Adding Salt to Pasta at the Right Time Could Be a Lifesaver

Adding salt to pasta at the right time can be a lifesaver, according to American scientists who have identified safe steps for cooking pasta.

The study found that adding salt to the pot at the wrong time while cooking pasta can lead to dangerous diseases. According to the findings, certain chemicals in tap water can combine with salt to create harmful byproducts.

Researchers from the University of South Carolina in Columbia identified a certain amount of disinfectant in tap water, and found that when combined with salt, it creates chemicals called “iodinated disinfection byproducts.”

According to the researchers, these chemicals can cause cancer, liver damage, and decreased nervous system activity.

However, after conducting experiments on pasta, the researchers also identified ways to prevent these toxins.

The research team suggests adding salt to pasta after it has cooked. According to the university’s statement, “If you don’t close the lid of the pot, you allow chlorine and iodinated compounds to escape. Draining the pasta also removes most of the contaminants.”

However, the third and fourth options regarding salt use are especially important. The American Chemical Society’s press release listed all the steps as follows:

• Boil the pasta without a lid.
• Drain the cooked pasta.
• Add iodized table salt after the pasta is cooked.
• Those who want to boil pasta in salt water should use iodine-free options such as kosher salt and Himalayan salt.