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Real Water brand in the news -- what could make it so?

real water alkaline water liver injury

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#1 xEva

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Posted 21 May 2021 - 11:40 PM


Real Water, a premium bottled water, recalled amid death and liver illnesses
 
I'm curious, what would be at work in this?
 
quote:
 
Documents say the commercial product is drawn from the Las Vegas-area municipal water supply, filtered and processed with potassium hydroxide, commonly called lye, the chemical potassium bicarbonate and a mineral salt, magnesium chloride.[/size]
 
“Defendants claim to use a proprietary ‘ionizer’ apparatus to apply an electrical current to this mixture, which allegedly creates positively charged and negatively charged solutions,” the federal civil complaint says.

It says the negatively charged solution is marketed as “E2 Concentrate” taste-enhancer for coffee, tea and wine – and diluted in tanks and packaged for home delivery and commercial sales as “alkaline” Real Water.
...
The report brought to 16 the number of acute non-viral hepatitis cases tied by the district to the product.

Several negligence and deceptive trade practices lawsuits in state court allege many more injuries. They accuse Jones, Real Water and Affinitylifestyles.com Inc. of causing a woman’s death, liver damage to children and internal organ damage to adults leading to hospitalizations and at least one liver transplant.
 

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How could this be? seems innocuous, no?

Please share your knowledge and insight. 

 



#2 Advocatus Diaboli

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Posted 22 May 2021 - 05:10 AM

Among other things, I'd like to know more about the dilution tanks and the particular processes used for dilution. What are the compositions of the plastic bottles (including caps and cap liners) and the colorant used in the plastic to make the "distinctive boxy blue bottles". Where were the bottles sourced from?  What are the particulars of the "ionizer"?

 

The term "liver illness" isn't very specific. The article does state that the hepatitis is "non-viral", for 16 cases. It would have been nice to know something about the time-frame over which the affected people were consuming the product as well as the quantities consumed.

 

I'd also like to know how the determination of causation was arrved at, as well as how possible confounds were eliminated. Did investigators follow Bradford Hill (with caveats), or similar criteria?


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