Scientists from the University of South Carolina have identified four ways to reduce the formation of dangerous products when iodized salt and pasta interact during cooking. Research published in the journal Environmental Science and Technology.
Iodized salt helps prevent many diseases. However, if there are traces of chloramine disinfectant in the water, the salt may react with it. In this case, potentially harmful products are formed – iodized trihalomethanes.
The researchers boiled the pasta in chloramine-treated tap water with the addition of iodized salt. In one test, the pasta was cooked according to the instructions on the package, and in the other tests, the cooking conditions and salt type were changed. The scientists then measured the amount of six different iodized trihalomethanes.
Scientists have identified four ways to reduce potential interactions with iodized trihalomethanes. First of all, you should cook the pasta without a lid. Second, you need to drain the water in which they were cooked from the pasta. Third, iodized salt can be added after the pasta is cooked, and other types of non-iodized salt can also be used.