Why You Shouldn’t Be Cooking With Utility (Tap) Water

It is a common misconception that boiling water will remove of all the impurities it may contain. Although chemicals such as chlorine will burn off, chloramines do not. A minimum of 15 minutes of continuous boiling is needed just to remove the chlorine, and even longer to remove the chloramines. As the water boils and steam rises, the hard water scale is left behind in your pots, pans and coffee maker. The resulting scale is very difficult to remove, and the chemicals as well as process to remove is just as damaging.

Cooking with tap water also means cooking with chemicals and scale. Whether you’re steaming your vegetables or boiling your pasta, scale is absorbed into the food.

Sometimes you can even see it as scale can also turn into a “spider web” like film across the top of teas, coffees, soups, stews and rice.

scale residue of ordinary tap water
Melting ice cubes made from ordinary tap water shows scale.

If there are nitrates in your water, it is strongly recommended not to boil or cook with, due to the high concentration levels that nitrates reach that pose a potential health risk.

What To Do

Many people use filtered water or even bottled water to cook with. Although this is a better alternative to tap water, ultimately the best solution is to install a reverse osmosis system in your kitchen. It will remove all the impurities and provide the best water quality possible!

Interested in more info? Check out Water Treatment for Dummies – easy to read, just 50 pages, packed with useful information. It’s FREE, and you can get your copy here.