Does a location's water have any effect on the quality of it's food? - ProProfs Discuss
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Does a location's water have any effect on the quality of it's food?

Does a location's water have any effect on the quality of it's food?

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Asked by E.Charles, Last updated: Oct 14, 2020

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F. Ray

F. Ray

F. Ray
F. Ray, Student, Kansas City

Answered Nov 12, 2018

A location’s water does have an effect on the quality of its food. When restaurants serve food that is caught in the waters, they want it to be fresh. So, it is important that the fishermen catch the fish and other seafood in the ocean or lakes nearby. These need to be taken immediately to the restaurants and markets before they go bad.

A location’s water does have an effect on the quality of its food. When restaurants serve
If the water near the restaurants is polluted, then the fishermen will most likely need to go further away to water that is cleaner so that the fish are not diseased. Eating a diseased fish could most likely make people ill. Therefore, it is important where a restaurant is located so that they can receive food that is the best quality.

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j. Goodman

j. Goodman

j. Goodman
J. Goodman, Web Content Writer, San Antonio

Answered Jun 22, 2018

A location's water absolutely has an effect on the quality of food. These effects can range all depending on what is in the water—whether it be nutrients or pollution. The thing you've got to remember is that in order to grow, plants need hydration and don't really have a choice from where they get it.

A location's water absolutely has an effect on the quality of food. These effects can range all
This means that if an area's water has a lot of pollution or waste, or even bad-smelling contaminants, the food is going to reflect that by causing illness or bad taste. On the other hand, if a location has a healthy water supply with lots of nutrients and minerals, edible plants and crops will absorb those. Regardless of whether the water is full of pollution or nutrients, plants will pass these on to whoever eats them.

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