What’s The White Powder On Dried Hawthorn Berries – Are you seeing white residue on your faucets, shower heads, and any surface your water touches? We’re here to say: It’s not bad for your health, it can be bad news for your appliances, and there are easy fixes.
You’re not alone if you’ve sat searching for an explanation for the white spots, film, and buildup that seem to be damaging your glass bowls, faucets, shower heads, shower glass, and beyond. This drinking water nuisance is widespread across the US (see map below), but there are ways to get rid of it, so let’s get down to the nitty-gritty.
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What’s The White Powder On Dried Hawthorn Berries
USGS Map showing water hardness results from well tests across the US in 2014.
What Is This? I Only Pressure Cooked Filtered Water To The Max Line. Pressure Cooked For 4 Hrs 2x And This Happened Both Times. It Dried As White Powder.
The white stuff you see is the result of minerals carried over from the tap water. A higher amount of mineral deposits usually indicates a higher level of water hardness. Hardness refers to the total amount of calcium, magnesium, and occasionally other minerals (such as silicate) in drinking water. As the water passes through the surrounding limestone and chalk, it dissolves the calcium, carbonates and magnesium that make up most of the water’s hardness.
In areas with hard water, these minerals leach from your tap water to the surface; therefore, they are most commonly found in your faucets, shower heads, pots, and anything that comes out of the dishwasher. You may have heard of this white, white substance called “limescale” or “calcium build-up.”
Water hardness is considered to be harmless to human health. In fact, some studies suggest that exposure to calcium and magnesium may have protective effects against cardiovascular disease, although the evidence is still inconclusive.[2] If water hardness causes a problem, it is usually aesthetic (such as taste or stains on clothes) or related to plumbing and appliances.
If your water has high water hardness, scale can build up in the pipes, causing pressure and pipe integrity problems over time. [3] This can negatively affect your home’s water pipes, but also your washing machines, dishwashers, water heaters and even your freezer’s ice maker.
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You’ve probably noticed a lot of limescale damage in your home if that’s the case, but testing your water hardness can tell you whether you need to invest in a treatment solution.
Luckily, there are some great natural remedies to get rid of limescale in your sink, shower, and tub. Note: When lime scale reacts with soap (think: shower and bathtub), it can form mineral deposits known as “soap scum”; this is white to white in color, and you should be able to remove it the same way you remove lime. .
Dip a cloth or towel in the vinegar. Turn the faucet around and let it soak for 30-60 minutes, depending on how much you have accumulated. Remove, rinse and wash with soap and water.
If you’re congested in the toilet, a little vinegar and baking soda will go a long way:[4]
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This method wastes some water, but if your washer is full of deposits, you may need to do the following routine: [5]
While all of the above options are helpful in fixing what has already been done, they do not remove the hardness of the water. It’s usually not necessary, but sometimes tap water is too hard and won’t taste good (for example, usually more than 180 parts per million (ie PPM or mg/L) as measured by calcium carbonate). If you need to reduce the hardness of your water, your options are generally:
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That White Stuff On Mulch Is Slime Mold
Key comprehensive tests address the impact of utility-supplied tap water, as well as the analysis of radioactive particles and additional disinfection products.
Comprehensive testing for known well water problems and additional risk factors including radioactive particles, radon, tannins, bacteria, plasticizers and pesticides. It’s mold. Yes, you read that right. The dusty stuff on your salami is moldy, but it’s a good mold, and perfectly edible. We get this question a lot, and it’s often in a frantic tone because, well, bad molds can be harmful. Here I will explain what kind of mold is in our salami and why it is in our salami. So let’s clear up the confusion!
When you open one of our salamis from the package, you will immediately see a white mold covering the outside of the salami. Don’t worry; it’s supposed to be there! It’s a penicillin-based mold, similar to the white mold you’d find on a fine cheese like French Brie or Camembert. It is a natural part of the fermentation process to produce artisanal salami, and the salami mold has its own flavor and flora.
We wrap our salami in natural casings, and as part of the process, we inoculate a mold solution by soaking the casings before stuffing. Once the casings are filled with salami, they enter our climate-controlled fermentation rooms set at 100% humidity and 75 degrees. Of course, this is not the ideal temperature for storing meat, but it is the perfect climate for fermenting our salumi.
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Now that the salami is in our fermentation rooms, the fermentation process begins and is the ingredient for making salami. During fermentation, the starter culture of lactic acid is fed by the sugars that are part of our recipes. The sugar is consumed by the starter culture, which lowers the pH of the meat to a safe level. This process is crucial and creates the unique and sour taste in our salami.
(Actually not much; we require sugar to be listed in the product ingredients list in our recipes, but the sugars are not in the final product. The starter cultures consume all the sugar. We can’t call the product “sugar-“.free”, but there is no residual sugar in our finished salami.
As the salami’s pH drops below 5.0, the fermentation process kills any harmful bacteria in the raw pork we use. Also, as the salami ferments, all that lovely white penicillin-based mold blooms and starts to form a nice white coat on the outside of the salami.
After fermentation, the salami is moved to climate-controlled drying rooms, where the mold continues to bloom throughout the drying process. This is where the penicillin-based mold starts to do its job. The mold protects the salami from harmful bacteria entering the product. It has an essential purpose and is part of what we call the “territory” of our product, which gives our salami a unique flavor and flora, similar to fine wine.
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Mold is not dangerous to eat. Of course, you can easily remove the casing if you don’t want to eat the mold. Mold has a unique flavor and flora that adds to our products.
Personally, I don’t eat the casing or mold of our salami because that’s my preference. I think what’s inside the casing is what I want to taste, but I know a lot of people who enjoy eating the outside. So the choice is up to you, but know that the salami mold won’t hurt you.
The mold we use to produce our salami is 100% natural and can be obtained in different colors during the drying process. I’ve seen shades of blue, green, gray and yellow, all completely natural and safe.
Again, this is to protect the mold from competing mold or bacterial growth during the drying process. This good mold protects the salami from harmful molds that may be present in the environment. And it helps our products dry slowly and evenly to produce a true finished product.
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When handling salami you don’t have to worry about touching or removing too much mold. Feel free to take it easy when cutting the salami. The mold will not hurt you if you touch your face or put your finger in your mouth after handling the salami.
As part of the home storage process, I recommend storing your il porcellino salumi in your refrigerator drawers. Once you open and cut the salami, wrap the product in foil and store in an unsealed ziplock bag. Keeping the salami in this way keeps the product “breathing”. The salami and the mold itself need oxygen to continue growing. If the air flow is cut off, the mold begins to die