cooking water effects
Hello everyone
I found out that my body responds strongly (positively) to drinking the water that I have cooked barley in (of course for this I have to add more water than I normally would). Sometimes I do this just to get the water, and regard the barley grain itself as drained of its energy after the cooking and dont use it.
Now I wanted to ask if anybody has experience with using this same technique on other food. I assume that it can be done on other grains, and naturally, vegetables, where it is maybe more common.
Today I have in front of me water that stayed over from cooking chick peas, and I don't know if I can drink it or not! Any tips?
If you have heard of, or used this kind of water or something similar in general or for any specific conditions I'd be very interested to hear about it, because I seem to respond very well to it.
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