Cold Coffee

Iced coffee is a cold variant of the beverage coffee.

Preparation

There are several ways of preparing iced coffee. Ordinary hot-brewed coffee can be served cold, although this may result in a bitter-tasting product. Cold brewing relies on time, rather than heat, to transfer the coffee flavor to the water. In order to achieve this, ground coffee is soaked in water for hours and then filtered. This may be done in any container, such as a mason jar or French press, although commercialized cold brewing systems also exist.

In more recent times it has become common for coffee shops to offer 'iced' versions of their most popular coffee drinks. The iced latte and iced mocha are the two most common examples of this. A quick way of preparing such drinks is to make a small quantity of strong, hot espresso, dissolving the required sweetener/flavorings in the hot liquid and then pouring this directly into a cup of ice cold milk. This method is common in busier coffee shops.

Serving

Depending on the brewing method, iced coffee can be served already chilled, or poured hot, double strength, over an equal amount of ice. Because sugar does not dissolve readily into cold liquids, it must be added either directly to the hot base, or to the finished product in the form of simple syrup, which can be made by mixing quantities of water and sugar, then simmering over low heat until the desired viscosity is attained. Instead of sugar, most synthetic substitutes such as aspartame (Equal, Nutrasweet) or sucralose (Splenda) will dissolve readily into cold coffee.

Variations by country

Australia

In Australia, many restaurants and cafés which serve iced coffee made from chilled coffee and milk (with or without ice) serve it with ice cream and whipped cream. This drink may also include syrup, cream and cocoa powder and/or coffee beans on top. Home made iced coffee is often served with ice cream and whipped cream. The result is something like an un-blended milkshake.

Iced coffee is distinguished from "cold coffee", which is often sweet milk coffee (without water; only milk) served cold.

Some commercial varieties of iced coffee are made from real coffee while others contain only coffee flavouring. Most commercial varieties of Australian iced coffee have 2-3 times the caffeine of cola.

Iced coffee has been sold commercially in Australia since the late 19th century in the form of a syrup, an example of which is Bushells Coffee and Chicory Essence, and more recently as a prepackaged, ready to consume drink.

One popular brand is Farmers Union Iced Coffee, which outsells Coca-Cola in South Australia^[2] and has become an official icon and legend in that state. This particular brand is now widely available in Queensland (as far north as Mackay), Northern Territory, Victoria, New South Wales and Tasmania. The product is not yet available in Western Australia.

Pauls Iced Coffee is the second most popular drink in the Northern Territory, after beer. It is not available outside of the Northern Territory, save for rare instances when it is sold in Dili, East Timor.

Jacaranda Iced Coffee is also popular in South East Queensland, originating from Ipswich and produced in both Ipswich and Tingalpa by Dairy Farmers. Many dedicated fans drink it daily and refer to it affectionately as 'Jac' or to drink it, 'having a Jac' or 'having a Jacaranda'. Interestingly, though not verified by the manufacturers, the number on the bottom of the carton indicates its source with fans preferring the original Ipswich batches, known as 'Number 2'.

Other varieties include Breaka Iced Coffee, Breaka Strong Iced Coffee (which contains double the amount of coffee compared to Breaka Iced Coffee), Big M, Ice Break, Brownes Iced Coffee Chill, Brownes Coffee Chill, Brownes Dome Cappucino Supershake, Brownes Mocha Chill, Dare, Masters Espresso, Masters Iced Coffee and Max Iced Coffee.

The formulation of the original Max Iced Coffee was changed in September 2001 from full cream milk to low fat. Despite a number of appeals by consumers to the Max Iced Coffee owners (Dairy Farmers) to switch back to the full cream formulation, the low fat variety has remained as the only available Max Iced Coffee in South Australia. However, in other parts of Australia, full cream Max Iced Coffee is still available (known as Oak Iced Coffee).

Canada

In Canada, the popular Tim Hortons coffee chain sells iced cappuccinos, known locally as Ice Capps. The coffee drink mix comes to the Tim Hortons stores as a thick black syrup which is mixed at 3 parts water to one part syrup in a slurpee machine. The frozen coffee drink is then blended with cream at the time of service (or blended with milk, or chocolate milk upon customer request). The Ice Capp can also be prepared as a Supreme, which includes a flavour shot, whipped topping, and either caramel or chocolate syrup. There is also a Brownie Supreme, which is made with chocolate milk, and mixed with bits of brownie. This is then topped with whipped topping, and finished off with more bits of brownie scattered on top. The chain has also recently introduced traditional iced coffee to its Canadian menu in addition to its U.S. menu.

Chile

In Chile, iced coffee is called café helado (iced coffee).It is very popular in the summertime. Café helado is composed of espresso or coffee powder, chantilly cream, sugar, cinnamon, vanilla, chocolate or vanilla ice cream, manjar (dulce de leche) and ground almonds or nuts.

Germany

German Eiskaffee with whipped cream

In Germany there are different types of Eiskaffee (iced coffee). The most widespread form is a flavoured milk drink similar to Australian iced coffee, generally spelled as Eiscafé (from the French café) and available in German coffeehouses and in Eisdielen (ice cream parlours). However, this type of iced coffee is rarely available in German supermarkets. The most widespread form of iced coffee in supermarkets is a canned version from a variety of brands with different flavours such as Cappuccino and Espresso. This iced coffee is very similar to the canned iced coffee in the UK and in the case of some brands (particularly Nestlé) actually the same product.

Greece

In Greece one of the most popular coffees is a variation of iced coffee called Frappé, invented by Yiannis Dritsas. It is stirred in an electric mixer and thus has a foam on top. Milk is optional. It became well-known during the 2004 Summer Olympics in Athens, when many tourists became fond of it and an article on the Los Angeles Times was written about it.

Other popular cold coffee beverages in Greece are greek coffee, espresso and capuccino freddo.

India

"Cold coffee" has become an extremely popular drink in India over the last several years. Typically it consists of Nescafe instant coffee mixed with cold milk in a blender, producing a thin, coffee-flavored smoothie or often mixed with vanilla for icy thick experience. South Australian's, especially in Adelaide, are also known for this. A more upscale version is popular in the espresso bar chains Barrista and Cafe Coffee Day. This is made with a shot of espresso and cold milk, like a latte.

Italy

In Italy, Nestlé introduced the Frappé coffee under its Nescafé Red Cup line, with the name Red Cup Iced Coffee. Many Italian coffee bars serve "caffè freddo," which is straight espresso kept in a freezer and served as icy slush.

Japan

In Japan, iced coffee (アイスコーヒー, aisu kōhī^?) has been drunk since Taishō period (around 1920s) in coffeehouses. It is served with gum syrup and milk. Cold tea was already popular, so it was natural to drink cold coffee. In 1969, UCC Ueshima Coffee released canned coffee, which made coffee available everywhere. Today, canned liquid coffee is consumed both cold and hot.

Philippines

Iced coffee is also popular in the Philippines, and it is served in a number of cafés. Notable chains of Philippines coffee shops include Coffee Overdose, Figaro Coffee, Old Manila Coffee House and Fiorgelato Cafe. For a more elaborate version, a scoop of ice cream is added on top. There are also Ready-to-Drink Coffee in cans. One up and coming brand is Rosewood Kaffe Chilled Black Coffee which is made from the famous Philippine barako coffee that has stronger aroma and flavor.

Saudi Arabia

The iced coffee is a very well known drink in Saudi Arabia after hot coffee. Now iced coffee has become a preferable drink among the youth especially in the summer when the temperature reaches 50 ℃. Iced coffee now started to be shown in the retail business by imported and local producers. Recently, iced coffee (Nadeccino)has been introduced by a dairy company called NADEC. Another company called ALrabei has introduced flavored iced coffee.

Thailand

Thai iced coffee is brewed using strong black coffee, sweetened with sugar, heavy cream (or half-and-half) and cardamom, and quickly cooled and served over ice. Some variations are brewed using espresso. Thai iced coffee can be served with whipped cream on top for a layered effect, and garnished with cinnamon, vanilla and/or anise. It is a common menu item at Thai restaurants and works well after a spicy meal.

United Kingdom

In United Kingdom, iced coffee comes in a variety of forms. There is a canned version, produced by Nestlé, who make a variety of flavours such as Cappuccino and Cafe mocha. These cans are found in most (if not all) supermarkets and are usually found in the tea/coffee aisle, as opposed to being ready chilled, which is meant to be done by the customer at their own home.

United States

Long popular among coffee enthusiasts in the U.S., iced coffee is quickly gaining popularity among the general consumer audience as evidenced by the fact that it is available in mass food franchises such as Dunkin' Donuts and sold bottled in grocery stores. Iced coffee is prepared many different ways, though traditionalists^[who?] maintain that true iced coffee is cold-dripped using one of a number of ways. Cold dripped coffee contains up to 70% fewer bitter acids than heat brewed coffee, making for a smoother, richer tasting coffee drink^[.

For years, consumers made an iced coffee concentrate by soaking ground coffee and chicory with water in a mayonnaise jar. The next day, the grounds would be filtered out. The result was a very strong coffee concentrate that was mixed with milk and sweetened. Today, a device called a Toddy Maker can be used. In a plastic basket, consumers soak their favorite coffee blend in water overnight. The following morning, the basket is stacked atop a glass jar, and the plug is removed from the bottom of the basket. The liquid coffee drips into the jar. The coffee is refrigerated and is good for a week. Any unused coffee can be frozen in ice cube trays.

Many coffee retailers^[who?] ignore the taste benefits of cold-dripped coffee and simply pour hot coffee over ice and serve. Iced coffee enthusiasts believe this is a poor way to make iced coffee.^[who?] In the 'to go' iced coffee world, there are countless grab-n-go products such as Frappuccinos, which are premade, presweetened and typically shelf stable. These are typically made using heat-brewed coffee.

Vietnam

Vietnamese iced coffee is drip coffee with condensed milk served over ice. In Vietnam, it is typical to use a French press to brew the dark-roasted beans often used to make iced coffee. It is generally a sweeter, heavier drink than its Thai counterpart.

THE IMPORTANCE OF WATER

With two thirds of the earth's surface covered by water and the human body consisting of 75 percent of it, it is evidently clear that water is one of the prime elements responsible for life on earth. Water circulates through the land just as it does through the human body, transporting, dissolving, replenishing nutrients and organic matter, while carrying away waste material. Further in the body, it regulates the activities of fluids, tissues, cells, lymph, blood and glandular secretions.

An average adult body contains 42 litres of water and with just a small loss of 2.7 litres he or she can suffer from dehydration, displaying symptoms of irritability, fatigue, nervousness, dizziness, weakness, headaches and consequently reach a state of pathology. Dr F. Batmanghelidj, in his book 'your body's many cries for water', gives a wonderful essay on water and its vital role in the health of a water 'starved' society. He writes: "Since the 'water' we drink provides for cell function and its volume requirements, the decrease in our daily water intake affects the efficiency of cell activity........as a result chronic dehydration causes symptoms that equal disease..."

THE HISTORY OF WATER

Water has been used since antiquity as a symbol by which to express devotion and purity. Some cultures, like the ancient Greeks, went as far as to worship gods who were thought to live in and command the waters. Whole cities have been build by considering the location and availability of pure drinking water. The place of gathering was around the wells, which is perhaps the following trend in building fountains in the middle of piazzas.

Traditional and modern medicine have been makings use of the psychological and physiological diverse properties of water, in all forms of hydrotherapy (composite Greek word: hydro, of water and therapy, . We all know of the simple, yet effective, calming qualities of a warm bath or the invigorating qualities of a cold shower. For centuries, numerous healing springs located all around the world have been recognised for their benefits. The famous Belgium spas in the Ardennes is a fine example. Historical records of these cold springs claim 'cures' since the fourteenth century. The hot Californian spas, the healing spas of Loutraki in Greece, the Dalhousie hot springs in the border of South Australia and Northern Territory, Moree in NSW, Hepburn mineral spas in Victoria are just a few examples.

OUR WATER TODAY

Contrary to the past, our recent developed technological society has become indifferent to this miracle of life. Our natural heritage (rivers, seas and oceans) has been exploited, mistreated and contaminated.

The population decline of the marine and riparian life, the appearance of green algae in the rivers and the stench and slime that comes as a result of putrefaction in the water, are clear signs of the depth and extent of disruption that has been caused to this intricate ecosystem (a composite Greek word: eco, home and systema, a combination of things or parts forming a complex or unitary whole). Government bodies and water authorities will have us believe that it is 'safe' and we should not worry about this global alarm. Awareness and action lies entirely upon us, as we need to become our own educators, physicians and innovators. Socrates had once said: "an unexamined life is not worth living....", Jesus took it a step further: "seek, and you shall find......the truth shall set you free..." So questioning everything and anything that anyone tells you until it makes sense, is of uppemost importance. If it is the truth it will feel right, set you free and lead you on the road of discovery and recovery.

THE TRUTH ABOUT THE DRINKING WATER

Our drinking water today, far from being pure, contains some two hundred deadly commercial chemicals. Add to that bacteria, viruses, inorganic minerals (making the water hard) and you have a chemical cocktail that is unsuitable (if not deadly) for human consumption. John Archer in his book 'THE WATER YOU DRINK, HOW SAFE IS IT ?' refers to an estimate of 60,000 tonnes of fifty different chemicals being deliberately added annually to Australia's water. Some of these are:

chlorine: studies1 indicate that chlorine is involved in heart disease, hardening of the arteries (arteriosclerosis), anaemia, high blood pressure, allergies and cancers2 of the bladder, stomach, liver and rectum. Further, chlorine can destroy protein in the body and cause adverse effects on the skin and hair. The US COUNCIL of environmental quality states that cancer risk among people drinking chlorinated water is 93% higher than among those whose water does not contain chlorine". Chlorine binds and reacts with many other chemicals, forming carcinogens like Trihallomethanes3 (THMs), with chloroform being the most common one. Furthermore, recent real life evidence in the tap water of Sydney shows that certain viruses and parasites, like giardia and cryptosporidium, are being resistant to chlorine and can survive the long journey from the sewage treatment to your tap. That makes chlorination a even more pointless and dangerous practice.

Giardia and cryptosporidium are protosoa (unicellular organisms) parasitic to the intestines of animals and humans. Once in the body, these parasites then multiply and cause the respective infections of giardiasis and cryptosporidosis, which contribute or are associated to enteric (intestinal) diseases. Other than food, these parasites are transmited from contaminated drinking water. These infested waters are today in most major cities which is a direct result of the unsuccsessful treatment of recycled sewage effluent. These parasites initially venture their way into the sewage effluent, from Hospitals, abattoir and farms waste, which contain blood, intestines and faeces. While immunocompitend (the ability to develope an immune response) people may remain asymptomatic (presenting no symptons) by ingestion of this parasites, immunocompromised (ie malnutrition Cancer and Aids) patients are at risk. U.S Health Officials estimate 900,000 people each year become ill, and possibly 900 die from waterborne disease4. Notable outbreaks occured in Milwauke, Wisconsin, in 1993 when over 400,000 people became ill after drinking water contaminated with the parasite. Symptoms associated with the infection of this parasites are, mild to profuse debilitating diarrhoea, lassitude, nausea, abdominal pain and vomiting with consequent loss of appetite and fever. The threat and danger of outbreaks similar to the dreaded great London epidemic in 1854 (were cholera due to contaminated water took the life of many unaware citizens) is now once again at our door step and unless drastic precautions are taken on these early sign's we could be expecting disasters of great magnitude (in the apocalipse it states, that one third of the waters will be contaminated, could this be it?). For now it is about time that water authorities admit to their erroneous ways and start looking for alternatives to maintain and preserve water safety and quality. Water is a living substance and as such it needs the same treatment as all other living forms (poisons can not purify). Germany has been for long now pumping oxygen in its rivers and lakes in an attempt to revitalise its nearly dead waters, while Switzerland is experimenting with ozone treatments.

aluminium sulphate: that is added to clarify water, has long been associated with memory loss, possibly Alzheimers disease and is believed to increase cardiovascular disease.

sodium fluoride: this is not a water treatment and was initially added as a supplement to 'assumingly' prevent tooth decay5 in children. Its toxicity is high enough that in larger concentrations can be used as a pesticide and rat killer. In humans it can be damaging to the heart, lungs, liver, cause genetic mutations and have long term negative effects on enzyme production and the efficiency of the immune system. In the medical encyclopedia and dictionary by Miller-Keane, under fluoridation it refers that slight excesses of fluoride are poisonous and it can cause dental fluorosis (mottled discolouration of teeth) and when you look up further down under fluorosis, you can see clearly the irony of the system an enamel hypoplasia resulting from prolonged ingestion of drinking water containing high levels of fluoride". Tests carried out in Victoria in 1976 by the State Water Supply Commission indicated that fluoride is involved in the corrosion of the copper pipes, which causes more poisons leaching into the water. Copper at certain concentrations effects the uptake of essential zinc in the body and can bring on stomach pain, nausea and diarrhoea. Newer office blocks and high stories buildings are more risky, as taps are not regularly used, leaving fluorinated water standing in the copper pipes for longer periods of times, consequently allowing corrosion. As the debate about the safety of fluoride continuous, countries such as Switzerland, Belgium, Holland, Germany and Sweden have terminated its use due to its potential health hazard.

lead: is another chemical ingredient found in the water that imposes risks to the nervous, circulatory and digestive systems. It is a teratogen, a substance known to cause physical defects in the developing embryo. Chronic exposure, even in small doses, may have serious implications to your well being. Symptoms to be wary of are irritability, nervousness, weight loss, anaemia, stomach crumps, constipation and mental depression. The main source of lead in the water is the plumbing and its corrosion.

The list of chemicals continues: sodium sillicofluoride slurry, sulphuric acid, sodium hypochlorite solution, calcium oxide, silt, rust, algae, debris, larvae, asbestos (mostly from corroding cement pipe lines), pesticides, herbicides, fertilisers (from agricultural run offs), moulds, fungi, industrial waste, toxic metals, amoebas, clay and silica have all found their way into the water. As if this is not enough, chemical reactions of the different constituents in our drinking chemical and sewage cocktail make things even worse.

Nitrates from fertilisers when brought in contact with chlorine and ammonia, can turn into nitrites. Nitrites once inside the body combine with amines and form nitrosamines which are highly carcinogenic. Nitrites can interfere with oxygen uptake and since babies are specifically sensitive to this aspect you could not fail to see a possible link between blue baby syndrome and the nitrite factor.

According to studies by the state of California, women who drink tap water have twice as many miscarriages and birth defects as those who have filtering devises or are drinking bottled water. Five studies arrived to the same conclusion, according to State Health, Director Kenneth Kizer. This connection now is such a common knowledge that it even appeared as a passing comment during the movie 'ONE THOUSAND ACRES'.

Inorganic minerals (minerals not suitable for human consumption) such as calcium carbonate, have their effect. Unable to be assimilated they store in between joints, muscles, bones, nerves, inside arteries and become partners in many crippling dis-eases, such as arthritis, hardening of the arteries, gall stones, kidney stones, gout, tinnitus and perhaps even stroke and neuralgia. Dr Paul C. Bragg in his essay and book 'THE SHOCKING TRUTH ABOUT WATER' argues that the human brain and other body structures will become hardened largely through the use of "chemicalized and inorganically mineralised water".

Dr E. Banik, in his book 'THE CHOICE IS CLEAR', explains that inorganic minerals coat the crystalline lens of the eye with a fine film, resulting in cataracts. Glaucoma, the dreadful eye disease, can be another result of hard water. The tiny vessels film up with mineral deposits, which results in a build-up pressure in the eye.

WHAT CHOICES HAVE WE GOT?

Dr Batmanghelidj talks about the shrinking of the vital organs due to insufficient hydration. Dr Bragg postulates how inorganic minerals in water turns people into 'stones' and advises the use of pure water. John Archer alarms of the dangers and condition of public (sewage) water

You are what you drink so make sure what you drink is pure'

Ten years ago the prospect of drinking only purified or bottled water was a fiction, or a novelty for most people. Nowadays, it is becoming a necessity in maintaining and preserving good health. Finding pure water is becoming more than just food for thought and with our brain being 85 percent water, we better start thinking of the choices. It is my opinion and as well of others that tap water should not be drunk at all if other sources are available. However, if tap water is your only option, then boil the water for a few minutes, expose it to the sun for a while in a clear glass container and then aerate it by pouring it back and forth from one container to another. Keep in mind that boiling will only kill bacteria and that harmful chemicals and minerals will still remain in the water. Rain water it is no longer the best available option with today's pollution. Water is a hungry solvent and as the rain falls, it begins to collect hundreds of potentially harmful substances, such as radioactive isotopes and their degradation products of atomic fission including barium, caesium and strontium from world wide atomic experiments and "accidents" which travel around the atmosphere (refer to chart). In addition industrial and exhaust fumes including carbon monoxide, sulphuric acid and lead are collected. That is why the sky looks so clean after a good 'acid' rain.

Spring water contains those unwanted inorganic minerals and their purity is debatable if you consider the pollution of the soil. So use it sparingly or when nothing else is available. Don't be mislead by claims about the value of inorganic minerals, the body cannot make use of any minerals unless they are derived from the plant kingdom (organic minerals). A well balanced diet will provide an abundance of organic minerals that water never could. In his book 'New Life Through Nutrition' nutritionist Dr Shelton Deal debates that we should not look to water as our source of minerals. As for the inexpensive supermarket filters they don't eliminate all impurities and toxins (not that it is claimed that they do).

Reverse osmosis is by far the most advanced technology for home installation available to the public. It is based on the process by which the human cells diffuse fluids between the intracellular and extracellular spaces, by separating and selectively preventing the passage of solute molecules (through a semipermeable membrane) and allowing the passage of the solvent H2O. Through this process almost all harmful bacteria, minerals and toxins are eliminated. Professional installation and surveillance is necessary for if the membrane is ruptured without your knowledge the final condition of the water could be worse than if it were not filtered.

Distilled water, contrary to the wide held view that it leaches organic essential minerals and micronutrients from your body, its emptiness works in your favour. It dissolves and eliminates harmful inorganic minerals and toxic waste accumulation. Once the organic nutrients have been absorbed by the cells they cannot be taken away. Is there an inherent intelligentsia behind all this? The answer is yes! after all, what is the animating factor behind all things? but far from being just an esoteric answer, the key lies in the inherent 'instructions' of the human body's filtering system. The kidneys make sure that nothing valuable will be lost, there is a constant recycling, so even if nutrients were to be 'stolen' they would be returned by the kidneys. Which explains the dark appearance of urine during times of inadequate hydration. Distillation is achieved by boiling the water, steam then rises and is collected in a condenser where it is stored and cooled. The problem in this process is that together with the steam, percentage of the pollutant gases such fluorine and chlorine are also evaporated over into the condenser. To overcome this problem scientists developed other methods like fragmented distillation and C.M.D method (Cold Molecular Distillation) amongst others. C.M.D water is available from companies6 specialising in this area and supply water for medical purposes, allergy affected chemical sensitive people, cancer and dialysis patients (were even small traces of contaminants can send the patient into shock) and generally to any one who is seeking good health. C.M.D water contains no solid matter and is solely consisting of two elements, Hydrogen and Oxygen.

THE AMOUNT OF WATER YOUR BODY NEEDS

Another important factor is the amount of water necessary for our body to function at its peak performance. Bearing in mind again that your body is about 75 percent water it is easy to understand that water must be your body's most essential daily ingredient. Your body looses each day about 2-3 litters of water through elimination, urination, perspiration and respiration. However, this may increase during illness, high performance, exercise, pregnancy and nursing. The beverages most people choose to consume are often counter-productive in promoting hydration. Coffee, tea, alcohol, soft and sugary drinks are all diuretics and will cause not only the loss of water the are dissolved in, but they will also draw water the bodies reserves. In normal conditions your body needs to replace the fluids it has lost throughout the day. Most of fluids should be replaced by drinking pure water. The rest you should get from fruit, vegetables and their juices. Attention must be given that the elderly and children are meeting their daily requirements. Dry mouth is not the only indication of dehydration, in fact it is the last sign. You need to acquire the habit to drink water even when you think you don't need it and eventually your true thirst mechanisms will be reawaken. Signs to look for that identify with dehydration are constipation, headaches, indigestion, weight gain, fluid retention, dark and pungent urine, and their associated pathologies colitis, kidney stones, bladder and urinary track infections to name only a few.

SUMMARY

Water is involved in all bodily functions: digestion, assimilation, elimination, respiration, maintaining temperature (homeostasis) integrity and the strength of all bodily structures. Today, the water is polluted with hundreds of toxins and impurities. Authorities only test for a small number of them. Your body, being primarily water, requires sufficient daily water replacement in order to function efficiently. Water treatments, that are aimed to render our drinking water bacteriologically safe, have been proven ineffective and the presence of certain pathogenic bacteria like giardia and cryptosporidium recently found in Sydney water is just one of the many examples. Viewing the effects of individual chemicals, inorganic minerals and their by-products, you can see a link to today's major diseases. If you drink devitalised, impure water how can you expect vitality and health. Dehydration, due to the offensive taste of the water and the introduction of commercial sugar loaded beverages, has become another contributing factor to dis-ease. The advice of Dr Batmanghelidj to stop treating thirst with medications holds lots of merit. Mineral water may be wonderful to bathe in, however, the presence of inorganic minerals makes it undesirable. Tap water has been proven unsuitable even for showering7. In an article published in the magazine New Scientist, by Ian Anderson 18/9/86, he writes "Showers pose a risk to health". Pure water may become the medicine of the future. 'Oxygen enriched and free of radioactive and chemical compounds' may read on the label of our bottle water in the next millennium.... At this stage Reverse Osmosis and C.M.D water are our best available options.



Add to this our latest Nikken PiMag Living Water System. With FIR, removal of all the nasties, even Gardia and Cryptosporidium, down to .2 microns, replacement of the trace minerals that we are so desparately short of, then the magnetic coil to complete the proccess.