The Water Man's Post
Why boiling your cooking water might be making it worse... 🤯🍲 We all know boiling kills bacteria, but did you know it actually concentrates chemical contaminants? Think about the math: when water boils, pure water escapes as steam, leaving the bad stuff behind in a smaller volume of liquid. If you’re cooking pasta, reducing a sauce, or simmering a homemade soup with tap water, you aren't boiling the chemicals out, you're just concentrating them. Here is what stays behind and gets worse as the water evaporates: ❌ Heavy Metals: Lead, copper, and arsenic don't evaporate. ❌ Forever Chemicals (PFAS): They don’t break down in a stockpot. ❌ Nitrates & Fluoride: Soluble minerals that pack closer together. ❌ Pesticides & Microplastics: Agricultural runoff and tiny plastics are completely heat-resistant. Your food acts like a sponge. Rice, pasta, and oatmeal absorb the water they cook in, along with whatever concentrated chemicals are left in the pot. The Fix: A Reverse Osmosis (RO) system strips out up to 99% of these heavy metals and chemicals before you turn the stove on. Ensure the only reduction you're making is a delicious sauce, not a chemical concentrate. (815)596-0075 Old Fashioned Service Modern Solutions