While growing up on the range, most of our water came straight from creeks. We’d just lie on our stomachs and drink like animals. However, the infamous parasitic Protozoan by the name of Giardia is more prevalent these days...though how much seems debatable. I know a half dozen people today who drink untreated surface water in the western US and BC. Some people are no doubt more immune than others though I highly suspect Giardia is not as widespread as often believed…at least in truly remote areas.

That said, I am not recommending you test my suspicions and drink from the source. Depending on the location, there may be other contaminates in the water besides Giardia. These might include bacteria, viruses and believe it or not, chemicals. For those reasons, I recommend that you treat your water. How though is up to you based on the level of protection you believe is needed. Below is an overview of the most popular methods used by lightweight travelers.

Bottle filters
The bottle filter is one of the best inventions to come out of the outdoor industry. It is simply a water bottle with a replaceable filter cartridge under the lid. To use, take off the lid/filter, dip the bottle in the river, replace the lid/filter and squeeze/suck for potable water (you'll frustrate/tire quickly if you don't squeeze while sucking). You can even do this while in the boat. Staying hydrated has never been easier.

Note the duct tape on this bottle filter. I carry it in several places including on person wrapped around a lighter.

No pumping, no extra water bottles to carry, simple, always available and only slightly heavier than a conventional water bottle. The only drawback is that they will clog rather quickly in silty and or brown water. For reasonably clear water though, these bottles are tops for all-out convenience!

Most bottle filters only take care of Protozoans and bacterias. If you're worried about viruses and like the bottle filter concept, make sure to get a purifying bottle filter (Katadyn makes the most popular). Just keep in mind that purifying bottle filters use iodine and will leave your water tasting as such (their carbon filters only reduce the taste). Some can tolerate this while others can not stomach it. If you want to purify without imparting a nasty taste to the water, you'll have to boil, filter with the First Need or use the Steripen. More on those methods below.

Also, though some bottle filters may look identical to others, not all are equal in the taste department. After using several, I have come to prefer the Aquamira...though I have noticed some taste inconsistencies in their filter cartridges too. Changes in manufacturing, materials and suppliers can alter the tastes to any filter at any time so you may have to experiment with different brands if your taste buds are picky.

Pump filters & purifiers
Filtering and purifying with hand held pump units are the most common methods of water treatment. The two types should not be confused though. While pump filters (often called micro filters) and purifiers both have filter cartridges and are used the same way, they do not provide equal amounts of protection. A filter filters out sediment, protozoa and bacteria while the purifier does that plus destroys viruses.

In the not so distant past, all but one of the pump purifiers suitable for backpacking used iodine for viruses. Today, the only pump purifier remaining on the market is that one not using iodine, the First Need by General Ecology. It uses what the company calls a “unique, proprietary Structured Matrix chemical-free technology”. While a little heavier and bulkier than some pump filters in the backpacking class, it is currently the only way to get both filtered and “purified” water without using chemicals or resorting to a burdening Steripen/pump filter combination.

Filter or purifier, the one you choose depends on the level of protection you believe is needed. Most backcountry travelers in the western US and British Columbia use a filter with no additional viral protection. However, traveling to different parts of the country or abroad may present additional risks. You make the call.

It should also be noted that some manufacturers claim their filters (including some bottle filters) or purifiers "reduce" "some" chemicals. Considering the options, or lack of, this may offer a small piece of mind when paddling where chemicals might be in the water. Yes, one is probably far more likely to get struck by lightning than die or even get sick from acute chemical poisoning in the backcountry. However, there are other and far more complex issues associated with low dose chemical exposures that are beyond the scope of this page. For further reading, click here.

Tips:

• Always search for the cleanest looking water that is not moving fast or at all. The faster the water is moving, the more particles there will be suspended and the more you’ll unnecessarily put in your filter or purifier's filter cartridge.
• Use a prefilter in muddy or silty water. They can be backflushed in the field and will keep your main filter cleaner longer.
• It’s a good idea to let muddy or silty water settle several hours or overnight before filtering/purifying. Instead of carrying a special bucket for this, you can fill the stern of an empty kayak and stand it upright against a rock, tree, or steep bank. Do this as soon as you get to camp so you can filter later that evening and again the next morning.

Besides the General Ecology First Need purifier, other reputable filter makers are MSR (Sweetwater) and Katadyn (PUR).

Boiling
While boiling is recognized as being a surefire method of dealing with protozoa, bacteria and viruses, it has several shortcomings. Boiling will not remove chemicals; the water will taste flat (a pinch of salt will help); it's time consuming; it takes a lot of fuel; no sediments are removed; and lastly, unless you like your water hot, you’ll have to wait until it cools. Even then, the water will only reach the ambient air temperature.

However, other than chemicals that could potentially be in the water, none of these weaknesses are a problem when cooking a meal that requires boiled water. In these regards, boiling is actually the preferred route as you'll get food in you mouth quicker and be saving your filter or purifier's filter cartridge along the way. The boiling treats the water so no need to filter or purify. Just dip your pan in the creek/river, boil and eat!

According to the CDC, one should boil vigorously for 1 minute at altitudes under 6,562' and 3 minutes above.

Chemically treating
There are oodles of chemical treatments on the market and they all share the same trait that makes them so desirable to some; lightness. When in tablet form, enough for the typical self-support trip would weigh no more than a stick of gum. Additionally, there’s little cash outlay for the occasional user and there's nothing to break. That’s where the advantages end though. These chemicals don’t remove other chemicals or sediments nor do they provide instantaneous treatment. Best case scenario is about 30 minutes and to effectively treat some microbes in cold water, the wait can be up to four hours!

Furthermore, though it may surprise many, two of the most commonly known chemicals, iodine and chlorine, have limited effectiveness (in recommended doses) on Giardia, Cryptosporidium and other coccidian parasites, the very contaminates most likely to be in surface water. Iodine’s lack of effectiveness on Protozoans is well covered in Military Medicine and the department of SWES at the University of Arizona goes as far as recommending a different form of treatment altogether. If that wasn’t enough, chemicals impart unnatural and often times unpleasant tastes and some of the byproducts left over from the disinfection process are suspected to be or are known to be unhealthy. Little is even known about some of these byproducts for they have not been adequately researched.

Considering all the downsides to treating water with chemicals, there will always be a few who simply can not resist the obvious diminutiveness and weight savings these treatments provide. For those, Chlorine Dioxide might be the answer. Chlorine Dioxide doesn't treat any faster than iodine but it does take care of the microbes iodine doesn’t and the taste is not as unpleasant...though I find it remindful of some city tap water. If ones taste buds have never been exposed to pure spring or well water, they may not notice the difference. If one relishes for the taste of unadulterated water straight from the earth, I'd suggest another route of treatment.

If Chlorine Dioxide is for you, it is available in convenient tablet form from Aquamira, Katadyn and Potable Aqua.

One more chemical treatment method getting some press is the MSR MIOX Purifier Pen. It's about the size of a jumbo cigar and works by creating brine out of untreated water and salt, then passing a small electrical charge through the solution creating a dose of mixed oxidants. Basically, you add water, shake, select the correct button, pour solution into bottle of untreated water, check the "safety indicator strip" and wait. Besides all the steps and the fact it is a battery driven electronic device, the wait time is about the same as iodine and I have read a number of reports saying the treated water tastes like swimming pool water. If one was planning to treat a lot of water over long periods, and was set on using chemicals, the MIOX pen would be a cost effective way. Otherwise, it seems like an overly complicated way of achieving the same as simply dropping a Chlorine Dioxide tablet in the water.

Steripen ultraviolet (UV) light purifier
The Steripen handheld ultraviolet light purifier is an intriguing method of water treatment. Compared to the conventional pump purifier, the Steripen units require no setup or cleaning and are considerably lighter and more compact. And while not as light as chemical tablets, the Steripen does in 90 seconds what can take chemicals up to 4 hours to accomplish and without affecting the taste. No chemicals needed and Steripen claims eradication of protozoa, bacteria and viruses. Its UV light purifies by destroying the DNA of these microbes which prevents them form reproducing. Operation is simple. Basically, you take the lamp cover off, turn it on, stick it in your bottle of water and stir until the light turns off. Though this technology is relatively new to the backcountry scene, it has been used for years in research labs, hospitals, bottling plants and municipalities.

The 3.6 ounce Steripen Adventurer purifies 12 gallons at 90 seconds/quart on a single set of disposable batteries or 9 gallons with rechargeables.

Now for its pitfalls. The Steripen is controlled by an onboard computer which means batteries and other complexities. Its lamp, once the cover is off, could be vulnerable too. While it is made from strong optical grade quartz, it would be wise to not drop it. Also, it doesn't remove sediment or chemicals and the murkier the water is, the less effective it becomes. That said, the Steripen may be an excellent choice for vigilant people who are wanting a super light, fast, compact and convenient way of purifying relatively clear water without the use of chemicals.

Bisphenol A (BPA) leaching into food and beverages
Bisphenol-A (BPA) is an endocrine disrupting chemical used in plastic products, including some kinds of water bottles, baby bottles, and food storage and heating containers. It is also used in the lining of metal food cans and in certain plastics used in children’s toys amongst other things. Though BPA didn’t reach mainstream media headlines to any great extent before 2008, it was first understood to be toxic in the late 30’s. By accident, it was discovered to leach into liquids from polycarbonate in 1987. Then again, by accident, it was discovered to mimic estrogen in 1993. By 1997, BPA had been linked to multiple health issues and the intervening years saw a development of science that established a new paradigm for our understanding of chemical toxicity. This has prompted a number of countries and states to limit the use of BPA. Within the manufacturing world, Nalgene, one of the most recognized names in the outdoor industry, has voluntarily chosen to phase out their production line of polycarbonate containers containing BPA. Walmart, CVS and Toys 'R Us also announced plans to discontinue baby bottles containing BPA. Other companies are following suit.

27 oz food-grade stainless steel Klean Kanteen going on 5 yrs of daily use. Classy, durable & no chance for chemical leaching or imparted flavors with any beverage, warm or cold. In a pinch, these non-painted versions can even be used to heat beverages or soups in, without the lid of course.

Despite that and scientific studies implicating BPA in a range of human health problems that are on the rise, as a whole, policymakers in the US have either been slow to act or have done little to limit its usage. This is due largely to a regulatory process that has essentially been unchanged since 1976. It puts the costly and time-consuming burden of proof on the EPA rather than chemical companies and our administrators have not provided the EPA with sufficient resources and staffing to thoroughly address these issues. To quote the US Government Accountability Office, “Little is known about the risks posed by many of the chemicals to which millions of consumers and workers are exposed. Although the amount of exposure to a chemical can vary greatly depending on its use, the EPA's information on chemical use is often scarce, incomplete, or outdated”.

Minimizing exposure to BPA. In terms of kayaking, this is easy to do by avoiding the use of any plastic with the recycling code #7 or the letters “PC”. Plastics marked with the recycling code #1, 2, 4 or 5 do not contain BPA, however, this does not mean they will not leach other chemicals. Your safest bet is to avoid plastic altogether when it comes to beverages and liquidity food. Although most chemicals in the culinary field are considered "safe", that's generally not because they've been proven safe, but rather they have not been proven to be unsafe. It must also be remembered that hot foods and beverages increase leaching. For this reason, I have stopped preparing my freezedried meals in their pouches. Instead, I pour the contents in to the pan of boiling water, cover and let sit. Same concept and same results but with a pan that must be washed. While not as as convenient, convenience in the contemporary sense is rarely conducive to well being in the long run.

Additionally, it would also be wise to use metal utensils, pots (with no anti stick coatings), bowls and water bottles made from food-grade materials and without linings. KISS. Keep it super simple.

For further reading, visit the EWG website and type “BPA” into its search function. Additional BPA info can be found on Our Stolen Future’s website. For information on the U.S. chemical regulatory process, visit the U.S. GAO website and search “TSCA” (Toxic Substance Control Act).

General tips

• If using anything but a bottle filter, consider taking the largest water bottle you can realistically take. Otherwise, you'll have to take the time to dig your system out of the kayak and treat water in between camps to stay hydrated throughout the day.
• For a convenient camp measuring cup, graduations can be applied to your bottle with a permanent marker.
• If you are launching anywhere below human development, whether it’s a farm, single cabin, small village or ranch, assume the water is contaminated with undesirables, including chemicals. While some methods may disinfect the water fine, your safest bet is to treat water from small side streams/springs.