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Tata,Reliance and every other Salt Giant in India talks of Iodine in the salts they make. From Doctors, dietitians to Govt of India, everyone go gaga over Iodine salt.

How healthy it is?

As per this report, cooking with Iodine salt and chlorinated tap water creates toxins!

When bhai Rajiv Dixit talked about it and asked to replace Iodine salt with sendha namak (which is our original salt), people made fun of him and ignored him!

Rock salt comes with 80+ minerals! Unlike processed salt by Salt giants!

Now, accept and alter habit!!


Research


Cooking with Chloraminated Water and Salt Could Create Toxic Molecules

Cooking with chloraminated water could put potentially harmful toxins in your food, according to a new study published in Water Research. The study reveals several molecules that are almost completely new to researchers, created by cooking with chloraminated tap water and iodized table salt.

The authors of the study, from the Hong Kong University of Science and Technology and Nanjing University in China, say further studies are needed to find out more about these molecules and their effect, if any, on our health. In the meantime, limiting cooking time and temperature, and cooking with table salt fortified with iodate instead of iodide, could be safest.

Our tap water is disinfected before we drink it or use it in cooking. This is done in several ways, including by adding chlorine or molecules called chloramines that are made using ammonia. These two processes – chlorination and chloramination – have an effect on the chemical make-up of the water.

Chlorine or chloramines in your tap water can react with the iodized table salt you add to your food, creating a kind of acid called hypoiodous acid. This in itself isn’t cause for concern, but the acid can then react with the food and other organic matter in the tap water to create cooking iodinated disinfection byproducts (I-DBPs) – molecules that are almost completely new to researchers. For the new study, the team identified some molecules and tested their toxicity.

“I-DBPs formed during cooking with chloraminated or chlorinated tap water are something new to environmental chemists, toxicologists and engineers,” said Dr. Xiangru Zhang, corresponding author of the paper and Associate Professor at the Hong Kong University of Science and Technology. “They are relevant not only to drinking water researchers and practitioners but also to the public.”

The researchers analysed the I-DBPs formed during cooking with chlorinated and chloraminated tap water. They simulated cooking with different types of tap water at varying temperatures and time, and added wheat flour and iodized salt to see what I-DBPs would be formed.

Using cutting-edge chemistry techniques, they identified 14 completely new molecules and determined the structure of nine molecules. They then carried out tests to see how toxic nine of the molecules are and found that some of the molecules are 50–200 times more toxic than others.

https://www.elsevier.com/about/press-releases/research-and-journals/cooking-with-chloraminated-water-and-salt-could-create-toxic-molecules?sf15916636=1

Identification, toxicity and control of iodinated disinfection byproducts in cooking with simulated chlor(am)inated tap water and iodized table salt

Chlorine/chloramine residuals are maintained in drinking water distribution systems to prevent microbial contamination and microorganism regrowth. During household cooking processes (e.g., soup making), the residual chlorine/chloramines in tap water may react with the iodide in iodized table salt to form hypoiodous acid, which could react with remaining natural organic matter in tap water and organic matter in food to generate iodinated disinfection byproducts (I-DBPs). However, I-DBPs formed during cooking with chloraminated/chlorinated tap water are almost completely new to researchers. In this work, by adopting precursor ion scan of m/z 127 using ultra performance liquid chromatography/electrospray ionization-triple quadrupole mass spectrometry, many new polar I-DBPs formed during cooking with chloraminated/chlorinated tap water were detected and proposed with structures, of which 3-iodo-4-hydroxybenzaldehyde, 3-iodo-4-hydroxybenzoic acid, 3-iodo-4-hydroxy-5-methylbenzoic acid, diiodoacetic acid, 3,5-diiodo-4-hydroxybenzaldehyde, 3,5-diiodo-4-hydroxybenzoic acid, 2,6-diiodo-4-nitrophenol, 2,4-diiodo-6-nitrophenol, and 2,4,6-triiodophenol were confirmed with standard compounds. With the aid of ultra fast liquid chromatography/ion trap-time of flight-mass spectrometry, molecular formula identification of five new I-DBPs (C8H5O4I, C7H4NO4I, C8H5O5I, C7H4NO5I, and C8H6O3I2) was achieved. A developmental toxicity with a recently developed sensitive bioassay was conducted for the newly identified I-DBPs, suggesting that phenolic I-DBPs (except for iodinated carboxyphenols) were about 50–200 times more developmentally toxic than aliphatic I-DBPs. The major I-DBPs in a baseline simulated cooking water sample were determined to be from 0.72 to 7.63 μg/L. Polar I-DBPs formed under various disinfection and cooking conditions were compared, and suggestions for controlling their formation were provided.

http://www.sciencedirect.com/science/article/pii/S0043135415302682?np=y

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