Find below a filter guide, describing three various kitchen filter types. It will help you to select the type best suited for your needs. It has become a necessity in our country to filter your drinking and cooking water (ie. kitchen water).
First, some background insight is required before an intelligent decision can be made. You can click on the video link ‘Water Filtering by Prof du Rand’ (or directly use the embedded link below) to listen to a very good explanation why this is so essential, especially for our children, who are greatly affected by estrogenic hormones and micro-plastics, amongst other contaminants, in tap water. No child should be growing up nowadays without good quality filtered water, enriched with natural minerals.
Please understand that not all water filters are alike (like water – not all waters are the same). In short, some filters only remove particles from the water and not the most-harmful biological and chemical dissolved substances. For that you need the RO (reverse osmoses) process for ultimate filtration, producing clean safe water, which is unfortunately dead sterile water (ie. similar to battery water – which actually is the water mostly sold as bottled-water). It is not healthy drinking water – according to the World Health Organization.
RO kitchen filters use the best filtration system available to mankind, but it throws away 80% water into the drain, and hence deliver a very small stream. This makes it unsuitable for high flow rates required for instance for rinsing your food. By buying a larger unit at about double the price, than those mostly sold, you can have 8 times higher flow rate.
Also, RO filtered water, which is sold by most water shops, is acidic and contains no minerals. Your body needs natural minerals in water for proper functioning, and staying healthy. You can click on the video link ‘Mineral Deficiency by Dr Peter Glidden’ to obtain a good insight why this is so important for your wellbeing.
Fortunately, RO water can be changed into healthy living mineral water, fit for drinking & cooking, by adding our structured natural mineral concentrate to it. Our bodies need living’ water – not just ‘safe’ water, to function as nature intended. High-mineral-water, amongst other benefits, increases brain activity and assist in the brain development of children – according to research in the UK. See various reports on mineral water in our website.
Here then the various options to produce your own healthy living water via the kitchen filters we supply:
‘A’ ‘HEALTHY’ MINERAL WATER via RO FILTRATION:
The ‘MAXI RO-FILTER’ – The Ultimate Multipurpose RO Kitchen Filter (Drink/Cook/Rinse)
This, larger size unit, is the ultimate choice of a dual-purpose kitchen filter, having sufficient filter flow rate, required for food rinsing, as well as the option to produce RO water – to which mineral concentrate can be added, to make your own Healthy Living Mineral drinking/ cooking/ coffee/ water at home.
RO filters are the only filter type producing perfectly clean-safe water (not healthy water), but it is inherently dead, sterile, acidic water – in which all contaminants, as well as the minerals in the water are removed.
A larger than normal RO filter is recommended for the following reasons:
A larger size unit is required, to give sufficient water flow, required for food rinsing. It has a flow rate around 60 litres/hour versus 7 litres/hour of the small RO units normally sold, which make food rinsing impossible
The larger recommended unit cost around twice the price of a standard small RO unit, but delivers around 8 times more water – which is required for the said duty
The flow rate of the small standard units is so small that a pressurised accumulator is required, to boost the flow rate only for a short period of time – which is still too low
However, this bladder type accumulator becomes contaminated with bacteria over time, and it cannot be cleaned
A low flow rate causes excessive long container filling time. Container filling is required to enable the addition of mineral concentrate – to produce healthy mineral water. ie. Long filling times could result in forgetting to shut-off waterflow, resulting in spillage/clean-up.
The recommended larger filter has a slightly higher purchase price, and a high filter-cartridge replacement cost, but produces the purist drinking water possible.
Features and Requirements:
The filter requires an electric power supply
It is fitted with a proper deep, self-draining drip tray, preventing cupboard damage (Our addition)
It has a flow rate of 60 litres/hour
Its cartridge replacement cost is R1000.00 annually (2024)
It is easy to install with our DIY instructions (We do installations within a 16km radius from the shop)
The filter units, cartridges and mineral concentrate can be shipped via courier (See combo-specials)
PRICE: MAXI RO-FILTER with Drip Tray (R4 500)
NOTE: A combo-special discount of 15% applies to Mineral Concentrate, when ordering with the filter, or with a full set of replacement cartridges
‘B’ ‘HEALTHY’ MINERAL WATER via ULTRA FILTRATION:
The ‘HIDRO TAP SAFE’ Kitchen-Water Filter – with backwash facility
Given the current concerns about tap water quality, it is now considered essential to have at least this type of filter, as a minimum requirement, installed in your house.
Our own newly designed unique 4-stage water filter with its low operating cost, is a vast improvement on conventional kitchen water filters. It delivers 100% the flow capacity, versus 20% of RO under sink filters, and uses Ultra Filtration, which filters-out bacteria and the majority of the most-harmful contaminants, but not the minerals in the water. It also utilises the ISO-GRAM filter, which removes all the harmful heavy metals and radioisotopes from the water.
It is an economical and practical option for usages like food rinsing and cooking, and renders safe water for drinking, but not water as perfect as RO water to which our Mineral Concentrate had been added. The mineral content of its water can however be improved by the addition of the above mentioned mineral concentrate.
Ultra filtration is not used in kitchen filters in general, because it blocks-up too frequently, due to the small aperture size of the membrane. We therefore have built-in a backwash facility instead of having to replace membranes frequently, rendering it a low maintenance cost unit. The present (2024) cartridge replacement cost is R400 annually, versus R1 000 for that of an equally sized RO filter.
This filter removes the most-harmful contaminants, namely:
Chlorine (which can cause cancer in the long term)
Bacteria (such as E.coli etc.)
Biological oestrogen hormones (especially bad for men and boys)
Micro-plastics (a synthetic oestrogen, present everywhere – a world-wide problem)
Heavy metals and radioactive isotopes
Bad tastes and odours, as well as foreign matter down to 0,01 micron (bacteria is larger than that)
Features and Requirements:
The filter requires no electric power
It is fitted with a proper deep, self-draining drip tray, preventing cupboard damage (Our addition)
It has a much higher flow rate (60 litres/hour), than conventual under sink RO filters
It has a low filter cartridge replacement cost (R400.00 annually), compared to RO filters of similar size
It is easy to install with our DIY instructions (We do installations within a 16km radius from the shop)
The filter units, our unique ISO-GRAM cartridges and mineral concentrate can be shipped via courier
NOTE: No child should be growing up without, at least, this type of filter in the house
PRICING: HIDRO TAP-SAFE Kitchen-Water Filter with Backwash and Drip Tray (R4300)
NOTE: A combo-special discount of 15% applies to Mineral Concentrate, when ordering with the filter, or with a full set of replacement cartridges
‘C’ ‘HEALTHY’ MINERAL WATER via UV BOREHOLE FILTER
The ‘HIDRO BOREHOLE-SAFE’ Kitchen Water-Filter – with on-off UV
This unique 3 stage kitchen water filter, with its ISO-GRAM filter cartridge removes heavy metals, and its UV disinfecting light, which activates only during water flow, is an improvement on conventional water filters. The UV light therefore doesn’t heat-up the water, the condition of which is favourable for bacteria growth. It filters the water to 1 micron particle size, and ensures safe water for food-rinsing and cooking, even should your borehole water become contaminated with bacteria.
It has a low cartridge replacement cost, and a much higher flow rate than the traditional RO filters (around 7 litres/minute versus 7 litres/hour – of the small RO water filters normally sold) – making food rinsing possible, practical, and safe.
Note; If your borehole water is low on minerals (TDS below 120 PPM), you can add our mineral concentrate to enrich the water quality and health properties. You can bring-in your water sample for measuring the TDS and a free consultation.
Features and Requirements:
Kills Bacteria (such as E.coli etc.) – safe for drinking and cooking
Remove heavy-metals and radioactive isotopes
Remove bad tastes and odours
Filters out foreign matter down to 1,0 micron
Requires a power supply
It is fitted with a proper deep, self-draining drip tray, preventing cupboard damage (Our addition)
It has a high flow rate (7 litres/min) – sufficient for food rinsing
It has a low filter cartridge replacement cost (presently 2024 – R400.00 annually)
It is easy to install with our DIY instructions (We do installations within a 16km radius from the shop)
The filter units, our unique ISO-GRAM cartridges and mineral concentrate can be shipped via courier
HIDROPLUS have developed a complete range of unique domestic water filters, to combat the problems related to the bad tap-water quality, that we are experiencing lately – and the problem will not disappear in the foreseeable future. The retention time in water treatment plants is way too low.
Our unique filter range will suit the various requirements you might have, from low-cost entry level units, to fully automatic sophisticated systems. The intension is to keep you and your family healthy. We specialise in water quality and health, rather than only supply.
Every household needs at least ensuring their kitchen water – used for rinsing and cooking food, is clean-safe-water, without contaminants like chlorine, heavy metals, bacteria, virusses and many other chemicals like pesticides, anti-depressants, oestrogen, micro-plastics, and many more.
Cooking/boiling your water, only dissipates excess chlorine in the tap water. The bacteria in the water are killed by chlorine dosage, which is unfortunately also a cancer causing substance, in the long term. The harmful contaminants, i.e. the stuff that negatively affect your health over time, cannot be removed by boiling. This is contrary to what most people believe.
Our unique filter-range can be classified as follows;
1 Entry Level – Under Sink, Low-cost UF filter, for clean, safe-water in the kitchen. It has a manual backwash facility with a larger flow rate and offers a longer filter lifespan. Not yet ideal mineral drinking water quality, but safe and much-much healthier than tap water. Typical usage is for rinsing your food. (Moderate flow capacity, and only about 5% water wastage, versus a very small flow rate of reverse osmosis filtration, which discard 80% of the water)
2 Under Sink, Low-cost UF filter, complete with UV-light disinfection, and our ISO-gram heavy metals filter, for clean, safe kitchen water from a BOREHOLE installation. It ensures that no harmful bacteria will ever enter your body, whilst also retaining the bore hole-water-minerals. Should the borehole water mineral count be low, you can add our mineral concentrate. (Moderate flow capacity and 5% water wastage)
3 Under Sink, Moderate-cost RO filter, which require the addition of our Alkaline Mineral Concentrate to produce Healthy Life Giving Mineral drinking water. The ideal drinking water for a healthy lifestyle. (See the WHO report of 1986, and various articles on our website) (Moderate flow capacity, but 75% water wastage)
4 We modify your existing 3 to 5 stage (RO) undersink filter, to any of the above versions. Bring it in (or even a photo or 2) for us to quote on the conversion.
5 Alternatively, you can buy this life giving mineral water in bulk (20L containers) from HIDRO+ Retail Shop, with the options of a 15% discount on our prepaid shop collection option, or a one year delivery contract – which offers up to 25% discount on delivery cost. There is even bigger savings on joint orders from estates, office blocks, schools etc. Pensioners get 10% discount all the time.
To protect your health and that of your developing baby, here’s what you need to know about dehydration during pregnancy and breast feeding:
• During pregnancy your fluid volume increases significantly to provide healthy amniotic fluid for your baby, while your body needs minerals for cell production. Also the mother’s blood volume increases by 40%, hence more water is required.
• The risks of dehydration during pregnancy and breastfeeding are not to be under estimated since associated complications can be very serious.
• Morning sickness that leads to nausea and vomiting causes fluid loss and increases chances for dehydration. The risk is often compounded by that fact that the feeling of nausea reduces the desire to drink water.
• Dehydration during the first trimester of pregnancy can result in inadequate amniotic fluid for your baby. In extreme cases, the fetes often ends up resting directly on the wall of the uterus, which can compromise development.
• Hydration during the second and third trimesters stresses mom’s body and can lead to muscle cramping, Braxton Hicks, and even premature labour.
• Breast feeding by its very nature, is a loss of fluid from moms body. Drink enough STRUCTURED ALKALINE MINERAL WATER.
How do you know if you’re getting enough water?
• A common recommendation is to drink at least eight to ten glasses of water per day
• Log your water intake
• If your urine is pale yellow, then you are likely getting enough fluids.
Water is wonderful for maintaining hydration, but feels free to mix it up if you’re dealing with nausea or just find it difficult to drink enough because you’re used to different types of beverages. Minimise artificial beverages, tea and coffee.
Try making flavoured waters, using your favourite fruits and herbs. Simply fill your water jug with mineral water and add some slices of your favourite ingredients, and let it sit overnight.
Here are some flavoured options:
• Pineapple and mint – Calms the for digestive system
• Cherries and lime – Improves the quality of sleep
• Watermelon and rosemary – For better blood flow.
• Orange, pineapple and ginger – Treats dehydration
• Celery, lime, and grapes – suppresses hunger pangs
• Rose water and mint – Stress relief
• Pear, ginger, vanilla and cinnamon – Prevents calcium deficiency
• Melon and cucumber – Headache prevention
• Orange, chia seeds and cinnamon – weight loss, joint pain relief and diabetes.
Please contact us to enquire about these recipes or visit our FaceBook page for more information.
Is Your Body Getting Enough? by Dr. Richard Drucker
While it’s safe to say most people have heard the word minerals before and know that they are beneficial when consumed, it’s also safe to say their exact meaning and purpose remain a mystery to many.
Typically we tend to think of minerals as small particles of matter in soil or rock. In essence, that description is correct; however, it does not really represent the benefits minerals provide to the human body. Let’s take a closer look at minerals and why specific minerals are key components to good health.
Webster’s Dictionary defines minerals as “inorganic substances occurring naturally in the earth and having a consistent and distinctive set of physical properties and a composition that can be expressed by a chemical formula: sometimes applied to substances in the earth of organic origin, such as coal.” Even the official definition leaves questions regarding the vital role of minerals in the body. Here are a few answers.
Minerals: Necessary for Good Health
Minerals are essential for all the chemical processes required for the human body to function properly. All nutrients, such as vitamins, proteins, enzymes, amino acids, carbohydrates, fats, sugars, oils, etc., require minerals for proper cell utility.
In fact, minerals play a more important role in our health than do vitamins. While vitamins are required for every bodily biochemical process, they are useless without the presence of minerals.
Minerals are also essential for healing. Tissue rebuilding occurs more easily when the body has access to necessary minerals. Certain minerals are critically necessary to the body. These are known as “trace” minerals and include zinc, iron, magnesium, calcium, selenium, and copper, to name a few.
Maximizing Mineral Absorption
Minerals are often difficult to absorb into the body. Calcium, for instance, must be taken with vitamins D and C, and essential fatty acids in the proper ratio to magnesium in order to be digested. One of the reasons that women tend to be anemic is because of improper digestion of iron, which is necessary for blood to carry oxygen. Iron is present in every food we eat, according to the late nutritionist Adelle Davis, but because the mineral is difficult to digest, most iron ingested passes through the body unassimilated.
When it comes to mineral supplements, most are not easily incorpora– ted into the body, either. It’s important for mineral supplements to be water-soluble (liquid form is best) and not in rock form, and that the elements be absorbed readily and fully, bringing more oxygen to the blood cells and thereby releasing toxins from the body.
Misconceptions About Toxicity
In addition to general limited knowledge regarding the necessity and function of minerals, there also exists a few mineral misconceptions. One such misconception has to do with the fear of mineral or metal buildup in the body, which has been documented to cause various health problems. With all the toxicity-related disorders and talk about heavy-metal accumulation, there’s an overlying anxiety that metals (minerals) are harmful. This is both true and false.
There’s no doubt that the absorption and storage of too many heavy metals such as mercury, cadmium, lead and others is unsafe. Other metals or minerals such as beryllium, copper, fluorine, nickel, silver and aluminum also raise red flags. Unfortunately, the result of all this negative hype can be an obsession about avoiding metals in any form.
Getting Minerals in Their Ideal Form
What many do not realize is that it’s not necessarily the metal itself that is the problem. Rather, it is the form that determines whether a mineral is harmful or beneficial. What is important to know is that the previously mentioned minerals, along with other trace minerals, are actually absolutely essential for proper health. In fact, we cannot survive without them.
This is a good time to discuss the distinction between organic trace minerals and metallic minerals, as well as the importance of quantities. Essential trace elements are “essential” only when used in trace amounts. When used in excess, they can become toxic. However, it is also important to understand that consumption of plant-derived mineral fulvic complexes, which will be discussed shortly, will not build up in the body tissues as do metallic minerals.
A good example of the difference between organic trace minerals and metallic minerals is the metal aluminum. Aluminum makes up 12 percent of the Earth’s crust and is the most abundant metallic element. Even though there are arguments that a large amount of aluminum in the body may be responsible for cognitive disorders such as dementia and Alzheimer’s disease, it’s rare that these same arguments mention the form or benefits of aluminum.
Aluminum is a major component in all soils and enters the food chain at every level, be it plant or animal, and is beneficial for health. If natural compounds of organic aluminum were toxic or hazardous to humans, life as we know it would cease.
The known biological function, and thus benefit, of aluminum is to activate an enzyme called succinic dehydrogenase. This enzyme increases survival rates of newborn infants and, according to Dr. Gerhard Schrauzer, professor emeritus (department of chemistry) at the University of California San Diego, is an essential mineral for human nutrition. Even arsenic, in trace levels, is an essential element for optimal health and longevity, suggests research.
Fulvic Acid: Key for Mineral Utilization
Richard Drucker, ND, is a licensed naturopath who has been performing concentrated research and work in the natural health and nutraceutical fields for more than 20 years. He is the CEO of Drucker Labs (www.druckerlabs.com)
No discussion of minerals would be complete without including a vital aspect of mineral utilization: fulvic acid. Fulvic acid is one of two classes of a natural acidic organic polymer that can be extracted from humus (the healthy result of decaying organic matter), soil, sediment or aquatic environments. Fulvic acid is believed to originate as a product of microbial metabolism.
Because minerals are absorbed through the soil into plant material that both man and animals consume, fulvic acid is absolutely essential for the assimilation of minerals into a small enough form to be completely dissolved and used by the body. Fulvic acid is so powerful that a single molecule is capable of carrying 60 or more minerals and trace elements into the cells. Unfortunately, the humus deposits rich with fulvic acid have been missing from our diets for decades. They are quite rare in this generation and can only be found in very limited areas of the world.
Since fulvic acid allows such an increase in mineral absorption, it has the ability to make a profound impact on a wide variety of health issues and diseases that have arisen in the past several decades due to mineral depletion in both foods and humans.
In order to ensure that you are getting all the minerals, vitamins and nutrients your body needs, it is crucial that you supplement with the right kinds of vitamins and minerals. The best absorption rate for mineral products comes in a liquid form from live food sources.
Obviously we should be seeking a supplement that is not processed with heat (which destroys the viability of minerals and enzymes), contains fulvic acid and does not contain synthetic chemicals or preservatives of any kind. Only in this manner can we be certain we are getting the life-giving minerals our bodies need.
Good Food Sources of Minerals
So, how do you ensure adequate daily amounts of trace and other minerals? Check out these good food sources courtesy of WebMd.com, and remember that supplementation is also an option (talk to your doctor for more information):
World Health Organization Geneva, 2004 – Abstracts from this report summarises the contents as follows:
INTRODUCTION
The composition of water varies widely with local geological conditions. Neither groundwater nor surface water has ever been chemically pure H2O, since water contains small amounts of gases, minerals and organic matter of natural origin. The total concentrations of substances dissolved in fresh water considered to be of good quality can be hundreds of mg/l.
Awareness of the importance of minerals and other beneficial constituents in drinking water has existed for thousands of years.
Demineralization of water was needed where the primary or the only abundant water source available was highly mineralized brackish water or sea water. Initially, these water treatment methods were not used elsewhere since they were technically exacting and costly.
Demineralized water is defined as water almost or completely free of dissolved minerals as a result of distillation, deionization, membrane filtration (reverse osmosis or Nano-filtration), electro dialysis or other technology. The total dissolved solids (TDS) in such water can vary but TDS could be as low as 1 mg/l. The electrical conductivity is generally less than 2 mS/m and may even be lower (<0.1 mS/m).
Although the technology had its beginnings in the 1960’s, demineralization was not widely used at that time. There were three evident reasons for this;
• Demineralised water is highly aggressive and if untreated, its distribution through pipes and storage tanks would not be possible. The aggressive water attacks the water distribution piping and leaches metals and other materials from the pipes and associated plumbing materials.
• Distilled water has poor taste characteristics. • Preliminary evidence was available that some substances present in water could have beneficial effects on human health as well as adverse effects.
The final report on the guidelines for drinking water quality, by the World Health Organization (WHO) published in 1980, concluded that “not only does completely demineralised water (distillate) have unsatisfactory organoleptic properties, but it also has a definite adverse influence on the animal and human organism.”
HEALTH RISKS FROM CONSUMPTION OF DEMINERALISED OR LOW-MINERAL WATER:
The possible health consequences of low mineral content water consumption are discussed in the following categories:
• Direct effects on the intestinal mucous membrane, metabolism and mineral homeostasis or other body functions.
• Practically zero calcium and magnesium intake.
• Low intake of other essential elements and microelements.
• Loss of calcium, magnesium and other essential elements in prepared food.
• Possible increased dietary intake of toxic metals leached from water pipes.
• Possible bacterial re-growth.
Direct effects of low mineral content water on the intestinal mucous membrane, metabolism and mineral homeostasis or other body functions:
Distilled and low mineral content water (TDS < 50 mg/l) can have negative taste characteristics to which the consumer may adapt with time. This water is also reported to be less thirst quenching (WHO 1980).
It has been adequately demonstrated that consuming water of low mineral content has a negative effect on homeostasis mechanisms, compromising the mineral and water metabolism in the body. An increase in urine output (i.e., increased diuresis) is associated with an increase in excretion of major intra- and extracellular ions from the body fluids, their negative balance, and changes in body water levels and functional activity of some body water management dependent hormones and resulting in an overall negative balance if it is not adequately compensated from food, and lower volumes of red cells and some other haematocrit changes (WHO 1980).
Low-mineral water markedly: 1) increased diuresis (almost by 20%, on average), body water volume, and serum sodium concentrations, 2) decreased serum potassium concentration, and 3) increased the elimination of sodium, potassium, chloride, calcium and magnesium ions from the body.
The effects of water low in TDS (e.g. < 100 mg/l) on water and mineral homeostasis suggested that the osmotic change in the blood plasma results in the redistribution of body water; that is, there is an increase in the total extracellular fluid volume and the transfer of water from erythrocytes and interstitial fluid into the plasma and between intracellular and interstitial fluids.
The Society in its position paper explains that water in the human body always contains electrolytes (e.g. potassium and sodium) at certain concentrations controlled by the body. Water resorption by the intestinal epithelium is also enabled by sodium transport. If distilled water is ingested, the intestine has to add electrolytes to this water first, taking them from the body reserves.
Symptoms at the very beginning of this condition include tiredness, weakness and headache; more severe symptoms are muscular cramps and impaired heart rate.
Practically zero calcium and magnesium intake from low mineral water:
Calcium and magnesium are both essential elements. Calcium is a substantial component of bones and teeth. In addition, it plays a role in neuromuscular excitability (i.e., decreases, the proper function of the conducting myocardial system, heart and muscle contractility, intracellular information transmission and the coagulability of blood. Magnesium plays an important role as a co-factor and activator of more than 300 enzymatic reactions including glycolysis, ATP metabolism, transport of elements such as sodium, potassium, and calcium through membranes, synthesis of proteins and nucleic acids, neuromuscular excitability and muscle contraction.
Since the early 1960’s, epidemiological studies in many countries all over the world have reported that soft water (i.e., water low in calcium and magnesium) and water low in magnesium is associated with increased morbidity and mortality from cardiovascular disease (CVD).
Recent studies also suggest that the intake of soft water, i.e. water low in calcium, may be associated with higher risk of fracture in children (Verd Vallespir et al. 1992), certain neurodegenerative diseases (Jacqmin et al. 1994), pre-term birth and low weight at birth (Yang et al. 2002) and some types of cancer.
The population of the area supplied with water lower in minerals showed higher incidence rates of goiter, hypertension, ischemic heart disease, gastric and duodenal ulcers, chronic gastritis, cholecystitis and nephritis. Children living in this area exhibited slower physical development and more growth abnormalities, pregnant women suffered more frequently from oedema and anaemia. Newborns of this area showed higher morbidity.
High loss of calcium, magnesium and other essential elements in food prepared in low-mineral water:
When used for cooking, soft water was found to cause substantial losses of all essential elements from food (vegetables, meat, cereals). Such losses may reach up to 60 % for magnesium and calcium or even more for some other microelements (e.g., copper 66 %, manganese 70 %, cobalt 86 %).
Increased risk from toxic metals: Low-mineralized water is unstable and therefore, highly aggressive to materials with which it comes into contact. Such water more readily absorbs metals and some organic substances from pipes, coatings, storage tanks and containers, hose lines and fittings, being incapable of forming low-absorbable complexes with some toxic substances and thus reducing their negative effects.
Populations supplied with low-mineral water may be at a higher risk in terms of adverse effects from exposure to toxic substances compared to populations supplied with water of average mineralization and hardness.
Conclusion: Salts are leached from the body under the influence of drinking water with a low TDS. Because adverse effects such as altered water-salt balance were observed not only in completely desalinated water but also in water with TDS between 50 and 75 mg/l, the team that prepared the 1980 WHO report recommended that the minimum TDS in drinking water should be 100 mg/l. The team also recommended that the optimum TDS should be about 200-400 mg/l for chloridesulphate waters and 250-500 mg/l for bicarbonate waters.
Demineralised water that has not been re-mineralized, or low-mineral content water, in the light of the absence or substantial lack of essential minerals in it, is not considered ideal drinking water.
WHO Guidelines for drinking-water quality – By F. Kozisek
The composition of water varies widely with local geological conditions. Neither groundwater nor surface water has ever been chemically pure H2O, since water contains small amounts of gases, minerals and organic matter of natural origin. The total concentrations of substances dissolved in fresh water considered to be of good quality can be hundreds of mg/l.