You’ve seen labels advertising “unbleached” flour. Few labels announce that their flour is “bleached,” but that’s exactly what happens to most white flour. It’s not just about the color, though—it’s an actual chemical change. Here’s how it works and why your cakes just wouldn’t taste the same without it.
Anyone who regularly uses the same water bottles several times a week – runners, cyclists, hikers, athletes, or any general person-on-the-go that likes to stay hydrated – can attest: they can get nasty. Even if nothing but water and ice ever go in, the crud can still build up, and non-H2O fluids like sports drink or add-ins make the taste, odor, and junk even worse.
The common-sense solution here is to use a bottle brush. Which will work, if you do it after every use and start with a perfectly clean bottle, and then rinse and dry thoroughly every time. But if the gunk has built up, or your hydration system uses any squeeze tops, bladders, tube, bite valves, etc, there’s more than just the bottle cavity to clean.
I needed this article – I haven’t made much headway on the gunk that’s accumulated in the water bottle I use for cycling. I have a different water bottle for chocolate milk, which doesn’t take long to smell bad.