Sandra T.: I was told that I could also cook and make tea and coffee with alkaline activated water. Does this only provide taste benefits or does it also have a health benefit?
The basic idea of alkaline activated water is that you can use it during –> Relaxation time drinks, i.e. as fresh as possible after production and unheated. By boiling you immediately end the relaxation time, the minerals precipitate and the water is degassed and the dissolved hydrogen disappears. This also changes the pH value and the redox potential, depending on the overall composition of the alkaline activated water. Measure.
There is therefore no cooking formula for alkaline activated water. As far as I know, the connections have not even been remotely researched. (see http://www.jungbrunnenwasser.de/index.php/kochen/ )
Antioxidant vitamins are usually destroyed by cooking
It is the same with the antioxidants in alkaline activated water. My own experiments with water in Munich and Bad Füssing have shown that the negative redox potential is best preserved when heated in a hot water bath. However, cooking is not possible. Brief cooking in the microwave in a plastic container still preserves about 30% of the negative redox potential. Brief cooking on a gas stove in fireproof glass still preserves 10%. Any metal contact during cooking will result in total loss. Electric stoves, induction stoves or kettles with their strong electromagnetic fields do the same.
Nevertheless, there are many positive reports, although they may depend on a specific local water composition. Statements such as: Vegetables look fresher, have more bite, the soup, coffee or tea taste better are by nature very subjective. Just try it out with your water. In Japan, where very soft water predominates, it is certain that sushi rice will become stickier if you use alkaline activated water. Unfortunately, I couldn't find out whether this is because it is soaked in it before cooking or because it is cooked in it.
A Korean study “Availability of Alkaline Ionic Water as a Cooking Water” (Oh, SH. et al., Korean Journal Food Nutrition, V. 6 No. 1 pp. 8-15) came to the conclusion, among other things, that the chlorophyll in Chinese cabbage and spinach was not destroyed. Beans that were soaked with alkaline activated water sprouted better and the sprouts had more vitamin C. (Source: http://www.jungbrunnenwasser.eu/app/uploads/2011/08/SbW6-KR-kr-Availability-of- alkaline-ionic-water-as-cooking-water.pdf)
Black tea should best be prepared with relaxed active water, as it tastes better with soft water and, after the mineral precipitation, it is softer than the tap water before. See also —> Coffee
Excerpt from the book by Karl Heinz Asenbaum: “Electro-activated water – An invention with extraordinary potential. Water ionizers from A – Z”
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