Re: Mineral rich water, magnesium, soaking issues...

June 8, 2005

--- In , " gailz059 " <gailz059@y...>

wrote:

> Hello,

>

> We use reverse osmosis water in order to limit contaminants (such

as

> heavy metals, and other stuff) in our food. How can you get clean

> mineral rich water if you filter it first?

If you know your water has serious contaminants or tastes bad, I

don't blame you for filtering it. In some cases you might use some

celtic sea salt to remineralize it. Other than that, you might make

an effort to get plenty of dark green leafy veggies that you can eat

raw.

> I saw some dicussion in a

> couple of posts regarding magnesium and other beneficial contents

in

> water but I can't see how to get water with the right mineral

content

> if I have to filter it first. Could I rely on bone broth prepared

> with the reverse osmosis water to get the minerals such as

magnesium?

I would be sure to add celtic sea salt. ;-)

> Also, when I soak nuts am I soaking out magnesium and then throwing

it

> away in the water?

I understand it's the heating that destroys magnesium. After you

soak them, do you let them air dry, or do you have to put them in a

food dryer?

> When I soak grain I don't drain the liquid off the

> grain before using the grain so am I consuming phytates or are the

> phytates broken won completely and the minerals released? Which

> brings me to another question. Why would you drain soak water

from

> beans but not from grains? And... how can you confirm that your

food

> is even a good source of magnesium to begin with. Can I use a brix

> meter?

Good question. There is a brix list on . Maybe someone there

can answer that question.

The WAPF mineral primer page does mention meat as a source of these

minerals. I imagine lightly cooked or raw meat or liver could be a

very good source.

June 9, 2005

Sallys says that, even though you lose a bit of magnesium after

soaking nuts, there still remains quite a bit of it after you drain

the water off.