Appalachian Thursday – Raw Water
I thought it was a joke. I’d seen a few internet-type things referencing “raw water,” but paid them little mind. Then, on the morning news, they did an entire segment on this new trend.
The idea is to drink spring water that hasn’t been filtered or chemically treated. A company in California is selling decorative, 2.5 gallon dispensers of the stuff for $60.99.
They say raw water has minerals that are good for you. Like drinking raw milk (which I love). Well, sure. That’s probably true.
Of course, the naysayers also point out that raw water could contain dangerous bacteria or pollutants that could make you seriously sick. Well, sure. That’s probably true.
The funny thing is, I’ve drunk plenty of “raw” water without thinking twice. We drank from wells where the water was drawn straight from the depths of the earth in buckets and then lifted to our lips in metal dippers (which add to the flavor!). We drank from the cold spring on the back side of the cow pasture. From the spring we passed as we walked up the hill from the school bus stop.
I’m not advocating for or against raw water. I’m certainly a big fan of NOT consuming anything that could leave me miserable in the bathroom or worse.
It’s just funny to me. Like the friend who went to France to learn how to cook wild rabbit and creasy greens. Apparently, Appalachia has been waaaay ahead of the trend curve for a long time.
Raw milk, free-range chickens, antibiotic free meat, and now raw water. My great-grandmother would just shake her head and take another puff on her corncob pipe stuffed with dried mullein. Which will probably be the “new,” “safe,” way to smoke in another five years.