Recent research reveals that some varieties of mushrooms, when pressure-cooked, unleash an exponential increase of flavonoids and vitamin C compared to raw. How is this even possible given that most foods lose their nutrients when cooked?!?
When a potato is pressure cooked and cooled a large portion of its starch is converted into "resistant starch" - a healthier starch that isn't fully digested and instead used by the body...
Last year, Saint Petersburg's International Academy of Agricultural Education published a paper1 that studied how boiling, pressure cooking, roasting and microwaving...
UPDATE: Visit our new section on pressure cooker nutrition, too!
We read available scientific literature and even contacted the researchers directly to find the latest data on the pressure...