Experts have clarified the situation.
Toxicologists have stated that boiling kills many microbes contained in raw water. The physicochemical properties of the liquid also partially change, Ukr.Media reports.
It's not about changing the molecular structure of water, but about changing the amount of substances and gases dissolved in it, experts said.
According to experts, during the first boiling process, oxygen and carbon dioxide evaporate from the water. Chlorine also disappears, but only if it is added for disinfection purposes. Therefore, boiled water does not taste the same as raw water.
In addition, the absence of oxygen and carbon dioxide slightly affects the ability of the liquid to dissolve some substances.
But doctors emphasized that this property does not make it harmful. Impurities of insoluble chemical elements (for example, iron, magnesium, calcium) remain in the water during boiling and do not change its structure. Therefore, you can see how they settle on the walls of the kettle.