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0 pointsmasklinn6y ago0 comments

Do the toxins get carried on along with distillation as well?

That's ridiculously energy-intensive and you'd probably have to re-mineralise it before storage or consumption to be on the safe side. Cooking might actually be the worst issue here, low-mineralisation cooking water would leech minerals out, leading to lower nutrient intake (unless yo keep the cooking water for drinking).

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s0rce6y ago· 2 in thread

Distillation would make the water safe, reverse osmosis should also work. You don't need to remineralize water, you get minerals from food not from tap/mineral water and you don't need to worry about leaching your pots and pans.

masklinnOP6y ago

> You don't need to remineralize water, you get minerals from food not from tap/mineral water

That's exactly the issue I'm pointing out in using distilled water from cooking, you will lose those minerals in the food to cooking water unless you drink it, so a normally proper died would not be anymore.

s0rce6y ago

I doubt it, tap water and distilled water are both substantially lower in minerals than food, effectively 0 in comparison, I suspect if you boil your foods in either water the mineral content of the resulting food will be roughly the same.

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