Why is cooking the same recipes on the stove-top with MEC healthier than cooking for long hours in a slow cooker?
Traditional crock machine recipes are healthier when cooked in MEC on the stove-top because:
- Long hours of cooking in metal or ceramic pots is one of the best ways to let chemicals like cadmium, lead, petalite (lithium) and metal ions [Al-Aluminium, Ni-Nickel (steel), Ti- Titanium (steel), MO – molybdenum (steel), Cr-Chromium (steel), Fe-Iron (steel)] leach into your food. While food is breaking down its bio-chemicals are available for reactivity, and that heat is conducive for such reactions.
- Heat generated from the traditional crock insert is harmful to the food tissue and destroys the vitamins, mineral and proteins. One of the reasons why people switched to slow cooking was to prevent this, but the long hours of cooking does the damage anyway.
Cooking in MEC on the stove top does just the opposite. Since the pot is 100% inert you don’t have to worry about anything leaching into your food. The food remains pure, & unaltered.
The fact that they can cook any slow cooker recipe within 2 hours max, is another awesome benefit. The unique far-infrared heat from MEC pots can cook the same food in less time on medium heat or less (stove top) than the many, many hours of cooking in the slow cooker. And no, the shorter time or the higher heat does not damage nutrients in this case. Being made from “earth” MEC pots cook with heat that causes no damage to nutritional cells so all the nutrients are preserved intact.
Most beans, lentils, soups cook within 40-50 minutes (compare it to 6-8 hours in a slow cooker). Beef bone broth, a typical slow cooker recipe that takes 12 hours minimum in a slow cooker, can be done in 2 to 2.5 hours at the most (6 qt quantity). The broth is fully done, the minerals extracted intact, and is more delicious and nutritious than traditional long hours of cooking.
Off course one might think that the slow cooker is more “convenient”, but what is convenience if its bad for our health and can make you sick? And besides cooking in less time is what is truly convenient, all it takes is a little bit of planning. If it means your food is going to be far more nutritious, non-toxic and healthy, it is totally worth making the switch.
You can also use MEC for slow cooking in the oven and the food can cook without much monitoring and much faster. Also, the fact that you can fit more than one pot at a time inside is a clear advantage over using the slow cooker machine. Here is how to do this:
Put all your ingredients together in the pot and set temperature to ‘bake’ at 200 – 230 D Fahrenheit and set timer — a little known feature that lets you use the oven for timed cooking much like a programmable slow cooker – choose 3-4 hours for meats or 1-2 hours for vegetarian recipes, beans or when cooking grains. Once the set hours are complete the oven will automatically turn to warm (in most cases, 170 D F) and in a few hours will shut off. With most ovens, you can also set a delayed start. We encourage you to read the oven’s manual to find any other information while setting this up.