Terms & Conditions

The idea of boiling water originated at a time when the main danger was the possibility of disease organisms existing in water supplies. Heating water to 212° F for several minutes effectively kill harmful bacteria making it safe for human consumption in emergency situations (boiling does not always kill virus and cysts). However, modern water supplies can contain excess salts, heavy metals and numerous complex toxic chemicals from industrial and agricultural pollution and most of these are not destroyed or removed by boiling. Worse, many are actually concentrated if the water is boiled because the purer water vapor is evaporated away.

Many home water devices claim that they leave so called "beneficial" minerals in, considering it an advantageous feature. Distillers, on the other hand, claim they remove all "objectionable" minerals and consider it an advantage. Sounds confusing, doesn't it? Consider the following:

• Minerals in water exist as mineral salts or so called inorganic minerals. This form of minerals is not nearly as biologically acceptable to the human body as are the organic forms of minerals found in all foods and quality mineral supplements. Instead of existing in the salt form (e.g., calcium carbonate, magnesium sulphate) the useful minerals in food are linked with proteins and natural sugars (e.g., zinc protein chelate, calcium lactate). Check the label on any quality mineral supplement and it will contain the organic mineral form for best assimilation.
• Some inorganic minerals are harmful to human health and no water treatment process can separate those from the inorganic minerals that are not harmful. Examples of inorganic minerals that are harmful are sodium, nitrates, sulphates and toxic metals.
• Excess inorganic minerals in water are responsible for bad tastes, salty tastes and metallic tastes.
• Excess inorganic minerals are responsible for reducing the thirst quenching ability of water.
• Excess inorganic minerals interact with almost every food and beverage, detracting from its flavor.

That's why virtually all packaged beverages, including soft drinks and beer, are made with water very low in inorganic minerals to insure the best flavor possible.

• What many manufacturers of water treatment devices claim are "beneficial" inorganic minerals are actually regulated by the EPA to a recommended maximum level of 250 parts per million. Yet, in natural beverages this level of organic minerals is considered perfectly acceptable.
• Even if minerals in water were in a good form, their amount is small compared to that found in foods. An 8-ounce glass of milk typically contains more calcium and magnesium than five gallons of water.

The bottom-line? Minerals like calcium and magnesium that exist in water are simply not easily assimilated by our bodies. In fact, less than 15% will actually be taken in as compared to over 80% from a glass of milk or good mineral supplement. Finally, if anyone is relying on their water to get their necessary minerals, there's something sadly wrong with their diet!

Reverse Osmosis, or RO for short, is the opposite of the natural process by which moisture is taken up through the root cells of plants. These cells are like small semipermeable membranes which pass water molecules along throughout the plant. This process also takes place throughout our bodies. In Reverse Osmosis, water is intentionally forced against a synthetic membrane using normal city water pressure. Only molecules of water dissolve in the unique membrane material and diffuse through it forming pure water on the opposite side. Impurities don't dissolve in the membrane and are left behind to be rinsed away to a waste drain.

The potential of Reverse Osmosis was first realized by research scientist Sourirajin at UCLA in the early 1950's. The process showed so much promise for desalinating seawater that the U.S. Office of Saline Water funded a long research and development program, involving major American corporations. After 33 million dollars, the process of Reverse Osmosis became a viable technology and is considered the latest and most advanced of water treatment techniques.

Water softeners and water conditioners remove the hardness minerals that are known to interfere with the effectiveness of soaps and detergents. They do this with a process of ion exchange, which replaces the hardness minerals of calcium and magnesium with sodium. The resulting water is better for bathing and laundering but it was not improved for drinking. Some consider that its quality is lessened for drinking because of the addition of sodium. So-called water conditioners are glorified, overpriced water softeners, which may have a small amount of activated carbon added to the system. Because all of the house water is treated by the conditioner the carbon loses its effectiveness in a short time.

Only your imagination will limit the uses of a plentiful supply of contaminant free water. Whatever you do with water you can count on it being better with Reverse Osmosis Water. We think you'll particularly enjoy the following:

• Drinking Water
• Plants
• Cooking Baby Formulas
• Juices & Mixes
• Spot Free Rinse for Cars & Outside Windows
• Aquariums
• Coffee & Tea
• Batteries
• Ice Cubes
• Complexion Care
• Low Sodium Diets
• Photography
• Weight Loss Diets
• Steam Irons
• Cleaning Solutions
• Windshield Washer
• Humidifiers
• Radiators

The very best bottled waters are actually made with a scaled up version of the Reverse Osmosis Drinking Water Appliances. However, most bottled waters, some being no better than tap water, are processed in such a variety of ways, one can never be assured of their quality. Furthermore, there are no regularly applied national standards for bottled water quality. In fact, some brands of specialty-bottled water have been tested and found to contain levels of contaminants that exceed EPA regulations.

That depends on the vending machine. The treatment systems used in vending machines vary greatly and so does the quality of water. Like bottled water, the best ones can produce high quality water if maintained properly. Such machines use systems that are similar in operation to the Reverse Osmosis Drinking Water Appliances, though they may not be as thorough at removing toxic organic chemicals. However, many vending machines use incomplete treatment like deionization or carbon filtration. Others may only incorporate a water softening system. So, unless you know what the vending water treatment is and how well it is kept up, you cannot be always assured of contaminant free water.

First, the initial cost would be prohibitive and your water bills would have to become exorbitant. Consider the fact that less than 2% of the water supplied to a community is used for human consumption. Most is used for bathing, laundering, watering lawns, fire fighting, etc. It would be wasteful to have this water undergo the same extensive and expensive treatment procedures as the water we drink. Even if we could afford to treat all municipal water it would pick up new contaminants from the water distribution pipes and home copper and galvanized plumbing. It seems obvious that the most logical approach to providing contaminant free water is treating it in the home at the point of use.

Many people believe that the mineral content (TDS) of water is what gives it a great taste. This is untrue. Instead, it is the degree of dissolved oxygen and absence of excess TDS or mineral salts that give great-tasting water its spring-like, thirst-quenching qualities. That is why mountain stream water from fresh melted snow (low in minerals), which becomes aerated with oxygen as it bubbles over rocks, is universally recognized as being so delicious. The Reverse Osmosis multi-stage process imparts these same qualities to virtually any tap water source. First, it reduces the excess mineral salt content to a low level, and because oxygen readily permeates the membrane, it becomes enriched in the product water producing natural aeration. Conventional filters do not improve either of these qualities. Distilled water eliminates mineral salts but tastes flat because the oxygen content is also reduced in the process. So, how does Reverse Osmosis water taste? Simply delicious, refreshing, and clean!

The Reverse Osmosis Drinking Water Appliances can remove over 90% of the fluoride in the water. Fluoride occurs both naturally in the earth and water and is often artificially added to municipal water supplied because there is evidence to indicate it helps prevent tooth decay. The fluoridation of public water supplies, however, is still a subject of great controversy. Here's why:

• First, the long-term effects of fluoridation may not turn out to be beneficial. Chlorine, for instance, has been used routinely since 1913, but only recently have we discovered that this helpful chemical has a potential cancer causing effect when combined with substances naturally found in water. While the safe level of fluoridation is determined to be 1 part per million, it does not guarantee the quantity of fluoride a person will consume. Since other foods, like tea, contain high levels of fluoride one can end up with unacceptably high levels in their diet. The long-term effect of this is anyone's guess.
• Second, fluoridation does very little good for teeth after childhood and the majority of the population is stuck with consuming fluoridation as well as paying for it. Consider too, that over 98% of the expense of fluoridation goes to waste since less than 2% of total water is used for human consumption.
• Third, many health authorities disagree with the practice of fluoridating water, believing it may be responsible for various health ills including cancer.
• Fourth, several European countries have tried fluoridation for a number of years and have since banned its practice, deeming it an unwise practice.
• Fifth, there are more prudent alternatives to fluoridating the entire water supply such as fluoride tablets and vitamins that give a safe precise dose to your children. Excess levels of natural fluoride can be found in numerous water supplies throughout the country. Long-term consumption of such water damages the teeth by mottling them and harms bones. Many think it is sensible to eliminate fluoride from our drinking water and avoid the worry of long-term exposure. The Reverse Osmosis Drinking Water Systems allow the consumer to do that.

High quality ice will be one of the most delightful benefits you will derive from the Reverse Osmosis Drinking Water Appliances. First of all, what is great ice? The best is fairly clear, hard, and free of off tastes. So many of us, however, are used to cloudy cubes that are soft and melt readily in beverages, leaving white specks of residue behind. They may impart a disagreeable taste to our drinks as well. What causes this appearance and texture?

Cloudy cubes: The cloudiness of ice is primarily caused by excess Total Dissolved Solids or mineral salts in the water. Dissolved air, a favorable quality in water comes out of solution as tiny bubbles during the freezing process and may also produce some degree of cloudiness, usually near the center. Ice made just with carbon filtered water usually won't appear any better than those made from tap water. Does that tell you something?

Soft cubes: The Total Dissolved Solids (TDS) or mineral salts is also responsible for cubes that are soft and melt readily. They prevent ice from forming perfect crystals causing the ice cubes to fracture and melt easily.

Off tasting cubes: Again, the Total Dissolved Solids can give ice a salty or metallic taste. Also chlorine and organic impurities can give ice a medicinal or fishy taste. One of the most common sources of off-tastes in ice is in the foods in your freezer. Ice acts like a sponge for odors in the surrounding air. So, whatever food is in the freezer will readily impart its "smells" to the ice being made.

Well, first start with water low in Total Dissolved Solids – Water Techniques water is just perfect. Then, if you are making the ice in trays, use the largest cube mold – this helps release the dissolved oxygen present in Reverse Osmosis water. If ice is being made by an automatic icemaker you won't be able to do this, so you may expect to see the tiny bubbles conglomerate toward the center. Crescent shaped cubes usually turn out to be the clearest. When the cubes freeze they'll look great and will "stand up" much longer in your drinks. You won't see any residue left behind either. To prevent the "Reverse Osmosis" ice from absorbing tastes and odors from your refrigerator, discard them frequently and keep food well sealed in containers.