How to Cook Soup for the Heart’s Sake?
November 2nd, 2009
A research team has found that using natural water offers some protection against forms of heart disease. A team of doctors reported to The Lancet, a medical journal, that in areas where there is natural water, the residents have a lower cardiovascular death rate, not to mention lower blood vessel damage. An explanation is that natural water contains large amounts of calcium and magnesium. The doctors report, “These findings would suggest of calcium and magnesium content of drinking water is of importance in relation to the concentration of these mineral elements in the tissues. ”
The researches further point out that vegetables boiled in soft water lose an appreciable amount of their calcium content to the water, while the calcium content of vegetables boiled in natural or hard (untreated) water may be conserved or even increased. In addition, it has been recorded that blood cholesterol levels may be lowered by increasing calcium intake.
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