There are many secrets behind the water which is highest creation of Nature supporting all living beings on planet earth. Modern science working hard in the last 120 years to understand the amazing mystery of water but unable to crack the essence of Nature behind the water. 

The Ancient Tamil Life Science was far superior with their intelligent output, made Nanneer to safe guard the human health and the health of animal kingdom.

REMOVING FOOD IMPURITIES

Nanneer is one of the best tool to neutralize molecular pesticide and chemical impurities of vegetables and raw Non vegetarian food by washing them with Nanneer. 

Usage: Add 50ml of Nanneer to One litre (1000ml) of drinking water and soak the cut vegetables and Non veg meat for 10 to 15 minutes before cooking

DIABETIC GLUCOSE MANAGEMENT

All diabetic individuals should consume Nanneer which will help in blood glucose management.

Usage: 100 ml of Nanneer immediately after every meal

BLOOD PURIFICATION

Individuals who are not diabetic should consume Nanneer daily, for the benefit blood purification.

Usage: 

1) Drink 100ml of Nanneer minimum 10 minutes before every meal 

OR

2) 25ml of Nanneer should be added for every kilo of Food while cooking. Add Nanneer before one starts to cook your food including milk. 

FOR MORE INFORMATION ON METHODS OF COOKING USING NANNEER VIEW THE PDF BELOW

• Size            :  5 litres (5000 ml)
• Packaging  :  Plastic can
• Price           :  Rs.1000

1. To detoxify all your vegetables from chemical impurities and microbial load.
Mix 50 ml of Nanneer in one litre of water and soak the cut vegetables for minimum 10 to maximum 15
minutes.
2. Mix 50 ml of Nanneer when you prepare your wheat or maida batter for all types of Indian roti and
puri.
3. Mix 25ml of Nanneer when you soak your rice separately and 25 ml of Nanneer when you soak ulloor
dhall separately. When you grind rice mix 25 ml of Nanneer and when you grind Ulloor dhall mix 25
ml of Nanneer to prepare the idly, dosa batter.
4. Mix 50 ml of Nanneer when you start to cook the rasam, kuzhambu, kuruma or any other gravy. Mix
25 ml of Nanneer when you boil toor dhal and again mix 25 ml of Nanneer when you start to cook
your sambhar.
5. Add 30 ml of Nanneer when you start to cook all your vegetables that is varuval or porial or kuttu.
6. Add 50 ml of Nanneer when you start to cook various types of dhal.
7. Add 50 ml of Nanneer in one litre of water and soak the washed chicken, mutton, fish, prawn, beef,
pork or other bird meat for 20 minutes minimum. While cooking add 50 ml of Nanneer for the same.
8. For all deep fried snacks add 40 ml of Nanneer per kg of flour used for preparing your batter to avoid
rancid.
9. Use 40ml of Nanneer per kg of flour to prepare the idiyappam batter.
10. Use 40ml of Nanneer for Rava or any other Upma before the start of cooking.
11. Add 40 ml of Nanneer for preparing pongal or dhal kichidi while cooking.
12. Add 50 ml of Nanneer per kg when you are preparing all types of sweets , payasam (Kheer) and other
sugar mixed desserts.
13. Add 40 ml of Nanneer per litre for all fruit juice including lemon juice.
14. Add 40 ml of Nanneer in the milk before taking it up for boiling.
15. To enjoy the best tea , coffee, curds and butter milk use 10ml of Nanneer while preparing tea
decoction and same 10 ml for preparing filter coffee decoction.
16. Add 10 ml of Nanneer for complan, boost or horliks.
17. Add 20 ml of Nanneer with water to soak chenna , rajma and other seeds for any dish preparation
with them and add 20ml of Nanneer while cooking them.
18. For various types of vada – add 30 ml of Nanneer while soaking all types of dhal and 30 ml of Nanneer
while grinding them preparing batter for vadas and Bonda.
19. Add 40 ml of Nanneer to mixed with chenna dhal powder while preparing your batter for any type of
Baji.
20. Add 25 ml of Nanneer to soak the rice for 30 minutes and add 25 ml of Nanneer while cooking to
prepare all your vegetarian variety rice.
21. Add 40 ml of Nanneer to all your Non vegetarian items while cooking them for biriyani and add 40 ml
Nanneer after you mix the rice while cooking to prepare the biriyani.
Thanking You,
Dr.C.K.Nandagopalan.