Thursday, May 22, 2008

Pressure Cook for More Nutrition

One of the main reasons to use a pressure cooker is because it's so fast but it also makes your food more nutritious. The quick cooking time helps retain nutrients.

The following is from a New York Times story titled , Finding the Best Way to Cook All Those Vegetables
Published: May 20, 2008:

That report did not look at the effects of microwaving, but a March 2007 study in The Journal of Food Science looked at the effects of boiling, steaming, microwaving and pressure cooking on the nutrients in broccoli. Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C. Microwaved and pressure-cooked vegetables retained 90 percent of their vitamin C.

Now, that's impressive. The article also had other information that I liked reading, one tidbit stating that including avocadoes with your salad will help you absorb more nutrients. Since I really like avocado, that's good news.

But now I'm off to pressure cook some vegetables so I can improve my nutrition. I hope that you will, too.

It's really not scary and can improve your life in many ways.

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