Pressure cooker=loss of nutrients?

[shoyski]

I'm sitting here watching Cooking Live and Sarah's guest, Jean Anderson, (who is touting Dinners in a dish or a dash), said food loses nutrients when cooked on a pressure cooker.

Is this true? Can anyone elaborate?

[shoyski]

Well, I went to Google to see what others might say. Here's one arguement:

"How foods are cooked can have a big impact on their nutrient content. That's because many vitamins are sensitive to heat and air exposure (vitamin C, the B vitamins and folate in particular). And, the longer the cooking time and the higher the temperature, the worse it becomes.

Water used for cooking can also dissolve and wash away even more of those vitamins -- the water soluble ones. Therefore, any cooking that minimizes the time, temperature, and amount of water needed will help to preserve nutrients. Pressure cooking under steam is one of the methods best because it minimizes time and requires little water. " by Sue Gilbert, M.S., Nutritionist

Okay, what's the other side?

[shoyski]

Okay, I don't want to be a pest but am bumping this up one time only in hopes that someone out there might know something.

[SusanT]

That's certainly not what I have heard about pressure cooking. Unless she's basing this on recently discovered information about pressure cooking, I think she's wrong.

[Curleytop]

I have been using pressure cookers for years. I have 2 fagors now. When you cook veggies, you only use about 1 cup or less of water in the cooker, and your veggies sit up over the water in a basket. In all essence your veggies are STEAMED. No water too pour off when they are done.