New Cooking Technologies to Promote Health Benefits

You probably wash your hands as much as you can, socially distance yourself from large gatherings at the wake of the current Covid-19 outbreak.  And one of the things we also can do to improve our odds of beating Covid-19 or any disease  is to maximize our health now.  Both exercises and food we eat can help us achieve our health goals.  And how we cook our fresh food we just got from grocery stores to guarantee the great tastes and retain most of nutrients are one of our main concerns.    So today, we are going to talk about new cooking technologies that might promote health benefits.

Induction: Unlike gas or electric stoves that use thermal conduction from a flame or electrical element, an induction range or cooktop uses magnets to cook food or boil water. Induction uses the magnetic field below the glass cooktop to transfers current directly to magnetic cookware, which heats up almost instantly. Pots and pans must be made of ferromagnetic metal such as cast iron or stainless steel.  Induction Cooking creates wholesome, great tasting meals, without sacrificing vitamins, minerals and enzymes.

Sous Vide: Also known at low temperature long time cooking, sous vide is a technique in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a regulated temperature. The technique is typically found in high-end restaurants, but it is now available on home appliances. Proponents say the technique results in food that is moist and evenly cooked evenly, without overcooking the outside.  Cooking food in a vacuum-sealed bag, rather than boiling or steaming, pasteurizes the food and locks in all of its juices, which means: No additional salt or fat products are necessary to enhance flavor. No reduction in B vitamins or other nutrients.

Air Frying: Some manufacturers now offer an Air frying feature on their ovens. What exactly is air frying? It is a cooking method that circulates hot air inside an oven at a high speed. This is usually done via convection fans. In theory, food is cooked faster and creates a crispy, fried layer and even browning on all sides of food with very little or no oil.  Frying food in oil can cause dangerous compounds to develop, such as acrylamide. This compound forms in certain foods during high-heat cooking methods, such as deep frying.  According to the International Agency for Research on Cancer, acrylamide may have links to the development of some cancers, including endometrial, ovarian, pancreatic, breast, and oesophageal cancer. Additional studies have also suggested a link between dietary acrylamide and kidney, endometrial, or ovarian cancers, though the results are uncertain.

By switching to air frying, people can lower the risk of having acrylamide in their food.

Steam: Steam ovens are appliances that inject moisture into the cook process. Some companies offer steam-assist feature on ovens while others, such as Gaggenau, JennAir, Wolf, Bosch, and others, offer true steam ovens that feature a reservoir that must be filled with water for the oven to cook with steam. Others can directly connected to a water line.  Many of the vitamins and minerals found in vegetables are lost with some conventional methods of cooking. Steaming ensures that vitamins such as vitamin B, riboflavin, thiamine, niacin, biotin, B12, pantothenic acid and vitamin C, as well as minerals such as calcium, phosphorous, potassium, and zinc are retained.


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