WATER

<p>Safe <a href="http://en.wikipedia.org/wiki/Drinking_water" title="Drinking water" >drinking water</a> is essential to <a href="http://en.wikipedia.org/wiki/Humans" title="Humans" class="mw-redirect" >humans</a> and other lifeforms. Access to safe drinking water has improved over the last decades in almost every part of the world, but approximately one billion people still lack access to safe water and over 2.5 billion lack access to adequate sanitation.<sup id="cite_ref-UN_7-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Water#cite_note-UN-7" >[8]</a></sup> There is a clear correlation between access to safe water and <a href="http://en.wikipedia.org/wiki/Gross_domestic_product" title="Gross domestic product" >GDP</a> per capita.<sup id="cite_ref-8" class="reference" ><a href="http://en.wikipedia.org/wiki/Water#cite_note-8" >[9]</a></sup> However, some observers have estimated that by 2025 more than half of the <a href="http://en.wikipedia.org/wiki/World_population" title="World population" >world population</a> will be facing water-based vulnerability.<sup id="cite_ref-9" class="reference" ><a href="http://en.wikipedia.org/wiki/Water#cite_note-9" >[10]</a></sup> A recent report (November 2009) suggests that by 2030, in some developing regions of the world, water demand will exceed supply by 50%.<sup id="cite_ref-10" class="reference" ><a href="http://en.wikipedia.org/wiki/Water#cite_note-10" >[11]</a></sup>Water plays an important role in the <a href="http://en.wikipedia.org/wiki/World_economy" title="World economy" >world economy</a>, as it functions as a <a href="http://en.wikipedia.org/wiki/Solvent" title="Solvent" >solvent</a> for a wide variety of chemical substances and facilitates industrial cooling and transportation. Approximately 70% of the <a href="http://en.wikipedia.org/wiki/Fresh_water" title="Fresh water" >fresh water</a> used by humans goes to <a href="http://en.wikipedia.org/wiki/Agriculture" title="Agriculture" >agriculture</a>.<sup id="cite_ref-Baroni2007_11-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Water#cite_note-Baroni2007-11" >[12]</a></sup></p>

<p>

(SEE Fluoride): The NRC report stated that "many of the untoward effects of fluoride are due to the formation of AlFx [aluminum fluoride] complexes".<sup id="cite_ref-NRC2006_15-9" class="reference"><a href="http://en.wikipedia.org/wiki/Fluoride_poisoning#cite_note-NRC2006-15">[16]</a></sup><sup class="reference" >:219</sup> This topic has been identified previously as cause for concern.<sup id="cite_ref-Strunecka_20-0" class="reference"><a href="http://en.wikipedia.org/wiki/Fluoride_poisoning#cite_note-Strunecka-20">[21]</a></sup> The NRC noted that rats administered fluoride had twice as much aluminum in their brains.<sup id="cite_ref-NRC2006_15-10" class="reference"><a href="http://en.wikipedia.org/wiki/Fluoride_poisoning#cite_note-NRC2006-15">[16]</a></sup><sup class="reference" >:212</sup> When water (1 ppm fluoride) is boiled in aluminum cookware more aluminum is leached and more aluminum fluoride complexes are formed. However, an epidemiological study found that a high-fluoride area had one-fifth the Alzheimer's that a low-fluoride area had,<sup id="cite_ref-21" class="reference"><a href="http://en.wikipedia.org/wiki/Fluoride_poisoning#cite_note-21">[22]</a></sup> and a 2002 study found that fluoride increased the urinary excretion of aluminum.<sup id="cite_ref-22" class="reference"><a href="http://en.wikipedia.org/wiki/Fluoride_poisoning#cite_note-22">[23]</a> </sup>

 </p>

<h3 >Water</h3>

<div class="rellink relarticle mainarticle" >Main article: <a href="http://en.wikipedia.org/wiki/Water" title="Water" >Water</a></div>

Water is often used to cook foods such as<a href="http://en.wikipedia.org/wiki/Noodle" title="Noodle" >noodles</a>.</div>

</div>

<p >Cooking often involves <a href="http://en.wikipedia.org/wiki/Water" title="Water" >water</a>, which is frequently present in other <a href="http://en.wikipedia.org/wiki/Liquid" title="Liquid" >liquids</a>, both added in order to immerse the substances being cooked (typically<a href="http://en.wikipedia.org/wiki/Water" title="Water" >water</a>, <a href="http://en.wikipedia.org/wiki/Stock(food)" title="Stock (food)" >stock</a> or <a href="http://en.wikipedia.org/wiki/Wine" title="Wine" >wine</a>), and released from the foods themselves. Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in<a href="http://en.wikipedia.org/wiki/Steaming" title="Steaming" >steaming</a>, <a href="http://en.wikipedia.org/wiki/Simmer" title="Simmer" class="mw-redirect" >simmering</a>, <a href="http://en.wikipedia.org/wiki/Boiling" title="Boiling" >boiling</a>, <a href="http://en.wikipedia.org/wiki/Braising" title="Braising" >braising</a>, and <a href="http://en.wikipedia.org/wiki/Blanching(cooking)" title="Blanching (cooking)" >blanching</a>. Heating liquid in an open container results in rapidly increased <a href="http://en.wikipedia.org/wiki/Evaporation" title="Evaporation" >evaporation</a>, which <a href="http://en.wikipedia.org/wiki/Concentrate" title="Concentrate" >concentrates</a> the remaining <a href="http://en.wikipedia.org/wiki/Flavor" title="Flavor" >flavor</a> and ingredients - this is a critical component of both <a href="http://en.wikipedia.org/wiki/Stewing" title="Stewing" class="mw-redirect" >stewing</a> and sauce making.</p>

<p>

 </p>