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Common Sense Drinking Water
  • The importance of drinking good water
    Due to the serious pollution and threats to the environment, in addition to unsafe food running rampant, people introduce countless hazardous substances into their bodies through food and drink.  Substances such as plasticizers, pesticides, heavy metals, modifies genes, methanol, ethanol, clenbuterol, etc. are seriously eroding your bodies.Our only quick and simplest way of solving these problems is to drink more water to accelerate metabolism and purge these toxic materials from our bodies as fast as possible.  However, if we drink bad water, in addition to not being able to solve the aforementioned problems, it will cause the body to take on even more burdens.  Thus, drinking good water is definitely a question “modern man” must consider seriously.
  • The problem with traditional water boiling
    This is the most utilized method in all households and is also the method the elderly have always taught us.  This may have been the case in the past 30 years but, in an era full of pollution, it is no longer a reliable method.  The primary function of boiling water is to kill bacteria with the advantages of being simple and convenient.  Its disadvantages are:

    A. No bacteria filtering function, the remains of bacteria killed during boiling form pyrogens, the primary cause of gene mutation, after precipitating for 3-8 days.

    B. Cannot remove heavy metals and organic toxins in water (such as the rust formed in iron pipelines, etc.).

    C. Cannot remove impurities and harmful chemical substances in water.

    D. Cannot kill heat-resistant bacteria such as mildew, etc.

    E. Chlorine and organic compounds in water combine to form carcinogenic “trihalomethanes.”

    In the past, because chlorine has been added to water, the public has long been educated to allow water to boil for several minutes uncovered, believing this allowed toxic substances to evaporate.  Normally, when boiling water, it is left to boil continuously for several minutes to remove the inherent chlorine.  However, some doctors believe that continuing to boil water uncovered for 2-5 minutes after it has started to boil is not enough and it should at least boil for another 12-15 minutes.

    At 100 degrees Celsius, water that has just begun boiling causes the kettle to whistle and reminds homemakers to turn off the gas.

    For many people, the first thing they do when entering the kitchen is uncover the kettle, hoping that the endless supply of steam will take away the chlorine in the water. However, doctors warn that this action is truly dangerous! 

    Many people have the habit of uncovering the kettle and continuing to boil water for 3-5 minutes after it has come to a boil to remove the disinfectant “chlorine” from water.  However, doctors have issued warnings.  They believe doing this will cause carcinogenic trihalomethanes to volatilize into the air causing kidney cancer, bladder cancer, miscarriages, premature births, or birth defects.  People are reminded not to uncover boiling water unless they turn on their range hoods. 

    Trihalomethane molecules are large, so the chance of absorption by the intestines after ingestion is low.  When water boils, trihalomethanes will vaporize and escape into the air with steam where it is easily absorbed by the lungs.

    Trihalomethanes not only possess hepatotoxicity, renal toxicity, and carcinogenicity, it can enter the body when boiling water, bathing, swimming, and through any other vector in addition to tap water.  In the long term it can cause diseases such as bladder cancer or birth defects.

    Cover kettle when boiling watertrihalomethanes remain in water

    Uncover kettle when boiling watertrihalomethanes enter the air

    So what can we do?

    Water should be boiled in a well-ventilated area.  After the water begins to boil, uncover the kettle and turn on the range hood to allow the vapors to escape.  Then continue boiling for 5-15 minutes!

    The best way to solve the trihalomethanes issue is to first use an activated carbon filter to filter out the “chlorine” in water.  Then trihalomethane toxins will not be produced when the water is boiled!

  • The problem with tradition boilers
    Generally, all current water coolers, water dispensers and hot water bottles have common features employing interior water storage, heating, and insulation.  This also causes secondary pollution (scale and dirt) from heating internally stored water and the problems of old water and re-boiled water.
  • The problem with traditional hot water bottles
    In order to dispense hot water, the hot water bottle in your home continuously heatsinsulatesheatsinsulates. This not only causes long-term exposure to air but also evaporates clean pure water.  When you drink it, are you sure it is healthy? Fresh?
  • What is re-boiled water?
    Re-boiled water is water that has been boiling on the stove overnight for a long time and the constantly boiling water in an electric water boiler.  Due to being boiled for too long, this kind of water has a high content of non-evaporating substances such as the heavy metals calcium and magnesium, and nitrites.  Over time, drinking this kind of water will interfere with human gastrointestinal function and the appearance of temporary diarrhea and bloating.  The toxic nitrites can also cause hypoxia with serious cases ending in comas, convulsions, and death.
  • What is old water?
    1. Self-aging

    If water sits for too long, due to the interaction between water molecule clusters, the water molecule clusters of energy water containing small water molecule clusters, minerals, and oxygen will form large water molecule clusters. The minerals will also precipitate, oxygen will escape, and the water will lose its “youth,” and begin to decline and age.

    2.  Aging due to external factors

    The external factors of water aging include contaminants (such as dust), microorganisms (such as bacteria, fungi, and algae), air (such as carbon dioxide), changes in water temperature, etc.

    Dust floating in the air enters water very easily and frequently introduces a number of pathogenic bacteria that cause the aging of water quality.  The carbon dioxide in the air is water soluble and forms carbonic acid.  The carbonic acid then interacts with the mineral ions in water causing the aging of water.  Changes in water temperature not only causes polymerization of small water molecule clusters but also influences the speed at which carbon dioxide in the air dissolves (breaks down) and the speed at which oxygen in water breaks down (dissolves) causing aging and non-potability.
  • What is water scale?
    1. Water scale forms when water temperature rises to a point where the solubility of CaSo4 and Caco3 is reduced.

    2. At increased water temperatures, it is easy for Co2 and Hco3 to become insoluble Co3 and forms water scale.

    3. When PH increases, Co2 and Hco3 becomes insoluble Co3 and forms water scale.

    4. Exponential increases in concentration increase the total number of solids in water and forms water scale.

    A layer of water scale will form after a water bottle has been used for a period of time.  We just feel that this kind of water tastes bad but actually the water scale harms people’s health.  Natural water contains various minerals.  Thus, natural water contains metal ions.  The national sanitary standard for drinking water sets restrictions regarding this issue and water falling within the scope of these restrictions will not harm the human body.  The carbon dioxide in the air is easily soluble in water and form calcium carbonate and magnesium carbonate precipitants. 

    During the precipitation process, these chemicals absorb traces of heavy metal ions in water and form water scale.  The insolubility of water scale is relative.  When water is heated, a portion of the precipitant will dissolve, reintroduce the heavy metal ions that formed the precipitants back into the water, and cause the content of heavy metal ions in the water to exceed the requirements of sanitary standards.  This endangers human health, for example large deposit of calcium carbonate and magnesium carbonate in the body form stones easily.  Mercury causes birth defects.  Water scale also influences the thermal conductibility of the water bottle and wastes energy.
  • The two important indicators of drinking healthy water
     The two important indicators of drinking healthy water

    (1)   Select a high quality drinking water filter that has passed NSF NSF42 and NSF53 specifications as a firewall for drinking water.

    (2)  Select a boiler without a liner to be the heating device for drinking water and to put an end to the serious threat of secondary contamination, old water, and re-boiled water.

  • How to choose a filter
    The vast array of filters on the market is really confusing for consumers but actually consumers only need a clear understanding of two things to determine whether a filter is potable:

    (1) Passed NSF4 and NSF53 specifications

    (2) Micron rating under 0.5μm (standard 0.5μm)

    As long as the 2 aforementioned criteria are met, there will be no potability problems after water passes through the selected filter.

  • The proper perspective on replacing filters
    In order to regularly make money from consumers, filter manufacturers will normally suggest filter replacement every 3 months, 6 months, or 1 year, but this is incorrect! The factor that really affects the lifespan of the filter is the volume of filtered water which means conscientious filters will clearly indicate filter volume.  We only need to follow the indicated directions because both early and late replacement are undesirable.
  • The necessity of soft water filters
    Currently in the entire Taiwan region, the hardness of running water is within the 500ppm scope of the WNO.  Thus, as long as water passes through a
    NSF42 and NSF53 filter, it can be ingested and the addition of a soft water filter is unnecessary!  The over softening of water induces cardiovascular disease and is unhealthy.  The only advantage is that it does not generate water scale on the liner of the water dispenser and taste better.  However, is health more important or water scale?  Thus, we only need a drinking water filter to return running water to natural, fresh, small molecule, mineral water.  Buying commercially available mineral water is not only environmentally unfriendly but it also may not be healthy water!
  • Small water molecule water
    Running water filtered by a drinking water filter will have the smallest water molecules for a short time and can be absorbed most readily by the body.  As the water molecules become larger, water ages and becomes unsuitable for consumption!

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