Last month, a friend of mine got giardia from “mountain fresh” water because she only heated it to “pretty hot.” She spent two weeks regretting that decision in a very, um, explosive way.
Don’t be like her. Use a thermometer or just watch for a rolling boil. If you see big, constant bubbles, set your timer. One minute. Three minutes if you’re high up.
And if you’re ever in doubt? Boil it for a full three minutes regardless. It’s a safe-overkill that won’t ruin your water, just your patience.
The Final Irony
Here’s the funny thing: we obsess over boiling times, but the biggest risk isn’t under-boiling—it’s recontamination. You boil the hell out of your water, then pour it into a nasty cup or touch the rim with dirty hands. Facepalm.
So after boiling, store it in a clean container. Keep your fingers out of it. That’s the real hack.
Dave finally understood. He boiled his water for three minutes (he was at 8,000 feet), and lived to tell the tale. His only complaint? “It tasted flat.” Well, Dave, that’s what oxygen-poor boiled water tastes like. Pour it between two cups to aerate it—or just drink it and be thankful you’re not pooping your guts out.
