Experts advise not to use mineral water for cooking

Talking to PV by phone, Prof. Dr. Tran Van Sung, former Director of the Institute of Chemistry, Vietnam Academy of Science and Technology recommends "should not use mineral water for cooking but only clean water, pure".

Professor Sung analyzed, the types of mineral water that have been processed and supplemented with beneficial substances for the body include: magnesium, calcium, sodium, potassium . if used for cooking, firstly affects the quality of food. . When the water is cooked at high temperatures, it will affect the mineral composition that produces calcium deposits, nattri . causing bad effects on health, especially the weak kidneys.

Mineral water is only used for drinking, not for cooking.

"In addition, substances in food and mineral components of water, when heated at high temperatures may occur chemical reactions, can not predict the harmful effects , " Professor Sung said and advised mineral water to be used only for drink, do not cook. With pure water of safe origin, it is possible to cook daily because it does not contain minerals.

Currently on the market there are many different types of water (mineral, stream, pure) . According to Assoc. Dr. Bui Thi An, Chairman of the Hanoi Chemistry Association, these types of countries differ in mineral composition, source of production and usage value. In which , mineral water has many mineral content with stable content , and must have some specific factors according to international or Vietnamese standards.

With pure water, there is no trace mineral . Mineral water is located in special geological layers, with mineral content beneficial to health. But this content in unstable, not high spring water is also called sterilized natural water.

According to Ms. An, when using, people also need to read the label to know whether it is pure water or mineral water and the ingredients contained in the water to use accordingly.