A Healthy System of Green Bottles.
In most South African urban areas the tap water is OK to drink. (But as one wit said: “Its OK but the previous five people who drank it also thought it was OK.”) Of course, in urban settings water needs to be recycled while those who have a borehole source are getting “virgin water” even if it tastes a little “funny”.
But all water, except for that mythical mountain stream, needs to be purified in some way and chlorine seems to be the most efficient and economic. However, excess chlorine is not good for humans, so how can we fix the taste and reduce the chlorine? Here’s how.
REDUCE the CHLORINE.
- Chlorine boils at a lower temperature than water so fill your kettle to the maximum and switch on to boil.
- Just before it boils open the lid to let out the water vapour which will also contain the chlorine.
- After about ten seconds close the lid again and let the automatic switch-off click the kettle off or if you do not have an automatic switch-off do so manually.
- Let the kettle cool and then pour the water into a jug or green glass bottle.
We have incorporated the ideas from the excellent book, Water and Salt, The Essence of Life by Dr Barbara Hendel and Peter Ferreira.
Dr Hendel recommends that a couple of quartz crystals lying in your jug add to the revitalisation of the water. Leave for a day and then transfer water to the green bottle. (If you don’t like the idea of using quartz crystals in this way, you don’t need to do it.)
You can store your green bottles in the fridge or on a cool shelf.
One is tempted to use the cool-looking turquoise coloured plastic bottles used for commercial spring water but this should not be for long term use as the plastic deteriorates with unknown effects. (One suspect is the antimony leaching from the polyethylene terephthalate PET.)
As you should be drinking over two litres of this de-chlorinated water every day you will continually need to replace the water. So glass is best.
All of us have our likes and dislikes about taste and most of us realise that our taste changes over time and is usually influenced by the type of food we eat and what we drink.
One of the biggest ancillary causes of modern disease is the growing acidic condition of our internal systems brought about by eating, among other things, meat and refined products. One of the ways of counteracting this, in addition to eating more non-acid forming foods, is to drink water that has had a little Bicarbonate of Soda (an alkali) added to it. (Bicarb is cheap; buy it from your supermarket.)
Another important factor is salt, basic salt, without which food tastes flat and which our cells need to keep the sodium/potassium balance.
These days, however, almost all commercial products have an overabundance of salt added to them. But all salt is not equal.
Commercially available salt is made from sea salt that has been treated to make it pure Sodium Chloride without all the other minerals found in the original sea salt. It also has added to it various chemicals to make it non-caking and so easy to pour. This is the salt which doctors warn patients with high blood pressure to avoid.
Fortunately there is a salt available which contains all the needed nutrients and minerals in the correct balance; this is known and marketed as Himalayan Crystal Salt. You can buy it from your local health food store or some Pick ’n Pay outlets. It is a bit more expensive than ordinary salt but it’s worth it. It has a slightly pink colour to it. Get the Fine grade for your water.
Here are pics from Dr Hendel’s book showing the difference between the table salt and the Himalayan salt.
Table salt 100x magnification
The structure of the Himalayan salt is clearly more suitable for the human body.
So why not combine the benefits of Bicarb and Himalayan salt to enhance the taste of our water? Of course.
For our personal taste buds we find that a dry half-and-half mixture of Bicarb and Himalayan salt works fine.
Add a scant 1/8 teaspoon of this mix in a litre of your de-chlorinated water, slightly less if you are adding to a 750ml bottle. This we think of as our “upgraded” water.
We mix H.salt and Bicarb in a small container (we call it the HB Mix) and from there add the small quantities to the water bottles and the Morning First Mug. (See next.)
MORNING FIRST MUG.
We recommend that you start your day with a big mug (1 1/2 Cups) of warm (about blood heat) de-chlorinated water in which you stir a scant 1/2 teaspoon of your HB mix.
This is a bit stronger than your “upgraded” water but still quite palatable. This is also a good time to add 20ml of Colloidal Silver if you are using it.
Make sure you drink it before anything else.
Good wishes for developing your own system of “Green Bottles”. It’s such an important health process so don’t let it become a chore.