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Is chloramine still present in cooked rice?
After rice is cooked in normal tap water (which contains chlorine and chloramine), would chloramine still be present inside the grains of the cooked rice, or is it chemically modified into another harmless compound through interaction inside the rice grain with heat?
We all know that chloramine has slow half life even under the influence of heat, but it's unknown to me its interaction with organic wheat compounds and heat.
The answer will really require expertise knowledge. Points for best answers!
1 Answer
- 9 years agoFavorite Answer
Chloramine can't be easily removed like chlorine. With a bucket of chlorinated water the chlorine will evaporate out within hours, but with a bucket of chloraminated water it can takes weeks for it to evaporate out. The chlorine ammonia bond it too strong. That's why water companies use it - it's strong and cheap. People that get stomach cramps from chloraminated water and are very sensitive (like me) still react to food with chloraminated water in it. My gut tells me it's still in there. No chloramine in food and I'm fine. The byproducts of chloramine are more toxic than those of chlorine said Dr. Michael Plewa. chloramine.org
Source(s): chloramine.org
