Recent media reports say processed meat and butter consumers are likely to have increased levels of per- and polyfluoroalkyl substances (PFAS) in their blood.

The devastating wildfires in Hawaii have been heartbreaking from afar and their widespread impacts on the community continue to unfold. Based on lessons learned from previous wildfires, officials are recommending people in Hawaii, especially those in hard-hit Maui, use bottled water or fill jugs at water tankers (called water buffalos) until safe drinking water service is restored.

Toxicology research and potential regulation involving per- and polyfluoroalkyl substances, also known as PFAS, have been in the news lately. As they apply to drinking water, the American Water Works Association (AWWA) encourages “following the science wherever it may lead.”

A bit of water jargon that you may come across from time to time is the term “MCL,” which stands for “maximum contaminant level.”

Advocacy reports can help draw attention to the importance of protecting our drinking water sources and keeping water safe all the way to the tap. But that benefit is too often drowned out by the alarmist tone and the implication that your water is unsafe – even if the preponderance of evidence suggests otherwise.

Source Water Protection Week provides the perfect opportunity to learn about how water consumers can better protect their source water.

Despite it's perceived convenience, we would advise against is using hot tap water to jumpstart your morning coffee or your evening's spaghetti.

A recent medical report from the Endocrine Society and the International Pollutants Elimination Network (IPEN) discussed the ways plastics can affect a person's endocrine system.

The Safe Drinking Water Act (SDWA), the U.S. Environmental Protection Agency (EPA) and water utilities all play powerful roles in making sure the water that flows from our tap is safe day after day and year after year.

Testing begins for the Fourth Unregulated Contaminant Monitoring Rule (UCMR 4) next month.