The best cooking of all is the low heat, low water system. Boiling destroys as much as 70% of crucial food elements, vitamin C for example. Steaming looses about 50% of the food value, as does oven roasting. Low heat cooking in correctly designed cookware retains over 90% of the food value.
But beware
- More than half the money you spend on food goes up in steam and down the sink!
- Protect the investment you have in your health.
- Use safe cooking methods
- You can save up to 98% of the food value by controlling your cooking.
- Use the most advanced cookware available.
- Avoid aluminium cookware
Half to almost all of the minerals, vitamins, enzymes and essential fatty acids are removed by most of the cooking methods today.
Ideal cookware
Correct Alloy Stainless Steel
They do not contaminate the food
- Water seal
- Stack cooking
- Waterless cooking.
Pottinger’s Cats. (in all good book shops)
Pottinger’s study of the effect of heated food on human health, revealed the loss of essential nutrients in cooking to be a major factor in chronic disease.
Inappropriately cooked foods lead to tooth decay, anxiety, aggression, heart disease, cancer, strokes, obesity, cataracts, diabetes, osteoporosis and arthritis.
