Many people have the impression that pressure cooking removes all the nutrients from food, but it’s just the opposite. Pressure cooking keeps more nutrients in food, in fact the shorter the cooking time the healthier the food. And these great new electronic pressure cookers are so easy to use, and cut cooking times for beans, brown rice, and so many other dishes to just minutes… instead of much longer cooking times on the stove. And pressure cooked food retain 95% of it’s nutrients, contain less cancer causing compounds, pressure cooked foods are very tender, contain more digestible protein, and contain less toxins such as phytic acid and lectins, and pressure cookers are very safe in this day and age.
Dr. Paul Haider – Master Herbalist
Watch Video and Find Out More — see link to video below
Feel Free to Share – This information is meant to get you started… so you can do more research on your own… dig a little deeper and find what works for you. This article is for educational purposes only, I strongly recommend that you seek advice from your own GP, private doctor, or medical specialist for any ailment, illness, or medical condition.. this article not meant to be a scientific analysis in any way, shape, or form.
Dr. Paul Haider – Master Herbalist and Spiritual Teacher for over 25 years, helping people to recover and feel healthy. You can also find Dr. Haider on FB under Dr. Paul Haider, Healing Herbs, and at www.paulhaider.com – feel free to connect with him any time.
Here is a short video bio – http://www.youtube.com/watch?v=rK6Eg-xlX3U
Dr. Paul Haider, Master Herbalist, HH, USA, Health and Wellness, New Electronic Pressure Cookers, Very Healthy, Retain 95% of Nutrients, Shorter Cooking Times, Less Toxins, More Digestible Protein, Very Safe, Tender Foods, Beans, Brown Rice, Lentils, Better Food, Less Phytic Acid, Less Lectins, Easy, Quick, Grains, Legumes, Yogurt, Simmer, Brown, Steam, Easy Settings, Video,
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