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Post by dayhiker on Jul 24, 2016 9:25:38 GMT -8
From what I read the fact the the water is getting hot before boiling is what matters as opposed to say dipping in water, which allows one to bring to a boil , but others, not sure they know what they are talking about, still say 10 minutes. I don't know, but 10 minutes is not practical. In any event I don't boil to disinfect anymore for the most part, don't even take a stove. Even when I did , with the tight fitting MSR lid I would lose most of the water after anything like 10 minutes. I used one of the smaller one of these: www.cascadedesigns.com/msr/cookware/simple-cooking/alpine-stowaway-pots/product
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zeke
Trail Wise!
Peekaboo slot 2023
Posts: 9,887
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Post by zeke on Jul 24, 2016 9:35:48 GMT -8
CDC says "Boiling can be used as a pathogen reduction method that should kill all pathogens. Water should be brought to a rolling boil for 1 minute. At altitudes greater than 6,562 feet (greater than 2000 meters), you should boil water for 3 minutes." So to be safe, 1 minute, or if above 6500 ft, 3 minutes. Fish eyes will kill most things, and if you aren't drinking it right away, that retained heat will finish off the rest.
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Post by dayhiker on Jul 24, 2016 9:44:49 GMT -8
Yes that is what NPS says for the grand canyon: www.nps.gov/grca/planyourvisit/safe-water.htmI haven't found the 10 minutes right away , but I did find WHO saying less works. And here says just bring to a boil, but longer to be safe: Boiling www.princeton.edu/~oa/manual/water.shtmlBoiling is the most certain way of killing all microorganisms. According to the Wilderness Medical Society, water temperatures above 160� F (70� C) kill all pathogens within 30 minutes and above 185� F (85� C) within a few minutes. So in the time it takes for the water to reach the boiling point (212� F or 100� C) from 160� F (70� C), all pathogens will be killed, even at high altitude. To be extra safe, let the water boil rapidly for one minute, especially at higher altitudes since water boils at a lower temperature (see page 68.) BP says some say 3 minutes, but then say when you cook just bring to a boil, no need to disinfect www.backpacker.com/skills/cooking/filtering-vs-chemicals-vs-boiling-water/
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Post by riversong on Aug 5, 2016 7:51:24 GMT -8
I don't get the concern: what is the difference whether you drink the water or consume it with supper? Either way will hydrate you, and either way you are still carrying the water.
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Deleted
Deleted Member
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Post by Deleted on Aug 17, 2016 9:33:41 GMT -8
It may not be intuitive, but in the desert, I like SOUP. The issue isn't using water, it's discarding water. Water in your food is just as hydrating as drinking water. I like soups because it's typically easy, usually made with lightweight dried ingredients, made and eaten in the same pot, and hydrating. Even with rice dishes, I use the cook-in-a-bag rice, then use the water to hydrate something like dal or a curry. The trick is to plan a meal that uses all the water. All that said, not sure I'd want to carry water for 4 full days, ever. This is what I do, too. I backpack most frequently in Guadalupe Mountains National Park, usually 2-3 night outings. HEB has some nice inexpensive boxed soups. I have difficulty staying hydrated in desert terrain, and consuming soup daily helps me stay on top of that.
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