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