homeland– Exclusive consumption of bottled water is usually recommended (bottled water is drinking water, carbonated water, mineral water. Distilled water, spring water, artesian well water or deionized water in plastic or glass bottles. Dimensions vary from small for use He and the great for water coolers) but what about the use of tap water, can it be used for cooking?
Reason for refusing to use tap water
According to the European Bottled Water Federation, Spain is the third EU country in terms of mineral water consumption, after only Italy and Germany. A trend that stimulates the production of more than 5,300 million liters of bottled water each year. This is a result of the quality of tap water in some parts of the country, knowing that there is some damage that is supposed to accompany bottled water or tap water of all kinds, according to what is reported by the Spanish newspaper El Confidencial.
In fact, the taste resulting from the combination of minerals such as magnesium or calcium, the amount of chlorine contained in the water in its composition or the presence of certain pollutants; These are some of the reasons why most residents refuse to use tap water.
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However, 99.5% of this water has been tested in Spain and is considered fit to drink, according to the principles set by the World Health Organization. As they say from the gate, everything has to do with water. “All EU water companies are required to provide general information on water quality.” In addition, each domestic supplier is required to submit certified laboratory reports every 6 months, resulting in more than 40 million reports per year.
The noise about tap water has made many people wonder about the effect of the properties of this water on other habits they do every day in the kitchen, for example. For most people, this is an essential ingredient in the preparation of a large number of recipes.
However, if some entities recommend avoiding its consumption when you drink it, e.g. The National Distance Learning University Food and Health Guide, is its use prohibited in the field of culinary arts?
Does the type of water affect cooking?
As it is known water is an essential ingredient in the kitchen because we use it not only for washing dishes and cleaning but also for cooking. But the controversy surrounding it makes us think about the following question: Do the properties of water affect the final result of the dish, or is its effect only on the body?
They explained from Easy Water, “Unlike mineral water, tap water comes from rivers. It attracts along the way the waste generated, mainly by human activity, such as plastics or batteries. It is then transported to several wells where the water becomes potable. “But there are some residues that can not be removed by friction, such as heavy metals coming from batteries.”
To solve this problem and continue to use tap water in the kitchen, experts recommend using soft water, as it leaves less residue, tastes better and helps in faster cooking. Plus, it takes less chemicals to turn it into drinking water.
Unfortunately, it is impossible to choose the type of water that comes out of the tap. Despite these tips, many people only have strong water on hand. It is characterized by the inclusion of a much larger amount of lime and minerals than soft water.
In fact, for water to be light, it must pass 100 milligrams of calcium carbonate per liter. Strong water is more concentrated and has a stronger aroma, which is a factor that is sometimes noticed in the kitchen.
What is the best option?
Looking at the above, it seems that even tap water is harmless during cooking. Especially if it is hard water found in different parts of Spanish geography like Madrid, Avila, Valencia or all of Galicia.
According to nutritionist Mark Verges, “The only good waters are those with very poor mineralization or anyway, with a dry residue of 30 mg / L or close to these values.” This also points to the problem of plastic, which only affects bottled water.
He adds: “Temperature changes and the time water spends indoors make it contaminated with plastic particles. Without forgetting the environmental impact of its marketing. “
Regarding the relationship with food, it is said that strong water loses color during cooking, especially beans and coffee? This is because it contains a high percentage of mineral residues. A change hardly affects the nutritional properties of the mentioned ingredient.
In fact, the most important difference lies in the cooking time which may vary depending on whether one type of water or another is used.
On the other hand, Culligan, a water treatment company, says: “For sea and fish hunting, some recommend the use of seawater. “When you cook shellfish or fish in seawater, the juices inside are better preserved, so they will taste better in the dish.”
But you should avoid water from the shore or from the ports as it may be polluted. It is good to take water from seawater and before using it for cooking, boil it for a few minutes to eliminate bacteria or potential particles that are harmful to our health.