Patti, I'm going to switch to eagle pack too, just to see how they do. I'll let you know how it affects them , as Moose drinks gallons of water, but it makes sense that if the food is a better quality, they wouldn't need as much water.
They don't seem dehyrated?? I've tried the Reverse Osmosis tap, regular tap and spring bottled & distilled water. Same result?? Just looking for anyone's experience with something similar to this??[/b]
It has been adequately demonstrated that consuming water of low mineral
content has a negative effect on homeostasis mechanisms, compromising the
mineral and water metabolism in the body. An increase in urine output (i.e.,
increased diuresis) is associated with an increase in excretion of major intra- and
extracellular ions from the body fluids, their negative balance, and changes in
body water levels and functional activity of some body water managementdependent
Experiments in animals, primarily rats, for up to one-year periods have
repeatedly shown that the intake of distilled water or water with TDS ≤ 75 mg/l
leads to: 1) increased water intake, diuresis, extracellular fluid volume, and
serum concentrations of sodium (Na) and chloride (Cl) ions and their increased
elimination from the body, resulting in an overall negative balance if it is not
adequately compensated from food, and 2) lower volumes of red cells and some
other hematocrit changes (WHO 1980).
...Results of experiments in human volunteers evaluated by researchers for the
WHO report (1980) are in agreement with those reported in animal experiments.
Low-mineral water markedly: 1) increased diuresis (almost by 20%, on
average), body water volume, and serum sodium concentrations, 2) decreased
serum potassium concentration, and 3) increased the elimination of sodium,
potassium, chloride, calcium and magnesium ions from the body.
...When used for cooking, soft water was found to cause substantial losses of
all essential elements from food (vegetables, meat, cereals). Such losses may
reach up to 60 % for magnesium and calcium or even more for some other
microelements (e.g., copper 66 %, manganese 70 %, cobalt 86 %). In contrast,
when hard water is used for cooking, the loss of these elements is much lower,
and in some cases, an even higher calcium content was reported in food as a
result of cooking (WHO 1978; Haring and Van Delft 1981; Oh et al. 1986;