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Subject:
From:
HIWOT ABEBE <[log in to unmask]>
Reply To:
HIWOT ABEBE <[log in to unmask]>
Date:
Fri, 24 May 2013 09:59:24 -0700
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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 5C9Canada 
cell phone: +1 306-715-3659
e mail: [log in to unmask]

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