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From:
"Charrondiere, Ruth (ESN)" <[log in to unmask]>
Reply To:
Charrondiere, Ruth (ESN)
Date:
Tue, 28 May 2013 09:15:02 +0200
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Dear all,
This is an interesting question and I would like to ask those who have done chemical analysis of foods using tap water and salt compared to distilled water without salt, what are the differences. I guess that mineral contents are much lower in the second option as a lot of the minerals are leaking out to the cooking water (due to osmosis).

In ESFA/FAO/WHO (2011)  Towards a harmonised Total Diet Study approach: a guidance document  (found at http://www.efsa.europa.eu/de/efsajournal/pub/2450.htm), we recommend to use tab water and salt to avoid underestimation of the mineral content.

I believe this is another area which could profit from revisiting the issue in food composition.
Best wishes
Ruth

From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of HIWOT ABEBE
Sent: 24 May 2013 18:59
To: [log in to unmask]
Subject: water for cooking

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]<mailto:[log in to unmask]>

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