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] > > To unsubscribe from the InFoods-Food-Comp-L list, click the following link: > https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1 ######################################################################## To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1