Brine’s Aftertaste: Environmental Salt

The Food section Dec. 19 contained an interesting and apparently well-researched article about soaking turkeys and other meats in a concentrated salt solution (brining) before roasting.

Unfortunately, the article did not warn readers that disposal of the brine solution is a serious problem for those living in most areas of Southern California. There really is no place the solution can be disposed of by home cooks without harming the environment.

If it is poured down the sink, the salt load will cause recycled water to be more salty. When salty recycled water is used for landscape irrigation, it burns the leaves of plants and slows growth and fruit maturation. If the solution is poured in a storm drain, the salty water will kill the plants and small animals in the creeks leading to the ocean, and the fatty material absorbed from the turkey will pollute the creek and the ocean. If the solution is poured onto the ground, in many places it will sink downward into the underground water that is pumped out for drinking water.

We already have too much salt in the water imported to Southern California and in some of the ground water basins. Incidentally, the same problem exists with the disposal of the brine solution used in home ice cream makers. Ideally, the brining of meats and the making of ice cream should be left to commercial establishments that have rigid controls on the disposal of their brine solutions.

ART BRUINGTON

Irvine