Does slow cooking destroy nutrients? This question is often asked by several mothers and aspiring cook enthusiast; that needs to be clarified. The answer is NO. Slow cooking does not destroy nutrients or more. As a matter of fact, slow cookers help preserve nutrients. How? Slow cookers use low cooking temperature; while the usual pot cooking with high temperature can destroy or slowly lose its nutrients. Also, slow cooking often tastes better than meals that are forced cooked with high-temperature cooking. The nutrients in food are usually susceptible to high heat, prolonged exposure to light, exposure to air, and channel time from harvest and prolonged exposure to water. Then again, slow cooking cannot destroy most nutrients. So, into clarification, below are the reasons why you should start slow cooking your stew than forcing it with high temp cooking:
- Increases Nutrients
Slow cooking at home enables you to control the nutrients that are being lost during cooking. For instance, cooking beef stew. Using the best rated slow cooker under $100 on a longer cooking time produces moist cooking; thus, result in a tenderized meat without you adding artificial ingredients for tenderizing the meat or fat. Which means, by slow cooking, you are decreasing the overall calorie and fat content of the meal you are about to serve.
- Nutrients that are lost Again.
It is true that most cooking method has the ability to bbreak downthe nutrients, except for food (such as tomatoes) that are rich in lycopene, which becomes more available during heat processing. What makes slow cooking in an advantage over other cooking method is its ability to secure most of the nutrients with low heat for a long period of time. Again, low heat does not entirely destroy the nutrient within the unprocessed food but keeps some of them well intact while cooking.
- The food is safe
Cooked meals at home or at the restaurant or any ready to eat meals can be harmful to anybody’s health, especially if you are not sure if the food was properly handled. How does slow cooker differ from any other method? It is not like all methods of cooking are unhealthy; however, for food that should be boiled or steamed, a slow cooker is the appropriate tool. It reduces the exposure to bacteria that are commonly found in the air since most of this equipment are tightly closed or efficiently sealed during the entire process.
- Slow cookers are fully covered containers
This is one of the obvious benefits of slow cookers – they are fully sealed. Thus, with a sealed feature it allows securing all the nutrients from being lost due to prolong heat. Also, with sealed feature, all water residues remains contained inside the cooker. Now, if you would compare slow cooking method from a quick cooking method, the term of healthy food relative to nutrients are all underrated. So, if you are planning to prepare healthy stew or soup tonight, never force to cook your food with high heat, instead do what is right with a slow cooking method.