Does Stress Cooking Protect Vitamins?

Does Stress Cooking Protect Vitamins?
How Dr. Greger strain steams his greens.
On the one hand, warmth can destroy sure vitamins; however, by softening the tissues, they will grow to be extra bioavailable. One examine confirmed six instances the antioxidant content material of strain cooking presoaked black beans for quarter-hour as an alternative of boiling usually for an hour. What about pressure-cooking greens?

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-Michael Greger, MD FACLM

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37 COMMENTS

  1. I use an instant pot a few times a week and it’s awesome that you made this video. I’ve pondered the method quite a bit and was pleased to find out it can boost up the beans!

  2. You can find a pressure cooker in every household of India, we people cook lentils and beans,seeds only in a pressure cooker. It's a very fast method.

  3. 0 mins to pressure steam vegetables. How long is recommended to cook frozen veg i.e. broccoli, brussel sprouts, broad beans in an instant pot?

    Also which option do you select on an insant pot for cooking?

  4. I always had a problem getting cooked greens into my diet until Dr. G showed us “pressure steaming” in the Instant Pot. I eat the greens on their own with a little balsamic vinegar or add them to whatever soup or stew I had batch-cooked. Thanks Dr. Greger!

  5. Cheaper, tastier, healthier, greener, faster, and I eat more beans because of it. The pressure cooker was an amazing investment for £50

  6. It's no small thing to have a fast way to prepare greens. Their nutrients do not become bio available if they spoil in the fridge.

  7. I think it's also worth noting that, when cooking greens like spinach, the volume decreases so much that it's easier to eat more. I can easily eat 2 or 3 times more steamed spinach than I can raw spinach in one sitting.

Comments are closed.