Look, a tiny bit of copper is probably fine for most of us. Our bodies are pretty good at handling trace minerals—they’ve been doing it since we crawled out of caves. But when your water tastes like a licking a 1970s lamp, listen to it. Your thirst doesn’t have to be a science experiment.
So go ahead, pour that glass. Flush first. Test if you’re curious. And remember: your grandma’s farmhouse water might have been “fine,” but she also drank raw milk and thought pesticides were just “garden seasoning.” We know better now. And knowing? That’s the best filter of all.
Now, who’s up for a crisp, copper-free glass of H₂O? I’ll bring the ice.
