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Bottled Water
Many people use traditional bottled water for
health reasons and to enjoy water with improved
taste. However, differing water sources and methods
for treating bottled water creates inconsistent
quality, and storing and lifting the cumbersome
bottles can be a hassle. 
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Carbon
Filtration
A filtering medium reduces chlorine and organic
contaminants, but not all types of filters get
rid of viruses, Cryptosporidium or Giardia. Also,
water quality depends on the filter being replaced
in a timely manner.
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Reverse
Osmosis
Water pressure moves water through membranes to
reduce organic, inorganic and some biological
contaminants. Reverse Osmosis, however, uses three
to ten gallons of water to produce only one gallon
of drinking water. The membranes need regular
replacing and many contaminants are not removed.
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Ultra
Violet Light
UV light inactivates most biological contaminants
such as viruses and bacteria. However, the light
must be in contact long enough to be effective.
When it is used alone, ultra violet light does
not improve taste and odor.
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Distillation
Water is boiled and the resulting steam is then
cooled, condensing into fresh water. The contaminants
that can’t evaporate are left behind and
then drained away. Used alone, this method of
cleaning water can leave trace amounts of volatile
organic chemicals (VOCs).
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