Water to dring and “to eat”
To achieve and maintain a state of physical well-being it is of fundamental importance to assume adequate quantities of healthy and pure water, directly through the simple gesture of drinking or, indirectly, through the retention of the cooking liquid or the liquid component of the latter .
The water cycle is an essential mechanism for the balance of every ecosystem on our planet, it regulates the bio-chemical and physiological functions of our organism as that of every living being. The regular fulfillment of vital functions depends on the amount of water that repeatedly during the day must be introduced into our body in order to ensure proper metabolism of fluids and ensure a positive water balance. In this sense, the quality of water plays a decisive role in the quality of our life.
Recent estimates indicate that more and more people, about 8 out of 10, avoid drinking drinking water from the network supplied to domestic users, fearing the alarming levels of pollutants that are increasingly encountered in them. The harmful effects that can result from the absorption of harmful substances dissolved in tap water, such as arsenic, chlorine, nitrates, phosphates, etc., induce consumers to buy increasing quantities of packaged water, of known brands how much you advertise. The paradox of this choice lies in the fact that the same consumers do not seem to show similar sensitivity when it comes to using water to cook the dishes to bring to the table, or perhaps just to prepare tea or coffee. Many are convinced that to eliminate the health risks it is sufficient to bring the water to a boil, but in truth it is a mistaken belief.
The so-called “thermal disinfection” of water, in fact, can reduce the risks related to potability only in relation to the presence of any pathogens (microorganisms, bacteria, fungi, etc.), but does not have any effectiveness, however, in relation to the risk – of equal if not more serious – constituted by the presence of harmful chemical substances. Indeed, the boiling process, increasing the concentration of pollutants, increases the degree of danger of the water that will result, therefore, the more harmful the more it will be used in cooking food and absorbed by them (pasta, vegetables, etc.)
Let us remember that we are also what we drink!