By Onilede Titi Faith
Water, as we know, is a vital source of life. With the advancement of technology, sachet (or “pure”) water has become a common and convenient means of accessing drinking water, especially when compared to the traditional practice of drawing water directly from rivers and streams.
However, the process of purifying sachet water often involves the addition of various chemicals.
While these substances are intended to make the water safe for consumption, their excessive use may pose unintended health risks and undermine the very purpose of producing clean drinking water.
Studies show that chemicals such as disinfectants (chlorine, chloramine, ozone), coagulants (like aluminum sulfate and polymers), pH adjusters (lime, carbon dioxide), and filtration enhancers are typically used in water treatment.
These substances are meant to destroy harmful pathogens, sterilize the water, and aid in purification.
Unfortunately, in many cases, these chemicals are added in excessive quantities.
This over-treatment not only affects the taste of the water but may also make it harmful for consumption.
The resulting chemical imbalance has been linked to health issues such as typhoid and other waterborne illnesses.
While sachet water may seem like a safer alternative, there is a growing need for stricter regulation and monitoring to ensure the safety of its production processes.
After all, water should sustain life; not threaten it.
