Reverse Osmosis - Health Risks
Health Risks of Reverse osmosis and other filtration and purification methods
Reverse osmosis and other filtration and purification methods not only removes pollutants but minerals as well, so one must add balanced minerals and trace elements back into the water after purification.
Drinking demineralised water results in flushing out essential minerals such as calcium and magnesium.
Lack of calcium and magnesium can also cause some types of cancer. Our bodies rely on these ionic minerals and trace elements to conduct and generate billions of tiny electrical impulses. Vitamins cannot function without the presence of minerals.
Without minerals, nothing in your body would function! Even your heart and your brain would not function.
Good drinking water should contain all essential minerals and as many trace elements as possible.
Health Risks attributed to demineralised (Reverse Osmosis) water
- Pre-term birth
- Low weight at birth
- Some types of cancer
- Eliminates electrolytes
- Neurodegenerative diseases
- Increased body water volume
- Increased diuresis, around 20%
- Hyponatremic shock or delirium
- Increased secretion of cortisol
- Decreases bio-electrical impulses
- Higher risk of fracture in children
- Morphological changes in the kidneys
- Reduced skeletal ossification in fetuses
- Increased elimination of minerals from the body
- Increased mortality from cardiovascular disease
- Swollen vascular endothelium limiting the blood flow.
from WHO’s “Health Risks from drinking demineralised water”
HEALTH RISKS from COOKING with REVERSE OSMOSIS water
When cooking vegetables in Reverse Osmosis (demineralised) water, a negative osmotic pressure is created in the vegetables which cause it to transfer all of its minerals into the water.
That is, the vegetable would lose all its minerals, which would pass on to the water, which is then thrown away into the sink. As a result, you would be eating vegetables lacking any essential minerals.
Epidemiological studies confirm that consumption of low mineral food & drinking water is a risk factor for hypertension and coronary heart disease, gastric and duodenal ulcers, chronic gastritis, goitre, pregnancy complications and several complications in infants.
High loss of calcium, magnesium and other essential elements in food prepared with low mineral water.
If demineralised water is used for cooking it can cause substantial loss of all essential minerals from food.
Since the current diet of many people does not provide all the necessary elements in sufficient quantities, it is important not to lose essential minerals and nutrients during cooking.
Also, there is an increased risk of bacteria contamination from low mineral water. Bacterial re-growth is encouraged by the lack of the of minerals in the aggressive demineralised water.
DANGERS from OZONE (O3) in water
Filtering ozone gas through water may create a chemical compound called “bromate” which can cause:
In 2004 Coca-Cola had to withdraw it’s bottled water called Dasani from the UK market; it was found to contain excessive bromate levels caused by ozonation.
Bromates are found in disinfected drinking water where ozone is used as a method of disinfection.
The level of bromate is dependant on the amount of bromide found in the source water, the dosage of ozone, and the pH of the water. All natural water sources contain bromide.
Water cannot be OZONE O3 ENRICHED
Ozone is highly volatile and will dissipate completely out of water in less than 30min. The oxygen level in water will always be exactly the same before and after ozonation.
Ozone is very aggressive and is normally used for bleaching substances and as a disinfectant to kill micro-organisms in water sources. Reverse Osmosis water is “dead” or “hungry” water and will react with anything, especially bacteria in the air of water tanks, hence the need to kill possible bacteria through ozonation.
Also, when ozone breaks down to dioxygen it gives rise to oxygen free radicals, which are highly reactive and capable of damaging many organic molecules.
It is believed that the powerful oxidizing properties of ozone may be a contributing factor of inflammation.