A pressure cooker is used to cook dishes like soaked dry beans, lentils, meats, and vegetables that can take a long time to cook in a normal kitchen container. It usually consists of a metal pot made of aluminum or stainless steel and has several other parts:
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A metal pot handle covered with rubber or silicone.
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A lid and its handle with a locking mechanism.
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Rubber sealing ring or gasket
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Steam release and purge valves
During cooking, excessive steam pressure is generated inside the pot that strengths foods to cook with high heat and thus reduce the cooking time. Excess steam is constantly released through a vent in the lid. At first glance, nothing seems to be wrong with the way it works, but if we dig deeper we can find out what actually happens to food when it is cooked in a pressure cooker.
First of all, the pot is made of metal. At cooking temperature, it breaks down into ions that react with food (a biochemical entity) and render it toxic. These toxins are then assimilated with food and accumulate in organs, tissues, and blood vessels, over time, causing disease in the body. Mild illnesses, allergies, and many chronic illnesses become common when you continue to follow this unhealthy way of cooking.
Second, the strong heat radiated from its walls and extremely damaging steam pressure dissolve (destroy) the delicate nutrients in food and leave it undernourished. Also, before opening the lid, steam must be released by first opening the vent and with it the water-soluble nutrients are lost. What’s left is squashed, mushy food that tastes pretty bland.
Pure clay pressure cookers
Pure clay pressure cookers are the complete opposite. Not only are they made from the healthiest material, they are also ‘healthy’ in the way that they work:
Pure clay is a naturally inert (non-reactive) material that does not leach chemicals into food. Therefore, there are no toxins that come into contact with food. The steam cabinet lid allows steam to build up inside and keeps it there. Steam that builds slowly with the unique far infrared heat of cooking coax (do not force) the cooking of food without causing nutritional damage. Unlike a metal pressure cooker, steam does not need to be emptied before opening the lid, so that the water soluble nutrients remain inside.
If you want to experience the benefits of healthy cooking, put the traditional cuisine aside and find a suitable one. pure clay pressure cooker for your kitchen.