Are You Adding Chemicals to Your Salad?

Are You Adding Chemicals to Your Salad?

Whether you’re looking to shift a few stubborn pounds or want to make your eating habits a little healthier, the most obvious start is incorporating more salads into your diet. Salads are a low calorie and refreshing meal option, particularly in the warmer weather. Unfortunately, you may be unknowingly adding chemicals to your healthy meal option.

The Practice of Washing Veggies

Most of us are in the habit of washing our vegetables before we start preparing our meals. Whether you buy your produce at the grocery store or at your local farmers market, you’re likely to want to wash away soil, organic fertilizers or other debris. Even if your veggies appear clean, traces of fertilizer can create an unpalatable aftertaste. While you may have a water pitcher for your drinking water, you’re likely to just use tap water to wash your veggies. Unfortunately, this can introduce contaminants and chemicals into your salad vegetables. The practice of leaving your vegetables soaking in tap water allows those delicate salad greens to soak up the chlorine and other chemicals in your water.

The Toxicity of Boiled Veggies 

Unfortunately, even if you’re not eating your vegetables raw, you’re not reducing your exposure to potentially harmful chemicals. Tap water can allow vegetables to absorb chemicals as they cook. When your boiling water evaporates, even higher contaminant concentrations remain in the water, which means that your vegetables can absorb even more chlorine and chemicals. This effect can be even worse if you’re preparing particularly water absorbent foods such as beans.

What’s in Your Water?

Many chemicals and water contaminants are not detectable by the human eye, but could be having a detrimental effect on your cooking. While you may notice an odd taste from iron or other minerals, there are some contaminants such as lead that can be transmitted to your food without affecting the taste or appearance. The only way to know exactly what you’re adding to your food is to have water testing performed. This will detail exactly what contaminants you’re being exposed to and adding to your food.

Correcting the Problem

Fortunately, you can immediately eliminate your exposure to potentially harmful water contaminants with a water treatment system. There are a number of filters, softeners and treatment options that can be tailored to your specific water quality issues to ensure that you’re not exposed to potentially harmful contaminants. A point of entry system will treat your water as it enters your home so that you can use filtered water throughout your home. This will allow you to soak and rinse your veggies in clean, clear water to ensure that you can enjoy delicious, fresh salads without introducing chemicals into your diet.

If you have concerns about your water quality, you should speak to a water treatment specialist. A professional and fully WQA certified technician can not only assess your water quality, but guide you through the treatment options that are best suited to your specific needs and meet or even exceed the industry guidelines.

By Mark Williams (NicMar President Mark Williams holds degrees in Applied Science and Industrial Thermodynamics, along with Agricultural Mechanization and Systems Engineering from Ohio State University.  He also holds the highest possible industry ranking, being WQA (Water Quality Association) LEVEL 6 Certified.

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Nicmar Water
999 Baltimore Road York SpringsPA17372 USA 
 • 800-542-8649

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