3 pressure cooker nutrition myths that just won’t go away… ’till now ⋆ hip pressure cooking

update : Visit our fresh department on atmospheric pressure cooker nutrition, excessively !

We read available scientific literature and even contacted the researchers directly to find the latest data on the coerce cooker ’ second effects on vitamins and minerals to de-bunk three coarse pressure cooker nutriment myths.

myth : pressure cooking demolish vitamins and minerals .

FACT : More vitamins and minerals are retained by pressure cooking vegetables as opposed to boiling and steaming. Saving and re-using the cooking liquid ensures the highest vitamin retention.
With a few exceptions, one which we note below, scientific data supports pressure fudge as one of the cook methods that preserve the most vitamins1.

It ’ sulfur crucial to note that, to date, we have not found a comprehensive study on the vitamin and mineral retentiveness on a significant selection of atmospheric pressure cooked vegetables. none of the studies we did find address steaming those vegetables in the blackmail cooker – only boiling them under imperativeness. research on the press cooker ’ south effect on food is a odds and ends of studies conducted in unlike countries, laboratories and conditions, using just one or a few choose vegetables that measure the effect of blackmail cooking on precisely one vitamin, mineral or antioxidant .
A well done 2007 study published by The Journal of Food Science 2 measured Vitamin C retention in broccoli using five cook methods. The researchers blackmail cooked broccoli at high coerce ( 15PSI/1 bar or 250F/121C ) for two minutes and found that 92 % of the vitamin C was retained compared to 78 % retentiveness for conventional steam .

“ Boiling and steaming caused significant vitamin C losses, 34 % and 22 %, respectively, while with the other treatments [ imperativeness cook, microwaving and microwave coerce cooking ] more than 90 % memory was observed. ”

These findings contradict an earlier study published in the lapp journal3 that documented a high loss of antioxidants in broccoli after pressure cooking. however, the authors of this earlier survey conceded that these nutrients were not actually lost but, alternatively, transferred to the cook liquid .
Always keep and re-utilize the cook fluent – it ’ s not merely healthy, it ’ mho delightful .

More Info : Broccoli & press : the untold floor of the better cook method

myth : The high temperatures in the imperativeness cooker create carcinogens like frying or grilling .

FACT : Pressure cooking, unlike other high-heat cooking techniques, does not produce acrylomide or other harmful compounds.
Carcinogenic compounds develop in starchy foods, like potatoes, when cooked at temperatures above 120C/248F. even though a atmospheric pressure cooker could easily go over this temperature by 1-3 degrees C when operating in over-pressure acrylamides still do not develop- the imperativeness cooker ’ sulfur damp cooking environment is the key .
A swiss inquiry team4 found that potatoes pressure cooked at high imperativeness for 20 minutes formed about no acrylamides compared to other high-temperature cook ( 25 versus 1500 μg/kg ). And, by the direction, potatoes need only 10 minutes at high imperativeness to be amply cooked- so, you ’ re safe .
Read More : pressure Cooking Potatoes Turns Bad Starch Good

myth : pressure cooking sterilizes food so there is no want to refrigerate leftovers that will be eaten the future day .

FACT : Bringing a pressure cooker to pressure will not sterilize its contents.
The blackmail cooker has the ability to sterilize, but it takes time. clinical sterilization can merely be achieved by running a atmospheric pressure cooker that reaches 15PSI at high atmospheric pressure for 30 minutes5 – imperativeness cookers that do not reach 15PSI, like most electric models, will require even more time. few imperativeness cooker recipes actually need 30 minutes of cook time .
pressure cooking food for less than 30 minutes is not going to kill any more bacteria than bringing food to a boil ( 212F/100C ). however, fair like boiling without coerce, bringing a cooker to pressure will kill most bacteria responsible for cases of food poisoning like, Salmonella6, Campylobacter7, Lysteria8 and E.Coli9.

But, seriously, don ’ metric ton turn the contents of your imperativeness cooker into a bacteria petri dish ! Follow the same condom guidelines for handling and storing blackmail cooked food as for conventionally cooked food .
Want More?!?

• Visit the new Pressure Cooker Nutrition section of this website, where we report on the latest research!

1Tips to Prevent Vitamin Loss ; NutriPro: Nestle’ Professional Nutritional Magazine ( Food N2 6/06 ; pg8 ) Retrived from hypertext transfer protocol : //www.nestleprofessional.com/united-states/en/documents/nutripro/2808_nutripro_2_cooking_meth.pdf
2Galgano, F., Favati, F., Caruso, M., Pietrafesa, A. and Natella, S. ( 2007 ), The Influence of Processing and Preservation on the Retention of Health-Promoting Compounds in Broccoli. Journal of Food Science, 72 : S130–S135. department of the interior : 10.1111/j.1750-3841.2006.00258.x
3Vallejo, F., Tomás-Barberán, F. and García-Viguera, C. ( 2003 ), Phenolic compound contents in edible parts of broccoli inflorescences after domestic cook. ; Journal of Food Science, Agric., 83 : 1511–1516. department of the interior : 10.1002/jsfa.1585
4Methods for Determining the Potential of Acrylamide Formation and Its elimination in Raw Materials for Food Preparation, such as Potatoes ; Official Food Control Authority of the Canton of Zurich ; Retrieved from :
5Guideline for Disinfection and Sterilization in Healthcare Facilities, 2008 ; Healthcare Infection Control Practices Advisory Committee ( HICPAC ) Centers for Disease Control ; Retrived from hypertext transfer protocol : //www.cdc.gov/hicpac/disinfection_sterilization/13_0sterilization.html
6V. K. Juneja, B. S. Eblen, H. M. Marks ; Modeling non-linear survival curves to calculate thermal inactivation of Salmonella in domestic fowl of unlike fat levels ; International Journal of Food Microbiology 70 ( 2001 ) 37-51.
7Al Sakkaf A, Jones G. ; Thermal inactivation of Campylobacter jejuni in broth ; Journal of Food Protection 2012 Jun ; 75 ( 6 ) :1029-35.
8L. R. Beuchat, R. E. Brackett, D. Y.-Y. Hao, D. E. Conner ; Growth and thermal deactivation of Listeria monocytogenes in cabbage and cabbage juice ; Canadian Journal of Microbiology, 1986, 32 ( 10 ) : 791-795, 10.1139/m86-145

source : https://nutritionline.net
Category : Healthy