Using groundwater with uranium above 30 ppb (parts per billion) for cooking can pose health risks — mainly from chronic ingestion, not from external contact.

Here’s a clear, safe explanation:

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🚰 What happens if water with >30 ppb uranium is used for cooking?

✅ 1. Uranium does not evaporate or break down during cooking

When you boil rice, dal, vegetables, etc.:

• Water evaporates

• Uranium stays behind and becomes more concentrated in the food

So if the starting water has 30+ ppb, the final concentration in food may be even higher.

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⚠️ 2. Main health risk: Kidney damage (chemical toxicity)

The biggest concern is chemical toxicity, not radiation.

Long-term intake of uranium-contaminated water can cause:

• Damage to kidney tubules

• Increased creatinine levels

• Reduced filtration ability

• Protein/leakage in urine

This happens because uranium acts like a heavy metal toxin.

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⚠️ 3. Radiation risk is much smaller but not zero

Uranium gives off low-level alpha radiation. When ingested in small quantities, chemical toxicity happens much earlier than radiation harm.

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🍚 Does cooking make the contamination worse?

Yes. In foods like:

• Rice

• Tea

• Soups

• Lentils

The water volume reduces, but the uranium stays → higher concentration in the final food.

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👶 Who is most vulnerable?

• Children

• Pregnant women

• People with kidney disease

• Elderly

For them, even moderate exposure is more harmful.

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🛡️ Safe vs Unsafe Levels

• WHO guideline: ≤30 ppb in drinking water

• Many studies show kidney effects beginning near 15–30 ppb with chronic use

Cooking water should ideally meet the same standards as drinking water.

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🏠 What can you do? (Practical solutions)

✔️ Safe options

• Use RO water (RO removes 90–99% uranium)

• Use bottled water for drinking + cooking

• Use community RO plants

• Test your groundwater every 6–12 months

❌ Boiling water does NOT remove uranium

It actually increases concentration.

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🧪 Should you stop using your current groundwater for cooking?

If uranium >30 ppb:
👉 Yes — avoid using it for drinking and cooking.

Use RO-treated or alternative water.

B S Vohra

Environment Activist