Is pressure cooking healthy?Pressure cookers are very useful kitchen appliances that have gained much popularity over the last few centuries owing to the dramatic decrease in cooking time and cooking energy that they offer. Traditional pressure cookers had a reputation for blowing up and causing food to splatter all over the kitchen floor, walls and ceilings. This problem has been resolved thanks to the multi-fold safety mechanisms in modern pressure cookers. Now, even amateur cooks can use it conveniently without any fear of the lid blowing off.

One question, however, that still causes some people to show reluctance towards its use it whether pressure cooking is healthy or not. It is a popular myth associated with pressure cooking, that since pressure cookers cook food at high temperatures, they destroy the nutrients in the ingredients. Understand that this is only a myth and is not based on any scientific proof. As a matter of fact, scientific research says that pressure cookers yield healthier food than the conventional cooking methods.

How pressure cookers work?

To decide whether pressure cooking is healthy or not, we need to take a deeper look into the functionality of a pressure cooker. Pressure cookers cook food inside a sealed container. Their functionality depends on the water that you add among the other ingredients. When temperature rises and water turns to steam, the pressure cooker traps the steam inside the container which results in the buildup of pressure. Increase in pressure raises the boiling point of water which means the food cooks at a temperature higher than the boiling point of water. Since food is cooked at a higher temperature than usual, the cooking time reduces substantially.

Slow cookers are another type of appliances which add convenience to cooking your meals. Read best slow cooker reviews and many more on Choose Presssure Cooker.

So is pressure cooking healthy?

Scientific research establishes that the longer the food is cooked, the more nutrients it will lose. Since pressure cookers cook food 70% faster than conventional cooking, they save most of the nutritional values in the ingredients that are lost with other cooking techniques.  Another factor is that the water soluble minerals are lost with the steam when cooked the conventional way. Since pressure cookers trap the steam inside the container, they also trap these important minerals and vitamins inside the food which would otherwise have escaped in the form of vapors.

Moreover, pressure cooking ensures that the food is free from any dangerous bacteria that might survive if the food is cooked by the conventional techniques. This is a serious problem at high altitudes where it is difficult to heat food at temperatures that can kill the bacteria. With pressure cooking, you can easily achieve the temperatures to kill all the harmful pathogens and save yourselves from any possibility of food poisoning and other serious medical conditions.