifiers enhance the cohesion and entrapment of the suspended solids and remove colour from the water. Solid particles are separated from the raw water producing what is termed 'settled water' and sludge.

I wonder how often they clear out the solid particles?

Filtration

The 'settled water' is delivered through concrete channels to 12 gravity filters, which remove most of the remaining suspended solids. Each filter is a rectangular, concrete structure with a bed of sand supported by a layer of course media that is supported on a layer of pebbles.

Sand filter system, this doesn’t sound too bad, does it? These sand filters haven’t been changed for 20 years, so imagine how much gunk is in those filters... an don't you love that it removes MOST of the suspended solids?

Disinfection and pH correction

After the water passes through the filters, it is disinfected (by chlorination) to destroy residual microorganisms. Lime is added to adjust the alkalinity/acidity (pH) level. The fully treated water flows into a large enclosed storage reservoir adjacent to the treatment plant. This reservoir is a buffer storage and water is released as required.

Chlorine is a dangerous chemical which is a known irritant, causing a reaction on the eyes, skin and respiratory system (companies use chlorine to bleach paper, imagine what it does to your eyes!). The long term effects are still unknown. This however, is not the main concern. Chlorine is highly reactive and its by-products are considered dangerous. Known carcinogens are formed when in contact with chlorine, which then accumulates in our fatty tissues and has revealed to alter cholesterol levels to increase harmful LDL as well as colorectal and bladder cancer.

 And you don’t just ingest chlorine from tap water, you also bathe and shower in it. In the warm water your pores open up like a sponge and absorbing all the “goodness” from your water, not to mention breathing in the steam. The heated chlorine produces chloroform, which used to be used in surgery as a knockout gas and can cause dizziness, headaches, abnormalities in pregnancy & sperm formation and liver & kidney damage.

Chlorinated water: the REAL reason Janet Leigh was screaming in the shower in Psycho

The lime process is not about adding lime fruit to the water (a pity!). Lime water is a common name for a calcium hydroxide solution, which is commonly used to alkalise liquids and is used in whitewash, root canal operations, making sugar, aquariums and the traditional creation of corn food products (tortillas, corn chips).

The list of health risks in the use of calcium hydroxide is huge. It has been shown to lead to breathing difficulties, internal bleeding, hypotension, skeletal muscle paralysis and an increase in our body’s blood pH level, which can cause damage to internal organs long term. The amount of lime used in water treatment is not mentioned, so it is unclear how dangerous and diluted the solution will be in the water. A clear connection between a persons health conditions and the liming of water may never be proven.

... not this lime!

We want this lime... 

 Fluoridation

We are required by State Government legislation under the Health (Fluoridation) Act 1973 to fluoridate the water supply. Fluoride is added in precise quantities downstream of the Winneke Treatment Plant at Research.

Did you also know that fluoride is considered a poison? It was once widely used as an insecticide and rodenticide and is considered to be more toxic than arsenic!

Fluoridation of water is a controversial topic, as you talk to any dentist and they explain the benefits of fluoridation in water as it helps prevent tooth decay. Research has found that fluoride not only causes further decay, but has also been linked to cause bone cancer, liver cancer, osteoporosis, genetic damage and even deformities.

Think of your body as a seesaw. All of our minerals are in a certain balance with each other. If you put a large amount of one certain mineral in the mix, it is going to change the seesaw and lead to an imbalance of the other minerals. I believe it is no coincidence that once Australia started fluoridating its water, the incidence of osteoporosis increased significantly, as minerals important for bone production (calcium, boron, magnesium, manganese and phosphorus) were thrown out of balance. Some countries in Europe (Germany, the Netherlands, Sweden, Finland and the Soviet Union to name a few) have all removed fluoride from their water due to the health and safety concerns. 

And it doesn’t stop there!

This water still needs to go through our pipes to get to the tap. What are pipes made out of?

Copper

Copper pipes are used extensively in plumbing systems throughout the world. We need copper in our diets for energy, collagen & elastin production and hair health, but like most things in life, not too much! Unfortunately, copper pipes can corrode over time and release copper into you drinking water. Water can remain stagnant in a tap for some time, which means there is more copper in it. If you have noticed a green/blue stain on taps, sinks, showers or toilets, or have noticed a metallic taste in your mouth after drinking, this means there is a high amount of copper in your water.

Excess copper consumption can cause nausea, GIT disturbances, headaches, diabetes,  hormone imbalances and Alzheimer’s. You can have your water professionally tested and you can even get yourself tests by Hair Mineral analysis (a sample of your hair is tested for heavy metals).

Mmmm... tasty water!

Polyvinyl chloride (PVC) Pipes

This is the more modern plumbing pipe and is a form of plastic common in todays manufacturing. In homes built before 1977, installed PVC pipes were found to leach polyvinyl chloride into drinking water at levels above the maximum allowed contaminant level. Levels were tested at dead-end pipe segments, where water stagnates. Who knows how many pipes in use today are from before 1977!

The manufacture and disposal of PVC creates potent environmental toxins. Polyvinyl chloride, the main ingredient of PVC pipe, is classified as a known human carcinogen. Stabilizers and plasticizers used in PVC production may contain lead or other heavy metals, and during incineration -a common form of disposal-hydrochloric acid is released. Hydrochloric acid is corrosive and can cause respiratory damage. This is also a problem during building fires, where exposure to burning PVC puts firefighters at risk. Of greater concern is dioxin, a potent carcinogen and hormone disruptor created during PVC’s production and incineration. Though dioxin is not present in the pipes, its emission from PVC factories and incinerators poses a health threat to everyone.

So what can you do to help your health?

• Buy a water filter for your drinking water
• Buy a shower filter – trust me, it feels amazing!
• Tell your friends & family about what they are drinking and spread the word
• If you are concerned with copper toxicity, get your water professionally tested and hair mineral analysis from a qualified practitioner.

A little note from me...

I will not endorse specific filter products on this blog, however if you email me privately at laura.thenaturopath@gmail.com, I can make recommendations to you upon my own experiences and research.

Pass the salt please!

We are told all the time that too much salt is bad for us. Thats true. But not all salts are the same! I’ve blogged to you about pepper, so its time to blog about the other common seasoning in our lives... salt!

What is salt?

Salt is comprised of the chemicals sodium and chloride (NaCl). It is one of the oldest and most common food seasonings around. The taste of salt is one of the basic human tastes and we need it (in small quantities) to survive. It is historically used as a form of preserving foods, as retains water, thereby stopping moisture and preventing foods from moulding. Salt preserving foods is still used today. In its natural state, salt contains trace minerals of magnesium, calcium, potassium and sodium.

For the people who love random facts out there, salt has been utilised in religions all around the world, with 35 verses about it in the Hebrew bible, 6 verses of the Christian bible, is very auspicious (good omen) in Hindu rituals, Wiccans used salt to clear negative energies and the Aztecs worshipped Huixtocihuatl, the fertility goddess who presided over salt & salt water.

Whats so bad about it?

Unfortunately most processed foods today contain salt, as it is used to enhance flavours. Once our bodies adapt to a level of salt, we keep needing to add more to get flavour out of foods. In our bodies, sodium is processed through the kidneys. When a person eats large amounts of it, the kidneys cannot process it all and excess sodium ends up in the bloodstream. Because it retains water, the volume of blood in the body increases, putting an added strain on the heart to pump the blood. Long term high salt intake has been linked with health conditions such as high blood pressure (hypertension),  heart disease, oedema (fluid retention) and kidney failure.

Foods known to be overly high in salt...

• Canned foods (soups, vegetables, fish)
• Cured meats (salami, bacon, corned beef)
• Snack foods (potato chips, pretzels)
• Processed foods
• Foods "low in sugar" - some of them make up for it in salt!
• Butter

The important thing is too look at the nutritional breakdown on the back of packaged foods. Anything below 150mg of sodium per 100g is considered low in sodium. Fresh produce (fruit, vegetables, meats, eggs, unsalted nuts, seeds) are naturally lower in sodium than processed foods.

Try to keep your daily sodium intake below 2000mg. If you only add salt when cooking and not afterwards, you may find your taste for salt changes and you don’t need to eat as much to get the flavour hit.

Unfortunately the salt added to foods is usually from table salt. See below for more details why this is a concern.

So are all salts the same?

There are variety of different salts around that you can buy, I've discussed the more common ones...

Table salt

This is the ground up stuff you can buy in shakers from the supermarkets, or in granulated packets. Table salt usually contains 97.5% sodium chloride and 2.5% other chemicals, such as an anti-caking agents, but some people put uncooked rice in with their salt as this does the same thing. Common additives include iodine, fluoride, iron and anti-caking agents. In processing, table salt is chemically “cleaned” (aka bleached), and then heated up to 650 degrees Celsius, which changes the natural chemical structure of the salt, removes all the beneficial minerals and makes it a potential cause to many health conditions.

Sea salt

Sea salt is collected from the ocean (thats why the shell is in this picture! :D). It is collected in trays, which are then dried in the sun. This means there is minimal processing and leaves the trace minerals in tact. However, many companies package their processed salt and call it “Sea Salt” as all salt came from the ocean at some point. Check the colour: if its pure white, its not alright! If its non-white, it means it contains minerals. Celtic Sea salt has a greyish sandy colour. Himalayan salt is a sandy rose colour. Read below for more details.

Black salt

I had to mention this one. I haven’t seen it anywhere to buy except at an amazing cafe near my house, called, strangely enough, Black Salt Cafe. Their salt is black! What makes it black? It is an unrefined sea salt from the Mediterranean which was originally white, which was then ground with volcanic charcoal and activated carbon. Charcoal is a natural detoxifier of the body, making it a healthy salt. Amazing stuff!

Movie Salt

Salt is a 2010 movie starring Angelina Jolie and Liev Schreiber The plot is about a CIA agent who goes on the run after a defector accuses her of being a Russian spy. Although its not the best film ever, its a good action flick which keeps you thinking. (Sorry, had to mention this one!)

Celtic sea salt

Also known as Sel gris, or Gray Salt. This is sea salt which uses solar evaporation methods, but is allowed to come into the contact with the bottom of the salt pan before being raked  (with wooden rakes), making it a greyish colour. It is a moist salt, meaning it does not suck all the moisture out of food when being used. This makes it ideal for heartier foods, like steak and root vegetables. It is also mineral rich, containing over 80 minerals and is herbicide and pesticide free.

Himalayan Crystal salt

This is the Grand Poo Bah of all salts. This is the most pure salt you can get. It contains the full spectrum of 84 minerals and trace elements that mother earth intended. It is an unprocessed, raw salt which is hand-mined from salt caves around the world formed 250 million years ago. Salt lamps can be bought made out of this salt and helps naturally ionise the air and adds an attractive glow to a room. Why is it called Himalayan? It used to be found just in the Himalayas, which would have to be considered one of the untouched natural paradises of Earth. Now it is farmed in many places around the world (mainly Pakistan), but the name still stuck.

Himalayan Salt Lamps - Hows the serenity?

So Celtic or Himalayan? Both seem pretty pure to me!

Himalayan salt is said to have numerous health benefits, including healthy pH balance for your body, blood sugar balances, promoting vascular health, supports respiratory health, helps with weight loss, promotes natural sleep cycles, supports your libido reduces the signs of aging, reduces muscle cramps and reduces sinus problems. This being said, this doesn’t mean you should go out and eat a kilo of Himalayan salt every day. Celtic sea salt has similar health benefits.

I believe Himalayan salt is more pure, as it is unclear how pure the waters are that Celtic sea salt is formed from. But ultimately, the choice is yours. Try both and see what you think!

Next time you ask someone to pass the salt, ask them to pass the Himalayan salt!