Cooking With Tap Water And Salt? Your Food Could Be Toxic
Here is one study that would force you to tweak your cooking routine in the kitchen. According to researchers from the Hong Kong University of Science and Technology and Nanjing University in China, cooking with chloraminated tap water and iodised table salt could put potentially harmful toxins in your food. The team found several molecules that are almost completely new to scientists created by cooking with chloraminated tap water and iodised table salt. They said that limiting cooking time and temperature, and cooking with table salt fortified with iodate instead of iodide, could be safest.
This in itself is not cause for concern, but the acid can then react with the food and other organic matter in the tap water to create cooking iodinated disinfection byproducts (I-DBPs) — molecules that are almost completely new to researchers. For this study, researchers identified some molecules and tested their toxicity.
“I-DBPs formed during cooking with chloraminated or chlorinated tap water are something new to environmental chemists, toxicologists and engineers,” said Xiangru Zhang, corresponding author of the paper and Associate Professor at the Hong Kong University of Science and Technology. “They
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