FAQ

How does Reverse Osmosis drinking water taste?

Many people believe that the mineral content (TDS) of water is what gives it a great taste. This is untrue. Instead, it is the degree of dissolved oxygen and absence of excess TDS or mineral salts that give great tasting water its spring-like, thirst quenching qualities. That is why mountain stream water from fresh melted snow (low in minerals), which becomes aerated with oxygen as it bubbles over rocks, is universally recognized as being so delicious. The Reverse Osmosis multi stage process imparts these same qualities to virtually any tap water source. First, it reduces the excess mineral salt content to a low level and because oxygen readily permeates the membrane it becomes enriched in the product water producing natural aeration. Conventional filters do not improve either of these qualities. Distilled water eliminates mineral salts but tastes flat because the oxygen content is also reduced in the process. So, how does Reverse Osmosis water taste? Simply delicious, refreshing and clean!



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