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Subject:
From:
Hettie Schonfeldt <[log in to unmask]>
Reply To:
Hettie Schonfeldt <[log in to unmask]>
Date:
Fri, 24 May 2013 22:12:23 +0200
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Dear Abebe,

Normally we use distilled water for that very reason - remove all variables not inherent in product eg no condiments such as salt added as well.

Regards,
Hettie
-- 
Associate of the Institute of Food, Nutrition and Well-being
Professor: Department of Animal and Wildlife Sciences
University of Pretoria
South Africa
Tel: + 27 (0) 12 348 6649
Cell: +27 (0) 83 458 2757

Sent from my iPhone

On 24 May 2013, at 6:59 PM, HIWOT ABEBE <[log in to unmask]> wrote:

> Dear all, 
> I was working on a project to improve bioavailability of nutrients on chickpea and haricot bean based Ethiopian diets using traditional household food preparation techniques like soaking and germination. I will be cooking the dishes in Canada using food items shipped from Ethiopia and then I will analyze the nutrient and antinutrient levels. However, I am concerned about using tap water in Canada. I thought that it will affect the mineral values of the food. Could anyone share me their thought or articles if I could use deionized water to solve the issue or other suggestions. 
> 
> Thanks in advance,
> Hiwot A Haileslassie
> PhD candidate
> College of Pharmacy & Nutrition
> University of Saskatchewan
> 110 Science Place
> Saskatoon, SK, S7N 5C9
> Canada 
> cell phone: +1 306-715-3659
> e mail: [log in to unmask]
> 
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