Merging technologies of today with omnipresent vegetables and grains sprouting from earth, it has never been easier to consume the most bioavailable and varied nutritious fuels. Utilizing the capabilities of modern pressure cookers (LCC recommends the InstatPot), one can literally cook the most nutritionally optimized meal within 5 minutes.
Most Efficient Cooking
Pressure cookers utilize a sealed environment whereby food and added water (bone broth being optimum) creates steam and increases internal pressure. This pressure increases the boiling point of the liquid creating, a faster and more efficient cooking process. This high pressure environment also forces moisture and heat most efficiently into the food being cooked.
Increased Nutrition Bioavailability
The method of using a pressure cooker significantly reduces time needed to cook; thus preserving more nutrients of grains and vegetables that is often lost through prolonged exposure to heat and water. Better retention of water soluble vitamins such as B & C is noteworthy, as these nutrients are susceptible to degradation when exposed to extended periods of heat. Particularly in grains and legumes, pressure cooking improves the bioavailability of certain nutrients. Minerals such as potassium, magnesium, and iron are lesser leached into the cooking solution when cooked at high temp and pressure in a sealed container.
Reduction Of Phytates, Oxalates, And Lectins
The higher temperatures and pressure achieved in this modality of cooking most thoroughly breaks down complex carbohydrates and reduces phytic acids and lectin compounds; alleviating inflammation risk from innate plant defenses. Through this process, oxalates are also reduced; lessoning risks of kidney stone formation.
