Environment/Health:  Here’s a health tip that we picked up from Zeus the Cat that I’d completely forgotten about.  Yet, it is potentially one of the easiest health pick-me-ups you can find.  The effects aren’t huge – at first – but it’s one of those slow poisoning deals that may constitute an unseen attack on the middle class.

So let’s start with the cat because he’s really smart.

As you know, when we’re gone showering, we put a small plastic bowl in the tomorrow of the shower and let the shower wand hang down over it.  When the cat wants water, he will come in, meow a bit, asking “would you turn the water on for me, please?”  We do…except for those times at 1:30 AM – then he can use what’s in the bowl.  Point is?  He likes fresh running water…

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Nature, you see, has “hard-coded” a strong preference for running water into some cats.  Zeus just happens to be very much in touch with his “inner catness” because unlike citified cats, he spends lots of time outdoors ranging.  Summertime?  Might only come in the house for a quick meal of dry food and running water – and then he’s out, again…

Which has what to do with slow poisoning of the population?

Let’s begin with a typical water line set-up on rural property like ours:

Obviously, when we turn on the water in the house, it pulls in fresh water from the rural mains.  Tests good.

BUT, when water has been standing stale/stagnant in the Garden line, it can (in effect) inject what are both live and dead biologicals at the Tee where there is some mixing due to turbulence.

Now, I couldn’t tell you how much, but it’s pretty awful, rank, disgusting, putrid water.  Any time water can stand still (and depending on temperature), it can go bad.  Very, sticking, putrid bad.

When it’s cold outside, it may take a month, or two.  Nevertheless, this weekend, we got the “purge the stagnant lines” project done for another 90-days.

Since it’s cool in the ground, 90-days is OK.  It will be done again in March, or so.

But in the guest house, where we have a water heater keeping water toasty for things like the odd shop cleaning project?  Well, that water (on the hot water side) gets to stagnant in a month to 45-days.

Sure. you can think that plumbing inspectors would require that domestic water come off first when facilities are plumbed – and many will.

But those downstream connections pass through Tee’s and that’s where the health risk likely is.

I know, you may not think it applies in placed like office buildings, but when I was head of a vocational college (a billion years ago) a company came into the mid-rise office building we were in and drained the fire sprinkler system.

OMG!  The smell  was disgusting.  Made me want to puke.  And a week later I notice something at the water cooler:  The building water tasted “fresher.”  Not a lot, but enough as to be noticeable.

I don’t know if you’ve ever heard of “sick building syndrome” but most of it is thought to come from heating plants and air conditioning schemes.  Thing is, some of it may come from this “stagnant water” problem that I’ve never seen written up in a blog directed at the general public.

It makes me wonder if researchers could just look for “Tee’s” ahead of domestic water if they wouldn’t find a link to all kinds of diseases.

I expect they would find a moderate to strong correlation, but this is not medical advice.

Maybe it will waste 20-gallons of water every three months to open up our lines and let ’em rip for 3-minutes.  Doesn’t take long to do it…and we only have three “suspect” lines.  One goes down to the ‘goat barn” – about 125-feet and one goes up to the garden – and “L” that is probably 150-feet.

But how much water does it take to get sour?

The water heater in the guest quarters?  That’s a 20-gallon tank and I flush it now once a month.  Even in that time, the water is beginning to “turn.”

OM2’s son water out Sunday – helping with some of the “heavy work” around here.  He’s seen the same thing in greenhouses that he’s worked at in the Texas state college agriculture program he graduated from.

Don’t me to sound gross, but when we have to turn on the water in the greenhouses that’s been sitting a few months, it smells like a continuous bad fart for a while…”

He then explained that the greenhouse water doesn’t get turned on that much because most of their water is captured rain water.  So the water in the pipes gets to stand still for a good long while.

Something to put on your list of home maintenance projects.  Wherever you have an outlet, turn it on for 3-minutes full force every month or two.

Yes, even if you have (like we do) filters on everything we drink in the house.

What the old computer term?  Garbage in, garbage out?

If anyone thinks Ure nuts, tell ’em to send an email to Zeus the Cat.  His email is zeusishot@gmail.com.  (Pronounced Zeus is hot, not Zeus I Shot, although next time he gets us up at 2:30 AM to chat about meowly things, that’s subject to change…)

Now, let’s go have some freshly brewed, fresh-tasting bean and check out the markets…oh wait!  Almost forgot!

*Important Note from the Bar

Yesterday (Dec. 10) was Trader Vic’s birthday.

Trader Vic’s is a restaurant chain headquartered in Emeryville, California, United States. Victor Jules Bergeron, Jr. (December 10, 1902, San Francisco – October 11, 1984, Hillsborough, California) founded a chain of Polynesian-themed restaurants that bore his nickname, “Trader Vic”. He was one of two people who claimed to have invented the Mai Tai.[1] The other was his amicable competitor for many years, Don the Beachcomber.

He would have been a hundred and fifteen…We hoisted a ceremonial Mai Tai (2?) Sunday afternoon.  Substituting because orgeat syrup is not something common to Texas stores…

My most memorable economic discussions  were “back in the day” with the late Dr. Paul Erdman at the Trader Vic’s which used to be on the lower level of the Westin Hotel (in Seattle) a few billion years back.

Question during #2 (or was it 3?) was “Wonder what Erdman would have had to say about Bitcoin?

R.I.P. both.

Write when you get rich,

George@ure.net