The pressure cooker has been around for thousands of years, but the age old question remains: Does using it get rid of the food’s natural nutrients and actually make it unhealthy?
The answer is no, it does not. Contrary to a study published in the early 2000s, NutriPro, Nestlé’s nutritional magazine, and the Journal of Food Science released results from their research about the correlation of nutrients and cooking with a pressure cooker. While it is true that when the pressure cooker comes to a boil, the nutrients will exit the food and be transferred to the water, it is a myth that they will be lost. In fact, out of all the cooking methods available today, pressure cooking contains the highest nutrient-retention rate with a whopping 90%. As we all know, a pressure cooker functions by using the water inside the pot to tenderize the food. So the water that nutrients transfer to is the same one that re-enters the food to restore moisture.
The only time a pressure cooker would make your food unhealthy is probably when you use it thinking it will get rid of the bacteria your food may contain. As mentioned, pressure cookers utilize the water that you place inside the pot, so the same principles that apply to nutrients will apply to bacteria as well. The water that enters your food in order to make it more juicy and tender will retain any bacteria that was already present to begin with, so make sure that you practice proper food safety. That way, you’ll get rid of bacteria and retain both flavour and nutrients!
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