American scientists have reached this conclusion. A team of researchers from the University of South Carolina made an unexpected discovery that challenges the stereotype about the necessity of salting water before cooking pasta. It turns out that this habit can actually pose significant health risks. However, this finding specifically pertains to iodized salt.
Recently, iodized salt has gained popularity among chefs preparing healthy dishes, as it helps the human body combat iodine deficiency. Yet, it is this very iodized salt that reacts with disinfecting chlorinated agents found in tap water. As a result, toxic compounds are formed, which can lead to serious health issues.
These harmful substances, known as iodinated disinfection byproducts (DBPs), can result in cancer, liver damage, and disruptions to the nervous system.
Scientific Experiments at Home
Researchers analyzed the chemical composition of tap water and identified the disinfectants that, when combined with iodized salt, produce toxins.
Previous studies indicated that heating wheat flour in chlorinated tap water seasoned with iodized salt could generate DBPs. However, scientists had not previously tested these findings in home settings using real food products.
Now, lead researcher Susan Richardson and her colleagues decided to examine real-life situations in home kitchens. By the end of their experiments, the team aimed to determine how cooks could minimize the formation of disinfection byproducts.
The researchers shared their recommendations after the team cooked pasta in tap water containing chloramine and iodized salt.
Interestingly, the scientists followed all the instructions on the packaging. They filled a pot with water and added salt, then placed the pasta in once the water boiled.
By altering the cooking conditions, the team measured the levels of six types of iodinated trihalomethanes—potentially toxic compounds—in both the water and the finished dish. All experiments detected the presence of these toxins, but their concentrations varied significantly due to different cooking conditions.
These differences allowed the scientists to identify several methods that could help reduce contamination of the dish with toxic compounds.
How to Cook Pasta and Live Long
After the experiments, the scientists formulated simple recommendations for removing toxins from pasta.
First and foremost, they believe that water should be boiled without a lid. The reason is that a lid traps chlorinated and iodinated compounds present in the water, while leaving it uncovered allows these substances to evaporate.
Additionally, all water should be drained after cooking the pasta to remove as many harmful substances as possible.
Iodized salt should be added only after the pasta is cooked. This will reduce the risk of forming toxic byproducts. As for non-iodized salt, it can be added as usual, according to the Daily Mail.