Do you rinse your salads, apples or strawberries with tap water? This water may contain:
- Chlorine, which alters the tasteChemical residues that settle on the surface
- Nitrates or lead in certain regions
Even if your fruit is organic, rinsing with unpurified water can alter its quality. Better to use filtered water to preserve their goodness.
Boiled water eliminates bacteria, but not:
- Pesticides (often heat-resistant)
- Drug residues (antibiotics, hormones...)
- PFOA and PFAS (perfluorinated substances, known as "eternal pollutants")
For your tea, coffee or baby bottles, only quality filtration can truly purify the water. And it prevents limescale deposits!
When you cook your food in water, some of this water is absorbed. If the water is loaded with chemical residues, you ingest them even after draining.
For example:
-Rice: absorbs 2 to 2.5 times its weight in water
- Pasta: absorbs around 1.5 times its weight
- Pulses (lentils, chickpeas): absorb up to 2 times their weight after cooking
