On Tue, 11 Sep 2007 04:35:54 +0000, Larry wrote:

Jere Lull wrote in news:2007091021343611272-
jerelull@maccom:

We have a filter and dedicated "drinking
water" tap at the kitchen sink.


What bothers me about "filters" is the same thing that bothers me about
RO. Whatever is filtered from the water backs up on whatever filter
media is used, whether it's a paper and carbon filter...or an expensive
RO membrane. In an undersink filter, with no backflush capability, there
it sets...for months...or YEARS....breaking down under the water pressure
and flow into SMALLER, less filterable, more toxic things. Once it has
broken down far enough, it passes THROUGH the filter into the drinking
supply...bacterial toxins that cause Legionaires' Disease is a good
example. Viruses are so small they aren't filtered in the first place!
The filters aren't molecular level. There are NO viruses in distilled
water....NOT EVEN DEAD ONES. Distilled water is safe even if the CIA
pours Anthrax into the water to reduce Social Security costs or for false
flag operations to keep us under control, a real possibility lately.

Am I better off filtering or drinking the water straight? Noone I can
find in the filter business wants to talk about what happens on the
pressure side of the filter element "as-time-goes-by". I can't even get
a straight answer from the SC Dept of Health and Environmental Control on
this subject. This may be because every coffee pot in every restaurant
has this little metal filter in its water supply line that is NEVER
changed unless the whole machine changes. I'm sure glad it's boiled
before I drink it! The iced tea is NOT! Most of it is just water poured
in as the tea brews...filtered, of course.

You say that viruses are smaller than sodium or chloride ions? I got
A's in college chemistry, and I have trouble believing it.

You say an RO filter doesn't work at molecular level? Just what would
call it then?

Casady