Silver Lake Research mentions that high levels of copper may cause gastrointestinal distress so today I tested the tap water in Marina del Rey Los Angeles California.

The test took a few minutes to administer and was completed with a strip in some tap water.  After two minutes you can see the results.  The EPA states copper levels should be below 1.3 ppm.

Would I drink this water?

Yes, the copper level does show less than 1.3 ppm as seen in this photo and I have tested the water for a variety of other concerns.  The test may show about 0.7 ppm or less.  The water tastes good!

*Please note I am not an expert or professional water tester and I can not say if water is safe or unsafe to drink.  No test can.

The CDC has some information on Copper that is easy to understand such as:

http://www.cdc.gov/ncidod/dpd/healthywater/factsheets/copper.htm

“All living organisms including humans need copper to survive; therefore a trace of copper in our diet is necessary for good health.  However, some forms of copper can also harm you.”

“Corrosion of pipes is by far the greatest cause for concern.”

“Drinking water with high levels of copper for many years could cause liver or kidney damage.”

This test supplies were from Silver Lake Research:

Copper Water Test in Los Angeles

Copper.org offers some current information:

http://www.copper.org/consumers/copperhome/Env_Health/environmentandhealth_drinkingwater.html

“How much is too much copper in water and food?

The NASFNB recommends that you not consume more than 10 mg/day to be safe. The NASFNB has determined that most men, women and children consume less than 1.6 mg/day.”

http://www.doh.wa.gov/ehp/dw/fact_sheets/copper_in_drinking_water.htm

“In Washington, most copper in drinking water comes from corrosion of household plumbing.   Public water supplies are required to conduct treatment to reduce corrosion when more than 10 percent of the tap water samples exceed 1.3 parts per million (ppm) of copper.

Copper from plumbing corrosion can accumulate overnight.  Flushing the water from the tap for 30 to 45 seconds can reduce the copper that can accumulate when the household plumbing is not in use.”

The DOH also mentions this about the amount of copper that is safe.

http://www.doh.wa.gov/ehp/dw/fact_sheets/copper_in_drinking_water.htm

“Copper is an essential mineral in the diet.  Too much copper, however, can cause health problems.  Major food sources of copper are shellfish, nuts, grains, leafy vegetables, and stone fruits. Typical sources of copper from food range from less than 2 milligrams (mg.) to 5 mg. per day.

Health studies have found that copper in drinking water can add 4 to 45 percent more copper to a person’s diet than what is in food sources.”

Find Healthy Food & Water

Today many of us do not have as much control as we would like over the foods we eat.  Travel and access to a variety of local foods foods may make it hard to eat as well as we would like.  These are my suggestions:

1) Find out about your local farmers markets.

Attend them when possible for fresh, pesticide free, and locally gown fruits, and vegetables.  Find out what guidelines the farmers need to follow to be at a certain market so you know what you are buying.  Some markets are all local and others may have food from all around the world.  Ask the local vendors for deals and come back to the same ones that treat you well.

2) Find a source of legumes, beans, and lentils.

The key reason to find a source of legumes, beans, and lentils is fiber and most of us need more of it.  Most local grocery stores will provide a bag of dry beans for around $1 in the US.  Pick up a variety and prepare them frequently.  You may also be able to find fresher beans at the local markets or by growing your own.  Sprouting these beans may also help provide an additional variety to your diet that still includes your needed fiber at each meal.

3) Discover media about international diets.

The web is a great place to find out which recipes, combination of foods, and qualities of consumption are most popular.  Videos of recipes from India, China, Canada, Mexico, Britain, and all over the world can help you discover new foods that work with your body the best.  A quick message to family members can also yield possible recipes that may work with your own personal chemistry.

4) Find a healthy and reliable water source.

Water is used for food preparation, washing foods, laundry, bathing, and even brushing your teeth so having a good clean reliable source is necessary.  The problem most people I know have is that they rely on a community water system and do not know if there is a water problem until after it has happened.  This is why a testing devise (including pH, TDS, and Salinity) along with personal filters, personal emergency water storage (3 gallons per person – Washington State Guidelines), and clean pollutant free drinking water is needed.  I believe the most current reliable water filter systems for people that live in the US are also made in the US with no BPA plastics, reverse osmosis, and 1 or more carbon blocks.  These systems can also filter rain water, dirty tap water, puddle water, and even marine water if needed.  They are suggested by the EPA and many water experts.  Storing water in plastic for a short period may be alright but try to keep your water fresh and plastic free.  I do not believe one should use hot water with typical plastic dish ware, reverse osmosis membrane filters, or carbon blocks.

5) Cool and heat foods correctly.

I have found the average person does not know the standard guidelines on heating or cooling foods.  The FDA provides some basic minimum guidelines on cooking temperatures.  In general I cook almost every dish that needs to be cooked to temperatures around 180 degrees.  Raw foods like sushi salmon and tuna should be flash frozen and from a very fresh (daily) source to ensure that the foods are safe to eat.

http://www.foodsafety.gov/keep/charts/mintemp.html

Minimum Cooking Temperatures

Do not forget to refrigerate foods promptly but remember that if you put a large heated item in a small refrigerator the other foods may also heat up until it has a chance to cool.

6)  Eat balanced meals.

Eat a balance of local foods including carbohydrates, proteins, and fats at every meal possible.  A variety of fruits and vegetables will ensure that you are getting different vitamins and minerals.  Foods that experts suggest eating more of include broccoli for the vitamin C and fiber, fresh juices including fresh cranberry, soy protein, “fresh water” fish, olive oil, almonds, garlic (if eating meat and not practicing yoga), and peaches for the low sugar releasing index.

7) Enjoy eating!

Each time you eat take the time to thank the other people at the table for something they have shared with you even if it is very simple.  Turn on low pleasurable music so people can talk but feel comfortable.  Provide candles or soft light near the table or food.  Use a clean table and well organized environment for eating.  Take time to enjoy the meal, talk between bites to slow the eating process, and chew foods that should be.  After finishing your meals try to relax and enjoy your company.

Time to eat!

Ingredients

About 15-20 okra

10 cubes of ice

About 5 cups of water

1/4 tsp Turmeric

1/4 tsp Curry Powder

1/4 tsp Hot seasoning

1 tbs vegetable oil

1/2 onion

1/2 carrot

1 fresh diced garlic clove

1 fresh diced piece of ginger root with no skin

Warning

It is important to use okra as soon as possible because it spoils.  If you buy okra be sure to use it with in a few days or it will start to develop brown areas around the ends.

Take The Okra Slime Out First

The first thing to start out with when doing a okra recipe is to slice the tops off the okra and soak them in ice water for a few hours.  I normally put it in a small bowl with some salt.  Allow it to soak for as long as possible up to overnight.  I normally plan on making Okra the next day after the soak.  After the okra has soaked drain off the slime and water so that you just have the slices of okra left.

Okra Directions

In a large pan take the vegetable oil and heat on medium.  Add garlic and ginger and stir for 30 seconds.  Then add the rest of the okra after you have drained it.  Pan fry for 10 minutes or until the okra starts to brown very lightly on the edges.  Then add the 1/4 tsp Turmeric, 1/4 tsp Curry Powder, and 1/4 tsp Hot seasoning.  Pan fry for another 3 minutes and serve right away as a side dish with this long grain rice.

Side Rice Recipe

2 cups of long grain rice

3 cups of filtered or distilled water

dash of salt

3 tablespoons olive oils or butter

1 small sliced onion

2 shiitake mushrooms

2 cloves of garlic

Heat pan on medium high and melt butter and/or oil.  Stir in garlic and the sliced onion.  Take the stems off the shiitake mushroom, cut them up into small cubes and add them to the heated pan.  Add the two cups of rice and stir the mixture until the oils coat the rice, onion, and all of the mushrooms for about a minute.

Pour the 2 cups of filtered water into the pan and allow the rice mixture to boil.  Then cook on low for 10-15 minutes.  Make sure it is on low or it will burn the bottom of the rice.  Remove from the heat and allow the rice to sit in th pan for an additional 15 minutes.  Fluff up the rice and serve with the Okra.

Ingredients:

Dash cinnamon

Dash salt

Dash cayenne

Dash cumin

Dash hot sauce

1/2 Pure Honey

2 Tablespoons Butter or Oil

2 Tablespoons of raw sugar or fructose

A bunch of left over nuts!

Combine all but the last ingredient in a sauce pan and heat until it melts together.  Add then nuts and stir until all of the nuts are completely coated with the sweet and hot sauce.

Unroll some parchment paper on a oven safe pan.  You can also use a oven safe dish if you do not have the parchment paper but it will save on some clean up.  Place the coasted nuts on parchment paper and back on 420 for about 8 minutes.  Enjoy with drinks and friends.

First step: Rice Rice

Second step: Add Water

Third step:  Cook

Fourth step: Add Solution

Fifth step:  Cool Rice

Sushi Rice with Dragon Sauce