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Huh. It is interesting to read this study that claims all kinds of bad things happen with water below 50 ppm TDS. I've been drinking Seattle tap water (under 50 ppm TDS) for over 50 years and have never heard anyone suggest we need to add minerals to our water to avoid these risks, or that our tap water poses any health risks whatsoever.

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What is your source for the TDS in Seattle water?

It is pretty common knowledge in the area, especially with all the brewers of beer and coffee who care quite a bit about water composition.

The city regularly publishes tests breaking it all down:

http://www.seattle.gov/utilities/your-services/water/water-q...

Well, outside the area who knew?

Is it really possible that lower TDS makes better water and better water makes better beer and coffee?

I guess that could make it a double-blind test.

I wonder how significant the number of participants is over what length of time and how it compares to the numbers and species in the laboratory rodent work.

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