Does Slow Cooking Increase Nutritional Value or Decrease it?
We, humans have improved ways of doing many things from the way our ancestors did but cooking, unfortunately, isn’t one of them. Within the last century or so, we transitioned from clay pot cooking to many other forms of cooking but couldn’t duplicate the way food cooked in clay – in nutritional value and in taste!
Although, we eventually we did realize that cooking in metals and similar materials causes nutritional loss, to remediate this, slow cookers evolved as a new age healthy cooking medium. But do conventional slow cookers (crock pots) really help? Does slow cooking increase nutritional value? Let’s find out.
Conventional Slow Cookers
A conventional crock pot typically uses a metal or ceramic pot – both reactively leach while cooking food and contaminate it, although no surprises there because metals are innately reactive. Toxic materials are used in the encasings and lead is an integral part of it, we don’t need to be scientists to understand how much damage such materials can do in the body.
The harsh heat from the metal and ceramic pots destroys delicate nutrients in food while slow cooking and make it nutritionally depleted. Thus, you may be using the best slow cooker but if it uses metal/ceramic pot in toxic encasing, it is cooking nutritionally depleted food for you.
Can Slow Cooking increase the Nutritional Value of food?
The answer to this question is yes, only if you are using natural ways to slow cook food and for that, you need an alternative – pure clay cooking pot.
Pure clay is unglazed primary clay harvested from non-industrialized and unfarmed lands in the USA by Miriams Earthen Cookware (MEC). No chemicals, glazes or enamels are used while making MEC cookware because the makers are hard at work in bringing the same quality and healthfulness to the cooking pots that our ancestors cooked in. They are made by throwing clay on a potter’s wheel and using skillful hands to make pots and pans, keeping them all-natural and 100% non-toxic.
With MEC, slow cooking increases nutritional value of food because for one – the pot doesn’t leach, and two – the unique far infrared heat from pure clay cooks food gently and yet thoroughly while taking less than half the time for the same slow cooking recipes.
For example, cooking a bone broth with beef bones usually takes 12-15 hours in a crock machine, this can be done in MEC pot in about 3 hours. An added advantage is – your food stays warm for longer in MEC because pure clay retains heat for a long time, unlike metals that heat up and lose heat simultaneously, clay is an excellent retainer of heat.