Al-Marsad Newspaper: Experts revealed that adding salt to pasta at the wrong time during cooking can pose a health risk.
illnesses serious
Scientists from the University of South Carolina, Columbia, analyzed chemicals found in tap water and found small amounts of disinfectants that, when combined with salt, create harmful byproducts. They can cause cancer, liver damage and decreased nervous system activity. According to the “Daily Mail”.
Experts explained that when wheat flour “noodle” is heated in tap water that contains residual chlorine and is seasoned with iodized table salt, iodine disinfectant by-products that may be harmful can be formed.
The team revealed that iodized table salt should be added after cooking the pasta, using only iodized salt if the pasta was boiled in salted water.
They explained that boiling pasta uncovered allows the chlorinated and iodized compounds to escape, removing most of the contaminants.
They added: Adding iodized salt after cooking should also reduce the risk of by-product formation, but it is recommended to use non-iodized salts if salting the water before boiling.
The steps include boiling water without a lid. A quick way to get water bubbles is to put a lid on a container, which traps water vapor from escaping and allows temperatures to rise faster.
But this method also traps disinfectants that may have cooked out of the water. The second suggestion was to drain all the water from the pasta.
