Bottled Water Matters is a coalition formed by the International Bottled Water Association. This is a really great web site for bottled water consumers and you can find it at www.bottledwatermatters.com.

The web site gives bottled water consumers a voice to share their ideas about bottled water safety, healthy beverage choices and commitment to recycling. This coalition is a channel to communicate with fellow bottled water drinkers, lawmakers and regulators, media, and others.

Please spend some time browsing the site and join us in speaking out to ensure that bottled water choice is not burdened by onerous measures such as punitive taxes or other obstacles.

Links that will provide you with factual information about one of America's most reliable industries can be found at the web site. Also, you can take action by clicking a tab and sending a letter to your elected officials.

Two weeks ago, I announced on Timberlands Earthkeepers blog a new ban on bottled water at Timberland headquarters buildings globally. I was psyched about the announcement, even more excited about the action.

You know what Ive learned over the last two weeks? Its really exhilarating to want to run a more sustainable business but to actually do it is really freaking hard.

Get rid of the bottled water -- simple, right? How hard could it be? Little did I know.

First, there is a supply issue to contend with -- our facilities team reports a four-week supply of bottled water already in house and we dont want to be wasteful, so can we continue to offer it until the supply runs out? Sure, O.K. makes sense.

Then the vending machine folks chime in -- what about the plastic soda bottles in the vending machines? Are we getting rid of those, too? Wow. O.K., sure. No more plastic bottles in the vending machines.

But hold on, says the guy in charge of our dining services -- we dont have nearly enough glasses and cups to accommodate the increased demand from people who would otherwise be drinking bottled water. We are going to have to add more dishwashers, or buy more glasses yikes. All I wanted to do was get rid of the bottled water, now I�m buying new dishwashers? How come its never as easy as you think it will be to get something done?

That was the noise from our internal community -- but we had a lot of valuable feedback from external folks, too. Many rightfully pointed out that the bottled water debate is a lot more complex than I indicated in my previous post, and that it does in fact serve a good purpose -- critical, even -- in many areas of the world. Chief among the arguments we heard:

Tap water isnt a completely no cost, no effort option -- it costs money and energy to sufficiently treat public water so that it is safe to drink, and more money and energy to deliver it to people and businesses.

In some instances -- in crowded public places, on long trips, when youre out in the middle of nowhere -- its not realistic to expect clean, drinkable tap water will be readily available.

All this information made me realize that bottled water is about as hard to understand as it is to get out of our buildings and also made me glad for the engagement with people who care enough about this issue to share their thoughts (even if their thoughts were, Jeff, youre being stupid).

I have a better appreciation now for when and where bottled water is necessary, and I certainly believe that plastic has its place in the world, for all sorts of good uses. But I hold on to the notion that in the corporate world, where tap water is clean and reusable containers are (soon to be) plentiful, we can do better than bottled water. And so we forge ahead with our plans to give the bottle the boot from our corporate offices, hopefully in the next few weeks. Im excited to see ideas translate into real impact -- however small -- despite the few good headaches we endured in the process.

I�m also excited about the real-life Earthkeeping dialogue this project produced; we shared a big idea, our stakeholders were interested enough to want to talk about it, we came away smarter and more evolved in our thinking. Thats the power of engagement -- bigger, better, smarter outcomes. Im appreciative of the effort from those who joined in.

I realize getting rid of bottled water doesnt negate our environmental footprint as a company (if only), nor does it solve the climate crisis. But Im of the mind that taking even one small step in the right direction is better than staying where you are and that low-hanging fruit is there to be picked.

Now dont go too far my To-Do list also includes removing all paper products from our headquarters cafeteria, save post-consumer paper napkins. This could get ugly.

Source: Jeff Swartz is president and CEO of Timberland.

The Mass Confusion That
Dominates In Fat Loss and Fitness Today

By Rob Poulos, Fat Loss & Fitness Expert & Creator of 'Fat Burning Furnace'

People are confused more than ever about how to burn fat. They are confused about the best way to go about achieving the body they want. They are confused about what works and what doesnt, and the reasons why. There are countless individuals slaving away in gyms and fitness centers around the country right now.

They are working tirelessly, almost every day, on the treadmill, stair-climber, elliptical, etc. to burn those calories and fat. They also might be lifting weights several times a week for hours at a time to build some strength and muscle. They might even join a few aerobics or spinning classes too.

They are probably also trying one of the latest diet strategies that promises miracle fat burning and weight loss. They could also be spending a lot of money on the latest and greatest dietary supplements that could be that miracle pill that will aid in weight loss. They are also carefully watching the scale as their main judge of fat loss progress.

If it goes up a pound or two, they may behave rashly and maybe even change up their entire workout or diet program! And of course there are others are doing variations on that same theme.

After all, this is the kind of stuff that many of the popular fitness and diet gurus typically recommend to burn fat. But with so many different strategies and plans being pushed as the be all and end all, what happens is we tend to overboard.

And when that happens, we lose sight of what really matters in achieving lifelong fat burning, fitness and health�the principles than many people don�t know about, most people have forgotten, and only a select few put to use to achieve lifelong health and fitness. These are the same principles I used to drop over 40 pounds of unwanted body fat, keep it off, and revitalize my life!

With any exercise or nutrition program, you will probably lose some fat initially, but far too often the progress doesn�t continue or doesn�t come as fast as the person would like because they're using a temporary mindset. They're only focused on the short term and one specific goal. So they end up switching to something else, and the cycle continues until they have become consumed by this cycle of confusion.

I believe that this is one of the biggest, if not the #1 reason for the lack of fat loss and fitness progress that is being experienced by the masses of exercisers and dieters in the world. They are jumping from one fad diet or exercise routine to another, while losing sight of whats really important, and what really works.

Simply put, they are exercising far too much, not nearly intensely enough, and trying to adhere to unrealistic diet recommendations.

If instead they focused on a long term plan, a lifestyle as its often called, and didnt worry about losing 10 pounds by summer, they would find it far easier to do the right things most of the time.

And those right things include brief, progressive, and intense resistance training, eating a diet full of nutrient rich foods, drinking tons of water, and getting plenty of quality sleep and rest. The students of my Fat Burning Furnace method understand this and are reaping the life long health and fitness rewards because of it. Are you?

Claim your free copy of Rob Poulos's "7 Secrets Of Permanent Fat Loss & Fitness"

Rob Poulos is a celebrated fitness author, fat loss expert, and the founder and CEO of Zero to Hero Fitness. Rob created the world's most efficient method for fast and permanent fat loss with his "Fat Burning Furnace" system to help those looking to put an end to restrictive fad diets, long boring cardio workouts, and the need for super-human willpower for good.

October 2009

Back To The Top

IBWA: Bottled Water Tax Is Unconstitutional

Michigan governor Jennifer Granholms proposed tax on bottled water attempts to circumvent the 35-year-old Michigan prohibition on taxing the sale of food products, says the International Bottled Water Association.

In 1974, the voters of Michigan approved an amendment to the state constitution that exempts food products from any sales or use tax. Bottled water is classified by the US Food and Drug Administration and the state of Michigan as a packaged food product. Therefore, Governor Granholms proposed tax would be unconstitutional.

Although there are many taxable items and services involved in the governors budget proposal, taxing food products such as bottled water is not permitted under current law, said Joe Doss, president of the International Bottled Water Association (IBWA).

In addition, Consumers will ultimately bear the burden of any tax increases via higher prices, said Doss. Increased beverage prices unfortunately place a much higher spending burden on working families, the poor and the elderly those who can least afford that burden.

The new tax as proposed could discourage some Michiganders from purchasing bottled water, which is a safe, healthy, convenient, regulated food product that helps them stay hydrated and refreshed, and which doesnt contain sugar, caffeine and other additives that they may be trying to moderate or avoid.

Higher bottled water prices may also cause some Michigan consumers to purchase their bottled water from neighboring states. All of these lost sales would not only harm Michigan-based bottled water manufacturers and retailers, but would also harm the state itself. Lost sales often equate to lost jobs and failed companies nothing about that would be good for Michigans economic portfolio.

IBWA is opposed to all taxes that unfairly target the bottled water industry products. Such a tax would negatively impact Michigans economy, consumers and bottled water companies. IBWA represents bottled water producers, distributors and suppliers throughout the US, including several companies located in Michigan. 60% of its members have annual sales under $1m, and 90% of members have less than $10m in annual sales. These are small, locally owned companies with deep roots within their communities.

In fact, companies in Michigan that manufacture, distribute and sell bottled water products employ as many as 5,000 people in the state and generate an additional 10,500 jobs in supplier and ancillary industries. These include jobs in companies supplying goods and services to bottled water manufacturers, distributors and retailers, as well as those that depend on sales to workers in the bottled water industry. These are good jobs, paying an average of $41,490 in wages and benefits. Not only does the manufacture and sale of bottled water create good jobs in Michigan, but the industry also contributes to the states economy as a whole. In 2008, the bottled water industry was responsible for nearly $2.4bn in total economic activity in Michigan. Furthermore, the bottled water industry already generates sizeable tax revenues in the state, with the industry and its employees paying over $16.3m in property, income and sales taxes.

The bottled water industry has a long history in Michigan of working with the administration, the legislature and others on sound and equitable laws and public policy, and we have often gone the extra mile in accepting additional, industry-specific regulations as a show of good faith and desire to remain economically viable in Michigan, said Joe Doss. IBWAs active involvement in helping to support and pass the Great Lakes Compact is proof of that.

Bottled water businesses are already strained in the current economic crisis a tax on their products will only add further strain. Furthermore, the bottled water industry has a long history in Michigan of coming to the aid of those in distress during incidents when bad weather, floods, fires and other events have prevented municipal water systems from providing clean, safe drinking water.

For bottled water to be available in emergency situations, there must also be a viable commercial marketplace that supports its production. Reducing the commercial viability of bottled water could seriously threaten its availability during emergency situations in Michigan.

October 2009 Source: International Bottled Water Association Back To The Top

Tasting Bottled Water

WHY CONDUCT A WATER TASTING?

Water, H2O, is a simple product. Yet this simple product acquires different and particularly complex characteristics and attributes when enriched with minerals as it moves through terrains with different compositions. Performing a water tasting means conducting a rational and conscious investigation without any preconceptions. It means committing all of the senses at our disposal to classifying its merits and flaws through systematic analysis. Therefore, the ultimate objectives of water tasting are numerous: learning to appreciate this beverage, drinking it with the aim of perceiving its qualities, being able to select which one would be best matched with wine and food, and, last but not least, being able to describe it so that we may speak of it with competence and knowledge.

THE WATER TASTING TECHNIQUE

Organoleptic analysis consists of the careful, meticulous, methodical and structured assessment, conducted with the sense organs, of a food or beverage. The components of the orchestra elected to play the instruments during tastings are the five senses: touch, hearing, sight, smell and taste. Touch is needed for the appreciation of a beverages physical qualities. Touch allows us to appreciate freshness when we take our first sip of water as soon as liquid is poured into the glass. Hearing is the sense that is the least involved in the tasting, yet a trained ear can perceive the sound of the bubbles of sparkling water and the pleasing silence of still water. The visual analysis of water allows us to evaluate two fundamental elements: clarity and effervescence. Ones sense of smell has the veritably unequaled capacity to discriminate. In the case of water, our sense of smell allows us to identify the presence of abnormal smells. Finally we have taste, which is clearly one of the most important senses in selecting a food or beverage, particularly because of the pleasure derived from this. The following characteristics are identified through gustative analysis: acidity, sapidity, structure, lightness and mouth feel. Furthermore, taste is always connected to ones sense of smell. The sensorial analysis that is connected to both the sensations of taste and those of smell is defined as gustative-olfactory analysis, which allows us to assess the balance and persistence of a beverage.

TASTING S.PELLEGRINO

S.Pellegrino is brilliant, lacking in any distracting odor, with a fairly dense perlage of reasonably fine bubbles in abundance. The immediate impression on the taste buds is one of tingling freshness, followed by moderate acidity that stimulates salivation, while the high mineral content leaves a pleasant aftertaste. Generally speaking, S.Pellegrino has a commendable structure, and leaves behind a persistent and gratifying sensation.

TASTING ACQUA PANNA

Acqua Panna is limpid and luminous and has neither effervescence nor any off-putting odor, and at the first sip has a pleasant, fresh taste. Acqua Panna is low-acid in type, and carries few mineral salts, without however impairing its structure. To the taste it is light as a feather, pleasantly soft and velvety. Acqua Panna shows a perfect balance in all its components, while the sensations induced linger in the nose and mouth for an appreciable period of time.

September 2009 Back To The Top

Update On PET Packaging

A new PET blend, changing the whole efficiency and process of the amorphous extrudable PET grades recycling, was patented mid-2008 by PepsiCo Inc.

By blending a slow crystallizing PET and a faster crystallization PET, the company has managed to solve some recurrent industry problems, such as obtaining a PET blend resin useful for extrusion blow molding that can be easily recycled.

The new blend combines the following characteristics:

A sufficient melt strength, which makes it suitable for extrusion.
A sufficient crystallinity to reduce sticking and agglomeration, enabling the PET blend to be recycled.

The reason why amorphous extrudable PET grades weren't easily recyclable lies in the drying process. Recycled PET containers are ground, washed and dried to be recycled. The drying process (typically done at 160˚C for four hours) allows for an adequate crystallinity to be developed in the ground flake to prevent sticking or clumping at levels exceeding 20% in recycled PET.

With this new PET blend, this problem will not occur, and will allow more material to be recycled. Avoiding clumping also simplifies the recycling process.

What is PET?

PET is a term misleadingly used to simply communicate PET-based thermoplastic polymers. Actually, PET is blended with other compounds for use in different applications. For example, some compounds are added for aesthetic reasons. A classic use of cobalt and pigments controls the color and transparency of the packaging.

On the other hand, the sensitivity of some beverages to UV (less UV means a longer shelf life), oxygen (less oxygen allows a better resistance to thermal degradation) and sometimes their carbonation introduces the need to use a PET blend, creating an adequate barrier. This can be achieved through multi-layered or surface-coated bottles, associating different material, each of them having one or more of the required properties.

However, the ideal route is to use a single-layer PET blend material for reasons of simplicity of the process and lower capital investments. To achieve this mono-layer, PET-based blend, oxygen-scavenging agents, barrier-improving agents, toners and nucleating agents are traditionally used. The proportion and the choice of the additives is an area of expertise, and is still developing, making more options available to the industry. Source: Zenith International

August 2009 Back To The Top

European Names for Water

water facts graphic

July 2009 Back To The Top

Waterbrands and Chester Zoo saving lives in Africa

UK-based Waterbrands charity-oriented bottled water Thirsty Planet has teamed up with Chester Zoo to save lives in Zimbabwe.

Cafes and kiosks at the zoo are stocking Waterbrands charity water, Thirsty Planet. For every 50cl bottle sold, a donation of 5p is made to Thirsty Planets charity partner, Pump Aid, and the zoo to date has paid for the installation of water pumps in 14 villages in Zimbabwe, making it an elite gold supporter of the program. An organization reaches gold status when it funds its 10th pump.

There has never been a more urgent need for clean water in Zimbabwe, said Paul Martin, MD of Waterbrands. As water and sanitation systems break down, people have no alternative but to take water from polluted sources. This has caused an epidemic of deadly cholera, which has killed more than 4,000 people. Staff and visitors at Chester Zoo have been brilliant, helping to save lives and benefiting thousands of people in rural Zimbabwe.

Waterbrands has installed a scoreboard in the zoo Cafe Tsavo, to keep people up to date with donations and spur them on to the next pump.

We are delighted to be making a contribution to such a worthwhile cause, said Martin Davies, head of catering, retail and events at Chester Zoo. Our visitors are giving it fantastic support and are taking a keen interest in the work of Thirsty Planet and Pump Aid.

The zoos success has pushed Thirsty Planet closer to its milestone of L1m in donations to the charity Pump Aid, which works with impoverished communities in Africa to provide access to clean water and basic sanitation. The total currently stands at L940,000.

Thirsty Planet was launched two years ago. Within months of launching, it had become the leading charity cause water brand, with a volume share of more than 65%. Source: Foodbev

In restaurateurs technical jargon, service is used to designate all phases that make a clients stay at the restaurant efficient, seamless and enjoyable. Service, therefore, not only consists of presenting guests with beverages and food, but includes an entire series of tasks that must be performed before they arrive and after they have left the restaurant. Every detail of water service must be done with great attention and care.

During the purchasing phase, the restaurateur should not buy mineral water simply by indicating the number of cases of still and sparkling bottles. He should also consider, determine and foresee how many bottles per type and per brand are needed after having carefully assessed the menu and thought of the correct food-wine-water matching. A few hours before opening the restaurant, and in any case before each service, it is necessary to ensure that an adequate number of bottles of still and sparkling water are perfectly intact and clean, discarding those whose labels are damaged or missing, and using a damp cloth to carefully clean those that are spotted, dusty or smudged. The bottles are then placed in appropriate refrigerated areas so they can reach the proper serving temperature (8-10 degrees C for San Pellegrino and 10-12 degrees C for Acqua Panna).

Among the preliminary service phases are the mise en place, that is, the accurate setting of the table, which requires great attention and precision. Two different water glasses may be used, one for still and the other for sparkling water. These are placed in the upper central section of the setting, above the place card or above the napkin, somewhat separated from the wine glasses. Moving from right to left, first we position the one for still water and then the one for sparkling water. Arranging the glasses in this manner makes serving water an easier task.

Both glasses, which have been inspected for perfect cleanliness, should be on the table, turned upright, when the client arrives. Remember that water glasses should remain at the clients disposal until they have left the table. One of these two glasses may be removed only in the event that a guest makes the clear, specific request to have only one of the two kinds of water for the entire duration of the meal.

As soon as the clients have been seated at the table, it is best to offer them water, asking which brand and which type they would prefer to quench their thirsts or whet their appetites while they are selecting their food and wine.

While pouring the water, precise instructions should be followed. The water should be presented in the original glass container and not decanted into a carafe, as this would lead it to lose some of its organoleptic properties. In addition, the clients should know what product they are consuming and also be allowed to read the label. As is true for a bottle of wine, when a bottle of mineral water is taken to the table, is to be presented and its organoleptic properties are to be described briefly. The bottle should then be opened in the presence of the client, with care being taken not to damage the neck label. The cap is to be placed on a small dish so as to allow for the bottle to be resealed at a later time, if required.

When pouring water, the bottle is held by its lower section, ensuring that the label remains perfectly visible to the client. The guests glass should be filled a single time, around 2/3 of the way up. Serving is done preferably on the clients right. Empty bottles are to be promptly replaced. If it is necessary to keep the bottle chilled, use a chiller.

One final recommendation: when a guest comes to the restaurant for the first time, do not delve too far into the possible matchings and characteristics of the water you are offering unless the client specifically requests this. Generally, clients are already on the spot about which wine to select. Guide the client and direct him in the selection of a mineral water with discretion, ensuring that he perceives the different organoleptic properties of the two products as well as the pleasantness to be enjoyed through the various matchings.

Water from the murky English Channel is being bottled and sold as a remedy for blocked noses in the US.

The water is sourced from a shipping lane several kilometres off the coast of Saint Malo Photo: AFP

Pharmaceutical experts are charging $10 for the water which is sourced from the busy shipping lane several kilometres off the coast of Saint Malo in northern France.

Drugs company Shering-Plough launched its Afrin PureSea Hydrating Nasal Rinse as 'the only nasal rinse product made of 100 per cent purified seawater.'

Despite being one of the world's busiest shipping lanes and surrounded by sewage works, Shering-Plough says the water has been proven to clear mucus and help people breathe more easily.

A spokesman for the French company Goeman, which extracts the water, told the Mail on Sunday that the water was collected several kilometres off the coast for purity and had to meet strict quality controls.

Some bottled waters are among some of the most expensive premium drinks available on the market.

Just two ounces of Kona Nigari water costs around $15 and is extracted from 2,000 feet below the surface of the ocean off Hawaii. It is said to improve the skin, reduce stress and promote weight loss.

A bottle of Bling H20, complete with Swarovski crystals will set you back around $44 for the gold or silver bottles and boasts a nine-stage filtration process using ultraviolet light and ozone.

Water connoisseurs can also buy Tasmanian Rain water which has never touched the earth, or Lauquen Artisan Minsteral Water which comes from 1,500 feet below the Andes and has never been in contact with air until it is bottled.

And bottled water company Berg, melts icebergs to produce a drink which has not been in liquid form since the Ice Age.

Australias bottled water companies have already donated more than AUS$2 million in product to community agencies and emergency services during Victorias bushfire crisis.

In an effort to help wherever possible, many more companies are on stand-by with shipments ready for transportation when agencies such as Food bank require more stock over the coming weeks.

Members of the Australasian Bottled Water Institute from New Zealand are also ready to send shipments to Victoria awaiting requests from Food bank.

The effect of bush fires on municipal water supplies means that Victorians will continue for some time yet to rely on bottled water for their personal consumption and the industry is committed to meeting this need.

Australia�s major water bottler Coca-Cola Amatil immediately donated more than 30,000 bottles of Mount Franklin and Neverfail to Victorias most hard-hit areas, as did Schweppes, Fosters and Big Springs Riverina.

Bottled water is a vital part of Australias natural disaster and terrorism emergency response program.

[Source: Australasian Bottled Water Institute]

Nestle Waters North America (NWNA) has signed a two-year spokesperson deal with Bob Greene for Nestle Pure Life bottled waters. Bob Greene is creator of The Best Life Diet program, and is Oprah Winfrey's personal trainer.

Greene will promote Pure Life as a trusted brand within the context of educating consumers about the benefits of drinking water and the brand's efforts "to encourage families to take small steps in living healthier lifestyles", the company said.

"Bob's simple, one step at a time approach to living healthfully fully captures the spirit of Nestle Pure Life brand bottled water," said NWNA Group Marketing Manager, Larry Cooper.

The campaign featuring Greene is in development and will encompass print, broadcast and online. In addition, Pure Life bottles will bear the Best Life Seal of Approval "to help consumers identify the water brand as a healthy and convenient beverage choice".

In addition to use of the seal, Best Life partner brands' options include integrated book content, website mentions, banner advertising, tour sponsorship and "some of the most coveted national and local broadcast media coverage around", according to Best Life's site. Source: Foodbev by Bob Greene

Bottled water is the fastest growing drink choice in the United States, and Americans spend billions of dollars each year to buy it (Beverage Marketing Corporation, 2004) Some people drink bottled water as an alternative to other beverages; others drink it because they prefer its taste or think it is safer than their tap water. Whether it travels through a pipe to your home or comes packaged in a bottle, safe drinking water is essential to good health.

Many people prefer bottled water because of its taste. The taste of all water has to do with the way it is treated and the quality of its source, including its natural mineral content. Most bottled water comes from a ground water source, where water quality varies less from day to day, or is treated and immediately bottled. Bottled water from a dedicated source or plant may have a more consistent taste than tap water, which mostly comes from surface sources and must travel through pipes to reach homes.

One of the key taste differences between tap water and bottled water is due to how the water is disinfected. Tap water may be disinfected with chlorine, chloramines, ozone, or ultraviolet light to kill disease-causing germs. Water systems use these disinfectants chlorine and chloramines because they are effective and inexpensive, and they continue to disinfect as water travels through pipes to homes and businesses. Bottled water that is disinfected is typically disinfected using ozone or other technologies such as ultraviolet light or chlorine dioxide. Ozone is preferred by bottlers, though it is more expensive than chlorine, because it does not leave a taste and because bottlers do not need to worry about maintaining disinfectant in water sealed in a container. Untreated water, whether from a bottle or from a tap, will have the characteristic taste of its source.

All our drinking water comes from similar sources, either from sources we can see, such as rivers and lakes, or from sources we can not see, such as underground aquifers. In the same way that tap water's taste and quality may vary from place to place, so too does bottled water's taste and quality vary among and even within brands. The taste and quality of both bottled water and tap water depend on the source and quality of the water, including its natural mineral content and how, or if, the water is treated. Drinking water (both bottled and tap) can reasonably be expected to contain at least small amounts of some contaminants. The presence of contaminants does not necessarily indicate that the water poses a health risk. For example, minerals such as magnesium and calcium give water a distinctive flavor, and are essential to the body. At high levels, however, these and other contaminants, such as pesticides or microbes from human wastes, can cause adverse effects or illness.

WATER BLOG: STORIES, NEWS & FACTS

GIVING CONSUMERS A VOICE

The Mass Confusion That
Dominates In Fat Loss and Fitness Today

IBWA: Bottled Water Tax Is Unconstitutional

Update On PET Packaging

August 2009 Back To The Top

European Names for Water

Waterbrands and Chester Zoo saving lives in Africa

WATER BLOG: STORIES, NEWS & FACTS

GIVING CONSUMERS A VOICE

The Mass Confusion ThatDominates In Fat Loss and Fitness Today

IBWA: Bottled Water Tax Is Unconstitutional

Update On PET Packaging

August 2009 Back To The Top

European Names for Water

Waterbrands and Chester Zoo saving lives in Africa

The Mass Confusion That
Dominates In Fat Loss and Fitness Today