Water As Solvent for Food Components

Our body consists of approx. 60% water. The water takes on different tasks - it is a very good solvent amongst other things. Many processes in our body can’t take place at all without the solvent water. Water dissolves and liquefies nutrients, liquefies the blood and dissolves unwanted by-products.

Due to digestion, food components like carbohydrates, proteins, vitamins and minerals are dissolved in water. It is only in this form that they can be transported to the cells, and the by-products to the excretory organs like the kidneys and the liver.

The minerals dissolved in the water cause an equalisation of pressure between the cells and the tissues. Since humans can form vitamins by themselves or store them in sufficient amounts, the vitamins have to be taken in daily along with the food. A part of these vitamins is water-soluble - the water enables the intake into the body.

Salts are water-soluble as well - sweat contains 0.1-1.35% salt.

Hot water dissolves faster than cold water. Therefore, vegetables and lettuce should be washed with cold water, otherwise the many nutrients that are contained in the vegetables already dissolve in the washing water, and the vegetables are leached out. That’s also the reason why vegetables shouldn’t be cooked too long.

Water also dissolves sugar and colouring and flavouring agents. The best example of this is tea!