Who doesn't want to make much more delicious, crispy pastries, meats , softly baked cakes, french fries, soft and much fresher pastries... When you include mineral water, which is one of the main addresses of a healthy flavor, in your kitchen, you will be surprised at this flavor flowing from a tiny bottle to the dishes you make...

Macronutrients found in mineral waters and important for human health are calcium, chloride, phosphorus, magnesium, potassium, sodium, sulfide and micronutrients found in trace amounts are cobalt, chromium, iron, fluoride, iodine, manganese, molybdenum, copper, selenium. These minerals, which are found in most nutrients, are lost during the cooking process due to their solubility in water or heating. The foods you cook, especially by planning to be beneficial, may cause your body to not be able to absorb the minerals it needs. How's that? For example, if you eat too high-fiber foods, they can reduce the rate of calcium absorption in your small intestine and cause calcium loss in your body. For this reason, you should include each food in your nutrition program by considering the benefit/harm relationship with each other, if you are on a diet, you should definitely act in consultation with a specialist, and you should not do shock diets and detox programs uncontrollably on your own.

How can you use mineral water in the kitchen?

Although mineral waters, which are an important mineral resource, are mostly used in culinary applications, they are actually used in many areas. Mineral water, which can be used in a wide range from pastry to cake, fry, meat marinade, pancake to pastry, is generally preferred in order to leavening the product, to provide softness and crunchiness, to ensure that it does not get fat, to prevent stale, to give softness to meat in marinade.