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Many folks on the Recipe Board are advocates of brining meats before cooking them. While I appreciate the benefits as far as taste, moisture, texture, etc., I am not sure that I agree with the assertion that there is also a health benefit. The usual comment is: "just check the color of the brining liquid" after the meat brines for a few hours.

Is there any evidence that "impurities" are removed from the raw meat by brining for a few hours?


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