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Pressure cooking helps certain foods retain their vitamins and nutrients. A grain like amaranth better
retains its vitamin C and beta-carotene. Amaranth is the only grain out of the entire grain family known
to contain vitamin C.
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Pressure cooking reduces enzyme inhibitors and anti-nutrients, like phytic acid, which can be found
in grains and legumes. Phytic acid binds minerals and other important nutrients in the digestive tract,
preventing the body from using them. By reducing the phytic acid content of grains and legumes, their
nutrient-availability and make them easier to digest.
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Pressure cooking and fermenting helps reduce another anti-nutrient called lectin that’s commonly found
in certain veggies and legumes. Just make sure to soak your beans before pressure cooking!
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When traditionally boiling veggies, water absorbs a lot of the vitamins and minerals. Steaming veggies in
the Pressure Cooker is more effective for keeping powerful nutrients locked in.
•
High altitudes affect pressure cooking. If you live in high-altitude areas, a general rule of thumb is to
increase cooking times by 5% for every 1,000 feet above a 2,000-foot elevation.
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It’s a myth that different tastes are detected on different regions of our tongues. As you chew, hot foods
cool in your mouth increasing the taste intensity.
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The taste receptors on our tongues are most active when foods are between 86°-95°F.
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The air pressure in a basketball is equivalent to the amount of pressure in a typical pressure cooker.
FUN FACTS
