With our many sparkling and pristine streams, Enota is blessed with a fantastic supply of fresh spring and uncontaminated water. So what are the benefits of spring water? And how, in a world now full of fancy bottled water, can you tell which water is the best? In this article, we’ll discuss the benefits of fresh spring or mountain water and how certain popular brands of water compare.



As expected, spring and mountain water is not laced with chemicals or deliberately processed. For instance, most tap water is processed with chlorine in an effort to clean contaminated water (this is especially the case in more urban areas). There have even been traces of arsenic, benzene—a highly flammable and colorless chemical—and even prescription drugs. While these levels are very low and often have no immediate effect on the body, studies show that long-term exposure can nominally contribute to the development of cancerous cells in the body. Spring water, on the other hand, is not processed, but you should still be careful to research just where your “spring” water is coming from.


Though spring water does not contain the more dangerous or unwanted chemicals that tap water possesses, natural spring water does contain some chemicals. However, these are normally limited to health-restoring minerals like lithium, calcium, and magnesium. And, though spring water can often contain sulfur, you shouldn’t worry; sulfur is purported to have a therapeutic effect on skin diseases and infections. Besides that, the added boost in calcium you can find in spring water can help reduce risks for hypertension, kidney stones, and colon cancer.


Still wondering if spring water is all that great? Well, besides the obvious benefits of keeping away from dangerous chemicals and introducing restorative minerals into your system, spring water can also serve as a detox to help flush out toxins. This is especially helpful if you’re just getting over an illness, or simply want to begin introducing yourself to a healthier diet. Not only will you begin to feel better, but you’ll find yourself revitalized and energized by making a switch to spring water—especially if you’re looking for an end to a love-affair with sugary drinks.


Bottled Water



Did you know that a healthy (or not so healthy) percentage of bottled water is produced from municipal water sources—tap water? So how do you tell your favorite bottled water brands apart? Simply look at the wording on the bottle. Each brand will proclaim and pronounce its water as the best, touting wonderfully confusing descriptions such as “purified,” “spring,” “artesian,” or “mineral.” To make it a little easier to understand exactly where that bottled water is coming from, we’re taking a look into what those lovely descriptive words truly mean.


Spring Water

This generally means that the water you just bought came from an underground water source, from which water flows naturally to the surface of the earth. Spring water must only be collected at the stream—or by way of tapping the underground water which feeds the spring. In the end, it has to have all the same properties—before any treatments—and be of the same quality as the water that would naturally flow from the spring. In other words, if your bottle says “spring water” on it, that means it should be the same as if you went to the spring and bottled it yourself. Of course, many companies often treat the spring water after collection, to remove any particles or debris that might be found in the water.


Purified Water

This is the water most likely to have come from the tap. However, that does not necessarily mean you should scorn it. After all, in order to be labeled as “purified,” the water indeed has to go through a purification process. This could mean the water was produced by distillation, deionization, or reverse osmosis. In other words, “purified” water is perfectly safe and healthy to drink, but often times lacks the natural minerals present in spring or mineral waters which help the most to keep you healthy. For those who pay attention to the subtle tastes of water, purified water can sometimes seem bland. Because of this, many companies add a mineral or two for taste.


Mineral Water

Mineral bottled water is defined as water not containing less than 250 parts per million total dissolved solids. This basically translates out to a water packed with minerals. Don’t fear the bottling company has meddled with your water, however, as no minerals can be added to this type of product.


Sparkling Bottled Water

“Sparkling” water is far simpler than it might seem. “Sparkling” simply means that the bottled water—after treatment, of course—contains approximately the same amount of carbon dioxide it had when it first emerged from the source. This type of bottled water might also be referred to as “sparkling mineral water,” or “sparkling spring water.”


Well Water

This one is rather uncomplicated in terms of collection and fact. Well water simply comes from a hole—bored, drilled, or otherwise constructed—in the ground, which taps into the water aquifer—an underground layer of rock or sand that holds water.


Artesian Water

Artesian water is a type of well water taken from water standing a bit above the top of the aquifer.


So which brand is the best to drink? It’s hard to say, as each brand offers a different taste, mineral content, or purity than another. All in all, it’s best to try different types and brands to discover which is more suited to you.


Of course, nothing beats being able to draw directly from the source. Bottled water can be expensive (as opposed to the cost of tap water), and the plastic containers used also pose a problem in a world that can barely support all of its inhabitants. For the most part, the best water is what’s most natural, but in the scheme of things, any water is good. Water is a healthy alternative to the sugary juices, soft drinks, or caffeinated concoctions we as a population imbibe daily. Truthfully, water is the best most natural drink for you and the benefits it provides the body are astounding. By simply replacing artificial drinks with water and natural juices, you can lose a little weight, gain a little energy, and feel a lot healthier than if you rely on drinks full of sugar or caffeine. So take the time to stop and look. Try different types and brands of water to find one that you find the most thirst-quenching, and make it a permanent part of your life.



Enota Mountain Retreat

1000 Hwy 180,  Hiawassee GA 30546

(706) 896- 9966      email: enota@enota.com

official web site:  www.enota.com


To Our Enota Readers

August 1, 2012

One of the many vegetables growing in our organic garden this year is the jalapeño pepper. The jalapeno is a vegetable—or, more properly, a fruit—that can be grown either in a simple garden or in the home. Besides this, jalapenos can be used for a variety of recipes and mixtures.


Like all capsicum peppers, the jalepeno comes naturally from the Americas. The jalapeno in particular originates from Mexico, and is named after Xalapa, Veracruz. A mature fruit normally ranges in size from 2-3 ½ inches and is normally picked while still green. The juice of the jalapeno has long been used as a remedy for cardiovascular problems or even allergies. Incidentally, the chipotle is a just ripe jalapeno that has been smoked.


Jalapenos have a good source of Iron, Phosphorus, Riboflavin, Niacin, and Magnesium. Also, if you’re looking for a good source of Vitamin C, jalapenos can help. 1 cup of sliced jalapenos contain as much as 66% the Daily Value of Vitamin C, along with 14% the Daily Value of Vitamin A.

Jalapenos are also thought to have a beneficial effect in Alzheimer’s disease—mainly by limiting neuronal damage in the brain.

Most people automatically assume that jalapenos are very hot. In all actuality, the seeds are the hottest part of the pepper. And if you’re eating the pepper raw rather than pickled, you’ll find a little less heat. If you’re looking for a challenge, the jalapeno is definitely not one of the top peppers. The habenero is better for intense heat or—if looking for a touch of true fire—the ghost pepper can feed the flames.


So what gives jalapenos their heat? Well, the capsaicin flavonoid gives many peppers their characteristic heat, and this is especially true if peppers have been pickled or cooked. Also, if you’re looking to add a little bit of fresh jalapeno to your stir-fry or other dishes, be careful in cooking these peppers on the skillet or grill: the compounds released can be a big irritant to the eyes and lungs if not careful. Food chemists believe this is because the capsaicin evaporates and expands.


If you’re eating jalapenos and feel the heat is a little too much, eating cold yogurt can help cool you down. Don’t try to drink a lot of water; this only causes the capsaicin to spread around. The yogurt (ice cream can also help) dilutes the capsaicin and helps to keep it from touching the lining of your stomach, which helps in soothing any burning pain.

DON’T get any portion of the pepper near your eye. If dealing with the peppers, wash your hands before getting your hands near your eyes or nose. If this does happen, rinse your eyes out thoroughly with cold water to reduce irritation.

Of course, eating a large amount of spicy foods over a long period of time can cause ulcers. If you are experiencing any pain after eating spicy foods, give your doctor a call and put the spicy adventures on hold until you know the cause.


Jalapeno Relish

1 lb. Onions

½ lb. bell peppers

1 tsp salt, optional

½ cup of white vinegar

½ lb. jalapeno peppers

1 large can tomatoes, 16 oz.

1 tsp. garlic powder

Cut stems and remove seeds from jalapeno peppers. Chop fine, wear gloves when handling jalapenos. Chop all vegetables, including tomatoes, and place in pot with other ingredients. Bring to a boil, then simmer about 1 hour, stirring occasionally until onions are soft and sauce is slightly thickened.

To get sauce a little hotter, leave in all jalapeno pepper seeds

Bottle and refrigerate, or may be put in jars and canned. Makes about 3 pints.


Best Ever Jalapeno Poppers Recipe

12 ounces cream cheese, softened

1 (8 ounce) package shredded cheddar cheese

1 tablespoon bacon bits

12 ounces jalapeno peppers, seeded and halved

1 cup milk

1 cup all-purpose flour

1 cup dry bread crumbs

2 quarts of oil for frying

In medium bowl, mix the cream cheese, cheddar cheese, and bacon bits. Spoon this mixture into the jalapeno pepper halves.

Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.

Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated

In a medium skillet, heat the oil to 365 degrees F. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on paper towel.

Recipe obtained at allrecipes.com

Enota Mountain Retreat

1000 Hwy 180,  Hiawassee GA 30546

(706) 896- 9966      email: enota@enota.com

official web site:  www.enota.com

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