A recent purchase of a "powdered green" supplement product whose directions for use instructed the user to use filtered water (avoiding the harmful effect of mixing chlorinated water with the product) got me thinking about the way I store some of my foods, such as canned bean sprouts.
I normally buy canned bean sprouts, and put the unused portion in a small glass bottle filled with tap water. The water keeps the sprouts fresh for a few days, and I do rinse the container out each day and put in a new batch of water. But, the tap water is chlorinated, and I wondered if that chlorination may interact with the vitality of the sprouts and deteriorate its quality. The other option would be to use distilled water or filtered water that I can buy at the supermarket. (or simply use a PUR or Brita water pitcher).
Since I am stir frying the sprouts, I thought that whatever harmful effects might be imparted by the chlorination might be dissipated by the high heat frying.
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