Infusing water with fruits and vegetables adds great flavor and alkalinity to your water. I find that infusing water with fruits and vegetables also helps me to drink more water since, for me, it tastes better infused. Cook’s Illustrated (July/August 2014) reviewed 4 models of beverage infusers using lemon, grapefruit, watermelon, strawberries and blackberries. Only the Primula Flavor It Beverage system passed their acceptability tests. However, Cook’s also pointed out that if it wasn’t for the extra versatility and capacity of the $29.99 Primula they “might just opt for a plain old pitcher and chunks of fruit to flavor water”. I haven’t invested in an infuser yet and won’t until I’m convinced it is worth the money and space it will take up in my kitchen.
Along with infusing water with fruits and vegetables I tend to emphasize the use of the herbs dill, sage, parsley, thyme and rosemary because some animal research has found these specific herbs to inhibit the breakdown of bone. Plus they add a nice flavor.
Try combining thyme with orange, tangerine, lemon, cucumber, apple, pear, carrot or cranberries.
Try combining rosemary with apple, apricot, carrot, grapefruit, grapes, lime, orange, pear, pomegranates, strawberries, raspberries, watermelon or cucumber.
Try combining flat leaf parsley with grapefruit, cucumber or lemon.
Try combining dill with cucumber, carrots, lemon, celery or mint.
Try combining sage with pineapple, apple, blueberries, carrots, cherries, orange, lemon, ginger or pears.
I also prefer to use organic fruits, vegetables and herbs for infused waters. It’s easy to grow your own herbs for infused waters.
Go to www.pinterest.com/food4osteopor/alkaline-diet to check out my favorite pins for making infused waters and flavored ice cubes.
posted on 7/18/2014