Maybe not drinking tap water, but for food preparation a tremendous amount of tap water is used. Making soup and base stocks, steam saturation on frying pans, tea/coffee, poaching⦠most of these are reduction techniques meaning any byproduct in the water is more concentrated in the final product. Restaurants mostly depend on tap for this volume of water. However in a household you can get a 2 gallon tabletop distiller.
But lesser concern on fluorine (albeit still present), and rather higher concern on PFAS.