I'm a professor of chemical engineering, so I have to beg ignorance on the detailed medical aspects. I know I've tasted the water. As I mentioned to Monsieur Ouellet, the key is in concentration. The big issue for anyone who's interested in the effect on drinking water is what is the concentration of these compounds in the water? That's key to how it affects any organism, whether it's a micro-organism that loves to eat the oil, or whether it's fish or larger animals like humans, moose, and what not.
